Banana Chocolate Chip Walnut Muffins

Banana muffins are one of those recipes I come back to over and over again. Whenever I have extra bananas sitting on the counter getting too ripe to eat, this is usually the first thing I make.

What I love most about these is how flexible they are. Some weeks I use dark chocolate chips and walnuts, other times I swap in white chocolate, skip the nuts completely, or just use whatever is already in the pantry. Simple and always soft.

This version uses yogurt for extra moisture and coconut oil for richness. I usually melt the coconut oil quickly in the microwave, then let it cool slightly before adding it to the batter so it mixes smoothly without cooking the egg. You can also swap in another neutral oil if that’s what you have. I use a cookie scoop to transfer the batter into the muffin tin. It keeps the muffins even and makes the whole process faster.

These have become one of my favorite use-what-you-have recipes. They feel homemade without being complicated, and they work just as well for breakfast as they do for an afternoon snack with coffee. I like using parchment paper liners for easy cleanup, but you can also just oil the pan if that’s what you have.

Easy Variations

This recipe works well with dark or white chocolate chips, chopped walnuts or pecans, a pinch of cinnamon, or an extra banana if you want even more moisture. Use whatever combination you have that week — it always works.

I try not to overthink recipes like this anymore. The best ones are usually just the ones you make consistently with ingredients already sitting in your kitchen.

I love serving these warm with blackberry chia jam or homemade peanut butter for an easy breakfast.

Banana Chocolate Chip Walnut Muffins

Soft banana muffins made with whole-milk yogurt, coconut oil, chocolate chips, and walnuts for a simple, cozy muffin recipe.

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Prep Time 10 minutes mins

Cook Time 19 minutes mins

Total Time 29 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Equipment

• Muffin Tin
• Parchment paper liners
• Mixing bowls
• Whisk or spoon
• Measuring cups and spoons
• Fork or potato masher for bananas
• Cooling rack (optional)

Ingredients

  

• Parchment paper liners
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 3 ripe bananas mashed
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 cup plain whole-milk yogurt
• 1/4 cup coconut oil melted
• 1 tsp vanilla extract
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts

Instructions

 

• Preheat oven to 375°F. Line a muffin tin with parchment paper liners.
• In a medium bowl, whisk together the flour, baking soda, and kosher salt.
• In a separate bowl, mash the bananas. Add the brown sugar, egg, yogurt, melted coconut oil, and vanilla extract. Mix until combined.
• Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
• Gently fold in the chocolate chips and chopped walnuts.
• Divide the batter evenly between the muffin liners.
• Bake for 19–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean. Start checking at 19 minutes.
• Let cool slightly before serving.

Video

Notes

• Use very ripe bananas for the best flavor and moisture.
• You can add a little extra mashed banana if desired.
• White chocolate chips can be used instead of semisweet or bittersweet chocolate chips.
• I usually microwave the coconut oil briefly to melt it before mixing it into the batter. Let it cool slightly first and make sure it’s fully mixed into the wet ingredients so the heat doesn’t cook the egg.
• You can substitute the coconut oil with another neutral oil if preferred.
• I use a cookie scoop for getting the batter into the tin.

This is the kind of recipe that fits naturally into the JARS Method — simple pantry staples used across recipes, routines, and everyday life.