Simple Banana Chocolate Chunk Muffins

Sharing is caring!

Stop staring at those brown bananas on your counter and use them to make these simple Banana Chocolate Chunk Muffins. Not only are they easy to make, but they’re kid-tested, family approved, and made with just a few simple ingredients. 

This post may contain affiliate links. See my disclosure policy for details.

If you know me (and you totally do by now) you know I’m constantly trying to sneak fruits and veggies into baked goods to get something good into my kiddo! And muffins are the best way to do it! I’ve made a bunch– like my sweet buttermilk blueberry muffins, Blueberry banana oatmeal muffins, and my famous carrot apple muffins, the list goes on and on!

These delicious muffins are packed with banana bits and dark chocolate chunks. You’ll want to make these banana and chocolate chip muffins today so you can enjoy them right away. They’re great for breakfast, an afternoon snack, and even dessert. 

Besides, those bananas aren’t going to get any less brown.

Why You’ll Love Banana Chocolate Chunk Muffins

• Tender and moist muffins with the perfect texture 
• A great alternative to classic banana bread
• Big, beautiful bakery style muffins
• This recipe is kid tested and approved!
• Uses up old mushy bananas and frozen bananas!

These chocolate banana muffins are a new favorite in my house. They’re moist and tender, easy to make, and the best part – kids absolutely love them!

One might even say they go bananas for them. And of course they do, because these banana chocolate muffins are as tasty as they are simple.

Ingredients for Banana Chocolate Chip Muffins

This simple banana chocolate chip muffin recipe uses basic ingredients you might even already have on hand.

• All Purpose Flour
• Baking Powder – make sure it’s in date for best results
• Baking Soda – This adds browning and tenderizes the muffin batter.
• Kosher Salt
• Unsalted Butter 
• Granulated Sugar
• Large Eggs 
• Mashed Bananas – soft, overripe, or frozen and thawed overripe bananas give the best banana flavor.
• Vanilla Extract
• Chocolate Chunks – chunks are a little bigger than chocolate chips and create big beautiful pools of chocolate inside the muffins!

Step by Step Instructions

Follow my step-by-step instructions for the best chocolate chip banana muffins every time.

Step 1

Preheat your oven to 400 degrees F and line a 12-cup muffin tin with paper muffin liners.

Step 2

Melt the butter, but don’t let it get too hot. Cool it until it’s warm to the touch if necessary.

Step 3

Mix the dry ingredients except the sugar in a large bowl and set aside.

Step 4

Step 5

Pour the wet ingredients into the dry, and fold until almost mixed, but streaks of flour still show. Add the chocolate chunks and continue folding the batter until the chunks are evenly distributed and no more streaks of flour remain. Do not over mix.

Step 6

Divide the muffin batter among the 12 lined muffin cups. The muffin cups will be full, and that’s a good thing for big, fluffy muffins.

Step 7

Bake at 400°F for 15-18 minutes until the top of the muffins are golden brown, risen in the center, and a toothpick inserted in the center comes out clean.

Tips & Tricks

These are some of my time tested tips to help you get the best results every time.

• If you don’t have enough bananas to equal one cup, you can use Greek yogurt or sour cream to make up the difference.
• The batter will be thick, that’s what you want! This will help keep the chocolate chunks from sinking to the bottom.
• Fill the muffin cups full. This will give you beautiful bakery-style chocolate chunk banana muffins
• If you aren’t using paper liners, make sure to grease or spray your muffin tin with nonstick spray.
• Scoop the batter evenly so the muffins cook evenly and are uniform in size. I suggest using a cookie or ice cream scoop.
• Take the eggs out of the fridge to warm up slightly while preparing the rest of your ingredients. They don’t need to be at room temperature, but it will help the melted butter from solidifying when mixed.

Substitutions & Variations

• Use chocolate chips in place of the chocolate chunks
• Chop up your own chocolate bar in place of premade chunks
• You can use white chocolate chips, dark chocolate chips, or milk chocolate chips.
• Coconut oil (refined) can be used in place of butter. Make sure it’s “refined” coconut oil so it doesn’t have the coconut taste
• Add a teaspoon of ground cinnamon or almond extract for more flavor
• You can make these muffins vegan-friendly by swapping out the butter for a plant-based butter and using an egg substitute like JUST egg, refined coconut oil, a flax egg, or even applesauce!

Small Batch: If you only have one banana, make my small batch banana muffin recipe and add chocolate chunks!

How to Serve Banana Chocolate Muffins

Serve these chocolate chunk banana muffins as part of a complete breakfast or as part of a pastry platter with easy cinnamon rolls, air fryer doughnuts, fresh fruit salad, and more.

They’re also great for brunches, potlucks, bake sales, and more.

You can find my full page of breakfast recipes here.

How to Store Leftover Muffins

Allow muffins to cool completely on a wire rack before placing them in a container to avoid excess moisture forming during storage.

Storing leftovers: store muffins at room temperature in an airtight container for up to 4 days.

Freezing muffins: Chocolate banana muffins can be frozen for up to two months in a freezer-safe, airtight container or freezer bag. Thaw the muffins at room temperature before serving or warm them slightly in the microwave.

How to Reheat

To get leftover muffins back to their soft and tender glory, cut them in half and toast in a skillet with a little butter. You’ll get a crispy exterior and the butter in the muffin will soften, giving you a light and fluffy muffin again!

FAQs

More Muffin Recipes

Sharing is caring!