Chocolate Chunk Banana Muffins

Cooked banana chocolate chunk muffins on cooling rack and baking paper on bench top with gooey melted chocolate on top.

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Soft and fluffy banana muffins packed with dark chocolate chunks—perfect for snacks, lunchboxes, and freezer stash

Prep Time12

Cook Time18

Total Time30

Course: Snack, Baking

Cuisine: American

Keyword: Banana Chocolate Chunk Muffins, Chocolate Chunk Banana Muffins, Banana Chocolate Chip Muffins

Servings: muffins

Calories: 208kcal

Author: Stacey

Ingredients

2 large bananas (ripe) (about 1 cup mashed)
2 eggs
0.33 cup oil (neutral) one third cup lite olive oil
¼ cup milk (non-dairy is ok)
0.33 cup maple syrup one third cup (or honey)
1 teaspoon vanilla extract
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon cinnamon (optional)
pinch of salt
½ cup chocolate chunks (or chips)

Instructions

Prep: Preheat the oven to 180°C (350°F) and line a 12-hole muffin tin with paper cases.
Mash & Mix Wet: In a large bowl, mash the bananas. Add eggs, oil, maple syrup, and vanilla. Whisk until combined.
Activate the baking soda: Heat the milk for 20-30 seconds in the microwave until warm, stir in the baking soda. Add this to the wet ingredients and stir until combined.
Add Dry Ingredients: Sift in flour, cinnamon, and salt. Gently fold to combine—don’t overmix.
Add Chocolate: Stir through the chocolate chunks, reserving a few for the tops if desired.
Bake: Divide the mixture evenly between the muffin cups. Top with extra chocolate chunks. Bake for 18–22 minutes or until golden and a skewer comes out clean.
Cool: Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

Video

Notes

Use very ripe bananas for the best natural sweetness and rich banana flavor. The spottier, the better!
Activate your baking soda by stirring it into warm milk before adding it to the batter. This helps it dissolve evenly and prevents that metallic aftertaste some muffins can get.
Avoid overmixing once the dry ingredients go in—just stir until combined to keep your muffins soft and fluffy.
Double the batch and freeze for up to 2 months. Great for lunchboxes or quick snacks on busy days.xx
Make chocolate chip mini muffins use mini muffin tins and smaller chocolate chips, just reduce the baking time to around 10–12 minutes and check early.
Flour – This recipe works with plain white flour, wholewheat, or wholemeal flour. Wholegrain flours will make the batter thicker, so you may need to add extra milk—up to ½ cup—to loosen it slightly.
Milk – Any milk works here, including dairy-free alternatives like oat or almond milk.
Chocolate – Use dark, milk, or dairy-free chocolate chunks or chips. Chop a block of chocolate for big melty pockets or use chips for less mess.
No baking soda? – You can substitute with 2½ teaspoons of baking powder. Sift it into the flour to evenly distribute it.
Gluten-free option – A gluten-free baking mix works well. If your mix doesn’t include xanthan gum, add ¼ teaspoon to help with texture and structure.

Nutrition

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