Made with pantry staples, these Banana Chocolate Chunk Muffins are moist, fluffy, and packed with rich chocolatey goodness. They’re the perfect pairing for a tall glass of milk or your morning coffee, and make an easy grab-and-go breakfast or tasty afternoon snack.
These chocolate chunk banana muffins are also a great way to use up those brown bananas sitting on the counter, turning them into something the whole family will love. With chunks of chocolate in every bite, these muffins feel a little indulgent while still being easy enough to whip up on a busy morning.
If you’re craving more muffin inspiration, you’ll love my Chocolate Chocolate Chip Banana Oatmeal Muffins for an extra chocolatey twist, or my Cake Mix Blueberry Muffins when you need something quick and effortless.
Why You’ll Love This Recipe
- Banana + chocolate = perfection: The natural sweetness of ripe bananas balances beautifully with melty chocolate chunks, giving you the best of both worlds in every bite.
- Moist, bakery-style texture: These fluffy muffins bake up soft and tender with that irresistible crumb you’d expect from a coffee shop muffin but without the price tag.
- Freezer-friendly: Make a second batch and stash extras in the freezer so you always have a homemade treat ready to go.
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Ingredient Photo
Ingredient Notes and Substitutions
Here’s a quick look at the ingredients you’ll need for these muffins, along with a few simple swaps in case you want to change things up.
- Bananas: While overripe bananas create the best result, I’ve also made delicious banana muffins with just ripe bananas and they turned out great. Bananas with any green aren’t ideal since they won’t mash as easily or add as much sweetness.
- Flour: All-purpose flour works perfectly. You can replace up to half with whole wheat flour if you’d like. I haven’t tested this recipe with gluten-free flour, so I can’t say how it would turn out.
- Sugar: I use light brown sugar for moist muffins, but dark brown sugar or even white sugar can work too.
- Butter: I usually bake with unsalted butter, but salted works as well. You can also swap in canola or vegetable oil, or even unsweetened applesauce for a lighter option.
- Egg: One egg helps the muffins rise and gives them that soft, fluffy texture.
- Vanilla: I prefer pure vanilla extract, but vanilla flavoring works just fine if that’s what you have.
- Leavening agents: A mix of baking powder and baking soda creates the right lift and texture.
- Salt: Just a pinch enhances flavor and ties everything together.
- Chocolate Chunks: I love the bigger bursts of chocolate, but you can use regular chocolate chips instead.
Step-By-Step Photos
See recipe card below with ingredient amounts.
- Mix the dry ingredients together in a medium bowl.
- Combine the wet ingredients together in a large bowl.
- Add the dry to the wet and mix until just combined.
- Stir in the chocolate chunks.
- Divide between muffins cups and bake 15-17 minutes, or until golden brown.
Frequently Asked Questions
Yes! Just divide the batter into a mini muffin tin and reduce the baking time to about 10–12 minutes, or until a toothpick inserted in the center comes out clean.
The tops should be golden brown and spring back lightly when touched. For extra assurance, insert a toothpick into the center, if it comes out clean or with just a few moist crumbs, they’re ready.
If stored in an airtight container they should stay good for 3-5 days. As with all home baked goods they’re best enjoyed within a few days and start to dry out after that.
Absolutely! Just wrap individual cooled muffins in plastic wrap and them put into an airtight container or zip top freezer bag and freeze for up to 3 months.
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Banana Chocolate Chunk Muffins
Ingredients
- 1 ½ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup mashed banana
- 6 tbsp melted butter
- ⅔ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup chocolate chunks + additional
- cooking spray
Instructions
- Preheat the oven to 375° and spray a 12-cup muffin tin with non-stick cooking spray.cooking spray
- Combine the flour, baking powder, baking soda and salt in a medium bowl.1 ½ cups flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt
- Mix the mashed banana, melted butter, brown sugar, egg, and vanilla in a large bowl.1 cup mashed banana, 6 tbsp melted butter, ⅔ cup brown sugar, 1 egg, 1 tsp vanilla
- Add the dry ingredients to the banana mixture and stir until just combined.
- Mix in the chocolate chunks. Top each muffin with 3-4 chunks of chocolate.1 cup chocolate chunks
- Bake 15-17 minutes or until brown and the top springs back lightly when touched.
- Let cool about 5 minutes then run a thin knife around the edges and transfer to a wire rack to cool completely.
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