Super moist Banana Chocolate Chunk Muffins are big bakery style muffins with a soft, fluffy texture, dark chocolate chunks, warm spices, and sweet banana flavor. They bake in under 20 minutes -- perfect for breakfast or an afternoon snack. And a delicious way to use up overripe bananas.
Be sure to try Banana Carrot Muffins and this Banana Zucchini Bread recipe next!
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Soft, moist chocolate chunk banana muffins are perfect for when you're craving banana bread NOW but don’t want to wait an hour for it to bake. These big, bakery-style muffins have beautifully domed tops and bake easily in a regular muffin pan in under 20 minutes.
Packed with rich flavors of brown sugar, bananas, cinnamon, and loads of chocolate, these chocolate chip banana muffins deliver maximum chocolate impact.
🍌Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Mashed bananas. The sweetest, most flavorful bananas for any banana bread or muffin recipe are overripe with brown or black peels.
- Brown sugar. I use dark brown sugar for the rich molasses flavor, but light brown sugar will also work well.
- Oil. Choose a neutral-flavored vegetable oil; I use canola.
- Chocolate chips, chocolate chunks. Sometimes, I use a combination of mini chocolate chips and dark chocolate chunks. Use any kind of dark, semi-sweet, or milk chocolate chips and/or chocolate chunks or chopped chocolate bars.
- Optional, mix-ins. If you like nuts in your banana muffins, stir in ½ cup of chopped walnuts or pecans.
🥣How to Make the Best Banana Chocolate Chunk Muffins
Step 1: Mash the banana in a large bowl. Add the brown sugar, eggs, oil, and vanilla, and stir until well combined.
Step 2: Stir in the baking powder, baking soda, cinnamon, nutmeg, and salt. Sift in the flour. Stir until just combined -- be careful not to overmix. Gently fold in the chocolate chunks.
Step 3: Prepare a 12-cup muffin tin with paper muffin liners. Fill the muffin cups all the way to the top with muffin batter. If desired, add a few extra chocolate chunks and a sprinkle of sugar on top.
Step 4: Bake muffins in a preheated oven at 425 for 5 minutes. Reduce the oven temperature to 350 and bake 10-12 more minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. Cool muffins in the pan for 5 minutes then transfer to a wire rack.
👉Helpful Hint: The secret to soft, tender muffins is to gently fold the dry ingredients and wet ingredients together. Do not overmix, or the muffins may become dense.
✅Top Tips
- For the best flavor, use overripe bananas.
- Baking the muffins at a high temperature for a few minutes helps them rise quickly, which is why you can fill the cups all the way to the top!
🎁Storage
- Store banana chocolate chip muffins at room temperature in an airtight container for a few days or in the refrigerator for up to one week.
- Freeze muffins in a freezer bag for up to 3 months. Thaw in the refrigerator.
❓FAQs
Yes, you can actually "ripen" bananas in the oven. Bake unpeeled bananas at 300 for about 20 minutes or until the peels turn black. Cool, scoop out the flesh, and strain off the liquid. You can read more about it on this post.
Yes. Freezing overripe bananas is a great way to save them at their peak of flavor, and you can absolutely use them in your banana bread, banana pancake, and banana muffin recipes. Read more about it here.
Banana chocolate chip muffins are done when a toothpick inserted into the center comes out clean. I also like to check with a digital thermometer -- they should reach an internal temperature of 195-200 degrees.
😋More Delicious Ways to Use Overripe Bananas
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📖 Recipe
Banana Chocolate Chunk Muffins
Ingredients
- 2 cups mashed banana 4-5 medium-large bananas
- ¾ cup brown sugar
- 2 large eggs, room temperature
- ½ cup oil
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 - 1 ½ teaspoons cinnamon to taste
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup chocolate chunks and/or chocolate chips plus more for topping, if desired
- optional, sugar for sprinkling on top
Instructions
- Preheat the oven to 425. Line a 12-cup muffin pan with paper liners.
- Mash the bananas in a large mixing bowl. Add the brown sugar, eggs, oil, and vanilla extract, and stir until well combined.
- Stir in the baking powder, baking soda, cinnamon, nutmeg, and salt, then sift in the flour. Stir until just combined -- do not overmix. Gently stir in the chocolate chunks or chips.
- Fill the muffin cups all the way to the top with the muffin batter. If desired, add more chocolate chunks and a sprinkle of granulated or turbinado sugar on top.
- Bake at 425 for 5 minutes. Reduce the oven temperature to 350°F and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. The internal temperature should reach 195-200°F on a digital thermometer. Start checking on them a few minutes early to prevent overbaking.
- Cool muffins in the pan for about 5 minutes. Remove from the pan and cool on a wire rack. Enjoy warm or at room temperature.
Notes
- Gently fold the dry ingredients and wet ingredients together to avoid dense muffins. Do not overmix.
- This recipe makes enough batter to fill 12 regular muffin cups all the way to the top.
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