Comfort food at it’s finest: 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
- Preheat oven to 400F.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk together sugar, egg, bananas, and oil until well blended. Whisk in yogurt until blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in diced bananas, walnuts, and chocolate.
- Divide batter equally among prepared muffin cups,
- 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.