These muffins are a delightful twist on the classic banana muffin, featuring a perfect balance of sweetness and crunch.
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
Ensure the oven is fully preheated before placing the muffins inside for even baking.
Mash the bananas in a mixing bowl until smooth, then mix in the sugars, egg, and melted butter.
Use a fork or potato masher to mash the bananas thoroughly for a smooth texture.
In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Sifting the dry ingredients can help create a lighter muffin texture.
Gently fold the dry ingredients into the wet ingredients until just combined.
Avoid overmixing to prevent the muffins from becoming dense.
Fold in the walnuts and chocolate chips.
Reserve a few chocolate chips to sprinkle on top for a decorative touch.
Scoop the batter evenly into the prepared muffin tin.
Use an ice cream scoop for evenly sized muffins.
Bake in the preheated oven for 20-25 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 muffins from becoming soggy.
Serve and enjoy your delicious banana walnut chocolate chip muffins!
Pair with a cup of coffee or tea for a delightful treat.
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