These muffins are a delightful twist on the classic banana bread, featuring a moist texture and a rich chocolatey flavor.
Preheat your oven to 350°F (175°C) and grease a muffin tin.
Greasing the tin ensures easy removal of the muffins after baking.
Blend the ripe bananas until smooth.
Blending the bananas creates a smoother batter and ensures even distribution of flavor.
In a medium bowl, whisk together the blended bananas, eggs, melted butter, and vanilla extract.
Ensure the butter is slightly cooled before mixing to avoid cooking the eggs.
In a large bowl, mix the flour, baking powder, cinnamon, and salt.
Sifting the dry ingredients can help avoid lumps and ensure a smoother batter.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Avoid overmixing to prevent dense muffins.
Fold in the chocolate chips and chopped walnuts.
Gently folding ensures the mix-ins are evenly distributed without deflating the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Using an ice cream scoop can help evenly portion the batter.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Rotate the tin halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature and enjoy!
Pair with a hot beverage for a comforting treat.
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