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Enjoy these soft, moist banana chocolate chunk muffins with bakery-style tops, sweet banana flavor and loads of chocolate chunks.
When it comes to muffins, I can't get enough. From triple chocolate muffins to cinnamon streusel muffins to raspberry and white chocolate muffins.
But the OG for me is banana and chocolate and these muffins will leave you wanting more. They are anything but bland, boring or basic. The muffins fluffy, moist and bursting with banana flavor!
Why This Recipe Works
- It yields impressive, large muffin tops, courtesy of a clever oven technique.
- They capture the flavor of banana muffins, distinct from banana bread molded into a muffin shape.
- You can have these ready in under 30 minutes.
- If you love the combination of chocolate and bananas, you will love these.
Jump to:
Ingredient Notes
- Bananas - Use ripe bananas for the best flavor and natural sweetness. Overripe bananas with brown spots are ideal, as they mash easily and provide a stronger banana flavor. You can quicken the process if needed.
- Butter and oil - This recipe combines both for the most flavorful and textured banana muffins. Opt for a neutral oil such as canola, vegetable, or grapeseed, and ensure your butter is unsalted.
- Sugars - Incorporating brown sugar imparts a rich flavor to the muffins that granulated sugar alone wouldn't achieve.
- Eggs - Use fresh, room temperature eggs for better emulsification.
- Buttermilk - Contributes to the moistness. Make your own if needed.
- Vanilla extract - It enhances the overall flavor of the muffins. Use pure vanilla extract for the best flavor.
- Flour - Opt for a good-quality all-purpose flour for the ideal texture.
- Leavening agents - Creates the needed rise out of the muffins. Make sure both are fresh and not expired for optimal leavening power.
- Salt - A pinch of salt balances the sweetness and enhances the other flavors in the muffins. Don't skip it, even if you're using salted butter.
- Ground cinnamon - Adds a subtle warm note that complements the flavors.
- Chocolate chunks - Use quality chocolate chunks or get a bar and chop yourself.
- Walnuts (optional) - Adds extra texture and flavor.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- Try honey or maple syrup instead of sugars for a different flavor profile.
- While I use eggs in these muffins, if you want to make them vegan, you can use chia seeds.
- Instead of buttermilk, try sour cream or Greek yogurt.
- Swap all-purpose flour with whole wheat flour for a nuttier flavor. You could also experiment with a 1:1 gluten-free flour blend for a gluten-free option.
- If you don't have chocolate chunks or a chocolate bar, just use chocolate chips.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
In a large bowl, mash the bananas and then blend in the oil and melted butter. Mix in the sugars, eggs, buttermilk and vanilla extract until combined and set aside.
In a medium bowl mix together the dry ingredients before adding to the wet ingredients, folding until just combined. Add in the chocolate chunks and walnuts if using.
Scoop the batter into muffin tins, filling them approximately ¾ full. Bake at 425°F for 8 minutes, then lower the temperature to 350°F and continue baking for an additional 7-8 minutes or until fully cooked.
FAQs
Yes, thaw and drain excess liquid before mashing for best results.
Yes. Just make some chia seed eggs. To replace 1 egg, the ratio is 1 tablespoon chia seeds in 2 ½ tablespoon of water.
You can also use the same amount of ground flaxseed. Chia eggs work great in any baking dish as it helps bind everything together just like a real egg.
Insert a toothpick or a cake tester into the center of a muffin. If it comes out clean or with a few moist crumbs (not wet batter), the muffins are done.
Yes! Just pour your batter into a 9x5 loaf pan. Bake at 350°F for 55 to 60 minutes or until a toothpick comes out clean. Let cool for 10 minutes before removing from the pan. Then let cool on a cooling rack.
They will stay fresh for 3 days at normal room temperature, but 1 week in the fridge. They will last up to 3 months in the freezer, which is what I normally do.
Equipment
The equipment you use is important to how the muffins turn out. What is needed is the following:
- Large bowl - Need a bowl to be able to mix together the ingredients.
- Whisk - Used to mix together the dry ingredients.
- Cupcake liners - Keeps the muffins from sticking to the pan.
- Cookie scoop - Helps get an even amount of batter in each muffin pan.
- Muffin tin - Bakes the muffins.
Pro Tips/Recipe Notes
- The riper the banana the sweeter it is which makes for great muffins. You want a banana that has black/brown spots on the peel.
- Avoid overmixing the batter or you will get a tough muffin. Just mix until everything is combined.
- Don't skip out on roasting the walnuts if using. By roasting them they will stay crispy in the batter and bring out the flavor.
- Use a cookie scoop to get an even amount of batter in each muffin tin.
- If you want some extra sweetness/crunch, sprinkle some coarse sugar on top of the batter before baking.
Other Muffin Recipes
If you’ve tried these banana chocolate chunk muffins or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Banana Chocolate Chunk Muffins
Ingredients
- 1 ½ cups mashed ripe bananas (equal to about 4 ripe bananas)
- ¼ cup vegetable oil
- ¼ cup unsalted butter, melted and cooled for 5 minutes
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- ¼ cup buttermilk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour (250g)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 1 ¼ cups chocolate chunks
- ¾ cup chopped walnuts, toasted (optional)
Instructions
- Preheat oven to 425°F. Line 12 muffin tins with paper liners. You can also just spray the muffin tins with cooking spray.
- In a large bowl, mash the bananas before mixing in the oil and melted butter. Add the sugars, eggs, buttermilk and vanilla extract, mixing until combined.
- In a medium bowl, mix together the flour, baking powder, baking soda, salt and cinnamon until combined.
- Add the dry ingredients to the wet ingredients, folding until just combined. Fold in the chocolate chunks and walnuts if using.
- Spoon the batter into the muffin tins until about ¾ of the way full. Bake at 425°F for 8 minutes before reducing the oven to 350°F and baking another 7-8 minutes or until done.
Notes
- The riper the banana the sweeter it is which makes for great muffins. You want a banana that has black/brown spots on the peel.
- Avoid overmixing the batter or you will get a tough muffin. Just mix until everything is combined.
- Don't skip out on roasting the walnuts if using. By roasting them they will stay crispy in the batter and bring out the flavor.
- Use a cookie scoop to get an even amount of batter in each muffin tin.
- If you want some extra sweetness/crunch, sprinkle some coarse sugar on top of the batter before baking.
- Just like with any regular muffin that you make, you’ll know the muffins are done when a toothpick comes out clean.
Jen says
Saw these and had to make them. Outstanding!
Ryan says
Glad you liked them!