Go Back Email Link
–+ servings
Feature image of the baked muffins still in the muffin pan.
Print Recipe
No ratings yet

Banana Chocolate Chunk Muffins

Easy Banana Chocolate Chunk Muffins are made with simple pantry staples! Soft, moist, and packed with chocolate, these homemade banana muffins are perfect for breakfast, snacks, or a quick grab-and-go treat. Freezer-friendly and kid-approved, this is a must bake banana muffin recipe.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: banana chocolate chip muffins, banana chocolate chunk muffins, homemade banana muffins
Servings: 12 muffins
Calories: 253kcal
Author: Mindy Boyd

Ingredients

  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mashed banana
  • 6 tablespoons melted butter
  • ⅔ cup brown sugar
  • 1 egg
  • 1 teaspoon 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 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
  • Mix the mashed banana, melted butter, brown sugar, egg, and vanilla in a large bowl.
    1 cup mashed banana, 6 tablespoons melted butter, ⅔ cup brown sugar, 1 egg, 1 teaspoon 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.

Notes

Helpful Tips:

Use bananas with lots of brown spots for the best flavor. 
It'll take about 2-3 bananas to equal one cup mashed, depending on the size of your bananas.
Take the egg out about 30 minutes to an hour before making the muffins so it'll come to room temperature.
Melt the butter about half an hour before making these so it can cool down a bit. 
I use an ice cream scoop to fill the muffin cups. 
I always bake muffins right in the muffin pan without paper muffin liners because I don’t like them sticking to the paper. I can’t say for sure whether these muffins would stick to liners, so I stick with the pan method myself.
Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
 
Nutritional information is approximate. 
 
See tips, notes, and suggestions in the post above.
 
Bookmark this page to find it quickly when you are ready to make this recipe!

Nutrition

Serving: 1muffin | Calories: 253kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 274mg | Potassium: 183mg | Fiber: 2g | Sugar: 19g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg