Banana Chocolate Chunk Muffins

chocolate chunk muffin with a bite taken out of it

5 from 1 vote

Banana Chocolate Chunk Muffins

These banana chocolate chunk muffins are made with over-ripe bananas, a hint of cinnamon, and lots of chocolate chunks for a quick homemade breakfast treat.

Prep Time15

Cook Time20

Resting Time20

Total Time55

Course: bread, Breakfast

Cuisine: American

Servings: -12 muffins

Calories: 421kcal

Author: Heather Perine

Ingredients

2 cups (240 g) all purpose flour spooned and leveled
1 cup (213 g) packed light brown sugar
½ teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 cup (170 g) chocolate chunks
2 cups (480 g) mashed bananas (about 4 large)
2 large eggs room temperature
½ cup (120 mL) neutral-tasting oil (I used vegetable)
2 teaspoons vanilla extract
6 tablespoons milk

Instructions

Combine dry ingredients. In a mixing bowl, whisk together flour, brown sugar, salt, baking powder, and cinnamon. Fold in chocolate chunks. 2 cups (240 g) all purpose flour 1 cup (213 g) packed light brown sugar ½ teaspoon salt 1 tablespoon baking powder 1 teaspoon ground cinnamon 1 cup (170 g) chocolate chunks
Combine wet ingredients. In a second mixing bowl, add the bananas to the bowl and mash with a fork. Add in the eggs, oil, milk, vanilla extract and whisk to combine. 2 cups (480 g) mashed bananas (about 4 large) 2 large eggs ½ cup (120 mL) neutral-tasting oil 2 teaspoons vanilla extract 6 tablespoons milk
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.
Let the batter rest. For the best results I like to let the batter rest for an hour (this results in a taller muffins).
Preheat and prepare pan. Preheat oven to 400°F (205℃). Line two muffin tins with alternately paper liners, or grease with non-stick cooking spray. I line the pan with only 6 liners each (skipping every other well). This makes for taller muffins.
Bake. Divide batter into prepared muffin cups, filling each well to the top and bake for about 20 minutes until a toothpick inserted in the center of the muffin comes out clean. Remove from the oven and allow the muffins to cool completely in the pan for about 5 minutes, then remove from the pan and continue cooling on a wire cooling rack.

Video

Notes

Storage: I store my muffins, on cooled at room temperature in an airtight container for up to 2 days (but they usually can last a couple more) but I find they’re best if eaten within a couple days. Just make sure they are cooled and covered.
Freezing: You can freeze them baked or unbaked. If baked already, I store them in a sealable freezer bag for 2-3 months and thaw at room temperature before enjoying. If unbaked, you can freeze them solid in the cupcake liners and take them out of the pans (so you can re-use your muffin tin) and pop in a bag to freeze for up to 3 months. And bake frozen, do not thaw, as normal but add a few minutes more of baking time.
Mini muffins: Use a mini muffin pan and liners and reduce the baking time. Mini muffis should take about 10-12 minutes.
Neutral-tasting oil - I used vegetable oil, but canola oil or avocado oil also works. You could also use melted butter or melted coconut oil but your muffins may not be as fluffy. You could always use olive oil but this would impart some flavor but would still work.

Nutrition