Banana Chocolate Chunk Muffins are moist and fluffy muffins flavored with bananas and loaded with rich chocolate chunks. This muffin recipe is perfect for breakfast, brunch, or a quick snack that can be ready in less than 30 minutes.
I am a big time banana bread lover, like my Chocolate Chip Banana Bread, but sometimes my bananas get overripe and I'm in the mood for something different. Enter: these Chocolate Chunk Banana Muffins. They are the kind of treat that I could eat for breakfast, lunch, dinner, and snacks in between. The muffins are easy to make, not too sweet, and help use up those bananas before they go bad on your counter!
If you're looking for more delicious breakfast or brunch recipes check out my Cinnamon Rolls with Heavy Cream, Strawberry Pop Tarts, or Cinnamon Roll Pancakes.
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Why You'll Love This Recipe
- The addition of overripe bananas to the batter make these muffins so moist and fluffy. The bananas in my Banana Donuts have the same effect.
- Using chocolate chunks instead of chocolate chips gives you big puddles of rich, melty chocolate in every bite. If you're a fan of extra chocolate you'll love my Chocolate Filled Cookies.
- You can easily add more flavor or texture to the muffins by adding different types of chocolate or nuts to the batter. I add pecans to my Pecan Chocolate Chip Cookies.
- The smell of these muffins baking will make you want to bake them again and again! Just like my Cinnamon Rolls with Heavy Cream.
Ingredients
Ingredient Notes
- Overripe Bananas are a must in this muffin recipe. The more a banana ripens, the sweeter it becomes, adding lots of flavor to the banana muffins. If you want the banana flavor without the actual bananas try my Banana Pudding Cheesecake Bars.
- I prefer semi-sweet chocolate, but you can use whatever you prefer. These are chocolate chunk muffins so you don't want to use chocolate chips. You can buy chocolate chunks at the store or you can cut up a chocolate bar, which is what I like to do. I also cut up a chocolate bar to use in my Brown Butter Chocolate Chip Cookies.
- Buttermilk will help make the muffins fluffy and moist and add flavor. I also use buttermilk in my Lemon Curd Cake.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- The buttermilk can be substituted for sour cream or regular milk if that is all you have on hand. This will alter the texture of the muffins. I use sour cream in these Cinnamon Sugar Donuts.
- Instead of using a regular sized muffin pan you can use a jumbo muffin pan for bakery style muffins. This will change the baking time of the muffins.
- Stir pecans, walnuts, or almonds into the batter for some added texture. I used pistachios for extra texture in my Pistachio Cookies.
- Add a dollop of peanut butter on top of each muffin and swirl it right before baking for Peanut Butter Banana Chocolate Chunk Muffins. If you're a peanut butter lover you'll also love my Almond Flour Peanut Butter Cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a medium bowl combine the mashed bananas, melted butter, buttermilk, egg, and vanilla. Whisk to combine.
STEP 2: In a medium bowl, combine the flour, sugar, brown sugar, salt, baking soda, and baking powder. Whisk until free of lumps.
STEP 3: Gently mix the wet and dry ingredients until just combined.
STEP 4: Fold the chocolate chunks into the muffin batter until just combined.
STEP 5: Preheat the oven to 375 degrees (F). Line a muffin pan with muffin liners. Fill the prepared muffin pan about ¾ of the way with the banana muffin batter. If you want extra pretty muffins add chocolate chunks to the top of each muffin before baking.
STEP 6: Place the muffins in the oven and bake for 15-17 minutes or until a toothpick inserted in the center of a muffin comes out with only a few moist crumbs. Remove the muffins from the oven and allow to cool.
Expert Baking Tips
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your muffins at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your muffins. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter, which can lead to greasy muffins.
- Add chocolate chunks to the top of the muffins before baking. This will make beautiful puddles of chocolate on the top of each muffin that will make them look as irresistible as they taste.
Recipe FAQ's
Room Temperature: These muffins can be stored at room temperature in an airtight container for up to 3 days.
Refrigerator: If stored correctly in an airtight container the Banana Chocolate Chunk Muffins will last up to 1 week in the fridge.
Freezer: You can store the muffins in an airtight container in the freezer for up to a month.
I wouldn't recommend using anything other than overripe bananas. When they are overripe they are softer and sweeter. A ripe banana doesn't have the same affect.
More Recipes You'll Love
If you tried these Banana Chocolate Chunk Muffins recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Banana Chocolate Chunk Muffins
Ingredients
For Muffins:
- 3 large bananas overripe and mashed
- 4 tablespoons (56 grams) unsalted butter melted and cooled
- ¼ cup (56 grams) buttermilk
- 1 large (50 grams) eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (180 grams) all-purpose flour
- ½ cup (99 grams) granulated sugar
- ¼ cup (53 grams) brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170 grams) chocolate chunks
Instructions
For Muffins:
- Preheat oven to 375 degrees (F). Spray muffin pan with non-stick spray or line with muffin liners. Set aside.
- In a medium bowl combine the mashed bananas, melted butter, buttermilk, egg, and vanilla. Whisk to combine.
- In a medium bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisk until free of lumps.
- Gently mix the wet and dry ingredients until just combined.
- Fold the chocolate chunks into the muffin batter until just combined.
- Line a muffin pan with muffin liners. Fill the prepared muffin pan about ¾ of the way with the banana muffin batter. If you want extra pretty muffins add chocolate chunks to the top of each muffin before baking.
- Place the muffins in the oven and bake for 15-17 minutes or until a toothpick inserted in the center of a muffin comes out with only a few moist crumbs. Remove the muffins from the oven and allow to cool.
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