There’s nothing like walking into a kitchen that has just baked something warm and sweet. Above all, I just love when you’re almost forced to breathe in even slower to take in the delicious aroma in the air. That’s what happens every time I bake these Chocolate Banana Nut Muffins.
You can easily make this recipe fit your flavor style. For example, the other day I modified this recipe to make Caradamom Lemon Banana muffins. Instead of the chocolate chunks and walnuts, I added in about a tsp of ground green cardamom, 1 tsp of lemon zest, and 1 tbsp of lemon paste. It was so easy to make!
If you decide to make this recipe or make a fun flavor modification to it, let me know! I’d love to see how this turns out for you. Head over to my instagram @thefamiliarkitchen so we can connect and I can see how it turned out for you!
- Unsalted Butter, 1 stick, room temperature, sliced into cubes
- Sugar, 3/4 cup
- Brown Sugar, 1/2 cup
- Ripe Bananas, 3, mashed
- Eggs, 2
- Vanilla Paste, 1 tbsp
- AP Flour, 2 cups
- Baking Soda, 1 tsp
- Baking Powder, 1/2 tsp
- Cinnamon, 1/2 tsp
- Salt, 1 tsp
- Chocolate Chunks, 1/2 cup, chopped
- Walnuts, 1/2 cup, chopped
HOW TO MAKE IT
The wet ingredients.
In a large bowl, use a hand mixer to cream the unsalted butter, sugar, and brown sugar. Once it’s really creamed, add in the mashed bananas and eggs and mix to combine evenly (I personally like the mash the bananas and mix in the eggs in a separate bowl and then pour the egg mix into the sugar mix, but I get it if you don’t want to use an extra bowl :)). Mix in the vanilla paste.
Form the batter.
In another bowl, whisk together the AP flour, baking powder, baking soda, cinnamon, and salt. Little by little, add these dry ingredients to the wet ingredients to slowly form a batter. Continue mixing the batter until everything is evenly combined. Once combined, toss in the chocolate chunks and walnuts and mix to combine. Let the batter rest for 5 minutes before baking.
Preheat the oven to 350 degrees. Line a muffin tray with parchment paper or aluminium baking cups. Fill the cups a little more than 3/4 cup full. Bake for 25-30 minutes or until golden brown on top. Insert a toothpick to check if the muffins are done baking. The toothpick should come out clean after inserting. Done!
Reena Ayalloore says
Can you use vanilla extract in place of vanilla paste?
The Familiar Kitchen says
Hi there! Yes! You can definitely substitute with vanilla extract 🙂