Moist Chocolate Chunk Banana Muffins

Name: Moist Chocolate Chunk Banana Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 3 bananas (ripe, mashed); ½ cup brown sugar; ¼ cup sugar; 1 egg (large ); ⅓ cup butter (melted); 2 teaspoons vanilla extract; 1 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon cinnamon; ½ teaspoon salt; 1 ½ cups chocolate chunks or chocolate chips

There’s nothing quite like the aroma of freshly baked chocolate chunk banana muffins wafting through the kitchen. These muffins combine the natural sweetness of ripe bananas with rich, melty chocolate chunks, making them an irresistible treat for breakfast or any time of the day.

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These banana muffins never last long in my house. Between my morning coffee, my grandkids’ snack time, and the occasional late-night craving, they disappear fast! Give them a try, and they might just become a staple in your household too!

A stack of chocolate chip muffins on a yellow plate. Some muffins are unwrapped, and one is broken open, revealing chunks of chocolate inside. The plate sits on a white and pastel plaid cloth.

Why You’ll Love This Recipe

Quick and Easy: Minimal prep time means you can whip these up on a busy morning.
Naturally Sweet: Overripe bananas provide natural sweetness, reducing the need for extra sugar.
Perfectly Moist: The combination of bananas and melted butter ensures a tender crumb.
Chocolate Bliss: Generous chocolate chunks make each bite a decadent experience.
Great for All Ages: Both kids and adults will adore these muffins as a breakfast treat or snack.

Key Ingredients For Chocolate Chunk Banana Muffins

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

Top-down view of ingredients for baking: ripe bananas, chocolate chunks, flour, white sugar, brown sugar, an egg, butter, baking powder, vanilla extract, baking soda, and salt, all placed in bowls on a white surface.

Ripe Bananas: Look for bananas with deep brown spots. They’re sweeter and mash more easily. If yours aren’t ripe enough, speed up the process by placing them in a paper bag overnight.
Brown Sugar and Granulated Sugar: Brown sugar adds moisture and a subtle molasses flavor, while granulated sugar helps with structure. If you prefer a deeper flavor, dark brown sugar works too.
Egg: Opt for a large egg at room temperature. It mixes more evenly into the batter.
Vanilla Extract: Always go for pure vanilla extract over imitation for the best flavor.
All-Purpose Flour: Forms the base of the muffin batter.
Baking Powder and Baking Soda: Fresh leavening agents are crucial for a good rise. If they’ve been sitting in your pantry for over six months, it might be time for new ones.
Cinnamon: Use high-quality cinnamon for the best flavor. Ceylon cinnamon is milder and sweeter, while Cassia cinnamon has a stronger, spicier kick.
Chocolate Chunks or Chips: Go for high-quality chocolate chunks if possible. They melt better and create those irresistible gooey pockets. If using chips, dark or semi-sweet work best to prevent excessive sweetness.

Before You Get Started

Ingredient Prep: Ensure bananas are overripe for optimal sweetness.
Pre-Measuring & Organization: Measure all ingredients beforehand to streamline the baking process.
Equipment You’ll Need: Muffin tin, mixing bowls, whisk, and spatula.
Quick Tips for Busy Cooks: Use muffin liners for easy cleanup and to prevent sticking.

Common Mistakes & How to Avoid Them:

Overmixing: This can lead to tough muffins. Mix just until the ingredients are combined.
Incorrect Oven Temperature: Always preheat your oven to ensure even baking.

How To Make Chocolate Chunk Banana Muffins

A mixing bowl with chopped bananas, brown sugar, and white sugar on a white surface.

Step 1: Preheat & Prepare

Preheat your oven to 375°F. Grease or line a muffin tin with paper liners. In a large mixing bowl, beat together the mashed bananas, brown sugar, and granulated sugar until well combined.

A metal mixing bowl contains a slightly lumpy, tan-colored batter with visible bits, likely of mashed banana or similar ingredients, against a soft white background.

Tip For Not Quite Ripe Bananas

My bananas had brown spots however they could have used another day to ripen, so they were a bit hard. I found the stand mixer was better at blending them with the sugars than I could by hand.

A white mixing bowl containing a cracked egg, brown sugar, and melted butter. The ingredients are partially combined, with the egg yolk visible on top.

Step 2: Add Wet Ingredients

Add the egg, melted butter, and vanilla extract, stirring until just incorporated.

A white mixing bowl filled with flour is shown from above. A pastel blue silicone whisk is resting inside the bowl, slightly dusted with flour. The background is a clean, white surface.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

A white mixing bowl contains a wet brown mixture on one side and a pile of flour on the other side. A gray spatula is partially mixing the ingredients together.

Step 4: Combine Wet and Dry

Gently fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.

A white mixing bowl containing cookie dough with visible chocolate chunks. A spatula rests in the dough, indicating it is being mixed or prepared.

Step 5: Add Chocolate

Stir in the chocolate chunks or chips.

A muffin tin filled with twelve slots of chocolate chip cookie dough in cupcake liners. The tin is white with colorful speckles, and the surface is a plain white background.

Step 7: Bake & Cool

Fill the muffin pan and bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Illustration of a caramel syrup bottle with a brown label. The label includes the words "Caramel Syrup" and features an image of caramel cubes. The bottle has a handle and a screw cap.

Tips and Variations

Want some crunch? Add a handful of chopped walnuts or pecans for texture.
Extra chocolatey? Sprinkle a few chocolate chunks on top of the muffins before baking.
Healthier swap: Use half whole wheat flour for a fiber boost.
Dairy-free option: Swap the butter for melted coconut oil.
Make mini muffins: Reduce the baking time to about 12 minutes for bite-sized treats.
Spiced up: Add a pinch of nutmeg for extra warmth.

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Storage and Reheating Instructions

Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
Freezing: Let the muffins cool completely before placing them in a freezer-safe bag. They can be frozen for up to 3 months.
Meal Prep: These muffins are great for meal prepping. Bake a batch and freeze individual muffins for a quick grab-and-go breakfast.
Reheating: To enjoy warm, microwave a muffin for 20-30 seconds or warm in a preheated oven at 350.

Frequently Asked Questions

How Can I Ripen a Banana Quickly?

Quick Method (Microwave): Pierce the peel with a fork and microwave in 30-second intervals until soft (1-2 minutes). This softens the banana but doesn’t increase sweetness.
Overnight Method (Paper Bag): Place the banana in a paper bag with a ripe apple or banana. The ethylene gas speeds up ripening within 12-24 hours.

Serving Ideas

Pair your Chocolate Chunk Banana Muffins with a warm cup of Quick Homemade Vegan Hot Chocolate for a cozy, chocolate-filled breakfast. If you prefer something refreshing, try them with a Healthy Spirulina Smoothie for a nutrient boost.

More Breakfast Ideas

For more breakfast inspiration, check out these delicious options:

Mediterranean Egg Bites In Muffin Tins a protein-packed bite-sized breakfast.
Maple Glazed Breakfast Bone-In Pork Chop Recipe – a savory complement to your sweet muffins.