Bananas and walnuts are a good match, but a handful of chocolate chips makes them even better. These banana walnut chocolate chip muffins have a soft, moist crumb, pockets of chocolate, and a little crunch in every bite. Sour cream adds richness to the batter, and everything comes together with bowls and a spoon—no mixer needed. Bake a batch for breakfast, an afternoon snack, or a little of both.
Use Those Spotty Bananas
This is a good use for bananas that have gone past their snackable stage. Look for peels with plenty of brown spots and fruit that’s soft and easy to mash. As bananas ripen, they become sweeter and develop a stronger banana flavor. You don’t need to wait until the peels are completely black.
A Few Simple Tips
- Soften the butter: It should mash easily with a fork so it blends into the wet ingredients without a mixer.
- Mix gently: Once the wet and dry ingredients are combined, stir just until no dry flour remains. Overmixing can make the muffins tough.
- Make the walnuts optional: Leave them out if you prefer a softer bite—the banana and chocolate combination is delicious on its own.
Banana Walnut Chocolate Chip Muffins
- Total Time: 30 min
- Yield: 12 muffins 1x
Description
Soft banana muffins filled with chocolate chips and chopped walnuts, with sour cream adding richness to the batter. Ripe bananas bring sweetness and flavor, while the walnuts add a little crunch. Enjoy them for breakfast or an afternoon treat.
Ingredients
- 2 cups flour (I use King Arthur unbleached)
- ¾ cup sugar
- ¼ cup brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 3 tablespoons sour cream
- 2 eggs, room temperature
- 1 stick butter, room temperature
- 3 overripe bananas, peeled and mashed
- ¾ cup chocolate chips
- 3 tablespoons chopped walnuts (optional)
Instructions
- Preheat an oven to 350°F and line a muffin tin with 12 liners.
- Sift together the dry ingredients (flour, sugar, salt, baking soda).
- Mash the bananas with a fork or potato masher. Add the eggs, vanilla, butter and sour cream.
- Combine the wet and dry ingredients together, add chocolate chips and walnuts.
- Fill cups ¾ full and bake for 20-23 minutes or until a knife comes out clean.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
These are the best muffins I’ve ever had!! Not too sweet or rich. I’m trying to figure out the calories and fat content per muffin?
Thank you, Donna! I’m so glad you enjoyed the muffins and that the sweetness was just right. Nutrition will vary with the ingredients you use and the size of your muffins, but based on the recipe as written, divided into 12 muffins, each has approximately 340 calories and 14 grams of fat. That estimate includes regular butter, full-fat sour cream, chocolate chips, and walnuts. If you leave out the walnuts, it’s approximately 325 calories and 13 grams of fat per muffin. Hope that helps!
It is absolutely DELICIOUS!!
Great recipe! It’s a staple in our house! 3 out of 5 of my household are dairy free so I use coconut milk instead of cream. Works perfectly!!!
I love when our recipes become staples!
I have been making these for a couple of years now and they are always so good!!
I love eating them frozen straight out of the freezer!!
Double batch cooking now!!
wow Ange - I haven't made these in a really long time. Thanks for reminding me. I'm so glad they are in your rotation!
Very good
These muffins are delicious!! So moist & not too sweet..Instead of the full amount of sour cream, I added some coconut oil, as 1 1/2 teaspoons of the oil and 1 1/2 teaspoons for the sour cream. Thank you for sharing this great recipe.
i'm so happy you liked them Denise! If it weren't for my kids I would add coconut oil to everything! Thanks for your suggestions and I'm going to try them next time I make them