These tender muffins are delicious and relatively healthy. A great breakfast treat! I hate to see bananas go to waste, and this is a great way to use them up.
Fair warning: let them cool before you eat them, or the wrappers will be a hot mess. Seriously, trying to peel the wrapper off when they’re fresh out of the oven is one of the most frustrating experiences. Finger burns? Check. Disaster of a muffin that is 80% attached to the wrapper and 20% falling apart in your hand? Also check. Just give them a few minutes (ideally 30+) and you’ll be much happier!
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- Cinnamon or Nutmeg (both if you’re feeling crazy!) to taste
- 1 3/4 cups Gluten Free Flour Blend
- ¼ Cup Melted (or liquid) Coconut Oil
- ¼ Cup Unsweetened Applesauce
- 2/3 Cup Dark Brown Sugar
- 2 Tbsp. Honey or Maple Syrup
- 2 Large Eggs
- 2 to 3 Overripe (bordering on rotten is fine!) Bananas
- ½ Cup Chopped Walnuts (Pecans are also delicious, but tend to be more expensive so use your judgement on that one!)
- ½ Cup Semi-Sweet Chocolate Chips
- Preheat the oven to 375 and line your muffin cups.
- Mash the bananas in a large bowl. In another bowl, beat the eggs.
- Combine all your liquid ingredients with the eggs. Add the baking soda, baking powder, salt, cinnamon & vanilla extract and mix lightly.
- Pour everything (except the flour) into the mashed banana mixture. Stir to combine.
- Stir in your flour. No matter what, there will still be a lumpy texture due to the bananas, so only mix until the powders are all incorporated. Don’t over mix, it’s more work and it won’t help!
- Fold in nuts and chocolate chips.
- Fill your liners 2/3 full with batter and bake for 20 minutes. I like to keep these a little closer to underdone so they stay moist for longer.
- Cool on a rack for as long as you can stand it (or at least 30 minutes) before digging in.
Muffins can be tested for done-ness by sticking a toothpick in the center of one. It should come out relatively clean, but if you strike a banana that can make it hard to tell. I prefer to test these by eye – they should have a lovely golden color and solid tops. If you press down lightly with your finger, the muffin should spring back to its intended shape.
If you keep these in the fridge, they’ll last almost a week. About 3 days if you’re storing them at room temperature.
Makes about 18 small to medium muffins, or 12 large.
2 thoughts on “Banana Walnut Chocolate Chip Muffins”
Thanks Cathryn! They’re one of my favorites to snack on. 🙂
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