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close-up of banana chocolate chunk muffins in muffin tin
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Banana Chocolate Chunk Muffins

Enjoy these soft, moist banana chocolate chunk muffins with bakery-style tops, sweet banana flavor and loads of chocolate chunks.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 15 muffins
Calories 310kcal
Author Ryan Beck

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.

Nutrition

Serving: 1muffin | Calories: 310kcal | Carbohydrates: 47g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 206mg | Potassium: 165mg | Fiber: 3g | Sugar: 22g