Walnut chocolate chip muffins.
These muffins were inspired by The Minimalist Baker’s Banana Chocolate Pecan muffins. I’m admittedly not a fan of pecans so I made a few adaptations. Mainly, I reduced the sugar necessary in the original recipe and increased the baking time a bit. These muffins are insanely tasty and a perfect morning muffin or snack on the go!
As my oldest heads back to school this week, her final year of varsity swimming is upon her. I obsess about her nutrition each week because she does many double practices a day and I love to have plenty of options at her disposal. These muffins will be perfect – transportable, packed with protein and healthy fats along with great nutrition to keep her moving throughout her day & prepared for thousands of meters in the pool.
As I mentioned, I reduced the sugar from the original recipe. The bananas and chocolate chips, I find, add plenty of sweetness. These are dense muffins and quite filling. I store these on my countertop in my cake stand but the fridge would also work well. Plus freezing these in a ziploc would also work well. This recipe yields 11 muffins.
— Knead to Cook