Chocolate Chunk Banana Muffins

Name: Chocolate Chunk Banana Muffins
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 cups White whole wheat flour; 1 tsp Baking powder; ½ tsp Baking soda; 1 tsp Cinnamon; ¼ tsp Salt; 1 cup Mashed bananas (overripe); 1 cup Greek yoghurt (full fat); 2 Eggs; 3 tbsp Maple syrup or honey; ¾ cup Chocolate chunks; ½ cup Chopped walnuts

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Looking for a treat that’s perfectly moist, loaded with rich chocolate chunks, and full of rustic warmth? These chocolate chunk banana muffins are the perfect way to use up overripe bananas and make any breakfast or snack time feel homemade and inviting. Quick, easy, and packed with flavor, they’re the ultimate combination of simplicity and indulgence—guaranteed to satisfy every time. Enjoy them fresh out of the oven for a bakery-style experience right in your own kitchen!

Chocolate chunk banana muffins ready to eat.

These chocolate chunk banana muffins work so well because they strike the perfect balance between flavor, texture, and simplicity. The natural sweetness of ripe bananas pairs beautifully with rich chocolate chunks, creating a combination that feels both indulgent and homemade. The recipe’s straightforward steps and accessible ingredients ensure anyone can achieve bakery-quality results without hassle. By using overripe bananas, the muffins are naturally moist and flavorful, while the chocolate chunks add a touch of decadence in every bite. Whether you’re baking for breakfast, a snack, or to impress guests, this recipe guarantees consistent, delicious results every time!

Table of Contents

Ingredients

Before you get started, let’s make sure you have everything you need for these delicious chocolate chunk banana muffins. Here’s a closer look at the ingredients that make this recipe so irresistible:

White Whole Wheat Flour: A lighter alternative to regular whole wheat flour, it keeps the muffins tender while adding a wholesome touch.

Baking Powder & Baking Soda: These leavening agents ensure your muffins rise perfectly, giving them that fluffy, bakery-style texture.

Cinnamon: A warm spice that enhances the natural sweetness of the bananas and adds a cozy flavor.

Salt: Just a pinch to balance the flavors.

Mashed Bananas: Use overripe bananas for the best sweetness and moisture. The more speckled and soft, the better!

Full-Fat Greek Yogurt: Adds creaminess and keeps the muffins moist without extra oil or butter.

Eggs: These bind the ingredients together and provide structure.

Maple Syrup or Honey: A natural sweetener that complements the banana and chocolate flavors beautifully. You can also use agave syrup for a slightly different flavor profile.

Chocolate Chunks: Skip the pre-made chocolate chips and chop your own chocolate instead. This creates larger, irregular chunks that melt into gooey pockets and give the muffins a more rustic, homemade appearance. Be sure to chop the chocolate into pieces big enough to leave noticeable bursts of chocolate throughout the muffins. Opt for semi-sweet or dark chocolate for a rich and balanced flavor.

Chopped Walnuts: Add a delightful crunch to contrast the soft texture of the muffins. If you prefer a nut-free version, simply omit the walnuts for a more allergy-friendly option, or try substituting pecans for a different texture and flavor.

You’ll also need a muffin tin and liners!

How to Make Chocolate Chunk Banana Muffins

Creating these muffins is as simple as it is satisfying. Follow these steps to whip up a batch of warm, chocolate-studded goodness. Each step matches the numbered photos below for guidance.

1.Prepare the Dry Ingredients: In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, cinnamon, and salt. This step ensures your leavening agents and spices are evenly distributed, setting the stage for perfectly fluffy muffins.

The muffins' dry ingredients mixed together in a glass bowl with a whisk.

2. Mix the Wet Ingredients: In another bowl, mash the overripe bananas until smooth and fragrant. Add the Greek yogurt, eggs, and maple syrup (or honey). Whisk until the mixture is creamy and well combined—it should smell like sweet banana heaven.

The muffins' wet ingredients in a glass bowl with a whisk.

3. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until the batter just comes together. Overmixing can make the muffins dense, so keep it light and easy.

The wet and dry ingredients of the muffins combined in a glass bowl.

4. Fold in the Chocolate Chunks and Walnuts: Chop a block of chocolate into rustic chunks—leave some pieces larger to create melty chocolate pockets. Gently fold the chocolate chunks and walnuts into the batter. Again, avoid overmixing at this stage. Yes, we’re saying it twice because it’s that important!

The muffin batter in a glass bowl, with chocolate chunks and chopped walnuts ready to be mixed in.

5. Fill the Muffin Tin: Line your muffin tin with paper liners or lightly grease each cup. Spoon the batter into the cups, filling them about 3/4 of the way. They’re ready to become golden, fluffy masterpieces!

A muffin tray filled with 12 muffin liners and the uncooked muffin batter.

6. Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the muffins for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep a close eye toward the end to avoid overbaking.

The baked muffins, still in the muffin tray and warm.

7. Cool and Enjoy: Let the muffins rest in the tin for about 5 minutes before transferring them to a wire rack to cool. Bite into one while it’s still warm for the ultimate melty chocolate moment.

A close-up on the muffins being taken out of the muffin tin and now being ready to eat.

Pro Tip: For an extra special touch, sprinkle a few chocolate chunks on top before baking. They’ll melt into irresistible pools of chocolate on the surface.

Be sure to also try my delicious pumpkin raisin muffins, they are a treat at any time of year.

Storage and Making Ahead

If you want freshly baked muffins at a moment’s notice, you can make the batter ahead of time and freeze it for later! To do this, simply portion the batter into a muffin tin, cover it tightly, and freeze. If you have the space in your freezer, this is the most convenient way to store the batter—just bake it straight from the freezer, adding a minute or two to the baking time.

No freezer space for a full muffin tin? No problem! You can scoop the batter into a smaller, freezer-safe container instead. When you’re ready to bake, just thaw the batter in the fridge for a few hours or overnight, then spoon it into muffin cases and bake as usual. This method still gives you the flexibility to enjoy freshly made, warm muffins without any last-minute fuss!

Once baked, these muffins will last up to three days in an airtight container at room temperature, making them perfect for a few days of tasty breakfasts or snacks.

FAQs

What is the secret to moist muffins?

The secret to moist muffins is not overmixing the batter—stir just until the ingredients are combined to avoid a dense texture. Baking at the right temperature also ensures a soft, moist interior with a golden, slightly crisp exterior.

Why are my banana muffins soggy?

Banana muffins can turn out soggy if the batter is too wet or if they’re overbaked. This can happen if you use too much liquid or under-mash the bananas, leaving large chunks of moisture. To prevent sogginess, make sure to measure your ingredients accurately and mash the bananas thoroughly. Additionally, avoid opening the oven door too frequently while baking, as it can affect the cooking time and texture. Be sure to test for doneness by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, the muffins are ready!

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