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.

On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result.

Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/chocolate-chunk-banana-muffins/

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

Prep Time:10

Cook Time:14

Total Time:24

Ingredients

188g (1½ cups) all-purpose flour *If measuring by cups, use the scoop and level method.
1 tsp baking soda
½ tsp fine sea salt
125g (roughly ¾ cup) chocolate chunks plus a few extra pieces for topping
150g (¾ cup) granulated white sugar
227g (1 cup) mashed very ripe bananas about 2-3 medium bananas
50g egg (weight is without shell), at room temperature (about 1 large egg if you're in North America)
112g (½ cup) neutral oil ex. canola, vegetable, avocado oil
1 tsp pure vanilla extract

Instructions

PREP. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease with cooking spray.
MAKE THE BATTER. In a small bowl, combine flour, baking soda, and salt. Stir in chocolate chunks.
188g (1½ cups) all-purpose flour, 1 tsp baking soda, ½ tsp fine sea salt, 125g (roughly ¾ cup) chocolate chunks
In a medium bowl, combine sugar, bananas, egg, oil, and vanilla.
150g (¾ cup) granulated white sugar, 227g (1 cup) mashed very ripe bananas, 50g egg (weight is without shell), at room temperature, 112g (½ cup) neutral oil, 1 tsp pure vanilla extract
Add dry ingredients and mix just until combined.
Divide the batter evenly among the muffin cups (about 62g per muffin hole), filling about 3/4 full. Top with reserved chocolate chunks.
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.

Notes

Baking Time: For mini muffins, start checking at 14minutes. For jumbo/ texas-style muffin size, start checking at 20minutes.

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

Freezing/ Make Ahead: 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.

Servings: 12 muffins

Author: trish