Banana Bread Muffins

Banana bread is great but muffins are quicker to bake and easier to pack! Soft, moist, and packed with dark chocolate chips and walnuts, these banana muffins are a perfect quick breakfast or hiking snack!

I know a lot of people aren’t fans of muffins because they can be dry and boring (my husband is one of these people haha) but I promise you, these muffins are soft, moist, and totally like biting into delicious homemade banana bread! They make a perfect hiking or travel snack, or a great little breakfast bite for those on-the-go mornings!

Start by mixing your wet ingredients (mashed bananas, vegetable oil, brown sugar, vanilla, egg) together in a large mixing bowl. In a separate bowl, mix together the dry ingredients. Add to the wet ingredients and mix until just combined. Don’t overmix otherwise they can be dense and chewy. Gently fold in the chocolate chips and walnut pieces. Fill muffin tins 3/4 full and bake at 350F until just golden brown and a toothpick comes out clean, about 20-25 minutes.

Storage

Because the bananas add considerable moisture to the muffins (making them so yummy and moist!), they can only be stored at room temperature for 2-3 days before becoming the perfect environment for mould growth. If you want to store them longer than 2-3 days, I recommend storing them in the freezer, in an airtight bag, for up to 2 months.

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Banana Bread Muffins

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Yield: 12 muffins

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Banana bread is great but muffins are quicker to bake and easier to pack! Soft, moist, and packed with dark chocolate chips and walnuts, these banana muffins are a perfect quick breakfast or hiking snack!

Ingredients

• 3 large ripe bananas 
• 2/3 cup (135g) brown sugar 
• 1/2 cup (125mL) vegetable oil
• 1 egg
• 1 tsp (5mL) vanilla 
• 1 1/2 cup (200g) all-purpose flour 
• 1 tsp (5g) baking soda
• 1/2 tsp (2.5g) salt 
• 1 tsp (2.5g) ground cinnamon
• 1/2 cup (80g) dark chocolate chips 
• 1/4 cup (35g) walnut pieces 

Instructions

1. Preheat oven to 350F. Line muffin tins with muffin tin liners or grease with baking spray.
2. Mash the bananas in a large mixing bowl. Add vegetable oil, brown sugar, egg, and vanilla. Stir together well. 
3. Mix together dry ingredients in separate bowl. Add to wet ingredients and mix until just combined. Do not overmix! 
4. Add chocolate chips and walnuts and gently fold in. 
5. Fill muffin tins to 3/4 full. Bake in oven for 20-25 minutes until golden brown and toothpick comes out clean. 
6. Cool on wire rack. Can be stored 2-3 days at room temperature or up to 2 months in the freezer. 

Notes:

If planning on using for a hiking snack, I would recommend baking them the day before or storing in the freezer until the day you're heading out. The banana adds considerable moisture to the muffins, therefore they can spoil fairly quickly if left at room temperature for more than 2 days.

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