Chocolate Chunk Banana Muffins
These Chocolate Chunk Banana Muffins are a delicious combination of banana bread and chocolate chip muffins! This easy recipe is made without a mixer and in less than an hour! They're perfect for a weekend brunch, weekday morning breakfast or quick snack!
Servings: 12 muffins
Calories: 186kcal
Equipment
Ingredients
- 1½ cups 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 brown sugar light or dark, packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 medium to large overripe bananas about 1¼ cups mashed
- 1 cup 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
Oil: Use vegetable oil, canola oil, or melted, slightly cooled unsalted butter or a combination of oil and butter.
Sugar: Use granulated sugar, packed light or dark brown sugar or a combination of the two.
Chocolate: Instead of chopped chocolate, use dark, semisweet or milk chocolate. You can also use peanut butter chips, or half peanut butter chips and half chocolate chips.
Nuts: In place of chocolate, add 1/2 cup to 3/4 cup of toasted nuts. You could also add both nuts and chocolate.
Storage: Store muffins in an airtight container for up to 3 days.
Nutrition
Serving: 1muffin | Calories: 186kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 16mg | Sodium: 204mg | Potassium: 85mg | Fiber: 1g | Sugar: 11g | Vitamin A: 27IU | Vitamin C: 0.003mg | Calcium: 41mg | Iron: 2mg
