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Chocolate Chunk Banana Muffins on a white ceramic plate with a butter knife to the side.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time22 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Servings: 9 muffins
Author: Bailey Rhatigan

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