Chocolate Chip Banana Nut Muffin Tops
There’s just something about the combination of bananas, chocolate, and walnuts that feels so nostalgic to me. It’s not usually my first craving when I think of muffin flavors, but every time I make it, I seem to think, “Why don’t I make these more?”. Add the fact that these muffins only include the BEST part of the muffin, and it’s super safe to say that I struggled keeping my paws off of these.
These muffin tops have everything you want from a good muffin—soft and fluffy centers, crisp edges, and just the right amount of chocolate chips and crunchy walnuts. The banana adds natural sweetness and moisture, keeping every bite tender and flavorful. The tops are slightly golden with just enough chew to make them the perfect pairing with a cup of coffee or as a quick breakfast on the go.
The best part? This recipe is super forgiving. The batter comes together with just a bowl and a spoon, and there’s no need for fancy equipment or complicated techniques. You just mix, scoop, and bake. If you’ve got a ripe banana sitting on your counter, you’re already halfway there.
I love that this recipe also offers a lot of room to play. Not a fan of walnuts? Swap them out for pecans or leave them out altogether. Want to add a bit of spice? A pinch of cinnamon or nutmeg could take these to the next level. The recipe is yours to make your own, and you really can’t mess it up.
If you’re craving the best part of a muffin (without all that pesky paper liner waste), these muffin tops are calling your name. Give them a try—you’ll probably end up eating a few straight from the pan like I did. Happy Baking!
With love,
Your Baker, Hannah
Ingredients Needed to Bake Chocolate Chip Banana Nut Muffin Tops:
Whole Wheat Flour
All Purpose Flour
Salt
Baking Soda
Butter
Ripe Banana
Buttermilk
Brown Sugar
Walnuts
Milk Chocolate Chips
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Flour: You can swap the whole wheat flour for more all-purpose flour if needed. Or try using a 1:1 gluten-free flour blend for a gluten-free option.
Butter: Salted butter works fine; just reduce the added salt. Coconut oil could also work if you want a dairy-free option.
Buttermilk: Regular milk with a tablespoon of vinegar or lemon juice can mimic buttermilk.
Walnuts: Pecans, almonds, or even sunflower seeds would add a nice crunch.
Chocolate Chips: Dark, white, or even peanut butter chips would be great in this recipe.
What Tools Do You Need to Bake Chocolate Chip Banana Nut Muffin Tops?
Click the links below to shop for any kitchen tools you may be missing from your collection!
(Disclaimer: These links are affiliate links, and I will earn a small commission if you decide to make a purchase at no extra cost to you. I will always be thankful for your support!)
Parchment Paper
Shop My Kitchen Here:
Step-by-Step Instructions for Baking Chocolate Chip Banana Nut Muffin Tops:
Start by preheating your oven to 375 degrees F and lining a baking sheet with parchment paper. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, salt, and baking soda until well combined.
In a medium bowl, mix the melted butter, mashed banana, buttermilk, eggs, and brown sugar until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until a thick dough forms. Be careful not to overmix. Fold in the chopped walnuts and chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or a large spoon, drop 2-tablespoon-sized mounds of dough onto the prepared baking sheet, leaving a couple of inches between each.
Bake the muffin tops for 12-15 minutes, or until the edges are golden and the centers are set. Allow the muffin tops to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Other Flavor Possibilities:
You can swap the chocolate chips for dried fruit, add a sprinkle of cinnamon or nutmeg to the batter, or mix in a handful of shredded coconut for a fun twist.
How to Freeze or Store Chocolate Chip Banana Nut Muffin Tops:
Store them in an airtight container at room temperature for 2-3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Thaw at room temperature or warm in the microwave before enjoying.
Recipe for Chocolate Chip Banana Nut Muffin Tops:
Chocolate Chip Banana Nut Muffin Tops
Ingredients
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, salt, and baking soda until well combined. Set aside.
- In a separate bowl, mix the melted butter, mashed banana, buttermilk, and brown sugar until smooth.
- Pour the wet ingredients into the dry ingredients, and stir until the batter is just combined. Fold in the chopped walnuts and chocolate chips, being careful not to overmix.
- Using a large cookie scoop, drop heaping spoonfuls of batter onto the prepared baking sheets, leaving a couple of inches between each. You should end up with about 24 muffin tops. (You will have to bake in batches, as only 8 muffin tops fit per baking sheet).
- Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Let the muffin tops cool on the baking sheets for a few minutes before transferring them to a wire rack. Serve warm with butter and enjoy!