Chocolate Chunk Banana Muffins

There’s something magical about the combination of bananas and chocolate. These Chocolate Chunk Banana Muffins are the perfect way to enjoy that sweet pairing. Moist, fluffy, and studded with rich chocolate chunks, great for breakfast, snacks, or even dessert. Plus, they’re incredibly easy to make, uses handful of simple ingredients, and no electric mixer required.

A chocolate chunk banana muffin cut in half on a white plate, showing its moist, fluffy interior packed with melted chocolate chunks. The golden-brown exterior contrasts beautifully with the rich chocolate and banana-infused crumb.

Recipe in a Glance

Texture: Moist, fluffy, and slightly dense with bursts of gooey chocolate.
Flavor: A sweet banana base complemented by rich chocolate chunks.
Ease: Simple, one-bowl recipe with minimal cleanup.
Time: 10 minutes prep, 18 minutes bake time, ready in under 30 minutes.

Why You’ll Love these Banana Muffins

Perfect for Overripe Bananas: Finally, a use for those bananas sitting on your counter! The riper, the better.

Easy Preparation: Minimal cleanup means more time to enjoy your muffins.

Rich Chocolate Chunks: Every bite is filled with gooey, melty chocolate goodness.

Versatile: Great for any time of the day and freezes beautifully for future cravings.

A batch of freshly baked chocolate chunk banana muffins in tulip-style liners. The muffins are golden brown with large, melted chocolate chunks on top, showcasing their moist texture and rich chocolatey goodness.

Ingredients & Substitutions

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.) You can still find the full printable recipe at the end of this post.

REFRIGERATED:

egg. 50g (1 large egg for North America ), at room temperature.

PRODUCE:

bananas. 227g (1 cup) of mashed ripe bananas. This recipe is a perfect way to use up overripened bananas! If your bananas aren’t quite ready you can ripen them quickly by popping them in a 350°F oven for 10-15 mins wrapped in foil!

PANTRY:

flour. 188g (1½ cups) of all purpose flour. I always recommended weighing your flour for accuracy, but if you’re using cups, please use the scoop and level method. To do that, use a spoon to scoop the flour into your measuring cup. Then, level off the top with the back of a knife so the flour is level with the top of the measuring cup.

baking soda You need 1 teaspoon. Note that baking soda do expire so make sure yours is still good. To test, you can add a small amount of baking soda to a bowl and then add a few drops of an acidic liquid, like vinegar or lemon juice. If the baking soda fizzes immediately, it’s still good to use. If there’s little to no reaction, the baking soda has lost its effectiveness and should be replaced.

salt. ½ teaspoon of fine sea salt. Table salt is ok to use as well.

sugar. 150g (¾ cup granulated white sugar)

oil. 112g (½ cup) of any neutral tasting oil like canola, vegetable, or avocado oil.

vanilla extract. 1 tsp of pure vanilla extract for added flavor

chocolate. Get some bars of semi-sweet or dark chocolate and use a sharp knife to chop them into chunks. The baked banana muffins will have luscious pockets of melted chocolate, plus little chocolate speckles and slivers, too. Substitute with chocolate chips.

Four Chocolate Chunk Banana Muffins on a wire rack, some whole and some halved, with chocolate chunks visible on the tops and in the centers.

Let’s Make Chocolate Chunk Banana Muffins Step-by-Step

*** For the step-by-step photos below, you’d see that I used a combination of semi-sweet chocolate chips and chopped pieces of my favorite dark chocolate bar.

STEP 1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease with cooking spray.

STEP 2. In a small bowl, combine flour, baking soda, and salt. Stir in chocolate chunks.

PRO TIP: Coating the chocolate with flour prevents them from sinking at the bottom (the flour creates friction, slowing their way to the bottom of the pan) so it’s a good idea to add the chocolate at this stage.

STEP 3. In a medium bowl, combine sugar, bananas, egg, oil, and vanilla.

STEP 4. Add dry ingredients and mix just until combined.

STEP 5. Divide the batter evenly among the muffin cups (about 62g per muffin hole). Top with reserved chocolate chunks.

PRO TIP: In this photo, I’m using tulip liners which are taller than standard cupcake liners. If you’re using cupcake liners, be sure to only fill the cup about 3/4 full to avoid overflow.

STEP 6. BAKE until a toothpick inserted into the center comes out clean, about 18 minutes. Do not overbake. Let it cool in the pan for 5 minutes before removing and cooling on a baking rack.

Tips for Success

Bananas: Use overripe bananas with plenty of brown spots for the best flavor and sweetness.

Measuring Flour: Use a scale to measure flour. If measuring by cups, scoop and level your flour to avoid dense muffins.

Chocolate: Semisweet chocolate is my preferred chocolate here, but dark chocolate is also delicious in these muffins.

Mixing: Be careful not to overmix the batter. Gently fold the wet and dry ingredients together by hand until just combined; a few streaks of flour are fine.

A close-up of a split Chocolate Chunk Banana Muffin on a white plate, showcasing its moist texture and rich chocolate chunks melted inside.

FAQs

Can I use frozen bananas?

Yes! Thaw the bananas completely and drain any excess liquid before mashing.

How long do these muffins stay fresh?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I make these gluten-free?

Absolutely! Use a gluten-free measure for measure flour for a delicious gluten-free version.

How to Freeze these chocolate chunk banana muffins?

To freeze, let the muffins cool completely. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or reheat in the microwave for 15-20 seconds.

Three whole Chocolate Chunk Banana Muffins on a wire rack, with chocolate chunks visible on the tops.

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