These banana chocolate muffins are perfect for any time of day. Delicious, light banana muffins, studded with chunks of chocolate!

Banana Chocolate Chunk Muffins

Happy Saturday? Got bananas and looking to bake a little something? These Banana Chocolate Chunk Muffins are just the thing. I love this small-batch recipe, as it’s the perfect use for just 2 ripe bananas, which I regularly seem to have laying around.

These delicious little muffins combine a lovely banana muffin with chunks of chocolate. I love to use the dark chocolate chunk “chips”, so that rather than using regular chips that dot the muffin, there a just a few that give a nice little hit of chocolate. It’s a lovely bite morning, afternoon or evening :)

Look for the little, square chocolate chunks in with the chocolate chips at your grocery store!

This recipe makes just 6 regular sized muffins, which I love. Unless you’re feeding a crowd, you probably find, as I do, that the first half dozen muffins get eaten and the last half dozen sit around. We just get tired of them and move on to new things. So starting with just a half-dozen eliminates that problem for me. No more stuffing the left-overs in to the freezer. No waste.

Cook’s Notes

I used cake flour in mine, but all-purpose flour is fine if that’s all you have on hand. Using all-purpose flour will make the muffins a little less light, but still lovely.

If you can’t find the chocolate chunks, maybe consider getting a block of semi or bittersweet chocolate and cutting in to chunks instead.

The measurement for the chocolate is flexible. Add as little or as much as you like. I find that in some cases, more is not always better, especially if the chocolate is quite dark, as it will over-power the banana flavour.

While best on the day they are baked, these muffins kept quite well for several days, stored at room temperature in a storage bag.

Top Tip! Make your own parchment muffin liners by cutting parchment paper in to 6-inch squares and pressing in to the muffin cups. Stacking a second empty muffin tin over-top and pressing down lightly is a great way to press the parchment in. When it comes to baking, bake in every second muffin cup (to account for the extra space that the parchment takes up), filling the empty muffin cups 1/2 full with water before putting in the oven.

Banana Chocolate Chunk Muffins

banana chocolate chunk muffins on parchment

Get the Recipe: Banana Chocolate Chunk Muffins

Delicious, light banana muffins, studded with chocolate chunks. While best on the day they are baked, they keep well for several days. These would freeze well, as well.
5 stars from 4 ratings
Prep Time: 1 hr 55 mins
Cook Time: 30 mins
Total Time: 2 hrs 25 mins
Yield: 6 muffins


  • 1 1/4 cups (156.25 g) all purpose flour
  • 3/4 tsp (3.7 g) baking soda
  • 1/2 tsp (2.46 g) baking powder
  • 3/4 tsp (3.7 g) salt, 1/2 tsp if using salted butter
  • 1/2 cup (113.5 g) unsalted butter, at room temperature
  • 3/4 cup (165 g) brown sugar, lightly packed
  • 1 large (1 large) egg
  • 1 tsp (4.93 ml) vanilla, or vanilla bean paste
  • 2 Tbsp (29.57 ml) sour cream
  • 1 1/2 cups (354.88 ml) bananas, very ripe and mashed, from about 2 bananas
  • 1/2-3/4 cup (85 g) dark chocolate chunks, or chips


  • 2 Tbsp (29.57 g) old-fashioned rolled oats


  • In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set asdie.
  • In a large bowl with an electric mixer or the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add the brown sugar and beat until fluffy, about 2 minutes more. Add the egg and vanilla. Mix just until combined.
  • Add the flour mixture to the batter in 3 parts, mixing just until combined after each addition. Add in the mashed banana and sour cream, mixing on low for about 30 seconds. Using a spatula, fold in the chocolate chunks until combined.
  • *If you have the time, cover the batter and refrigerate it for a few hours, for absolute best results. If not, go ahead and bake right away.
  • Preheat oven to 425F.
  • Line 6 muffin cups with parchment liners. Divide batter between the muffin liners. Top with a bit of rolled oats if you like.
  • Place in oven AND IMMEDIATELY REDUCE OVEN TO 325F. Bake for about 25 minutes, or until muffins are golden brown and a tester comes out clean.
  • Allow to cool in the pans for 5 minutes, then remove from pan, in wrappers, to a cooling rack to cool completely.
Cuisine: American, Canadian
Course: Snack
Author: Jennifer
Calories: 297kcal, Carbohydrates: 67g, Protein: 6g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 70mg, Sodium: 586mg, Potassium: 367mg, Fiber: 2g, Sugar: 32g, Vitamin A: 535IU, Vitamin C: 12.1mg, Calcium: 71mg, Iron: 1.7mg
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