Indulge in the perfect blend of sweet bananas and rich chocolate with these irresistible chocolate chunk banana muffins. This easy-to-follow recipe transforms ripe bananas into moist, fluffy muffins packed with gooey chocolate chunks. Ideal for breakfast, a snack, or dessert, these muffins are sure to become a household favorite!
These chocolate chunk banana muffins are perfect for cozy fall weekends or crisp spring mornings when you crave a warm, comforting treat.
They’re a delightful addition to holiday brunches like Thanksgiving or Easter, adding a sweet touch to festive gatherings. Bake them for casual get-togethers, potlucks, or back-to-school events to share a crowd-pleasing, homemade dessert.
Looking for more banana favorites? Try my sourdough banana muffins or my sourdough banana bread. If sourdough isn't your thing, give my pumpkin banana muffins a try.
Ingredients
The Chocolate Chunk Banana Muffins require just a handful of simple, everyday ingredients, making them easy to whip up with pantry staples.
- Wet Ingredients
- Ripe bananas (the bananas pictures above are the absolute earliest I would use them! I prefer to use them when they are a little bit more brown.)
- Egg
- Vanilla extract
- Brown sugar
- Sourdough discard
- Melted butter
- Dry Ingredients
- All-purpose flour
- Salt
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Cardamom
- Chocolate bar (to chop and mix in)
See recipe card for quantities.
Instructions
The instructions for Chocolate Chunk Banana Muffins are straightforward and beginner-friendly, ensuring a quick and stress-free baking experience.
Step 1: Preheat your oven to 350F. In a small bowl mix wet ingredients until combined. In a separate bowl mix dry ingredients.
Combine wet and dry ingredients and mix until just combined (do not over mix)
Step 2: Roughly chop chocolate and stir in.
Step 3: Add milk (if needed) 1 tablespoon at a time until you reach this consistency. You might need more or less milk depending on how ripe your bananas are.
Step 4: Divide the batter between 12 muffin liners. I used two muffin pans in order to let the muffins spread without hitting each other. I use a three tablesppon cookie scoop to portion out my muffins.
Bake for 5 mins at 425 and then switch to 350 for another 15-16 mins or until you can stick a toothpick in it and it comes out with just a few crumbs. Don’t open the oven when you change the temp!
Hint: Don't over-mix your batter! This will impact the final rise in the oven and can lead to dense, flat muffins.
Substitutions
Not every ingredient will work for everyone! Here are a couple of my tried and true substitutions if you need something different!
- Milk: Use high-fat non-dairy milk if you don't want to use dairy! I highly recommend Oatly oat milk (full fat or regular would be ideal).
- Butter: Use a non-dairy butter like Country Crock's plant butter. A neutral oil (like coconut oil) would work well here too!
- Chocolate: Use this oat milk chocolate bar (use two of them for this recipe)
Variations
This recipe can be easily switched up to create new and interesting flavors. Here are some fun ideas to try out!
- Extra crunch - Add chopped walnuts or pecans to give these an extra crunch!
- Chocolate - Add 1 cup of chocolate chips to add some rich, chocolatey goodness!
- Go nuts - Add half a cup of stirable peanut butter to the batter.
Equipment
- Kitchen scale with a paddle attachment (please weigh your ingredients for best results)
- Stand mixer (or large bowl)
- Loaf pan
- Parchment paper
- Fork or other tool for mashing bananas
Storage
For best results, store in an airtight container at room temperature for 3-5 days.
Chocolate chunk banana muffins can be frozen for up to 3 months. It will be very yummy still, though!
Top tip
Weigh your ingredients for best results! I can't recommend this enough. Kitchen scales are easy to find, affordable, and beneficial to your baking journey. It is the best way to make sure your recipes turn out as accurately as possible. See my "equipment" section above for links to scales I recommend.
FAQ
Yes! See my substitutions section above for how to make dairy free chocolate chunk banana muffins.
Related
Looking for other recipes like this? Try these:
Chocolate Chunk Banana Muffins
Equipment
- Kitchen scale with a paddle attachment (please weigh your ingredients for best results)
- Stand Mixer (or large bowl)
- Loaf Pan
- Parchment Paper
- Fork or other tool for mashing bananas
Ingredients
- 2 ½ cups flour 300g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom
- 3-4 ripe bananas mashed about 1.5 cups
- 6 tablespoons melted butter unsalted
- 2 teaspoons vanilla
- 1 egg
- 2-4 tablespoons of milk**
- ⅔ cup packed brown sugar light or dark, 147g
- 6 ounces chopped baking chocolate or a chocolate bar
Instructions
- Preheat your oven to 425°F and prepare a muffin pan with cupcake liners*. Chop 6 ounces of baking chocolate or a chocolate bar and set aside.6 ounces chopped baking chocolate or a chocolate bar
- In a small bowl, mix together the dry ingredients.2 ½ cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cardamom
- In a medium bowl, mash bananas thoroughly and add in the wet ingredients.3-4 ripe bananas mashed, 6 tablespoons melted butter, 2 teaspoons vanilla, 1 egg, 2-4 tablespoons of milk**, ⅔ cup packed brown sugar
- Add dry ingredients to the wet ingredients and mix until fully incorporated. Be careful not to over-mix because over-mixing will impact the rise of the muffin. Add the milk last, 1 tablespoon at a time, until the batter looks like the picture in the "Instructions" section. This batter is thick (see instructions section for example)
- Stir in the chopped chocolate and evenly divide the batter on a prepared 12-muffin baking sheet. I use a three-tablespoon cookie scoop to evenly distribute the batter. Each liner will be just over ¾ full.6 ounces chopped baking chocolate or a chocolate bar
- Bake for 5 mins at 425°F and then switch to 350°F for another 15-16 minutes or until you can stick a toothpick in it and it comes out with just a few crumbs. Don’t open the oven when you change the temp!
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