These Banana Chocolate Chunk Muffins are the ultimate treat for any occasion – whether you're craving a cozy breakfast, a satisfying snack, or a delightful dessert.
These fluffy muffins are infused with the sweet flavor of ripe bananas. When you take your first bite, you'll discover pockets of rich, melted chocolate. With just the right balance of moistness and sweetness, these bakery-style muffins are sure to become a favorite in your household.
If you love all things banana, try my Banana Pudding with Cream Cheese, Banana Coffee Cake, or my Banana Bread Recipe made with Pancake Mix.
Why You'll Love This Recipe
- Banana Bliss - Ripe bananas bring a natural sweetness to these muffins, ensuring every bite is bursting with banana flavor. This is the perfect way to use those brown bananas sitting on your counter.
- Chocolate Heaven - Bananas and chocolate are like two best friends who just click together perfectly. Dark chocolate chunks add decadence and richness to every bite, creating a heavenly combination with the bananas.
- Breakfast, Snack, or Treat - Banana chocolate chunk muffins are a classic treat, perfect for satisfying your sweet tooth any time of day. They make for a great on-the-go breakfast, a quick after-school snack, or dessert for after dinner.
Substitutions
- Vegetable oil or coconut oil can be used in place of the melted butter. However, I prefer the melted butter because of the flavor it gives to the muffins.
- Vanilla extract can be used instead of the vanilla bean paste.
- Chocolate chips can be used in place of the chocolate chunks.
- Whole wheat flour can be used in place of all-purpose flour.
- Greek yogurt can be used in place of the sour cream. However, sour cream has a much higher fat content, helping to create super moist muffins.
- Gluten-Free Flour - Use a gluten-free flour blend instead of all-purpose flour for those with gluten sensitivities.
Variations
- Nuts - Add a handful of chopped walnuts or pecans for extra crunch and nutty flavor.
- Mix in a combination of dark, milk, and white chocolate chunks for an indulgent twist.
- Spread some peanut butter on your muffin after baking
- Add a pinch of cinnamon to the muffin batter
- Make mini muffins - If you'd like to make a mini version of these muffins, I recommend chopping the chocolate chunks into smaller pieces or even using mini chips. The large pieces of chocolate can overwhelm a smaller-sized muffin.
Ingredients
*For specific ingredient amounts, please scroll down to the printable recipe card.
How To Make These Easy Banana Muffins
Step 1. Preheat your oven to 375°F. Line a standard muffin pan with paper liners or lightly spray the wells with cooking spray. Set aside.
Step 2. In a large mixing bowl, mash the bananas. Add in the brown sugar, melted butter, sour cream, egg, and vanilla bean paste until smooth and well combined. Set aside.
Step 3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt by hand until well combined. Ensure there are no streaks of flour.
Step 4. Add the dry ingredients to the bowl of wet ingredients. Gently fold the flour mixture in using a spatula until just combined. Be careful not to overmix, as this can result in tough muffins. Fold in the chocolate chunks until evenly distributed throughout the muffin batter.
Step 5. Using a large cookie scoop or a spoon, divide the batter evenly among the muffin cups, filling each cup about ⅔rds full. Press a few extra chocolate chunks onto the tops of the muffins.
Step 6. Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin has a few moist crumbs clinging to it.
Step 7. Remove the muffin tin from the oven and transfer it to a wire rack to cool for a few minutes. Once slightly cooled, remove the muffins from the tin and allow them to cool completely on a wire rack. Serve these delicious banana chocolate chunk muffins warm or at room temperature.
Storage and Freezing
Any leftover muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze the muffins for longer storage.
To freeze these muffins, cool them completely. Then, store them in an airtight container or freezer bag for up to three months. Thaw at room temperature or warm them up in the microwave before enjoying.
Pro Tip
For a bakery-style look, save a few chocolate chunks to press into the muffin tops before baking them. The muffins will be golden brown and irresistible.
Even after a day or two, pop them in the microwave to make the chocolate inside melty and gooey again, just like when they come out of the oven for the first time.
If you don't have any overripe bananas, you can ripen them for baking in your oven!
Notes/FAQs
bsolutely! Frozen bananas work just as well as fresh ones. Simply thaw, drain the liquid, and mash them before using them in the recipe. When I am going to freeze bananas, sometimes I freeze them whole,and sometimes I slice them. This makes it easier to drain the liquid before mashing them for baking.
Yes, you can reduce the amount of brown sugar if you prefer a less sweet muffin. You can also experiment with alternative sweeteners like honey or maple syrup.
You can make a double batch of this recipe and freeze the extra muffins for later. Just thaw them at room temperature or reheat them in the microwave before serving.
The best bananas for baked goods are those that have brown spots or a brown peel. These bananas have the most natural sugar. However, avoid mushy bananas that have black peels or are soupy inside.
Banana Chocolate Chunk Muffins
Equipment
- Muffin Tin
- Muffin Liners
- Mixing Bowls
- hand mixer
- Rubber Spatula
- Cookie scoop
Ingredients
- 3 ripe bananas (about 1 ½ cups mashed)
- ½ cup brown sugar
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 large egg
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chunks plus extra for topping
Instructions
- Preheat oven to 375°F. Line a standard muffin pan with paper liners or lightly spray the wells with cooking spray. Set aside.
- In a large mixing bowl, mash the bananas. Add in the brown sugar, granulated sugar, melted butter, sour cream, egg, and vanilla extract until smooth and well combined. Set aside.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt by hand until well combined. Ensure there are no streaks of flour.
- Add the dry ingredients to the bowl of wet ingredients. Gently fold the flour mixture in using a spatula until just combined. Be careful not to overmix, as this can result in tough muffins.
- Fold in the chocolate chunks until evenly distributed throughout the muffin batter.
- Using a large cookie scoop or a spoon, divide the batter evenly among the muffin cups, filling each cup about ⅔rds full. Press a few extra chocolate chunks onto the tops of the muffins.
- Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin has a few moist crumbs clinging to it.
- Remove the muffin tin from the oven and transfer it to a wire rack to cool for a few minutes. Once slightly cooled, remove the muffins from the tin and allow them to cool completely on a wire rack.
- Serve these delicious banana chocolate chunk muffins warm or at room temperature.
Notes
Any leftover muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze the muffins for longer storage. To freeze these muffins, cool them completely. Then, store them in an airtight container or freezer bag for up to three months. Thaw at room temperature or warm them up in the microwave before enjoying. Pro Tip
For a bakery-style look, save a few chocolate chunks to press into the muffin tops before baking them. The muffins will be golden brown and irresistible.
Jane says
Amazing! And that melted chocolate is the best.