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.
Equipment
- Muffin Tin
- 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.
Tried this recipe?Let us know how it was!