Banana Chocolate Chunk Muffins

Soft, moist banana chocolate chunk muffins made with ripe bananas and rich chocolate chunks. This easy one-bowl recipe delivers bakery-style results perfect for breakfast, snacks, or dessert.

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Course: Dessert, Healthy Recipes

Cuisine: American

Keyword: Banana Chocolate Chunk Muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 210kcal

Author: Lila benett

Cost: 2

Equipment

mixing bowl
fork or masher
spoon or spatula
muffin tin
paper liners (optional)

Ingredients

3 ripe bananas (mashed)
1/2 cup melted butter or oil
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chunks

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps remaining.
Add melted butter or oil, sugar, eggs, and vanilla extract. Stir until the mixture is smooth and combined.
Add flour, baking soda, and salt. Gently fold until just combined. Do not overmix.
Fold in the chocolate chunks gently to distribute evenly throughout the batter.
Fill muffin cups about 3/4 full and bake for 18–22 minutes until golden and a toothpick inserted comes out clean.
Let muffins cool for 5–10 minutes before removing from the pan. Serve warm or at room temperature.

Notes

Use very ripe bananas for best flavor and moisture. Avoid overmixing to keep muffins soft. You can add walnuts, use whole wheat flour, or reduce sugar for a healthier version. Muffins can be stored for 3 days at room temperature or frozen for up to 3 months.

Nutrition