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Baking recipe · from the recipe book

Chocolate Banana Walnut Muffins

Tender, moist cocoa muffins sweetened with ripe banana, studded with melty chocolate chips and topped with toasty walnuts.

Chocolate Banana Walnut Muffins

Ingredients

  • 1⅔ cups200 gAll-purpose flour
  • ½ cup40 gUnsweetened cocoa powdersifted
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • 2½ medium300 gBananavery ripe, mashed
  • ⅔ cup packed130 gBrown sugarpacked
  • 2 large100 gEggsroom temperature
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ⅓ cup85 gUnsalted buttermelted and slightly cooled
  • 1¼ tsp5 gVanilla extract
  • ¾ cup140 gSemisweet chocolate chips
  • ½ cup chopped60 gWalnutschopped

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Melt the butter and set it aside to cool slightly; mash the banana and chop the walnuts.
  3. In a medium bowl, whisk together the flour, the unsweetened cocoa powder, the baking soda, the baking powder and the salt until evenly combined; this is the dry mixture.
  4. In a large bowl, whisk the mashed banana, brown sugar, egg, Greek yogurt, melted butter and vanilla until smooth; this is the wet mixture.
  5. Add the dry mixture to the wet mixture and fold with a spatula just until no dry streaks remain.
  6. Fold in three-quarters of the chocolate chips and half of the walnuts.
  7. Divide the batter evenly among the muffin cups, then sprinkle the tops with the remaining quarter of the chocolate chips and the remaining half of the walnuts.
  8. Bake 18 to 22 minutes, until the tops spring back and a toothpick inserted in the center comes out clean (a smear of melted chocolate is fine).
  9. Cool in the pan for 5 minutes, then move the muffins to a rack to cool for at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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