Banana Chocolate Chunk Muffins

banana chocolate chunk muffin half on a white plate.

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Super moist Banana Chocolate Chunk Muffins are big, soft, fluffy muffins loaded with sweet bananas, warm spices, and rich chocolate chunks. They stir together quickly and bake in under 20 minutes for a quick breakfast or sweet treat.

Prep Time10

Cook Time17

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 330kcal

Author: Cara Lanz

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.

Leftover Batter? Make a Mug Muffin!

You might have enough batter left over for one more muffin. Store it in a covered container in the fridge for up to 3 days, then make a microwave muffin.

Spray a ramekin with cooking spray, add the batter, and heat in the microwave for 60-90 seconds until done.

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