These chocolate chip walnut banana muffins are tender, fluffy, and naturally sweet, with little pockets of melted chocolate in every bite. Made with very ripe bananas, these mini muffins are an easy breakfast, a convenient lunchbox addition, or a grab-and-go snack for busy days.
If you want a simple banana muffin recipe with extra texture and just the right amount of sweetness, these mini chocolate chip walnut banana muffins are perfect. Ripe bananas keep them moist, chopped walnuts add a pleasant crunch, and mini chocolate chips give little bursts of chocolate without overwhelming the banana flavor. The batter comes together in one bowl and bakes quickly in a mini muffin pan, so these are great for meal prep or making ahead for busy mornings.
Table of Contents
- What You’ll Need
- Ingredient Substitutions & Additions
- Step-by-Step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- More Banana Recipes You’ll Love
- Chocolate Chip Walnut Banana Muffins Recipe
What You’ll Need
These are the basic ingredients to make the muffins:
- Banana: Use very ripe bananas with brown spots for maximum sweetness and moisture.
- Maple Syrup: Adds natural sweetness and complements the banana flavor.
- Butter: Melted and cooled, it adds richness and keeps muffins tender; neutral oil can be used instead.
- Egg: Binds the batter and gives structure; can be swapped with a flax egg if needed.
- Vanilla Extract: Enhances the overall flavor with warm notes.
- All-Purpose Flour: The base that provides structure.
- Baking Soda & Baking Powder: Ensure the muffins rise and stay light.
- Ground Cinnamon: A subtle spice that pairs well with banana.
- Salt: Balances sweetness and enhances flavors.
- Mini Chocolate Chips: Small chips distribute evenly for little chocolate pockets.
- Chopped Walnuts: Add texture and the classic banana-nut profile.
See the recipe card below for full ingredient amounts and servings.
Ingredient Substitutions & Additions
- Butter: Replace with a neutral oil such as avocado or melted coconut oil for a dairy-free option.
- Maple Syrup: Honey works as a substitute for adults and children over 1 year old.
- Egg: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) to make the recipe egg-free.
- Walnuts: Swap with pecans or omit entirely for a nut-free version. You can also add dried fruit or berries instead of chocolate chips.
Step-by-Step Instructions
STEP 1: Preheat the oven to 350°F and prepare a 24-cup mini silicone or metal muffin pan.
STEP 2: In a large bowl, mash the bananas until smooth. Add maple syrup, melted butter (or oil), egg (or flax egg), and vanilla extract; whisk until combined.
STEP 3: Add flour, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Stir gently until just combined—avoid overmixing.
STEP 4: Fold in the mini chocolate chips and finely chopped walnuts.
STEP 5: Spoon tablespoon-sized portions of batter into the mini muffin pan. Bake for about 15 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
STEP 6: Let muffins cool in the pan for a few minutes before transferring to a cooling rack to finish cooling.
Storage Instructions
Once fully cooled, store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, place muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or reheat briefly in the microwave before serving.
Tips For Success
- Use very ripe bananas—the riper, the better for flavor and moisture.
- Check that baking soda and baking powder are fresh so the muffins rise well.
- Mini chocolate chips distribute more evenly through the batter. Chop walnuts into small pieces for better distribution and easier eating for kids.
- If using a metal mini muffin pan, grease it well or use liners. A silicone pan makes removal easier.
Recipe FAQs
Yes. Fill standard muffin cups about 3/4 full and bake for 18–22 minutes, or until a toothpick comes out clean.
Absolutely. Omit the walnuts for a nut-free version, skip the chocolate chips for a less-sweet muffin, or swap add-ins for blueberries, raisins, or chopped dried fruit.
More Banana Recipes You’ll Love
Banana Coconut Cookies
Blueberry Banana Waffles
Banana Carrot Smoothie
Peanut Butter Chocolate Chip Muffins (Flourless)
If you tried these Chocolate Chip Walnut Banana Muffins, please leave a ⭐ star rating and share how they turned out in the comments — I love hearing from you!
Chocolate Chip Walnut Banana Muffins
Print Recipe
Ingredients
Wet Ingredients
- ¾ cup mashed banana, from about 1½ very ripe large bananas or 2 small bananas
- 3 tbsp maple syrup
- ¼ cup melted butter, or neutral oil
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients/Mix-Ins
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
- ⅓ cup mini chocolate chips
- ¼ cup finely chopped walnuts
Instructions
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Preheat the oven to 350°F and prepare a 24-cup mini silicone or metal muffin pan.
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Mash banana until smooth. Add maple syrup, melted butter (or oil), egg (or flax egg), and vanilla; whisk to combine.
-
Add flour, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Stir until just combined—do not overmix.
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Fold in mini chocolate chips and chopped walnuts.
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Spoon tablespoon-sized portions into the mini muffin pan and bake for about 15 minutes, until lightly golden and a toothpick comes out clean.
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Allow muffins to cool in the pan for a few minutes before transferring to a rack to cool completely.
Notes
- Very ripe bananas give the best flavor and moisture.
- Fresh leavening agents help ensure proper rise.
- Mini chips and finely chopped walnuts make the texture more consistent and kid-friendly.
- Use a silicone mini muffin pan for easy removal, or grease a metal pan well to prevent sticking.
Nutrition
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