Banana Chocolate Chunk Muffins
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Banana Chocolate Chunk Muffins are the perfect breakfast treat or afternoon snack. Bananas, walnuts and dark chocolate make these bakery style muffins taste amazing!
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Why You'll Love This Recipe
These banana chocolate muffins are fool-proof and turn out every single time! They're also chocked full of ingredients that are simply delicious. As an added plus, there's less sugar included than you'll find in most recipes.
Banana Chocolate Chunk Muffins are filled to the very top of the muffin tin, and baked initially at a high temperature to create a nice little dome. Buttermilk and baking soda are the secret ingredients that create a sky-high muffin top.
This recipe is one I have tested multiple times. It works perfectly with all flavors of muffins including zucchini, blueberry and raspberry. They taste like they came straight off the bakery rack, so get ready for some major muffin love!
Ingredients
The main part of this recipe involves mixing dry ingredients, then alternating with wet ingredients. The batter is thick, so you'll need a scooper when adding it to the muffin tins.
- Wet ingredients include vegetable oil, a large egg, buttermilk and vanilla extract.
- The dry ingredients are sugar, all-purpose flour, baking powder, baking soda and salt.
- Stir-ins include mashed bananas, chopped walnuts and chocolate chunks.
See recipe card for quantities.
Instructions
These banana muffins come together quickly once all of the ingredients are gathered. The banana flavor shines through and creates a moist little cake.
1 - Start by mashing bananas or pulsing them in a blender.
2 - Mix sugar, oil and egg with a mixer until blended well. Add vanilla and stir.
3 - Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add the flour to the wet ingredients in the mixer alternating it with the buttermilk.
4 - Stir in mashed bananas, chopped walnuts and chocolate chunks. Scoop into muffin liners. Fill them all the way to the top of the muffin tin. Add extra chocolate chunks and walnuts on top if desired.
5 - Bake muffins at 425 for 5 minutes. Reduce heat to 375 and continue baking for 12 to 15 minutes until they spring back to the touch. Take care not to over bake.
Mix wet with dry ingredients 
Add nuts, bananas & chocolate 
Mix batter slightly 
Scoop into liners
Recipe FAQS
Peek at muffins frequently to make sure they are not over baking. To check for doneness, press fingertips on top of muffins and if they spring back, they're ready to come out of the oven. This usually takes 15 to 20 minutes.
Using acidic buttermilk in this recipe helps the texture of the muffin. Sugar also helps hold in moisture, as well as using mashed bananas. The final secret is adding oil, which keeps the muffins moist.
Yes, this recipe freezes beautifully. Simply wrap them tightly with plastic wrap and place in the freezer for up to 3 months. Thaw them in the refrigerator overnight, or leave out on the counter to enjoy for breakfast the next day.
Variations
- To make banana muffins healthier, choose darker chocolate with less sugar and use almond or whole wheat flour.
- Use a different type of nut such as pecans, almonds, or pistachios.
- Add dried cranberries or raisins instead of chocolate for a completely different flavor.
Top Tips
- Avoid mixing ingredients at high speeds. Fold in the stir in ingredients until just mixed.
- Since ovens vary, watch baked goods carefully to make sure they don't over bake.
- Be sure to reduce the oven temperature after 5 minutes or muffins will burn!
- Ripe bananas work best in this recipe. If your bananas aren't ripe, use a blender or Ninja to pulse them into tiny pieces. Or, put bananas in the refrigerator for a few hours to ripen them up.
Related Recipes
If you love this banana walnut chocolate chip recipe, be sure to try these other yummy desserts...
- No Bake Banana Pudding
- Pistachio Cherry Banana Bread
- Raspberry Chocolate Muffins
- Best Ever Blueberry Muffins
- Zucchini Chocolate Chip Muffins
Recipe Card
Banana Chocolate Chunk Muffins
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- bowls
- mixer (hand or free standing)
- muffin tin pan and liners
- scoop or spoon
Ingredients
- ½ cup granulated sugar
- ½ cup vegetable or olive oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 3 ripe medium bananas mashed
- 1 cup dark chocolate chunks or chips
- 1 cup chopped walnuts
- extra chocolate chunks and walnuts for topping optional
Instructions
- Preheat oven to 425 degrees.
- Mash ripe bananas by hand in a small bowl or blend in a blender. Set aside.
- Using a mixer on medium speed, blend sugar with oil until incorporated. Add egg and beat 1 minute until creamy. Add vanilla and stir.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Whisk together.
- Add dry ingredients to wet ingredients a little at a time, alternating with buttermilk. Blend on low speed with mixer while adding ingredients. Don't over mix.
- Stir in mashed bananas, chocolate chunks and pecans. Scoop batter into muffin liners in a tin pan. Fill to the very top. Add a few extra chocolate chunks and walnuts to the top of each muffin if desired.
- Bake at 425 for 5 minutes, then reduce heat to 375 for 12 to 15 minutes until tops rise and spring back to the touch. Take care not to over bake or muffins will be dry.
Notes
- Avoid mixing ingredients at high speeds. Fold in the stir in ingredients until just mixed.
- Since ovens vary, watch baked goods carefully to make sure they don't over bake.
- Be sure to reduce the oven temperature after 5 minutes or muffins will burn!
Nutrition
Nutrition info is an auto generated estimate.
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I'm glad you made a banana muffin because they're my favorite. How do you get them so moist?
Several things help make these muffins moist. Using oil helps, as well as the creamy bananas and buttermilk.