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Cooked banana chocolate chunk muffins on cooling rack and baking paper on bench top with gooey melted chocolate on top.
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Chocolate Chunk Banana Muffins

Soft and fluffy banana muffins packed with dark chocolate chunks—perfect for snacks, lunchboxes, and freezer stash
Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes
Course: Snack, Baking
Cuisine: American
Keyword: Banana Chocolate Chunk Muffins, Chocolate Chunk Banana Muffins, Banana Chocolate Chip Muffins
Servings: 12 muffins
Calories: 208kcal
Author: Stacey

Ingredients

  • 2 large bananas (ripe) (about 1 cup mashed)
  • 2 eggs
  • 0.33 cup oil (neutral) one third cup lite olive oil
  • ¼ cup milk (non-dairy is ok)
  • 0.33 cup maple syrup one third cup (or honey)
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon (optional)
  • pinch of salt
  • ½ cup chocolate chunks (or chips)

Instructions

  • Prep: Preheat the oven to 180°C (350°F) and line a 12-hole muffin tin with paper cases.
  • Mash & Mix Wet: In a large bowl, mash the bananas. Add eggs, oil, maple syrup, and vanilla. Whisk until combined.
  • Activate the baking soda: Heat the milk for 20-30 seconds in the microwave until warm, stir in the baking soda. Add this to the wet ingredients and stir until combined.
  • Add Dry Ingredients: Sift in flour, cinnamon, and salt. Gently fold to combine—don’t overmix.
  • Add Chocolate: Stir through the chocolate chunks, reserving a few for the tops if desired.
  • Bake: Divide the mixture evenly between the muffin cups. Top with extra chocolate chunks. Bake for 18–22 minutes or until golden and a skewer comes out clean.
  • Cool: Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

Video

Notes

  • Use very ripe bananas for the best natural sweetness and rich banana flavor. The spottier, the better!
  • Activate your baking soda by stirring it into warm milk before adding it to the batter. This helps it dissolve evenly and prevents that metallic aftertaste some muffins can get.
  • Avoid overmixing once the dry ingredients go in—just stir until combined to keep your muffins soft and fluffy.
  • Double the batch and freeze for up to 2 months. Great for lunchboxes or quick snacks on busy days.xx
  • Make chocolate chip mini muffins use mini muffin tins and smaller chocolate chips, just reduce the baking time to around 10–12 minutes and check early.
  • Flour – This recipe works with plain white flour, wholewheat, or wholemeal flour. Wholegrain flours will make the batter thicker, so you may need to add extra milk—up to ½ cup—to loosen it slightly.
  • Milk – Any milk works here, including dairy-free alternatives like oat or almond milk.
  • Chocolate – Use dark, milk, or dairy-free chocolate chunks or chips. Chop a block of chocolate for big melty pockets or use chips for less mess.
  • No baking soda? – You can substitute with 2½ teaspoons of baking powder. Sift it into the flour to evenly distribute it.
  • Gluten-free option – A gluten-free baking mix works well. If your mix doesn’t include xanthan gum, add ¼ teaspoon to help with texture and structure.

Nutrition

Serving: 1muffin | Calories: 208kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 106mg | Potassium: 177mg | Fiber: 2g | Sugar: 11g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg