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–+ servings
Overhead picture of chocolate chunk banana muffins cut in half.

Chocolate Chunk Banana Muffins

Audrey
Enjoy the perfect combination of sweet bananas and rich chocolate in these moist chocolate chunk banana muffins. This simple recipe creates a delicious treat ideal for breakfast, snacks, or dessert!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 296 kcal

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!

Notes

*To prevent the muffins from baking into each other, I like to use two muffin pans with each muffin baking with enough space to spread evenly.
** depending on the ripeness of the bananas, you might need more or less milk, so add it last, one tablespoon at a time until you reach the desired consistency featured in the images in the instructions section.

Nutrition

Calories: 296kcalCarbohydrates: 39gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 29mgSodium: 271mgPotassium: 78mgFiber: 1gSugar: 17gVitamin A: 20IUVitamin C: 1mgCalcium: 50mgIron: 2mg
Keyword banana, muffins
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