| |

Banana Chocolate Chunk Muffins

There’s something so wonderful about banana chocolate chunk muffins. The bananas add moisture and sweetness without overpowering the muffins.

Yes, I know I just posted a banana recipe, but you really can’t have too many, can you? I made these delightful banana chocolate chunk muffins a few weeks ago when we were about to leave on a trip and I noticed that I had a few overripe bananas sitting on the counter taunting me. These were quick and easy to whip up and were the perfect road trip snack for my kiddos! There’s something so wonderful and wholesome about banana muffins. I love how the bananas add moisture and sweetness without overpowering the muffins.

This was actually my first time baking with pre-made chocolate chunks (usually if I want chunks I just hack a chocolate bar to pieces) and I have to say that I really like them! I like that they stay relatively soft, even after they cool, but they also don’t get super gooey and melt everywhere. It creates a muffin with evenly distributed chocolate, which is awesome! I threw in some mini chocolate chips too, just to make things more fun, and I really liked the combination of the big chunks and small chocolate chips. Whatever chips you use, these muffins are delicious!

Banana Chocolate Chunk Muffins

Print Recipe


  • 3 ripe bananas mashed
  • 1 cup sugar
  • 1/4 cup oil I used canola
  • 1/4 cup butter melted
  • 1 cup buttermilk or 1 cup milk + a splash of vinegar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 2 teaspoons corn starch
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chunks
  • 1/2 cup mini chocolate chips


  • Preheat the oven to 425. Prepare 18 muffin cups by lining with paper liners and set aside. In a large bowl, whisk together the bananas, sugar, oil, butter, buttermilk, eggs, and vanilla until blended. Add the flour, corn starch, baking powder, and salt, and mix until just combined. Fold in the chocolate chunks and chocolate chips. Scoop into prepared muffin liners, filling 3/4 full. Bake 5 minutes, then reduce heat to 375 and bake 20-25 minutes, or until lightly golden and the tops of the muffins spring back when touched.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating