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Baking recipe · from the recipe book

Double Chocolate Banana Walnut Muffins

Deep chocolate muffins made moist and tender with ripe banana, studded with melty chocolate chips and toasted walnuts under a crunchy walnut-sugar top.

Double Chocolate Banana Walnut Muffins

Ingredients

  • 1½ cups190 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 packed140 gBrown sugardivided: 125 g for the batter, 15 g for the topping
  • 2 large100 gEggsroom temperature
  • ½ cup (120 ml)120 gMilk, 2%room temperature
  • ⅓ cup80 gCanola oil
  • 2 tsp8 gVanilla extract
  • ¾ cup chopped100 gWalnutstoasted and chopped, divided: 75 g for the batter, 25 g for the topping
  • ½ cup90 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, cool, then chop. Set aside 25 g of the walnuts for the topping and keep the remaining 75 g for the batter.
  3. In a medium bowl, sift the unsweetened cocoa powder, then add the flour, baking soda, baking powder and salt and whisk until no cocoa lumps remain. This is the dry mixture.
  4. In a large bowl, mash the banana, then whisk in 125 g of the brown sugar, the egg, milk, canola oil and vanilla until smooth. This is the wet mixture.
  5. Add the dry cocoa-flour mixture to the wet banana mixture and fold with a spatula just until no dry streaks remain; a few lumps are fine.
  6. Fold in the chocolate chips and the 75 g of walnuts set aside for the batter.
  7. Divide the batter evenly among the 12 cups, filling them nearly full.
  8. Stir the 25 g of topping walnuts with the remaining 15 g of brown sugar and sprinkle over the muffins.
  9. Bake 18 to 22 minutes, until the tops spring back and a toothpick in the center comes out clean apart from melted chocolate.
  10. Cool in the pan 5 minutes, then move the muffins to a rack and cool 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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