Go Back
–+ servings
chocolate chunk banana muffins A close-up of a warm muffin, with gooey chocolate chunks inside.

Chocolate Chunk Banana Muffins

Soft, fluffy Chocolate Chunk Banana Muffins loaded with rich dark chocolate chunks, perfect for snacks or lunchboxes.
No ratings yet
Print Pin
Course: Baking, Snack
Cuisine: American
Keyword: banana muffins, chocolate chunk muffins, easy muffin recipe, snack
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 208kcal
Cost: 6$

Ingredients

  • 2 large bananas ripe, about 1 cup mashed
  • 2 eggs large
  • ⅓ cup oil neutral, such as light olive oil
  • ¼ cup milk dairy or non-dairy alternatives like almond or oat milk work
  • ⅓ cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour can substitute with whole wheat or wholemeal flour
  • 1 teaspoon baking soda to activate in warm milk
  • ½ teaspoon cinnamon optional
  • Pinch of salt
  • ½ cup chocolate chunks or chips, can use dark, milk, or dairy-free chocolate

Instructions

  • Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl, mash the ripe bananas with a fork until smooth. Add eggs, oil, maple syrup, and vanilla extract. Whisk until the mixture is fully combined.
    A bowl with mashed bananas, eggs, and other wet ingredients, possibly before mixing.
  • Heat the milk in the microwave for 20-30 seconds until warm. Stir in the baking soda, then add the milk-baking soda mixture to the wet ingredients and stir well.
  • Sift in the flour, cinnamon, and salt. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
    A close-up of flour and spices, likely being added to the batter.
  • Gently fold in the chocolate chunks, reserving a few for topping if desired.
    The prepared banana chocolate chunk muffin batter before it's scooped into muffin tins.
  • Evenly divide the batter between the 12 muffin cups, and top with the reserved chocolate chunks.
    A photo of the batter being spooned into muffin cups.
  • Bake for 18–22 minutes, or until golden brown and a toothpick comes out clean when inserted into the center. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These moist, chocolate-filled banana muffins are a quick and tasty snack for busy days. The riper the bananas, the better the natural sweetness and banana flavor!

Nutrition

Serving: 1Serving | Calories: 208kcal (10%) | Carbohydrates: 27g (9%) | Protein: 3g (6%) | Fat: 10g (15%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 28mg (9%) | Sodium: 106mg (5%) | Potassium: 177mg (5%) | Fiber: 2g (8%) | Sugar: 11g (12%) | Vitamin A: 68IU (1%) | Vitamin C: 2mg (2%) | Calcium: 29mg (3%) | Iron: 1mg (6%)
Tried this recipe?Pin it on @Pinterest