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Chocolate Banana Muffins

I bake something almost every day—either in the morning before everyone's awake or in the evening. I whip up these tender muffins in no time and serve them with jam for breakfast or ice cream and chocolate syrup for dessert. —Stephanie Kienzle, North Miami Beach, Florida
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    1.500 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1-1/2 cups mashed ripe bananas (about 3 large)
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1 cup chopped walnuts
  • 1 cup semisweet chocolate chips

Directions

  • Preheat oven to 350°. Cream butter and sugars. Beat in eggs, bananas and vanilla. In another bowl, combine flour and baking soda; add to creamed mixture just until combined. Stir in walnuts and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full.
  • Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks.
Nutrition Facts
1 muffin: 255 calories, 13g fat (6g saturated fat), 34mg cholesterol, 262mg sodium, 34g carbohydrate (19g sugars, 2g fiber), 4g protein.

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Reviews

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Average Rating:
  • DeliciouslyResourceful_Gina
    Dec 5, 2020

    Delicious and a family favorite!

  • Kimberly
    Jan 22, 2019

    So easy and yummy! My co-workers love them!

  • NurseBecky
    Jun 12, 2018

    Love this recipe! My grandkiddos love these muffins!! I make mini ones and they bake for 15 minutes!

  • Lisa
    Jul 27, 2017

    Tried this recipe and it was a bitter disappointment - too much baking soda and not enough sugar in the recipe.

  • buffetfan
    Sep 15, 2016

    Oh boy are these muffins ever yummy! They are moist and flavorful. I used milk chocolate chips because it's what I had and pecans because my husband doesn't like walnuts. The easily released from the pan using a butter knife to lift them out. The only bummer is that some of the chocolate chips on the bottoms of the muffins stuck to the pan, even though it was sprayed. These would be perfect in a lunch box, as an after school snack and most definitely for breakfast. As a TOH Volunteer Field Editor I definitely recommend this recipe.

  • Sarahlynn23
    Aug 12, 2016

    I had to create an account just to review this recipe! I love love love these! The best banana muffins I've ever made.. I can't stay away.. So airy and fluffy! New favorite.. Love love love!!!

  • mom2lauren
    Jul 24, 2016

    As a TOH Volunteer Field Editor, one of my roles is to test recipes and review them...Wonderful, easy recipe. I got 17 large muffins, I filled the tins almost full because we like larger muffins. I omitted the nuts and also, I had to bake a little longer because of the larger size.

  • kaly_ab
    Feb 23, 2016

    These are fantastic!

  • Myifru
    Nov 10, 2015

    Added about a half cup of fresh cranberries. Used regular brown sugar. Came out fantastic.

  • mzgrinder
    Nov 5, 2015

    Very good, and I am not a fan of banana bread. Made as directed except used 3/4 cup packed brown sugar and about a 1/4 cup Splenda. I used mini-muffin pan and it made 48 muffins filling the cup to the brim. I like 'em to have a muffin top. I live in a very small town outside of Fayetteville, AR. Took them to our Senior Center and they were gone in no time! Several folks asked for the recipe.