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Delicious chocolate chunk banana muffins on a rustic wooden table.

Chocolate Chunk Banana Muffins

Deliciously moist muffins made with ripe bananas and rich dark chocolate, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas (mashed, about 1 1/4 cups) Maximize sweetness by using very ripe bananas.
  • 1/2 cup lightly packed brown sugar Adds richness; can be substituted with coconut sugar.
  • 1/3 cup unsweetened applesauce Provides moisture; feel free to replace with additional banana.
  • 1 large egg (whisked) Binds everything together; flaxseed meal can be used as a vegan substitute.
  • 1 teaspoon pure vanilla extract For flavor; use almond extract for a different twist.
Dry Ingredients
  • 1 1/2 cups whole wheat pastry flour Adds fiber; regular all-purpose flour works as a substitute.
  • 1 teaspoon baking powder For rising; double-acting works best.
  • 1 teaspoon baking soda Provides lift; essential for the right texture.
  • 1 teaspoon ground cinnamon For warmth and depth in flavor; nutmeg can add an extra kick.
  • 1/2 teaspoon salt To balance sweetness; a pinch does wonders.
Chocolate
  • 2/3 cup dark chocolate chunks (divided) For gooeyness; can replace with milk chocolate or nuts if you prefer.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.
  2. In a large bowl, stir together the mashed bananas, brown sugar, applesauce, egg, and vanilla extract until fully combined.
  3. In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
  4. Gradually stir the flour mixture into the banana mixture until just combined. Fold in three-quarters of the dark chocolate chunks.
  5. Spoon the muffin batter into the prepared muffin cups, using a 1/4 cup measuring cup for even portions. Lightly press the remaining chocolate chunks into the top of each muffin.
Baking
  1. Bake until a toothpick inserted in the center of the muffins comes out clean, around 15 to 17 minutes.
  2. Cool in the pan for 10 minutes, then remove them from the tin and allow to cool on a wire rack. Serve warm or at room temperature.

Notes

Serve muffins on their own or with a light smear of butter or cream cheese. Store at room temperature in an airtight container for up to 3 days. Muffins freeze beautifully for up to 3 months.