Banana Walnut Chocolate Chip Muffins
Banana Walnut Muffins were a popular choice among the rotating morning muffin offerings at Seven Layers. During our second summer, we decided to experiment by adding chocolate chips to the batter and that’s how these delicious Banana Walnut Chocolate Chip muffins were born. They were an instant hit!
With good quality bittersweet chocolate chips, these muffins are indulgent, yet not overly sweet. The perfect marriage of walnuts and the chocolate creates a delightful flavor combination. Leftovers make for wonderful snacks during a hike or bike ride. For an afternoon beach treat, wrap the muffins in plastic wrap, let them bask in the sun for a while, and, and the chocolate becomes warm and oozy, creating a delectable, out of the oven taste.
The procedure is classic muffin method, where the dry and liquid mixtures are combined just until the all the flour has been moistened. It is best to moisten any dry spots by touch to assure a tender muffin. A light sprinkling of chopped walnuts on top of the muffin adds a nice final touch.
Leftover muffins may be wrapped individually in plastic and frozen for up to one month.
Banana Walnut Chocolate Chip Muffins
| Yield: 8 muffins | # of Servings: 8 | Method: Muffin |
Ingredients:
Dry mixture:
1 ½ cups (7 oz / 198 g) pastry or all-purpose flour
1 tsp (.15 oz / 4 g) baking powder
1 tsp (.20 oz / 5 g) baking soda
½ tsp salt
â…“ cup + 1 tbl (1.7 oz / 48 g) walnuts, lightly toasted, roughly chopped
â…“ + 1 tbl (2.25 oz / 64 g) chocolate chips, 60% cocoa content recommended
Liquid mixture:
6 tbl (3 oz / 85 g) unsalted butter, melted
½ cup (3.5 oz / 99 g) sugar
1 egg, lightly beaten
1 tsp vanilla extract
1 cup banana puree, from about 4 over-ripe bananas
Topping:
3 tbl (1 oz / 28 g) roughly chopped walnut pieces
Special tools and equipment needed
- One standard 12-cup muffin pan
- Standard-sized muffin pan liners
- 1.5 fl oz (#20) ice cream scoop
Pre-recipe preparations:
- Lightly toast the walnuts in a 350 °F oven, just until they’re fragrant, about 10 minutes. Let cool and roughly chop.
- Using a potato masher or immersion blender, break up the bananas until liquified.
- Melt butter just until mostly liquid then stir to complete melting.
- Preheat over the 375 °F
Directions:
- In large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
- Stir in the chopped walnuts and chocolate chips. Set aside.
- In a separate, smaller mixing bowl, whisk together the melted butter and the sugar until combined.
- Add the beaten egg and vanilla extract and whisk to combine.
- Mix in the banana puree.
- Make a well in the center of the large bowl containing the dry mixture, and pour in the liquid mixture.
- Mix just until all the flour is moistened. It is best to moisten any tiny pockets of flour, such as those that may adhere to a walnut piece, by pushing into the batter instead of over stirring the entire mixture.
- Scoop into 8 paper lined wells of the muffin pan. Sprinkle the tops lightly with the chopped walnuts.
- Bake at 375 °F just until firm and a cake tester comes out clean, 18 to 21 minutes.
- Let sit for 3 minutes, and remove muffins to cooling rack.
- Enjoy while warm or room temperature.
