There’s nothing better than the smell of moist Banana Chocolate Chunk Muffins baking in the oven—don’t you agree? These muffins are soft, moist, and packed with rich chocolate chunks in every bite. They make an absolutely delicious treat, perfect for breakfast or a snack any time of the day! Recipe includes how-to do VIDEO in the recipe card!
No more wasting overripe brown bananas—turn them into something delicious! These best ever muffins, made with ripe bananas for natural sweetness, are the great way to use up leftover bananas while treating yourself to a tasty dessert. Enjoy them warm with melted chocolate oozing out or grab one on the go—they’re a simple, satisfying treat for breakfast, snack time, or whenever you need a sweet bite!
Fan of banana muffins, have a look at my Banana Blackberries Oatmeal Muffins recipe!
Do you love a sweet breakfast like these muffins? Then you should try Oatmeal Mug Cake, Oatmeal Chocolate Chip Butterscotch Cookies, and Berry Chia Seed Pudding next!
Jump to:
- Why You’ll Love This Banana Chocolate Chunk Muffin Recipes
- Chocolate Chunk Banana Muffins Are Best Served With
- Why Use Chocolate Chunks Instead of Chocolate Chips in Muffins?
- Ingredients
- Substitutions
- How to make Banana Chocolate Chunk Muffins
- Variations
- Equipment
- How to Store Banana Chocolate Chip Muffins
- My Top Tips for Preparing Banana Chocolate Chunk Muffins
- FAQ
- Related
- Pairing
- Banana Chocolate Chunk Muffins
I love the combination of dark chocolate and semi-sweet chocolate in my desserts, like my popular Dark Chocolate Almond Fudge. But if you don’t have both varieties, simply use 1 cup of semi-sweet chocolate chunks or 1 cup of dark chocolate or bittersweet chocolate instead.
Whether you call them banana & chocolate muffins or a chocoholic’s dream, they’re perfect for breakfast, snacks, or even dessert. Instead of regular chocolate chips, this recipe uses choc chip chunks for an extra gooey texture that melts beautifully into the muffins. Easy to make and full of flavor, these muffins will quickly become a favorite in your kitchen!
Why You’ll Love This Banana Chocolate Chunk Muffin Recipes
These banana and chocolate muffins are soft, moist, and loaded with rich chocolate chunks in every bite similar to chocolate chip banana bread. But that is not the only reason you will love the recipe, below are some more reasons to love this best muffin recipe you came across on the internet today!
- Easy to Make – Simple ingredients and no fancy equipment needed—just a whisk to bring it all together to make fluffy muffins!
- Naturally Sweetened – Ripe bananas add natural sweetness, reducing the need for extra sugar, which is always a plus!
- Loaded with Chocolate – Rich chunks of chocolate that melt into every bite for a delicious treat—loved by both kids and adults!
- Soft and Moist – These muffins are perfectly tender and stay fresh for days. A foolproof recipe every time!
- Perfect Anytime – Enjoy them for breakfast, as a snack, or even as a dessert. Best way to use the overripped bananas.
- Freezer-Friendly – Make a batch ahead and store them for a quick grab-and-go option. I do this all the time—it’s the BEST meal prep recipe for stress-free mornings!
Chocolate Chunk Banana Muffins Are Best Served With
- A Hot Cup of Coffee, Tea, or Latte – The rich chocolate and banana flavors pair perfectly with a warm drink. My Salted Caramel Latte recipe is a great match for these Banana Chocolate Chunk Muffins!
- Milk – Classic combination for a creamy, refreshing contrast. My daughter loves this combination.
- Peanut Butter or Almond Butter – A spread of nut butter enhances the flavor and adds a satisfying richness. A perfect way to enjoy these bakery style muffins!
- Fresh Berries – Strawberries, raspberries, or blueberries add a fresh, tart contrast.
Why Use Chocolate Chunks Instead of Chocolate Chips in Muffins?
While chocolate chips work well, chocolate chunks take these easy Banana Muffins to the next level! Here are some reasons.
- Chocolate chunks melt more evenly and create gooey chocolate pockets, while chocolate chips hold their shape due to stabilizers.
- Chunks provide a more intense chocolate experience in every bite since they are often made from higher-quality chocolate.
- The irregular shape of chunks gives muffins a more rustic, homemade, and bakery-style appearance.
Ingredients
- All-purpose flour – Provides the structure and base for the muffins, giving them a soft yet sturdy texture.
- Baking powder – Acts as a leavening agent to help the muffins rise and become light and fluffy.
- Baking soda – Works alongside the baking powder to create an airy texture.
- Salt – Enhances the overall flavor by balancing the sweetness and bringing out the richness of the chocolate.
- Banana- Adds natural sweetness, moisture, and a rich banana flavor to the muffins.
- White sugar – Sweetens the muffins while helping to create a tender crumb.
- Greek yogurt - Provides moisture and a slight tang, making the muffins extra soft while also enhancing their structure.
- Oil - Keeps the muffins moist and tender; options like vegetable oil, canola, or avocado oil work well. I haven't tried with olive oil.
- Vanilla extract – Enhances the aroma and deepens the flavor of the muffins.
- Eggs - Helps bind the ingredients together while contributing to the muffins' light and fluffy texture.
- Dark chocolate chunks – Adds intense, slightly bitter chocolate flavor that balances the sweetness of the muffins.
- Semi-sweet chocolate chunks - Creates melty chocolate pockets throughout the muffins, adding texture and extra chocolatey goodness.
See recipe card for quantities.
Substitutions
- Flour - Swap all-purpose flour with whole wheat flour for a healthier option or gluten-free flour blend for a gluten-free version.
- Sugar - Use coconut sugar, honey, or maple syrup for a natural sweetener.
- Greek Yogurt - Substitute with sour cream, regular yogurt for similar creamy texture.
- Oil - Swap for melted butter, coconut oil, or applesauce for a lower-fat version.
- Eggs - Use flax eggs (1 tablespoon flaxseed + 2.5 tablespoon water per egg) or unsweetened applesauce (¼ cup per egg) for an egg-free version.
- Chocolate Chunks - Substitute with chocolate chips, white chocolate, or chopped nuts for variety.
How to make Banana Chocolate Chunk Muffins
These Chocolate Chip Banana Muffins are the perfect mix of rich chocolate and naturally sweet bananas, creating a soft, moist, and flavorful treat. The combination of dark and semi-sweet chocolate chunks melts beautifully into the muffins, making every bite extra indulgent.
Using overripe bananas not only enhances the sweetness but also adds moisture from the mashed bananas, ensuring a tender texture without needing extra butter or oil. Whether you’re a fan of chocolatey desserts or just looking for a way to use up those ripe bananas, this recipe is a must-try!
What makes these muffins even better is how simple they are to prepare. With just a few basic ingredients and minimal prep time, you can whip up a batch in no time. The muffins rise beautifully in the oven, thanks to a quick temperature adjustment that gives them a bakery-style domed top.
They’re perfect for breakfast, an afternoon snack, or a sweet treat after dinner. Plus, they store well, making them great for meal prep. Enjoy them fresh out of the oven or warm them up later for that just-baked goodness!
The step-by-step instructions help you make perfectly moist chocolate chunk muffins every time! (Don't forget to checkout the banana chocolate chunk muffins recipe VIDEO in the recipe card)
Dry ingredients add the bow; flour, baking powder, baking soda and salt.
In a large bowl add the bananas and mash it using a fork.
Add Greek yogurt, oil, sugar and Vanilla extract. Mix well along with the eggs.
Dry ingredient mixture added the wet ingredients. Mix with a spatula.
Add the chocolate chunks to the muffin batter and fold them gently.
Using an ice cream scoop divide the batter equally into the muffin pan cavities.
(Optional: You can add turbinado sugar on muffin tops or extra chocolate chunks for that gooey part). Place the muffin tray in the preheated oven and bake at 425°F (218°C) for 5 minutes. This initial high heat helps the muffins rise quickly, creating a beautiful domed top. After 5 minutes, reduce the oven temperature to 350°F (177°C)and continue baking for another 13–15 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Once baked, remove the tray from the oven and let the muffins cool in the pan for about 5 minutes—this helps them set and makes them easier to handle. Then, carefully transfer them to a wire rack to cool completely. This step ensures they don’t become soggy from trapped heat. Enjoy warm, or store them for later to enjoy a delicious treat anytime!
Hint: If you don’t have cupcake liners, simply grease the muffin tin with baking spray or a light coat of butter to prevent sticking. This gives the muffins a slightly crispier edge while still making them easy to remove after baking!
Variations
- For Gluten-Free Versions – Use a gluten-free flour blend instead of all-purpose flour for a gluten-free banana muffins version.
- Nutty Variations - Add ½ cup chopped walnuts, pecans, or almonds for extra crunch. I love crunchy top muffins!
- Peanut Butter Banana Muffins – Swirl in ¼ cup peanut butter for a rich, nutty flavor.
- Double Chocolate Banana Muffins – Mix 2 tablespoons cocoa powder into the batter for an extra chocolatey treat. Who doesn't love extra chocolate!
Equipment
- Mixing Bowls – One for dry ingredients and another for wet ingredients.
- Fork – To mash the bananas until smooth.
- Whisk – For mixing the wet ingredients.
- Spatula – To fold in the chocolate chunks and gently mix the batter.
- Measuring Cup & Spoons – For accurate ingredient measurements.
- Muffin Pan – A standard 12-cup muffin pan for baking.
- Muffin Liners – To prevent sticking and make cleanup easier.
- Ice Cream Scoop – For evenly filling the muffin cups.
How to Store Banana Chocolate Chip Muffins
Room Temperature - Store your delicious banana muffins in an airtight container and keep at room temperature for up to 3 days in a cool, dry place.
Refrigerator - If storing longer, place muffins in an airtight container and refrigerate for up to 1 week. Warm them in the microwave for 10–15 seconds before serving.
Freezer - Wrap each muffin individually in plastic wrap or freezer bag and place them in a freezer-safe bag. Freeze for up to 3 months. To reheat, microwave a frozen muffin for 30 seconds to 1 minute, or let it thaw at room temperature.
My Top Tips for Preparing Banana Chocolate Chunk Muffins
These simple tips will help you achieve bakery-style, soft, and chocolate-packed banana muffin recipe every time!
- Use Overripe Bananas – The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots!
- Mash Bananas Well – Mash until smooth to ensure even distribution in the batter for soft and moist muffins.
- Don’t Overmix the Batter – Stir just until combined; overmixing can lead to dense, tough muffins instead of light and fluffy ones.
- Room Temperature Ingredients – Use room-temperature eggs and Greek yogurt for a smoother batter and even baking.
- Start with a High Oven Temperature – Baking at 425°F (218°C) for the first 5 minutes helps create a bakery-style muffin top. Then, reduce the temperature for even baking.
- Fill Muffin Cups Almost to the Top – This gives the muffins a nice rise and a domed top.
- Let Muffins Cool Before Removing – Allow muffins to cool for 5 minutes in the pan, then transfer them to a wire rack. This helps them set properly.
FAQ
I always prefer using fresh bananas. But, Yes frozen bananas work well too. Thaw frozen bananas completely, drain any excess liquid, and mash them before using.
Dark, semi-sweet, or even milk chocolate chunks work great. For extra richness, use a combination of chocolate chips and chopped chocolate bars like I did in this recipe.
Over Mixing the batter can lead to dense muffins. Stir just until the ingredients are combined for a light, fluffy texture.
Yes! Substitute each egg with ¼ cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend. Avoid almond or coconut flour, as they absorb moisture differently.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Banana Chocolate Chunks Muffins recipe:
Banana Chocolate Chunk Muffins
Equipment
- Whisk
- Muffin Pan
- Cooling rack
- Mixing Bowls
- Measuring spoons and cups
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 medium ripe bananas mashed (about 1 cup)
- ¾ cup granulated white sugar
- ½ cup Greek yogurt at room temperature
- ⅓ cup oil any flavorless oil
- 1 tablespoon vanilla extract
- 2 eggs at room temperature
- ½ cup dark chocolate chunks
- ½ cup semi- sweet chocolate bar roughly chopped into chunks
Instructions
- Preheat the oven to 425°F (218°C). Line a muffin tin with cupcake liners and set it aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, add the banana and mash it with a fork until smooth.
- Add the sugar, Greek yogurt, oil, and vanilla extract to the mashed banana and mix well.
- Add the eggs one at a time, whisking until just combined.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the chocolate chunks, being careful not to overmix.
- Divide the batter evenly into the muffin cups, filling each almost to the top.
- Place the muffin tray in the oven and bake at 425°F (218°C) for 5 minutes. Then, reduce the oven temperature to 350°F (177°C) and bake for an additional 13–15 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy warm or store in an airtight container for up to 3 days.
Video
Notes
- Use overripe bananas for the best sweetness and moisture.
- Avoid overmixing the batter to keep the muffins light and fluffy.
- Starting at 425°F for 5 minutes helps the muffins rise quickly, giving them a bakery-style dome.
Nutrition
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Madhu says
Made these banana chocolate chunk muffins, and they’re the perfect way to use up ripe bananas. So delicious!
Abi Guna says
Agree! So delicious! LEt me know how they turn out:)
Risa says
I love the chocolate chunks in these muffins! Yum! Can’t wait to try this!
Abi Guna says
Yay! I am sure you will enjoy them as much as I did !
Abi Guna says
Whenever I have over rippened banans over the kitchen counter, I make these chocolate chunks muffin often!