Chocolate Chunk Banana Muffins

chocolate chunk banana muffin on a baking rack with a bite taken out of it

Chocolate lovers are going to love these chocolate chunk banana muffins! Made with just 10 simple pantry ingredients, these banana muffins are made in one bowl and you don’t even need a mixer. Plus, you can easily make them dairy free!

Course Breakfast, Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake 17

Total Time 25

Servings muffins

Calories 225

Author Gabby Kislanko

Equipment

Ingredients

½ cup butter, melted (dairy free or regular)
2 eggs
2 cup ripe mashed bananas (3-4 ripe bananas)
1 tsp vanilla extract
¼ cup granulated sugar
½ cup light brown sugar
1 tsp baking soda
2 cup all-purpose flour
½ tsp salt
1 cup chopped semisweet or dark chocolate (dairy free or regular)

US Customary - Metric

Instructions

Preheat oven to 325°F. Line muffin tins with liners.
Measure the butter, then place in a medium sized microwave-safe bowl and heat until melted. Whisk in the egg and vanilla.
Whisk in the granulated sugar and light brown sugar.
Mash the bananas with a fork to remove large clumps. Mix it in with the other liquid ingredients.
Add in the flour, salt, and baking soda, then whisk. Stir in chopped chocolate.
Divide the batter between the liners, filling each one almost full. Sprinkle more chocolate on top if desired. Bake in preheated oven for 18-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
After 5 minutes, transfer the muffins to a cooling rack. Enjoy!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.

Whole Wheat Banana Muffins: If you want to make whole wheat banana muffins, you can swap the all purpose flour at a 1:1 ratio with whole wheat flour.

Storage and Freezing Instructions:

Store in an airtight container at cool room temperature for up to 3 days. Freeze for up to 3 months by placing in a Ziploc bag. Thaw at room temp or heat one at a time in the microwave before serving.

Nutrition