These chocolate chunk banana muffins are the perfect dessert, quick breakfast, or brunch party dish. They are a chocolatey muffin version of my mother's banana bread recipe that I grew up with and have always loved.
This chocolate chunk banana muffin recipe is my favorite quick breakfast recipe and is a great dessert to take to a dinner party. I have had guests bring me breakfast for the next day when I hosted a party and I think it's the best idea ever.
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Ingredients
I recommend using a high quality chocolate bar for this recipe such as Ghiradelli or Godiva. Obviously you can use chocolate chips if you don't have a bar but the chocolate chunks make the muffins especially melty and delicious.
- Overripe bananas
- Chocolate bars
- Flour
- Sugar
- Baking powder
- Salt
- Canola oil
- Milk
- Egg
See recipe card below for quantities.
How to Make Chocolate Chunk Banana Muffins
Combine dry ingredients and wet ingredients separately before mixing and add chocolate chunks last to avoid breaking them into tiny pieces.
- Step 1: Chop up your chocolate bars then combine dry ingredients in a large bowl.
- Step 2: Mash bananas with a fork then combine with other wet ingredients in a small bowl.
- Step 3: Add wet ingredients to dry ingredients. Mix well then add chocolate chunks.
- Step 4: Bake muffins in preheated oven for 16 minutes at 350 degrees
Hint: Bake your muffins until the tops are lightly browned and springy.
Substitutions
This choc chunk banana muffin recipe is easy to make gluten free or vegan!
- Vegan - Use a bar of vegan chocolate, ¼ c. applesauce instead of the egg, and oat or almond milk instead of dairy.
- Gluten Free - substitute gluten free flour
Equipment
Equipment can have a big impact on how a recipe turns out. For this recipe I use my favorite muffin tin and glass mixing bowls.
Check out my Target Storefront to see my favorite cookware and table settings.
Storage
These muffins can be stored on the counter for 2-3 days, in the fridge for 5 days, or frozen for up to a few weeks. Make sure your container is air tight to avoid your muffins drying out.
Top Tip
Bake these chocolate chunk banana muffins until the tops are just barely browned but make the tops spring back. Overmixing the batter can also cause mushy muffins with a weird texture so mix just until fully combined.
FAQ
I would try baking them for a few more minutes and see if they set up better. If you've overmixed the batter then you can't really undo that texture.
I love my nonstick muffin pan that has a lid with latches so I can easily transport muffins or cupcakes to events or to work.
Related
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Recipe:
Chocolate Chunk Banana Muffins
Ingredients
- 2 ½ cups flour
- 1 cup sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 bananas overripe and mashed
- 1 tablespoon canola oil
- ¾ cup milk
- 1 egg
- 8 ounces chocolate chopped
Instructions
- Heat oven to 350 degrees.
- Grease or spray nonstick oil on muffin pan.
- Mix flour, sugar, baking powder, and salt in a large bowl.
- In a smaller bowl mash your bananas then add canola oil, milk, and egg.
- Mix wet ingredients into dry ingredients until fully incorporated.
- Add chocolate chunks and mix until just combined.
- Scoop into muffin tins and spread amongst 12 equally.
- Bake at 350 for 15-18 minutes until golden brown.
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