Banana Muffins with Walnuts & Chocolate

Banana Bread Muffin on Plate

Perhaps the most comforting baked good, and also a simple one. I return to this recipe over and over. Many banana bread recipes are out there, but this one or a close variation is one I see often. In fact, the latest Bon Appetite issue had a very similar version! It’s a keeper.

I think it’s necessary to take a moment to clarify that just because a recipe can be easy or simple for one person, doesn’t mean it cannot be a challenge for another. And our motivation to cook and bake varies, naturally. When making these muffins, I found myself enjoying the process – topping each with a little square of dark chocolate. But two weeks later, making this but in a loaf form because I had no patience for muffin liners that day (wtf they always stick together), I found myself rushing – thankful that I had weight measures so I could literally whip this up in a matter of minutes.

No matter how easy or hard or motivated you are to cook or bake, I hope you get pleasure from at least one part of the process. Recipes that hold up well for a few days, or even a trip in the freezer, are great for those days in which we just do not want to prepare food for ourselves. This is one of those recipes. Like a best friend, it is always there for you.

Or, just say f-it, and throw the over-ripe bananas (peel them!) in the freezer, and save it for another day when you’re in the mood to bake. Make muffins or a loaf, whatever works for you – just note the baking times accordingly (i.e. a loaf will take 55-65 minutes).

Banana Bread Muffin on Plate

Go-To Banana Bread & Muffin Recipe

The go-to recipe I turn to almost every time I have intentionally or unintentionally ignored bananas. Adding any nuts or chocolate or spices works here. Play around with different flours, using honey or maple, or spices. The world is your banana bread oyster. If baking in a loaf tin, bake for 55-65 minutes in a parchment lined standard metal loaf tin.
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Muffins or Slices


  • ⅓ cup (75g) 75g grapeseed or olive oil or melted butter I prefer 37.5g of each melted butter and oil
  • ½ cup (155g) maple syrup I prefer ¼ cup (100g) maple syrup and ¼ cup (50g) brown sugar
  • 2 large eggs
  • 1 cup (225g) mashed very ripe bananas – about 2 to 4 medium-large bananas
  • ¼ cup (56g) milk or water any milk will work
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 ¾ cup (220g) white whole wheat or regular whole wheat or 50:50 whole wheat:AP flour blend use up to half of any flour of your choice, such as teff or buckwheat
  • ½ to 1 cup toasted walnuts or pecans, and/or chocolate chips/chunks plus extra for topping, if desired


  • Mix oil, melted butter, maple syrup. brown sugar, eggs, bananas, water/milk thoroughly.
  • Mix in the baking soda, salt and cinnamon.
  • Mix the flour in, using a whisk for the first few mixes, then switch to a spatula. Add the toasted nuts and/or chocolate, mix briefly to combine. Scoop into lined muffin tin, filling batter almost to the top.
  • Bake at 350F for 20-25 minutes or until fragrant, and a tester comes out clean. Allow to cool for about 5 minutes in the tins, then take out to prevent muffins from getting soggy. Store in a container or bag in the fridge for up to 1 week. Re-heat if desired before eating.
Keyword Banana, Banana Bread, Banana Walnut Muffin, Breakfast Pastry, Chocolate Banana Muffin, Muffin

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