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Banana Chocolate Chip Muffins with Cinnamon Chips and Toasted Walnuts.
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5 from 12 votes

Banana Chocolate Chip Muffins

Muffins that are very tender, moist, and loaded with three different kinds of goodies: bittersweet chocolate chips, cinnamon chips, and toasted walnuts
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: muffins, quick bread
Cuisine: American
Servings: 12
Calories: 441kcal

Ingredients

  • ½ cup unsalted butter
  • cup sugar
  • 6 frozen ripe peeled bananas thawed in wire strainer over bowl for several hours-- save the liquid that drains from the bananas. Mash the banana
  • Reduced liquid from the bananas about ⅓ cup.
  • 1 large egg
  • 1 teaspoon vanilla
  • teaspoon butter rum
  • cup reduced banana liquid
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unbleached all-purpose flour
  • 1 cup traditional whole wheat flour or white whole wheat flour
  • ¾ cup bittersweet chocolate chips
  • 1 cup chopped walnuts toasted in a 350 F for 8 minutes
  • 1 cup cinnamon chips

Instructions

  • Heat the oven to 350 F. Lightly grease 12 standard muffin cups. I used parchment paper liners which are larger in size and sprayed them lightly with oil. You may need additional muffin cups if you use all the add-ins.
  • In a small pan bring the banana liquid to a simmer and continue to cook until the liquid is reduced in half -- to about ⅓ cup. Let cool.
  • In a medium-sized mixing bowl, beat together the butter and sugar till smooth.
  • Beat in the mashed banana, then the egg, the flavorings, and the cooled reduced banana liquid.
  • In a separate bowl whisk the baking powder, baking soda, salt, and flours until it is thoroughly mixed. Add it to the wet ingredients and stir till smooth. If the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared.
  • Stir in the bittersweet chocolate chips, walnuts, and cinnamon chips.
  • Heap the thick batter into the prepared muffin cups, mounding them quite full. I used a large scoop to fill the muffin cups.
  • Sprinkle the tops of the muffins with coarse white sparkling sugar.
  • Bake the muffins for 25-30 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.
  • Remove the muffins from the oven, and tilt them in the pan to cool a bit; this will prevent their bottoms from becoming soggy. As soon as you can safely handle them, transfer the muffins to a rack to cool completely.

Notes

  • Adapted from King Arthur Flour's Banana Chocolate Chip Muffins

Nutrition

Serving: 12g | Calories: 441kcal | Carbohydrates: 58g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 36mg | Sodium: 173mg | Potassium: 403mg | Fiber: 4g | Sugar: 32g | Vitamin A: 325IU | Vitamin C: 5.4mg | Calcium: 98mg | Iron: 1.6mg