These banana chocolate chip muffins are the best way to use leftover bananas before they get thrown away! They're easy to make, full of delicious banana flavor, and can be made with nuts or no nuts! It's one banana chocolate chip muffin recipe you'll keep forever!
Preheat your oven to 350 degrees and either line a muffin tin with muffin liners or spray it with nonstick spray well so the muffins don’t stick.
Mix all of your ingredients other than the chocolate chips and walnuts in a large mixing bowl until well combined.
1 cup sugar, 1/2 cup butter, 3 large ripe bananas, 2 eggs, 2 cups flour, 1 tsp baking soda, 1 tsp vanilla, 1/4 tsp salt
Fold in chocolate chips and walnuts and stir until mixed in evenly.
1/2 cup semi-sweet chocolate chips, 1/2 cup chopped walnuts
Divide batter evenly into the prepared muffin tin.
Bake in greased muffin tins or with paper baking cups for 18-20 minutes at 350 degrees. A toothpick poked into the center of the largest muffin should come out clean when they're done.
Remove from the oven and allow to cool in the muffin tin for a few minutes.
Remove from muffin tin and enjoy warm or at room temperature.
Mash your banana using a hand mixer to make it nice and smooth quickly. If you don’t have a hand mixer, mashing by fork works as well, it’ll just take a bit longer.Store muffins in an airtight container for up to a week. If you have not eaten these in a week, place in an airtight container or storage bag and freeze. You can either just allow them to come to room temperature to thaw or put one in a cold toaster oven or oven and set to 350 degrees. Allow the muffins to warm up with the oven to get ooey gooey chocolate all over again!If you skip the walnuts, I recommend adding another 1/4-1/2 cup of chocolate chips to the batter to make up for the missing walnuts. The amount depends on how chocolately you want these.Make these slightly healthier by using Lily's chocolate chips or by substituting the melted butter with applesauce. Both changes will impact the texture of the muffins but the taste should still be good.