Our Banana Chocolate Chunk Muffins are a variation of these banana bread muffins, just with a healthy dose of chocolate chips added to the mix! So when you're craving a banana muffin but love chocolate too, these muffins will satisfy your sweet tooth.
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These muffins are a sweet balance of creamy chocolate and tasty banana. They make a delicious quick breakfast, afternoon snack or dessert. Kids love them as an afterschool snack too, or a special treat for their lunch box. We often have a strawberry smoothie or mango smoothie with a side of peach muffin for lunch, and it always gets devoured!
Banana chocolate chip muffins only take a few minutes to prepare and about 20 minutes to cook, making them ready to eat in less than 30 minutes. We love making big batches of different flavored muffins (like sprinkle-filled funfetti muffins), and freezing most of them for easy snacks and breakfast later on. Some of our favorite muffins are apple muffins, almond butter banana muffins and strawberry cheesecake muffins.
Why This Recipe Works
- Muffins are quick, easy and foolproof.
- You need just a few pantry staple baking ingredients and kitchen equipment.
- They are freezer-friendly so it's convenient to make a big batch and enjoy later on.
- Use up overly ripe bananas that would otherwise go bad.
Ingredients
Banana chocolate chunk muffins are made with easy ingredients.
Bananas: use very ripe bananas that feel very soft.
Baking essentials: all-purpose flour, baking powder, baking soda, sugar.
Flavorings: ground cinnamon and vanilla extract. Did you know you can make vanilla extract at home too?
Eggs: work as a binder. Use large eggs at room temperature for the best result.
Butter: melted butter and its fat makes a moist muffin.
Milk: I add milk to almost all of our muffins to make them super moist and tender. Typically I use almond milk or oat milk, but dairy milks or other plant based milks are perfect too.
Tips from the Chef
- Use overripe bananas. Overripe bananas give muffins the best flavor and make them especially moist.
- If you'd prefer to use whole wheat flour, increase the amount of milk by ¼ to ⅓ cup. Whole wheat flour needs more moisture than all-purpose flour.
Step-By-Step Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line the muffin tin with muffin liners.
- In a large mixing bowl combine all-purpose flour, sugar, baking powder, baking soda and salt. In a separate smaller mixing bowl mash the bananas. Add the eggs, melted butter, milk and vanilla extract to the bowl of mashed bananas. Stir until well combined.
- Pour the wet ingredients into the large mixing bowl of dry ingredients. Mix until just combined. Fold in the chocolate morsels.
- Fill the muffin cups almost to the top with muffin batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack. Serve warm.
Easy Variations
- For gluten-free muffins use 1:1 gluten free flour in place of the all-purpose flour.
- Make them vegan: use flax eggs instead of regular eggs, unrefined coconut sugar in place of white sugar, plant-based milk and vegan butter.
- Make them fruitier: add a handful of chopped strawberries or raspberries.
Recipe FAQs
Store muffins at room temperature in an airtight container for 2-3 days or freeze for up to 6 months.
Yes! Muffins are very freezer-friendly. They defrost quickly on the counter or overnight in the fridge. You can also do a quick thaw in the microwave.
Follow the recipe as written, using mini muffin tins. Bake them for about half the time as traditional sized muffins.
Recipe
Banana Chocolate Chunk Muffins
Ingredients
- 2 cups all-purpose flour
- ⅔ cup sugar
- 1 ¼ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 3 medium overripe bananas
- 2 large eggs
- ½ cup butter, melted
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup chocolate morsels, or chocolate chips
Instructions
- Preheat the oven to 350℉. Line the muffin tin with muffin liners.
- In a large mixing bowl combine all-purpose flour, sugar, baking powder, baking soda and salt. In separate small mixing bowl mash the bananas. Add eggs, melted butter, milk and vanilla extract to the bowl. Stir until well combined.
- Pour the liquid ingredients into the large mixing bowl of dry ingredients. Mix until just combined. Fold in the chocolate morsels.
- Fill the muffin cups almost to the top with muffin batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack. Serve warm, with a bit of butter if desired.
Notes
Nutrition
Evelyn says
These were delicious! Just the right amount of chocolate paired with banana.
Sara says
My family loved this recipe! We can't wait to make it again.