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Banana, walnut and Chocolate Chip Muffins

Banana, walnut and Chocolate Chip Muffins

It is such a conflicting scenario for me right now as my mind is torn between two choices, regular or gluten free? Both are practically identical in appearance and taste. So it happened last weekend when my twelve years old daughter and I were baking chocolate chip cookies, again- regular and gluten free, and I saw five six bananas on the counter… they were over ripe with few brown spots, perfect for baking. One look at them and I knew they were ready to evolve and to be taken to the new dimension. I already had cookie trays lined up for baking and since banana bread would take longer to bake, I decided to make muffins.


Cute, isn’t it! This is a regular muffin so let us do this today and gluten free later In Sha Allah.

Ever wonder why do we call some varieties muffins and some cup cakes? Muffins are actually from bread family. They will be less sweet and denser than cup cakes. There will be less oil/butter and instead of beating, the dough is gently mixed until ingredients are just combined. On the other hand, cup cakes are literally cakes, baked in muffin tins to reduce the baking time and makes serving easy too. Plus you get to dress them real fancy with a variety of frostings.

Time to break down the recipe. Just like most muffins, mix all dry ingredients in a big bowl, whisk lightly all liquids and add to dry ingredients. Mix, pour into muffin pan and bake. Muffins can also be eaten when slightly warm but since there is banana in this recipe, I would suggest let them cool down to room temperature. By the way, banana breads, muffins and cupcakes would taste better after a day when the components are settled and banana flavor is enhanced. But the question is, can you wait? I certainly can not.

Banana, Walnut and Chocolate Chip Muffins

Each bite is a treat with banana punch, melt in your mouth chocolate chip and an extra layer of texture is created with chopped walnuts. Perfect for brunch and lunch box.

Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 20 minutes
cooling time 30 minutes
Total Time 35 minutes
Servings 12


  • 2 cups white flour (maida) do not over measure
  • 2 1/4 tsp baking powder heaped
  • 1/3 tsp cinnamon powder
  • 1/2 cup caster sugar
  • 1/2 cup ripe bananas
  • 2 regular eggs, slightly beaten
  • 4 1/2 tbsp melted butter, cooled
  • 1/2 cup milk, at room temperature
  • 1/4 cup walnuts, roughly chopped
  • 3/4 cup semi sweet chocolate chips


  1. Preheat oven at 180 C/ 350 F. Line a 12 cavity muffin pan with liners.

  2. In a large mixing bowl combine flour, baking powder, cinnamon powder and sugar. Whisk to mix.

  3. In a small bowl whisk together mashed banana, eggs, melted butter and milk.

  4. Add walnuts and chocolate chips to the flour and coat well. 

  5. Pour in the egg banana mixture and gently mix until just combined. Do not over mix otherwise muffins will become tough.

  6. Divide the batter equally in to prepared muffin pan. Bake for 18-20 minutes or until the top springs back when touched.

  7. Remove from oven and let cool in the pan for 10 minutes. Transfer to wire rack to cool completely.


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