Banana Chocolate Chunk Muffins

Let's make my favorite banana chocolate chunk muffins  - moist, soft, and packed with a generous amount of chocolate pieces. Great for breakfast on the go, in lunch boxes, and as a snack or dessert. This recipe is very easy for beginner bakers.

About banana chocolate chunk muffins

The first time I made these banana muffins with chocolate chunks my son told me: "Mom, I do not just like these muffins, I looooveee them. Can I have a second one and pack one for school tomorrow?" Since then, they have become a staple at our home. These banana and chocolate muffins are not too sweet, making them perfect for breakfast or snacks.

We always have overripe bananas on the counter at least once a week, so it is a perfect recipe to use them. Sometimes, I make banana bread, but I prefer banana muffins because they are easy to grab on the go or pack as a school snack. 

You might be surprised, but I make my banana muffins with Kefir. It is a common ingredient used in baking where I grew up. Kefir will make the muffins lighter and it also activates baking soda. If you do not have it, you can also use buttermilk.

Ingredients needed

​This is the detailed list of ingredients in the image below. You can find the ingredients quantities in the recipe card at the end of this post.

• Overripe bananas: those bananas that already have brown spots and no one wants to eat.
• Eggs: you will need two medium eggs, preferably at room temperature.
• Kefir: use whole milk kefir. Avoid low fat-one.
• Olive oil: I always make them with extra virgin olive or vegetable oil, both work great. 
• Vanilla extract: use quality vanilla extract. It is pricey but goes a long way and will make any baked goods taste superior.
• Flour: I used all-purpose flour. I have not tried any other flours for this recipe.
• Baking soda and baking powder: for texture and rise.
• Salt: for balancing the taste.
• Chocolate chunks: I used semisweet chocolate. You can also use milk or dark chocolate chunks.

Ingredients substitutions

I have tried making them with each alternative ingredient, swapping one for another in equal amount. Each alternative ingredients adds a small twist to the muffins, but they still taste delicious.

• Kefir: if you do not have kefir, use the same amount of buttermilk, sour cream, or even Greek yogurt instead. 
• Olive oil: I have also made vegetable oil and they still turned out amazing, with the same texture but with a slightly different flavor (barely noticeable difference).
• Bananas: if you do not have bananas, try using a 1:1 ratio of apple sauce of pumpkin puree instead. 
• Chocolate chunks: I have made this recipe with chopped chocolate bars, chocolate chips, or a mix of both. But you can make it with dried cranberries, or chopped walnuts instead. 

How to make chocolate chunk banana muffins

Before you start, have ready the following items: two large bowls, a measuring cup, measuring spoons, a whisk, a 12-cup muffin tin, and muffin liners.

I have included each step with the images, concise explanations, and pro tips along the way.

• Step 1: Combine flour, baking soda, baking powder and salt. In a large bowl, sift measured flour, baking soda, baking powder, and salt. 

Pro tip: while sifting is optional, it makes a lighter texture and helps evenly distribute the ingredients. If you do not have a sifter, use a whisk to combine the dry ingredients well.

• Step 2: Combine wet ingredients and sugar. Mash bananas in a large bowl using a fork (do not overmash them). Add eggs and sugar. Whisk well until creamy. Add oil, kefir, and vanilla extract.  Whisk until well combined.

Pro tip: if your bananas are not overripe, place unpeeled bananas in a microwave for 20-30 seconds.

• Step 3. Make muffin batter. Pour flour mixture into wet ingredients and whisk briefly until combined. Do not overmix. 

• Step 4. Add chocolate chunks. Chop the chocolate bars into medium-sized chunks. Carefully, fold in chocolate chunks into the muffin batter. 

• Step 5. Divide the batter between 12 cups. Using a spoon, fill each cup about ⅔ to ¾ full. If you have more batter left, make a second batch. 

Pro tip: use a medium-sized ice cream scoop to fill the cups evenly.

• Step 6. Bake banana chocolate chunk muffins at 350°F for about 25-28 minutes until the tops are golden brown, and the toothpick inserted in the middle comes out clean.

Pro tip: rotate the muffin tin halfway through the baking time, for more even baking.

Filling the muffin cups to the right level

• For standard muffins: fill the cups about ⅔-3/4 full, so the muffins have a space to rise.
• For dome-shaped muffins: fill the cups closer to the top to create high muffin tops. 

Baking times for different muffin sizes

You can make these muffins in standard, jumbo, or mini sizes. You can also turn them into banana bread.

• Standard size (makes 15): bake at 350°f for 25-28 minutes.
• Jumbo muffins (makes 8): bake at 350°F for 30-35 minutes.
• Mini muffins (makes 40): bake at 350°F for  10-15 minutes.
• Banana bread ( makes 1 loaf): bake at 350°F for 60-65 minutes

Nataliia's beginner baking tips

• Always use fresh baking powder and baking soda.
• Bring cold ingredients to room temperature for at least 15 minutes for the well-blended batter that bakes evenly. 
• Muffin batter does not like to be over-mixed. Once you add dry ingredients to the wet, mix just until combined.
• I prefer to use a toothpick to check if the muffins are done. For me, cake tester sticks have been inaccurate.

Storage instructions

• Shorter period: you can store them at room temperature for up to 2 days in an airtight container. 
• Longer period: or store them in the fridge for up to one week. If you like warm muffins, microwave them for about 20 seconds. 
• Freezing: these banana & chocolate muffins freeze very well. Let them cool down completely, place them in a freezer-safe bag, and freeze them for up to 3 months.

Recipe FAQ

More easy muffin recipes

• Banana apple and carrot muffins
• Blueberry muffins (diary free, with coconut yogurt)
• Chocolate chips muffins (small batch)