Banana Chocolate Chunk Muffins
These banana chocolate chunk muffins are rich, moist, and bursting with deep flavor, ideal for using up overripe bananas, and perfect for a breakfast treat or afternoon snack.
All About Banana Chocolate Chunk Muffins:
Looking for a muffin that is as much dessert as it is delicious. Look no further than these light and fluffy super moist muffins made with bananas and healthy does of deep rich chocolate.
Ingredients in Banana Chocolate Chunk Muffins:
- all purpose flour
- light brown sugar
- granulated sugar- I used vanilla sugar for extra depth of flavor
- baking soda
- baking powder
- salt
- cinnamon
- vegetable oil- coconut oil is fine
- bananas
- eggs
- Greek yogurt
- buttermilk- see my Pro-tips about substitutes
- vanilla bean paste- order Pine and Palm Kitchen vanilla here
- dark chocolate or semi-sweet baking chocolate- I used Ghirardelli
Special Equipment needed for these muffins:
- 12- cup muffin pan- this is my favorite
- silicone spatula
- large ice cream scooper for batter- this is the one I use
- muffin liners- I like these
- large mixing bowl
Pro-Tips for the best muffins:
Try these other muffin recipes:
Banana Chocolate Chunk Muffins
Sweet and moist, this simple muffin is full of chunks of chocolate and banana flavor
Print
Pin
Rate
Servings: 12
Calories: 368kcal
Ingredients
- 2 cups all-purpose flour
- ¾ cups light brown sugar
- ½ cup granulated sugar I used vanilla sugar for extra flavor
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp table salt
- 1 tsp cinnamon
- 2 medium bananas, mashed use ripe bananas with spots
- ⅔ cup vegetable oil
- 2 large eggs, at room temperature
- ½ cup greek yogurt or sour cream
- ¾ cup buttermilk
- 2 tsp vanilla bean paste vanilla extract can be substituted
- 8 oz dark chocolate or semi-sweet chocolate, chopped and divided I used Ghirardelli
Instructions
- Preheat oven to 425 degrees. Line a muffin pan with muffin liners or lightly grease with butter.
- In a large bowl, Whisk flour, light brown sugar, granulated (or vanilla) sugar, baking powder, baking soda, salt, and cinnamon. Gently add in about half of the chocolate chunks, coating with the flour mixture. This will keep the chocolate from sinking to the bottom of the muffin. You will need 1/4 of the chocolate for the top of the muffins and will stir in the remaining chocolate in step 2.
- Using a silicone spatula, stir in the bananas, oil, eggs, yogurt, buttermilk, and vanilla paste. Stir in 1/2 of the remaining chocolate. You should have about 1/4 of a cup of chocolate chunks left. Mix well until the flour is mixed in well with the batter. But- do not overmix- this will cause your muffins to become tough.
- Using a large ice cream scoop, spoon the batter into the muffin liners until about 3/4 full. Top each muffin with remaining chocolate chunks- adding about 3- 4 pieces to each muffin.
- Bake muffins at 425 degrees for 7-8 minutes, then LOWER the oven temperature to 350 degrees. Try NOT to open the oven door. Bake the muffins for an additional 12 minutes or until a cake tester inserted in the center comes out clean.
- The tops will be rounded and just barely golden brown when done. Let the muffins cool for 5 minutes then transfer to a wire rack.
Nutrition
Calories: 368kcal | Fat: 19.2g
