These banana chocolate chunk muffins are perfect for any time of day enjoyment. A delicious light banana muffin, studded with chunks of chocolate!
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 chunks, 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 :)
Ingredients and Substitutions
Bananas – start with bananas that are heavily spotted, but not black, as black bananas can be a little bitter sometimes.
Chocolate Chunks – Look for chocolate chunks in with the chocolate chips at your grocery store! If you can’t find the chocolate chunks, maybe consider getting a block of semi or bittersweet chocolate and cutting in to chunks instead.
Sour Cream – I recommend full fat sour cream. Thick plain Greek yogurt is a good substitute.
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. That said, you can use the “2X” or “3X” buttons on the Recipe Card below to double or triple the ingredients to make a bigger batch.
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.
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.
Storing and Freezing
While best on the day they are baked, these muffins kept quite well for several days, stored at room temperature in a storage bag. These muffins will also freeze well up to 2 months.
Get the Recipe: Banana Chocolate Chunk Muffins
- 1 1/4 cups all purpose flour, spooned and levelled
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt, 1/2 tsp if using salted butter
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup brown sugar, lightly packed
- 1 large egg
- 1 teaspoon vanilla, or vanilla bean paste
- 2 Tablespoons sour cream
- 1 1/2 cups bananas, very ripe and mashed, from about 2 bananas
- 1/2-3/4 cup dark chocolate chunks, or chips
- 2 Tablespoons old-fashioned rolled oats or chopped walnuts, optional
- 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 (regular bake setting/not fan assisted).
- 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.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!