Banana Chocolate Chip Muffins

Super easy and quick to make banana chocolate chip muffins made with dark chocolate chunks!

Once upon a time, I went out with my friends & one of them got a box of banana chocolate chip muffins. That wouldn’t have been my first, second or even third choice of muffins but I ate one anyway. To my surprise, they were amazing. My whole life, I would much rather have a lemon poppyseed, blueberry or cinnamon streusel muffin (I probably still would) but this was such a pleasant surprise that I couldn’t get out of my mind since.

So what did I do?! I pondered a little but eventually, I went home & waited patiently for my bananas to ripen, trying to get my husband not to eat them in the process. & that’s how these little perfect looking banana chocolate chip muffins came to be.

How To Make Banana Chocolate Chip Muffins?

These are actually quite simple to make. The steps are similar to making a cake. Beginning with oil, sugar, and eggs. Then alternate adding wet and dry ingredients. I always alternate adding these because I don’t want my batter to become too thin or too thick before adding the other. So if you add all the flour and then the wet ingredients, you’d have a dough before adding the wet ingredients. & adding the wet first could risk separating your batter.

Then you fold in your chocolate chunks & bake! My dad seems to think that chocolate chunks don’t belong in banana muffins (he’s a banana bread with no chocolate kind of guy). I disagree, for aesthetic and flavor purposes, bananas and chocolate deserve each other. Now the baking for muffins is always a little different. I always preheat my oven to 425F and bake them for five minutes. Then lower the heat to 350F and bake for another 15 minutes. This gives the muffins that nice, round muffin top.

What you’ll need

• Bananas – the riper the better
• Sour cream – you can also use greek yogurt
• Milk – any milk is fine
• Flour – all-purpose flour, always
• Baking powder & Soda – muffins need extra rise and bananas make the batter extra heavy so using a large amount here
• Cinnamon – can’t have banana without cinnamon
• Salt – brings out flavor and balance
• Sugar – I use brown sugar and granulated sugar here (you can get away with using the full amount of just one kind)
• Oil – any oil works, I used a neutral oil here but in this banana bread recipe, you can see olive oil pairs really well with bananas
• Eggs – use large eggs
• Chocolate – i prefer dark chocolate chunks but any chocolate chips works

How to store banana chocolate chip muffins

For leftover muffins, cover the pan with a lid, place them in an airtight container or a ziplock bag and keep them at room temperature.

To freeze them for later, wrap each one in plastic wrap individually and then place them in a freezer bag. Remove one at a time when eating.

Alrighty, enough muffin talk. You know you have a few ripe bananas sitting on your counter that you need to make muffins with right about now! & if you do, make sure to tag me @baranbakery on instagram so I can see too! As always, have a blessed day and happy baking!

Love, B

Recipes

Muffins

Banana Chocolate Chip Muffins Recipe

4.79 from 14 votes

prep 20 minutes mins

cook 22 minutes mins

total 42 minutes mins

Serves 16 muffins

The perfect banana muffins with delicious dark chocolate chunks!

Author: Bernice Baran

Print Recipe Pin Recipe email recipe

Servings 16 muffins

1x2x3x

Cook ModePrevent your screen from going dark

Equipment

• ▢
  Muffin Pan 
• ▢
  Cupcake Liners
• ▢
  Cookie Scooper

Metric(US) Imperial

Ingredients

• ▢ 375 grams ripe bananas
• ▢ 56 grams sour cream
• ▢ 80 mL milk
• ▢ 210 grams all-purpose flour, spooned and leveled
• ▢ 2 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 1/2 tsp cinnamon
• ▢ 1/4 tsp salt
• ▢ 100 grams granulated sugar
• ▢ 100 grams light brown sugar, lightly packed
• ▢ 120 mL vegetable oil, or any oil
• ▢ 2 large eggs, room temperature
• ▢ 210 grams dark chocolate chunks

Method

1. Preheat the oven to 425F (218C) and line a muffin pan.
2. Mash the bananas together with sour cream and milk until you have no large chunks. Set aside.
   375 grams ripe bananas, 56 grams sour cream, 80 mL milk
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
   210 grams all-purpose flour spooned and leveled, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp salt
4. Use an electric mixer to beat the sugars with oil. Add in the eggs, one at time, beating for a minute after each one.
   100 grams granulated sugar, 100 grams light brown sugar lightly packed, 120 mL vegetable oil or any oil, 2 large eggs room temperature
5. Alternate adding in the dry ingredients and milk/banana mixture, beginning and ending with dry ingredients. Fold in the dark chocolate chunks, reserving a few to add on top.
   210 grams dark chocolate chunks
6. Fill the muffin tins almost to the top. Bake on 425F (218C) for 5 minutes, then lower the heat to 350F (177C) and bake for another 15-18 minutes. Remove from the oven and allow them to cool for a few minutes before removing from the pan.
7. Store in an airtight container at room temperature.

Nutrition

Serving: 1gCalories: 293kcalCarbohydrates: 39gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 9gCholesterol: 27mgSodium: 195mgFiber: 2gSugar: 23g

Course: Muffins

Cuisine: American

Keyword: banana chocolate muffins, banana muffins, chocolate chunk muffins, muffins