Satisfy your sweet tooth with homemade Banana Chocolate Chunk Muffins. A delightful combination of ripe bananas and decadent chocolate. Try these banana and chocolate chip muffins today to share with your family and friends!
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If you've never had banana and chocolate before, let me tell you...wow. And if you HAVE had banana and chocolate before, then I promise you will add these to your regular baking banana recipes list! These are so soft, moist and easy to make - truly an easy breakfast treat!
I also highly recommend these Banana Pecan Muffins that truly taste like they came out fresh from a bakery. Don't skip on the crumble topping!
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Why You Will Love These Banana Chocolate Chunk Muffins
- Easy To Make! A few steps and ingredients will yield you some super tasty muffins!
- Use Those Old Bananas! No more tossing overripe bananas. Save them and make these muffins when you have the time.
- Lots of Flavor! The overripe bananas held sweeten this muffin, but adding in two types of chocolate makes it even better!
Looking for other banana recipes? Try my Maple Pecan Banana Bread, Coconut Macadamia Banana Bread or Banana Apple Bread!
Ingredients
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for additional details.
Flours. I use a combination of oat flour and all purpose flour. The oat flour helps to keep the muffin light and airy so I recommend not substituting. If you decide to substitute than substitute 1:1.
Bananas. Two overripe bananas are all you need to make these muffins. You want to make sure the bananas are very spotted, and total gram weight should be between 200 to 210.
Chocolate. I use a combination of semi-sweet morsels and a dark chocolate bar. You can use any chocolate you like!
Sour Cream. This will help bring added moisture to the muffin to ensure it is moist. Make sure it is at room temperature.
Butter. I use unsalted butter, but you can choose to use unsalted butter - just omit fine sea salt if you do.
Substitutions & Variations
- If you do not have Oat flour than substitute it 1:1 with all purpose flour. However note that your muffins will not be as soft and airy as intended.
- I use a combination of semi-sweet and dark chocolate to help balance the sweetness, but you are more than welcome to use your preferred chocolate!
- You may substitute the sour cream for greek yogurt. Just make sure it is at room temperature.
- Make them mini chocolate chip muffins! Use a mini baking pan and double the amount of cupcakes by making them mini and bite size. Bake at 350 F for 10 - 12 minutes or until a toothpick comes out with only a few moist crumbs or clean.
Pre-Bake Tips
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. They are inexpensive but truly invaluable when it comes to baking. A kitchen scale will help you achieve recipe results that are much closer to what they are intended to be than by using volume measurements.
Room Temperature Ingredients. Make sure your eggs, butter and sour cream are at room temperature before you begin. If your ingredients are cold then you will have a difficult time combining ingredients, or your batter may begin to curdle.
Chop Chocolate And Refrigerate. I like to chop my chocolate and keep in the refrigerator to keep from melting on my hands. Also - reserve some of the chocolate to add as a topping before baking.
How To Make Banana Chocolate Chunk Muffins
This Banana and Chocolate Chip Muffins recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
Step 1: Combine all purpose flour, oat flour, baking powder, baking soda and fine sea salt in bowl. Whisk until well dispersed. Set aside.
Step 2: In a separate bowl combine softened butter and sugar. Cream on medium high until light and fluffy. Scrape bowl down as needed.
Step 3: Add egg and whisk well. Make sure egg is well incorporated.
Step 4: Mash bananas until they are an applesauce consistency. Add mashed bananas, sour cream and vanilla to butter sugar mixture and whisk until combined.
Watch Out! If your batter begins to curdle simply add in 2 - 3 tablespoons of your dry ingredients. Curdling can happen when the ingredients are too cold, or the emulsion breaks between the fat (butter) and water (eggs) in your batter.
Step 5: Add dry ingredients to wet ingredients and whisk until most of the flour is combined.
Step 6: Add chocolate to batter and use spatula to fold into batter. Fold until no flour is visible and chocolate evenly dispersed.
Hot Tip! Do your best to NOT over mix the batter! You want to fold in the remaining flour and disperse the chocolate until it is *just* done. Continued mixing will create more gluten to form and result in a dense loaf.
Step 7: Add muffin liners to 12 cup muffin tin. Fill liners ¾ of the way.
Step 8: Top with additional chocolate.
Step 9: Preheat oven to 425 F. Bake for 8 minutes, and then reduce temperature to 350 F. Do NOT open oven door. Bake for another 9 - 10 minutes.
Step 10: Remove from oven and place on wire rack to cool.
FAQ
If you do not have Oat flour than substitute it 1:1 with all purpose flour. However note that your muffins will not be as soft and airy as intended.
It won't actually! Oat flour will only help to lighten the texture of your muffins so they are tender and airy.
This recipe should yield between 11 to 12 muffins.
Storage
After baking allow them to cool completely, and then place in ziplock bag or container for up to 3 days.
If you'd like to freeze, then after they have cooled from baking place in a freezer safe ziplock back or container. Freeze for up to 3 months. When ready to eat remove from freezer and allow to come to room temperature on the counter. You can also microwave in increments of 10 to 15 seconds until warm.
More Recipes You Will Love
Lemon Poppy Seed Bundt Cake
Lemon Blueberry Cookies
Mexican Hot Chocolate Cookies
If you have tried this Banana Chocolate Chunk Muffins recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review!
Banana Chocolate Chunk Muffins
Send this recipe to your inbox!
Get his recipe direct to your inbox, plus monthly Newsletters with BTS details!
Equipment
- hand mixer with whisk attachments
- mixing bowls
- rubber spatula
- kitchen scale optional but recommended
- whisk
- 12 cup muffin pan
- muffin liners
- cooling rack
Ingredients
- ¾ cup all purpose flour 90 g
- ½ cup oat flour 60 g
- 6 tbsp unsalted butter, room temperature 85 g
- ½ cup sugar 100 g
- 2 large ripe bananas 200 - 210 g
- 1 large egg room temperature
- 1 tbsp full fat sour cream room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp fine sea salt
- ¼ tsp baking soda
- ⅓ cup semi-sweet chocolate morsels
- ⅓ cup dark chocolate morsels or bar, chopped plus extra for topping
Instructions
- Combine all purpose flour, oat flour, baking powder, baking soda and fine sea salt in bowl. Whisk until well dispersed. Set aside.
- In a separate bowl combine softened butter and sugar. Cream on medium high until light and fluffy. Scrape bowl down as needed.
- Add egg and whisk well. Make sure egg is well incorporated.
- Mash bananas until they are an applesauce consistency. Add mashed bananas, sour cream and vanilla to butter sugar mixture and whisk until combined.
- Add dry ingredients to wet ingredients and whisk until most of the flour is combined.
- Add chocolate to batter and use spatula to fold into batter. Fold until no flour is visible and chocolate evenly dispersed.
- Add muffin liners to 12 cup muffin tin. Fill liners ¾ of the way.
- Top with additional chocolate.
- Preheat oven to 425 F. Bake for 8 minutes, and then reduce temperature to 350 F. Do NOT open oven door. Bake for another 9 - 10 minutes.
- Remove from oven and place on wire rack to cool.
Notes
- If your batter begins to curdle simply add in 2 - 3 tablespoons of your dry ingredients. Curdling can happen when the ingredients are too cold, or the emulsion breaks between the fat (butter) and water (eggs) in your batter.
- Do your best to NOT over mix the batter! You want to fold in the remaining flour and disperse the chocolate until it is *just* done. Continued mixing will create more gluten to form and result in a dense loaf.
- Make sure your eggs, butter and sour cream are at room temperature before you begin. If your ingredients are cold then you will have a difficult time combining ingredients, or your batter may begin to curdle.
- The greatest advantage you can give yourself when baking is using a kitchen scale. They are inexpensive but truly invaluable when it comes to baking. A kitchen scale will help you achieve recipe results that are much closer to what they are intended to be than by using volume measurements.
- If you do not have Oat flour than substitute it 1:1 with all purpose flour. However note that your muffins will not be as soft and airy as intended.
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