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These Banana Chocolate Chunk Muffins are the perfect treat for breakfast or dessert. Full of banana, gooey chocolate, and a little crunch from walnuts.
Why Make These Banana Chocolate Chunk Muffins
Muffins are always a cherished breakfast treat to me. They make the house smell amazing and they are so versatile.
- Easy To Make. Just a few simple step x steps.
- Gooey Chocolate. Using chunks of Chocolate help with the gooey melted chocolate throughout the muffin.
- Quick. These muffins are made and cook pretty quick so yu can have them ready asap.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- All Purpose Flour. AP gluten free flour will also work.
- Sugar. White granulated or coconut sugar will work.
- Baking Soda & Baking Powder.
- Spices. This is optional for extra flavor, I use cinnamon and nutmeg.
- Banana. 3 over ripe Bananas.
- Eggs.
- Butter. You can also use oil if needed. Coconut oil or dairy free butters work well.
- Vanilla Extract.
- Sugar. White granulated or coconut sugar will work.
- Walnuts. Optional! This adds a little crunch.
- Chocolate Chunks. Use your favorite brand or grab a chocolate bar and cut it up yourself. I prefer milk chocolate.
Steps To Make Chocolate Chunk Banana Muffins
- Preheat the oven to 350º. Whisk the flour, baking soda and powder, salt, cinnamon and nutmeg together.
- Mash the banana, add the eggs, sugar, vanilla and melted butter.
- Mix everything together and bake!
Chocolate Chunk Muffin Tips
- Do not over mix the batter. This can cause the muffins into flat and rubbery texture. You just want to incorporate the flour and ingredients together a bit and then stop mixing.
- Use melted coconut oil, or dairy free butter if needed to replace the butter.
- If using large muffin liners as shown in the photos, this recipe will make 9-10 muffins. Regular muffin liners will hold less and make 12 muffins.
- To check the muffins are done insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they’re ready.
- Add in any kind of chocolate you like from milk, dark or white.
- Store leftovers in a ziplock back on the counter for up to 4 days, or freeze for up to 2 months.
Recipe FAQs
How can I ripen bananas Quicker?
If the bananas are not quite ready or ripe enough you can easily ripen them in a warm oven to soften them up. Place them on a baking sheet and bake the bananas with the skin on for 8-10 minutes at 350º. Let them cool slightly before using.
Other Muffins To Try
Breakfast
Strawberry Yogurt Muffins
Breakfast
Apple Spice Muffins
Breakfast
Raspberry White Chocolate Muffins
Appetizers
3 Ingredient Pumpkin Muffins
Chocolate Chunk Banana Muffins
Banana Chocolate Chunk Muffins are the perfect treat for breakfast or dessert. Full of banana, gooey chocolate, and crunch from walnuts.
Equipment
- mixing bowls
- Muffin Tin
Ingredients
- 1 ½ cup all purpose flour, *or all purpose gluten free
- ⅔ cup white granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp sea salt
- 3 over ripe bananas
- ⅓ cup melted butter, *or coconut oil
- 2 eggs , room temp
- 1 tsp vanilla extract
- ½ cup chocolate chunks , *any type of chocolate
- ½ cup walnuts, chopped, *optional
Instructions
- Set oven to 350º
- Mix all the dry ingredients into medium bowl whisk together and get clumps out (flour, spices, sugar, salt, baking powder, soda).
- Mash the banana with a fork and mix all wet ingredients together in a large separate bowl (banana, vanilla, melted butter, eggs). Pour dry ingredients into the wet, mix and then fold in chocolate chunks and walnuts.
- Add muffin liners to the muffin tin (see notes on sizes). Spoon in muffin mix, fill the muffin cups halfway to 3/4 full. Bake for 20-25 minutes ** check with a toothpick to be sure it comes out clean before pulling out of the oven – oven temps will vary. Let them cool and sprinkle with a pinch of sea salt if desired.
Notes
- Do not over mix the batter. This can cause the muffins into flat and rubbery texture. You just want to incorporate the flour and ingredients together a bit and then stop mixing.
- Use melted coconut oil, or dairy free butter if needed to replace the butter.
- If using large muffin liners as shown in the photos, this recipe will make 9-10 muffins. Regular muffin liners will hold less and make 12 muffins.
- To check the muffins are done insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they’re ready.
- Add in any kind of chocolate you like from milk, dark or white.
- Store leftovers in a ziplock back on the counter for up to 4 days, or freeze for up to 2 months.
Nutrition
Serving: 1 muffin | Calories: 342kcal | Carbohydrates: 46g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 268mg | Potassium: 264mg | Fiber: 3g | Sugar: 23g | Vitamin A: 385IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
So how would you categorize the banana..do you mix it with the dry or wet ingredients? And do you mash it up first? Thank you in advance!
Great question! I added that little detail into the instructions. You will want to mash the banana with a fork and add it to the wet ingredients. I hope you enjoy these muffins.