Banana Chocolate Chunk Muffins
Bananas, walnuts and dark chocolate chunks make these bakery style muffins taste amazing! They're perfect for breakfast or afternoon snacks.
Servings: 12
Calories: 372kcal
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
Calories: 372kcal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Sodium: 228mg | Potassium: 285mg | Fiber: 3g | Sugar: 18g | Vitamin C: 3mg | Calcium: 103mg | Iron: 2mg