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Banana chocolate chunk muffins are on a white plate, with one muffin half eaten, revealing melted chocolate chunks inside.

Banana Chocolate Chunk Muffins

Nataliia
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.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Course Baking, Dessert, Snack
Cuisine American
Servings 12
Calories 288 kcal

Equipment

  • 2 large bowls
  • 1 Whisk
  • 1 sifter
  • 1 12 cup muffin pan
  • 12 muffin parchment liners

Ingredients
  

  • 2 cups flour 300 grams
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chunks or 2 chocolate bars chopped in chunks
  • 3 large ripe bananas about 1 cup mashed
  • 2 eggs
  • ¾ cup sugar 1 cup for sweeter muffins
  • ⅓ cup olive oil or vegetable
  • ½ cup kefir or sour cream, or buttermilk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F. Line a muffin pan with parchment paper muffin liners.
  • In a large bowl, sift 2 cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
  • Mash 3 large ripe bananas with a fork. In a second bowl, whisk 2 eggs and ¾ cup sugar until smooth. Add mashed bananas, ⅓ cup olive oil, ½ cup kefir , and 1 teaspoon vanilla extract and whisk until combined.
  • Add egg mixture to the flour mixture and stir it until combined, without over-mixing it. Fold in 1 cup semisweet chocolate chunks into the muffins batter.
  • Divide batter between 12 muffin cups, filling them almost all the way to the top. If you have some batter left, you will have to make the second smaller batch.
  • Bake banana muffins for 25-28 minutes or until the toothpick inserted in the middle comes out clear. Let the muffins cool for 5 minutes in the muffin pan before removing them.
  • Let muffins cool down, then store them in air tight container at room temperature (1-2 days) or in the fridge (6-7 days).

Notes

For jumbo muffins (makes 8): bake at 350°F for 30-35 minutes.
For mini muffins (makes 40): bake at 350°F for  10-15 minutes.
You can freeze banana muffins for up to 3 months.

Nutrition

Serving: 1eaCalories: 288kcalCarbohydrates: 41.8gProtein: 4.4gFat: 11.2gCholesterol: 29mgSodium: 94mgFiber: 2.1gSugar: 18.5g
Keyword banana chocolate chip muffins, banana chocolate chunk muffins
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