Comfort food at it’s finest: banana muffins.

Banana Muffins


Banana, Walnut, and Chocolate Chip Muffins (10 of 750)

Adapted from 750 Best Muffin Recipes

Makes 18 muffins (48 minis)

  • 2 cups all-purpose flour (for gluten-free, I substituted 1:1 with Bob’s Red Mill gluten-free mix with 1 1/2 tsp xanthan gum)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 1/3 cups mashed ripe bananas (3 medium bananas)
  • 1/2 cup vegetable oil
  • 1 cup (8 oz) plain yogurt
  • 1/2 cup diced firm bananas
  • 1 cup chopped walnuts, toasted
  • 1 cup semisweet chocolate chips
  1. Preheat oven to 400F.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together sugar, egg, bananas, and oil until well blended. Whisk in yogurt until blended.
  4. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in diced bananas, walnuts, and chocolate.
  5. Divide batter equally among prepared muffin cups,
  6. Bake in preheated oven for 18 to 21 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

These muffins are so classic – moist and soft and full of banana, walnut, and chocolatey goodness. The gluten-free version is pretty tasty as well, though they’re certainly not as photogenic. Gluten-free baking…one day, I will master it.

Gluten-Free Banana Muffins

Gluten-free banana muffins

Banana Muffins

Gluten, I love you