These banana walnut chocolate chip muffins are a delightful treat, perfect for breakfast or a snack.
Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing or lining with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Sifting the dry ingredients can help ensure a smoother batter.
In a large bowl, mash the bananas until smooth, then mix in the sugar, eggs, vanilla extract, and oil.
Use a fork or potato masher to easily mash the bananas.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the chopped walnuts and chocolate chips.
Reserve a few chocolate chips to sprinkle on top for a decorative touch.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the muffins warm or at room temperature and enjoy!
Pair with a cup of coffee or tea for a delightful treat.
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