Chocolate chunk banana muffins are moist, fluffy and full of the delicious flavors of banana and rich chocolate.
Muffins of any kind are always great to have on hand for a quick breakfast or afternoon snack, especially when you have kiddos. Some of my favorite muffin recipes involve using sweet, ripened bananas. Not only are bananas delicious, but they also provide baked goodies with a soft, moist texture. This is especially great when baking with cocoa powder. Cocoa powder tends to dry out muffins and cakes, but by adding in extra moisture, the end result is absolutely delicious!
These easy banana muffins are soft, fluffy, super chocolatey and have a hint of banana flavor in every bite. Chocolate and banana aren’t typically paired together, but they really are delicious together! You can store these double chocolate banana muffins on the counter for up to three days, in the fridge for up to a week or prep them ahead of time and freeze them for later. If you’re looking for a quick and easy snack recipe that your family will love, then this is that recipe!
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FAQs
How do you ripen bananas fast?
If you don’t have ripe bananas and you want to bake these banana muffins, there are a few ways to ripen bananas fast. The first method is to add them into a paper bag with other fruits and place them in a warm environment. This traps ethylene gas that then ripens them quicker. Fun fact, I used to work for a grocery chain and in our distribution center, we had a “banana room” that pumped ethylene gas into a chamber filled with bananas to get them to ripen according to what the store needed.
Another and even faster method of ripening bananas is to place the bananas still in their peels onto a baking sheet and baking them at 300°F for 5-10 minutes until they’re ripe.
What’s the best cocoa powder to use for baking?
You can use really any cocoa powder you can find, but I really love Dutch process cocoa powder. It provides a really rich flavor to these muffins, or any chocolate baked good for that matter.
What kind of chocolate chunks are good in this chocolate chunk banana muffin recipe?
There’s a lot of different ways you could go in terms of chocolate chunks for this recipe. Sometimes you can find chocolate chunks in-store from some name brands, but if you can’t find them, the next best thing is chopping up your favorite chocolate bar. You can really use any type of chocolate, but I prefer semi-sweet chocolate when baking or combining dark chocolate and milk chocolate. If you don’t feel like getting fancy, plain old chocolate chips work great too!
Ingredients
All-purpose flour: I love using unbleached all-purpose flour in my baked goods, but you can use what you have on hand.
Cocoa powder: My favorite cocoa powder is Dutch process cocoa powder because it gives these muffins a really rich taste, but whatever cocoa powder you use will work great in this recipe.
Baking soda & baking powder: I use both baking soda and baking powder to get a nice fluffy and light texture.
Salt: Salt is essential in these muffins. I like to use pink Himalayan salt
Chocolate chunks: I prefer a semi-sweet chocolate when baking, so I try to find semi-sweet chocolate bars. You can also use your choice of chocolate chips in place of chocolate chunks.
Sugar: Granulated sugar works the best for this recipe. I prefer to use cane sugar.
Eggs: I prefer to use large eggs for my recipes, but use whatever eggs you’d like.
Bananas: Super ripe, spotted bananas are the best when making banana breads and banana muffins because they’re extra sweet and soft, which gives the baked goods a wonderful texture
Oil: Any light-tasting oil will work well.
Vanilla extract: Vanilla extract gives almost every baked treat and added boost in flavor.
How to Make Chocolate Chunk Banana Muffins
TOOLS YOU MAY NEED
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Whisk and mixing spoon
- Muffin tin
- Muffin liners
INGREDIENTS
- 1 1/4 cup flour (200 g)
- 1/2 cup cocoa powder (65 g)
- 1/2 tsp baking soda (3 g)
- 1/2 tsp salt (3 g)
- 1 tsp baking powder (6 g)
- 1 cup chocolate chunks/chips (170 g)
- 1 cup sugar (240 g)
- 2 eggs ( 90 g)
- 3 ripe mashed bananas (250 g)
- 1/2 cup oil (104 g)
- 1 tsp vanilla (6 g)
DIRECTIONS
Using a sharp knife, chop a bar of chocolate into chunks and set it aside.
In a small bowl, mix together flour, cocoa powder, baking soda, salt and baking powder and mix.
In a separate bowl, whisk together ripe bananas, oil, eggs, vanilla and sugar.
Add the dry ingredients into the banana mixture and mix until just combined.
Fold in the chocolate chunks and/or chocolate chips.
Line a muffin tin with paper lines then scoop the batter into muffin cups with ice cream scoop, filling them about 3/4 full.
Bake the chocolate chunk muffins at 350°F for 18-20 minutes or until a toothpick comes out clean.
NOTES
- It’s best to use ripe bananas, the ones that have brown spots on them, in this recipe.
- Chocolate chips can be substituted for the chocolate chunks.
- I like to use semi-sweet chocolate or a combination of dark and milk chocolate in these muffins.
- Store these chocolate banana muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 3-4 months.
Chocolate Chunk Banana Muffins
Chocolate chunk banana muffins are moist, fluffy and full of the delicious flavors of banana and rich chocolate.
Ingredients
- 1 1/4 cup flour (200 g)
- 1/2 cup cocoa powder (65 g)
- 1/2 tsp baking soda (3 g)
- 1/2 tsp salt (3 g)
- 1 tsp baking powder (6 g)
- 1 cup chocolate chunks/chips (170 g)
- 1 cup sugar (240 g)
- 2 eggs ( 90 g)
- 3 ripe mashed bananas (250 g)
- 1/2 cup oil (104 g)
- 1 tsp vanilla (6 g)
Instructions
- Using a sharp knife, chop a bar of chocolate into chunks and set it aside.
- In a small bowl, mix together flour, cocoa powder, baking soda, salt and baking powder and mix.
- In a separate bowl, whisk together ripe bananas, oil, eggs, vanilla and sugar.
- Add the dry ingredients into the banana mixture and mix until just combined.
- Fold in the chocolate chunks and/or chocolate chips.
- Line a muffin tin with paper lines then scoop the batter into muffin cups with ice cream scoop, filling them about 3/4 full.
- Bake the chocolate chunk banana muffins at 350°F for 18-20 minutes or until a toothpick comes out clean.
Notes
- It's best to use ripe bananas, the ones that have brown spots on them, in this recipe.
- Chocolate chips can be substituted for the chocolate chunks.
- I like to use semi-sweet chocolate or a combination of dark and milk chocolate in these muffins.
- Store these chocolate banana muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 3-4 months.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 359Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 34mgSodium 226mgCarbohydrates 51gFiber 3gSugar 31gProtein 5g
Nutrition facts can vary based on different brands of ingredients and does not account for substitutions. This nutrition information is only an estimate.
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