Why You’ll Love This Recipe
These muffins are super easy to make and require just one bowl and everyday ingredients. They strike the perfect balance between sweet bananas and deep chocolate flavor. Unlike overly sugary store-bought versions, these homemade muffins are fresh, flavorful, and can be made healthier with a few simple swaps. Whether you serve them warm or pack them for later, they’re guaranteed to please.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe bananas (mashed)
all-purpose flour
baking soda
baking powder
salt
sugar (white or brown)
egg
milk (dairy or non-dairy)
vegetable oil or melted butter
vanilla extract
chocolate chunks (or chopped chocolate bars)
optional: cinnamon or chopped nuts
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mash the bananas until smooth.
- Add the sugar, egg, milk, oil (or butter), and vanilla extract. Mix until well combined.
- In the same bowl, add flour, baking soda, baking powder, salt, and cinnamon if using. Stir until just combined—don’t overmix.
- Fold in the chocolate chunks and nuts, if using.
- Spoon the batter evenly into the muffin cups, filling about 3/4 full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
Makes 12 standard muffins.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
- Whole Wheat Muffins: Replace half or all of the all-purpose flour with whole wheat flour for extra fiber.
- Mini Muffins: Use a mini muffin tin and bake for 10–12 minutes.
- Double Chocolate: Add a tablespoon of cocoa powder to the batter for even more chocolate flavor.
- Nutty Banana Muffins: Stir in chopped walnuts, pecans, or almonds.
- Dairy-Free: Use plant-based milk and oil instead of butter.
- Low Sugar: Reduce sugar and rely more on the natural sweetness of ripe bananas.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To reheat, microwave for 10–15 seconds or warm in a low oven until heated through.
To freeze, wrap muffins individually and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or microwave for a quick snack.
FAQs
Can I use chocolate chips instead of chunks?
Yes, chocolate chips work just as well and are easier to mix evenly into the batter.
How ripe should the bananas be?
Very ripe bananas with lots of brown spots are ideal for the best flavor and moisture.
Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free baking flour substitute for the all-purpose flour.
Why did my muffins turn out dense?
Overmixing the batter can make the muffins dense. Stir until just combined for a lighter texture.
Can I add other mix-ins?
Absolutely—try coconut flakes, dried fruit, or seeds like chia or flax.
Are these muffins freezer-friendly?
Yes, they freeze well. Just cool completely, wrap, and freeze.
Can I use honey or maple syrup instead of sugar?
Yes, but reduce the milk slightly to adjust for the extra liquid.
What type of chocolate is best?
Use semi-sweet or dark chocolate for rich flavor, but milk chocolate works if you prefer it sweeter.
How do I keep the muffins moist?
Don’t overbake and store them in an airtight container with a paper towel to absorb excess moisture.
Can I turn this into a loaf instead?
Yes, pour the batter into a greased loaf pan and bake at 350°F (175°C) for about 50–60 minutes.
Conclusion
Banana chocolate chunk muffins are the perfect go-to recipe for a comforting, homemade treat. With their moist texture, sweet banana base, and pockets of melty chocolate, these muffins are a hit every time. Whether you’re baking for breakfast, school lunches, or just because, this recipe is quick, easy, and always satisfying.
PrintBanana Chocolate Chunk Muffins
Banana chocolate chunk muffins are moist, bakery-style treats made with ripe bananas and rich chocolate chunks. They’re perfect for breakfast, snacking, or dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar (white or brown)
- 1 large egg
- 1/3 cup milk (dairy or non-dairy)
- 1/4 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 3/4 cup chocolate chunks or chopped chocolate bars
- 1/2 tsp ground cinnamon (optional)
- 1/3 cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mash the bananas until smooth.
- Add sugar, egg, milk, oil (or butter), and vanilla extract. Mix until well combined.
- Add flour, baking soda, baking powder, salt, and cinnamon if using. Stir until just combined.
- Fold in chocolate chunks and nuts if using.
- Spoon the batter evenly into muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas with brown spots for best flavor and moisture.
- Don’t overmix the batter to keep muffins light and fluffy.
- Mini muffins bake faster—check at 10–12 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
