Banana Chocolate Chunk Muffins

Banana Chocolate Chunk Muffins

Course: Snack
Cuisine: American, Canadian
Keyword: banana chocolate muffin recipe, banana muffins with chocolate chips
Prep Time: 1 hour 55 minutes
Cook Time: 30 minutes
Total Time: 2 hours 25 minutes
Servings: 6 muffins
Energy: 297 kcal
Author: Jennifer

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.



  • 1 1/4 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp 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 tsp vanilla or vanilla bean paste
  • 2 Tbsp 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 Tbsp old-fashioned rolled oats


  1. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set asdie.
  2. 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.
  3. 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.
  4. *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.
  5. Preheat oven to 425F.
  6. Line 6 muffin cups with parchment liners. Divide batter between the muffin liners. Top with a bit of rolled oats if you like.
  7. 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.
  8. Allow to cool in the pans for 5 minutes, then remove from pan, in wrappers, to a cooling rack to cool completely.