These muffins are a terrific way to use up overly ripe bananas, just add some chocolate chips and toasted walnuts for a tasty treat.

The addition of whole wheat flour in the batter produces a slightly nutty, wholesome flavor that makes them perfect for breakfast. Bake some up for a weekend brunch or keep them in the freezer and pop one out for a quick breakfast-on-the-go.

Here is how you can make your own:


You can find the entire recipe here. Start by preheating the oven to 350 degrees. Line a muffin pan with papers and set aside. Toast walnuts in oven or on stove top until fragrant. Chop and set aside.

In a medium mixing bowl whisk together the flours, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment cream together the sugar and butter until fluffy. Beat in banana until combined.

Beat in the egg, flavorings and milk until combined. Add flour mixture to egg mixture and mix until well combined and no lumps are left in batter.

Stir in the chocolate chips (I used semi-sweet chocolate chips) and toasted nuts. Add cinnamon chips if using. I didn’t have any on hand so I left them out.

Scoop up the batter with a large muffin scoop and fill the prepared muffin tin. Mound the batter into the cups and top with coarse sparking sugar if desired.

Bake muffins for 20 to 23 minutes or until tops are golden and a toothpick inserted into the center comes out clean.

Remove muffins from oven and transfer them to a wire rack to cool completely. Do not leave the muffins in the hot tin or they will get soggy!

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