Chocolate Chunk Banana Muffins
on Jan 07, 2025
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These chocolate chunk banana muffins are moist, fluffy, and loaded with melty chocolate chunks in every bite. They’re the perfect treat for breakfast, a snack, or anytime you’re craving something sweet and easy!
Got ripe bananas sitting on your counter? Don’t let them go to waste! These chocolate chunk banana muffins are the ultimate way to turn those overripe bananas into a moist, chocolatey treat perfect for any time of day. All the ingredients come together in one bowl for muffins that will melt in your mouth with every bite.
Still looking for more ways to use up extra ripe bananas? Feel free to stock up your freezer with these banana oat waffles, flourless peanut butter banana cake bars, and these banana blueberry oatmeal muffins. I promise your future self with thank you for batch-making items that you can defrost and reheat whenever you need them!
Table of Contents
What You’ll Need
Here is what you’ll need to make these chocolate chunk banana muffins:
- Bananas: The main source of sweetness for these muffins. Make sure to use bananas that are overripe with several brown spots. The riper the bananas, the sweeter the muffins.
- Maple Syrup: Adds extra sweetness to the muffins. Make sure to use pure maple syrup and not pancake syrup.
- Self-Rising Flour: I used self-rising flour which is a combination of all-purpose flour, baking powder, and salt, but feel free to make your own self-rising flour if you don’t have any on hand! (See instructions below).
- Egg: The binding agent to help the muffins hold their shape.
- Oil: Adds moisture to the muffins to keep them fluffy in texture. Make sure to use a mild-tasting oil like avocado oil, coconut oil, or extra light-tasting olive oil.
- Milk: Adds moisture and richness to the muffin batter.
- Cinnamon: Provides an extra warm spice and enhances the sweetness of the bananas.
- Vanilla Extract: For added flavor and to bring out the natural sweetness.
- Chocolate Chunks: For a little added sweetness and fun!
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Maple Syrup: The maple syrup may be replaced with equal parts honey.
- Self-Rising Flour: No self-rising flour? No problem! You can make your own by mixing together 2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. To make these muffins gluten-free, use gluten-free all-purpose flour in a 1:1 ratio.
- Egg: The egg may be replaced with a liquid egg replacer like the brand Just Egg. It may also be replaced with a flax egg.
- Oil: The oil may be replaced with cooled, melted butter.
- Milk: The milk may be replaced with your favorite dairy-free milk alternative.
- Chocolate Chunks: The chocolate chunks may be replaced with blueberries, finely chopped nuts, raisins, or any of your favorite add-ins!
Step By Step Instructions
STEP 1: Mash the bananas in a bowl with a fork until smooth (Images 1 & 2).
STEP 2: Add maple syrup, milk, oil, eggs, and vanilla to the bowl with the mashed banana and milk until well combined (Images 3 & 4).
STEP 3: Add the flour and ground cinnamon to the wet ingredients and gently mix them in until just combined. It is okay if there are a few lumps in the batter (Images 5 & 6).
STEP 4: Add in the chocolate chunks and gently fold them in until incorporated (Images 7 & 8).
STEP 5: Evenly distribute the batter into each cup of a 12-cup muffin pan. I used a silicone muffin pan, but if you are using a metal muffin either, either line the muffin cups with cupcake liners or grease them before adding in the batter. Each muffin cup should be about 2/3 of the way full with batter. Sprinkle some extra chocolate chunks on top if desired (Images 9 & 10).
STEP 6: Bake the muffins for 18 to 22 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool completely before serving.
Storage Instructions
Once cooled, store the chocolate chunk banana muffins in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag for up to 3 months. Reheat in the microwave for a few seconds until warmed through, or in a toaster oven/air fryer on the reheat setting.
Tips For Success
- Use overripe bananas for the best natural sweetness. The riper the bananas, the sweeter the muffins!
- I used a 12-cup silicone mini muffin pan to bake these muffins. I love that the muffins pop right out with any greasing needed, but if you only have a metal mini muffin pan, make sure to grease the pan beforehand.
- Do not overmix the matter for these muffins once combining the wet and dry ingreidents so that the muffins do not end up dense. It is okay if there are a few lumps in the batter.
- Feel free to adjust the sweetness as desired. If you prefer less sweetness, reduce the amount of maple syrup added by a couple of tablespoons. If you prefer a naturally sweetened banana muffin recipe, try out these flourless peanut butter chocolate chip muffins!
Recipe FAQs
These muffins are soft and fluffy in texture and almost melt in your mouth with their moist and light crumb.
Yes! You can either omit them completely or swap them out with something like blueberries or finely chopped nuts.
Yes! To make mini muffins, decrease the bake time, baking the muffins for 13 to 15 minutes, or until a toothpick inserted comes out clean.
Other Banana Recipes You’ll Love
Peanut Butter and Banana Granola Bars
Spinach Banana Waffles
Mini Chocolate Banana Brownie Muffins
If you tried these Chocolate Chunk Banana Muffins please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Chocolate Chunk Banana Muffins
Ingredients
- 2 ripe bananas
- ½ cup milk
- ⅓ cup avocado oil, or any mild-tasting oil/cooled melted butter
- ½ cup pure maple syrup
- 1 egg
- 1 tsp vanilla extract
- 2 cups self-rising flour
- 1 tsp ground cinnamon
- ¾ cup chocolate chunks
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Mash the bananas in a bowl with a fork until smooth.
- Add maple syrup, milk, oil, eggs, and vanilla to the bowl with the mashed banana and milk until well combined.
- Add the flour and ground cinnamon to the wet ingredients and gently mix them in until just combined. It is okay if there are a few lumps in the batter.
- Add in the chocolate chunks and gently fold them in until incorporated
- Evenly distribute the batter into each cup of a 12-cup muffin pan. I used a silicone muffin pan, but if you are using a metal muffin either, either line the muffin cups with cupcake liners or grease them before adding in the batter. Each muffin cup should be about 2/3 of the way full with batter. Sprinkle some extra chocolate chunks on top if desired.
- Bake the muffins for 18 to 22 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool completely before serving.
Notes
- Use overripe bananas for the best natural sweetness. The riper the bananas, the sweeter the muffins!
- I used a 12-cup silicone mini muffin pan to bake these muffins. I love that the muffins pop right out with any greasing needed, but if you only have a metal mini muffin pan, make sure to grease the pan beforehand.
- Do not overmix the matter for these muffins once combining the wet and dry ingreidents so that the muffins do not end up dense. It is okay if there are a few lumps in the batter.
- Feel free to adjust the sweetness as desired. If you prefer less sweetness, reduce the amount of maple syrup added by a couple of tablespoons. If you prefer a naturally sweetened banana muffin recipe, try out these flourless peanut butter chocolate chip muffins!
Another hit at our house! Very light and fluffy and we didn’t find them too sweet at all. Made the recipe exactly as written and the littles loved them. Will make again 🙂
I’m so glad to hear that you all enjoyed them, Beverly!😊