Banana Chocolate Chunk Muffins
These bakery style banana chocolate chunk muffins are soft, moist, bursting with the flavor of ripe bananas and generously studded with rich, dark chocolate chunks. They’re the perfect way to use up ripe bananas and make a delicious breakfast, snack, or dessert. These muffins are quick, easy, and come together in one bowl—no mixer required!
Equipment
- 2 12 cup muffin pan
Ingredients
- ¾ cup white sugar
- ¼ cup melted butter
- ¼ cup neutral oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups mashed banana about 3 medium bananas
- 1 ¾ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup dark chocolate chunks
- ¾ cup chopped walnuts optional
- 1 teaspoon cinnamon
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and baking soda. Stir in the chocolate chunks and chopped walnuts.
- In another bowl, beat the eggs. Add melted butter, oil, mashed banana, vanilla extract, and milk. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Let the batter rest for 15-20 minutes. Preheat the oven to 425F(220C).Line two muffin pan with 6 paper liners meaning you’ll only fill every other muffin well with batter.
- Divide the batter evenly among the muffin cups, filling each almost to the top.
- Bake at 425 for 7 minutes then reduce the oven temperature to 350F(180C) and bake for another 15-17 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra crunch, sprinkle additional chopped walnuts on top before baking.
If you are short on time you can skip resting the batter and bake these directly after mixing.These muffins would still be delicious.
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
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