These Chocolate Chunk Banana Muffins are a combination of banana bread and chocolate chip muffins! This easy recipe is made without a mixer and in less than an hour!
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Banana Chocolate Chunk Muffins are moist and fluffy and filled with cozy banana bread flavor. They’re super easy to whip up and their sharable muffin size makes them easy to transport and share.
Homemade muffins are so much better than muffins from a bakery! They’re simple to make and make your house smell amazing. You can customize them with your favorite add ins like chocolate and nuts!
For more muffin recipes, try my lemon and blueberry muffins, cream cheese strawberry muffins, and raspberry chocolate muffins!
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Why You’ll Love This Recipe
- It’s the most delicious way to use up the overripe bananas! Plus you likely already have the rest of the simple ingredients. For another yummy way to use up ripe bananas, try my banana cake with chocolate frosting!
- You can make these easy chocolate chip banana muffins in just a few steps by hand, no mixer required.
- Chocolate chip banana bread muffins stay moist for days! The secret is the ripe bananas and oil in the batter! If you love banana bread flavor, try my banana bread and banana bread with cinnamon swirl.
- Enjoy them anytime of the day. I like to make them in the evening and enjoy them the next day for a grab and go treat!
Ingredients
- 3 very ripe bananas: Use 3 medium to large very ripe bananas. Overripe bananas are soft, sweet and perfect for baking! They’re also soft and easy to mash up. Make sure to also try my banana pudding brownies and banana cream pie cupcakes!
- 2 Eggs: Use 2 large room temperature eggs.
- Oil and butter: Use vegetable oil or canola oil and melted unsalted butter. The oil makes the muffins moist and the butter adds flavor.
- Sugar: Use light or dark brown sugar. These muffins are made with less sugar than most muffin recipes. The ripe bananas add natural sweetness.
Substitutaions & Variations
- Feel free to use only oil or only butter.
- Swap in granulated sugar for the brown sugar.
- For a little extra spice, add 1/4 teaspoon of nutmeg.
- Instead of chopped chocolate, add chocolate chips.
- Use semi-sweet, dark, or milk chocolate.
- If you love peanut butter, swap in some peanut butter chips for some of the chocolate.
Instructions
Step 1: (Picture 1 above) Whisk together the sugar and melted butter.
Step 2: (Picture 2 above) Whisk in the eggs, oil, vanilla and mashed bananas.
Step 3: (Picture 3 above) Use a spatula to fold in the dry ingredients til just combined. Don’t overmix. Stir in the chocolate.
Step 4: (Picture 4 above) Fill muffin pan evenly. Top with some extra chocolate (optional). Bake at 425 F for 8 minutes then reduce temperature to 350 and bake an additional 7-8 minutes til a toothpick comes ou with only a few moist crumbs.
Recipe FAQs
Overripe bananas are perfect for baking. They are sweeter and more full of banana flavor. They’re also easier to mash.
Set the peeled overripe bananas on a plate. Mash them with a fork. You can also use a potato masher or mash them in a bowl with an electric mixer.
Store leftover muffins in an airtight container for up to 3 days.
Yes! Allow muffins to cool completely after baking. Next, place them in a freezer safe bag and store in the freezer. Leave them out at room temperature for about an hour to thaw.
Expert Tips
- Use overripe bananas. They should be dark or have dark spots on them. Regular bananas aren’t as sweet as overripe bananas.
- Use a fork, potato masher or electric mixer to mash bananas.
- Make sure your brown sugar is fresh.
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Chocolate Chunk Banana Muffins
Equipment
Ingredients
- 1½ cups (187.5 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup vegetable oil
- ¼ cup unsalted butter melted, cooled to room temperature
- ⅔ cup (146 g) brown sugar light or dark, packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 (280 grams) medium to large overripe bananas about 1¼ cups mashed
- 1 cup (170 g) chocolate chips dark or semisweet, or chopped chocolate
Instructions
- Preheat oven to 425 F. Line a 12 count muffin pan with paper liners. Melt the butter in the microwave. Allow to cool to room temperature.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Place the peeled overripe bananas on a plate. Mash them with a fork. Set aside.
- In a large bowl, whisk together the brown sugar, butter (melted, cooled to room temperature butter) and oil. Whisk in the eggs, vanilla and mashed bananas.
- Use a spatula to stir in the dry ingredients until just combined and there are only a few streaks of flour remaining Do not overmix.
- Fold in the chopped chocolate or chocolate chips until just combined. Avoid overmixing.
- Divide batter evenly in the 12 muffin cups. Top with extra chocolate chunks (optional).
- Bake at 425 F for 8 minutes. After 8 minutes, reduce heat to 350 F. (Do not open oven door, just reduce temperature and continue baking). Bake an additional 7-8 minutes until a toothpick comes out clean or with only a few moist crumbs when inserted into the center of a muffin.
- Let muffins cool in the muffin pan for about 10 minutes then remove and set them on a wire rack.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Alyssa
The muffins were a hit in our house! So moist and delicious with the bonus of chocolate chips! Yum!
Natalie
Hi Alyssa- Yay I’m so glad to hear these muffins turned out well for you!! Thanks so much for making them 🙂
Aurora
These muffins were delicious, I added blueberries, cia seeds & walnuts in place of chocolate, along with applesauce in place of oil. Family gobbled them up. Thank you for the recipe.
Natalie
Hi Aurora! I’m so happy you enjoyed these muffins and that they were a hit with your family! Thanks so much for your comment and helpful recipe notes 🙂 Have a great weekend! xo, Natalie
Bridgette
Should the ingredients say 1/4 cup oil OR
1/4 cup butter? Looks like not both, is that accurate? Thx!
Natalie
Hi Bridgette! Yes, that’s correct! The recipe calls for both vegetable oil or canola oil and melted unsalted butter. The oil makes the muffins moist and the butter adds flavor. My preference is for both, but feel free to uuse 1/2 cup of only butter or half cup of only oil. Hope that helps. Please let me know if you have any other questions 🙂
Vivian
One of the best Muffin recipes I have ever tried ! Love it.
Natalie
So happy to hear that Vivian! Thank you so much for making these muffins! Have a fantastic weekend 🙂
Jean H
Delicious. My son asked for banana chocolate chip muffins and I knew that Natalie would have the perfect recipe (and I was right)! I didn’t have peanut butter chocolate chips, so I substituted with white chocolate chips, which paired nicely with the dark chocolate chips I also had on hand. They were easy to make and came out perfectly moist and light and full of flavor! Looking forward to making again with peanut butter chocolate chips!
Natalie
Aww thank you for thinking of me and for making this recipe, Jean! I’m so happy your son requested these and that they were a hit!! Loved reading your recipe notes and great idea to use white and dark chocolate! Hope you enjoy the peanut butter chips as well. Have a fantastic week 🙂