Ingredients
Method
- In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Beat with an electric hand mixer on medium-low speed for about 1 minute until well blended.
- Add the vanilla extract and eggs, then mix on medium speed until smooth.
- In a separate bowl, mash the ripe bananas with a fork until mostly smooth, then stir them into the batter.
- Sift the flour, baking soda, and salt together over the batter, then mix on low speed just until no dry streaks remain. Do not overmix.
- Fold in the chopped walnuts and chocolate chips using a spatula until evenly distributed.
- Line a 12-cup muffin tin with paper liners and fill each cup nearly to the top with batter. You should get 12 to 13 muffins.
- Sprinkle a few extra chocolate chips on top of each muffin, then bake at 350°F for 20 to 24 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition
Notes
For extra-ripe bananas, bake unpeeled bananas at 350°F for 15 minutes, then cool and mash. Sifting the dry ingredients prevents flour lumps and ensures even mixing. Use paper liners to catch any melted chocolate that oozes out during baking. Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. For a nut-free version, substitute chopped walnuts with an equal amount of additional chocolate chips or dried fruit. These muffins are best enjoyed warm, but can be reheated in the microwave for 15 seconds.