Use Your Overripe Bananas With These Chocolate Chip Banana Muffins

Chocolate chip muffins
Photo by Anton on Unsplash

These banana muffins have a nutty, toffee-ish flavor and a beautifully moist texture. They make a fantastic grab-and-go breakfast or afternoon snack.

Feel free to switch some or all of the all purpose flour for whole wheat if you fancy a more wholesome, fiber-rich treat!


  • 1/2 cup chopped nuts (walnuts, pecans, hazelnuts or whichever nuts you prefer)
  • 1/2 cup butter
  • 3-4 very ripe bananas
  • 2 eggs
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1/2 cup dark chocolate chips


  1. Preheat the oven to 375°F and line a 12 cup muffin tray with muffin liners.
  2. Warm a skillet over a medium heat and toast the nuts for a few minutes until they are fragrant and turning golden brown at the edges. Transfer to a bowl.
  3. Add the butter to the hot skillet and cook for a few minutes until the melted butter has turned a deep, caramel brown. Transfer the butter to a mixing bowl and let cool for a few minutes.
  4. In the meantime, take a separate bowl and mash the bananas until they are smooth-ish (a few lumps are fine).
  5. Add the bananas to the butter, along with the eggs, sugar and vanilla extract and beat to combine.
  6. Add the flour, salt and baking powder and mix gently until a thick batter forms, taking care not to over-mix.
  7. Gently stir in the chopped, toasted nuts and chocolate chips.
  8. Divide the batter between the muffin cups and bake for around 20 minutes, until a piece of spaghetti inserted into the middle of a muffin comes out clean.
  9. Try and let the muffins cool a little before getting stuck in. Enjoy!