Easy Banana Chocolate Chunk Muffins Recipe

If you’ve been searching for the best banana chocolate chip muffin recipe, you’ve landed in the right spot! These muffins are fluffy, moist, and full of banana flavor and melty, semi-sweet chocolate chunks. They are perfect for a quick grab-and-go addition to your breakfast or a quick afternoon snack! These bakery-style muffins are a great way to use up those overripe bananas. Using simple ingredients, you can have homemade muffins in 30 minutes!

Why You’ll Love These Banana Chocolate Chunk Muffins

1. Moist and Fluffy – These muffins have moist crumbs and a fluffy texture thanks to the mashed banana, buttermilk, and oil.

​2. Convenience – Store these muffins on your counter for a quick snack, or make them and freeze them for later use!

3. Save Money and Your Conscience – Hear me out. I know bananas are not the most expensive item on your grocery list, but every little bit helps these days! If you’re like me, you’ve thrown out your fair share of overripe bananas and always feel guilty for throwing away food! Save those bananas, your peace of mind, and a little pocket change. ; )

What You’ll Need to Make This Recipe

You will need the following ingredients:

• All-purpose flour
• Baking powder
• Ground cinnamon
• Salt (I love using Redmond)
• Ground nutmeg
• Over-ripe bananas (approximately 2 ½ bananas)
• Buttermilk
• Vegetable oil
• Granulated sugar
• Light brown sugar: you can use dark brown sugar as well
• Eggs, at room temperature
• Vanilla extract
• Semi-sweet chocolate chunks

You will need the following supplies:

• Mixing bowls (1 medium for dry ingredients and 1 large separate bowl for wet)
• Mixing utensils
• Measuring tools
• 12-cup muffin tins
• Muffin/Cupcake liners or nonstick cooking spray

How to Make Moist Banana Chocolate Chunk Muffins

Preheat oven to 375ºF, and line a 12-cup muffin tin with muffin liners, or forgo the liners and spray with nonstick cooking spray.

Whisk together the flour, baking powder, ground cinnamon, salt, and nutmeg in a medium mixing bowl. Set aside.

In a separate large bowl, whisk together mashed banana, buttermilk, oil, sugars, eggs, and vanilla extract until well incorporated.

Add the dry ingredients mixture to the wet ingredients and whisk until just combined. Be careful not to overmix.

Fold in chocolate chunks until evenly distributed throughout the batter.

Fill cupcake liners ¾ the way full with approximately ¼ cup of muffin batter. Top with extra chocolate chunks, if desired.

Bake at 375ºF for 18-20 minutes until slightly golden brown on the muffin top or when a toothpick is inserted, the center comes out clean. Transfer these moist muffins to a wire rack to cool. Using a butter knife to slide between the cupcake tin and the muffin helps me pop the muffins out without getting yummy melted chocolate all over my hands.

How to Store Chocolate Chunk Banana Muffins

Store leftover muffins in an airtight container. They will stay fresh for up to three days at room temperature. If you want to store these longer, you can freeze them by wrapping cooled muffins individually in plastic wrap and placing them in a storage bag for the freezer. They will stay in the freezer for up to three months. Make sure to completely cool the muffins before storing them.

Can I substitute another oil for the vegetable oil?

Yes, you can substitute vegetable oil with another mild-tasting oil. You can also substitute the vegetable oil for melted unsalted butter. Make sure the butter is slightly cooled before adding it to the wet ingredients. Both options maintain the moist crumbs and fluffy muffin texture. Coconut oil can add a hint of sweetness, while unsalted butter provides a rich, buttery taste.

Buttermilk Substitute

​If you don’t have buttermilk, no problem! This is often a problem I have. Add 1 tablespoon of acid to the bottom of your 1-cup measuring cup. Vinegar or lemon juice works great! Then, top off the measuring cup with your milk. Let stand for 5-10 minutes; this allows the milk to start to curdle and slightly thicken.

Recipe Variations

​Chocolate chips: Make these into chocolate chip banana muffins by swapping the chocolate chunks for milk chocolate or semi-sweet chocolate chips.

Nuts: Add chopped walnuts or pecans to your batter for flavor and crunch.

Simplify: Sometimes, I need to use the overripe bananas and don’t have all the extra yummy things to add to my banana muffins. Keep it simple by leaving out the chocolate and nuts altogether. 

Can I make these into mini muffins?

Absolutey! This recipe can easily be adapted into mini chocolate chip muffins! Use mini chocolate chips instead of chocolate chunks. Line a mini muffin tin with muffin liners, or spray with nonstick cooking spray. Fill each cup about 3/4 full, approximately 1 tablespoon of batter. Bake at the same high temperature of 375ºF, but reduce the baking time to about 10-12 minutes or until a butterknife of toothpick inserted comes out clean.

These fluffy muffins are the perfect way to enjoy the best banana bread flavor but in muffin form! The combination of banana and chocolate comes together for an irresistible sweet treat!

If you love these Banana Chocolate Chunk Muffins, you might also like our Overnight Brioche French Toast Casserole for an easy and yummy breakfast option!

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