Banana Chocolate Chunk Muffins
There’s something irresistible about the combination of ripe bananas and rich chocolate, and these Banana Chocolate Chunk Muffins truly deliver! This recipe is a family favorite, made with simple ingredients like mashed bananas, a blend of all-purpose and oat flour, and generous chunks of dark chocolate. The result? Muffins that are incredibly moist, flavorful, and just the right amount of sweet, with a tender crumb in every bite. Makes about 16 muffins, with a gluten-free option included.
For this recipe, I use a handful of wholesome ingredients like fiber-rich oat flour, creamy Greek yogurt, and naturally sweet ripe bananas. That makes these muffins a totally justifiable breakfast (yes, even with chocolate!), a quick grab-and-go snack, or a satisfying little dessert.
Each bite is loaded with melty chocolate chunks and the natural sweetness of banana, all wrapped up in a soft and tender muffin. This recipe isn’t gluten-free by default, but I’ve included an equally delicious gluten-free version for your convenience. Bake a batch to enjoy throughout the week-or just to “test” warm from the oven… because quality control is important, right? 😉
Why you’ll love it
- No specialty items needed –just a few fridge and pantry staples you likely already have.
- Naturally sweetened. The bananas add moisture and natural sweetness, so there’s no need for a ton of added sugar.
- Customizable. Want to go gluten-free? Swap in a 1:1 gluten-free blend. Nuts optional.
- Freezer-friendly. You can double (or triple) the recipe to freeze for future quick breakfasts and snacks.
Ingredients you’ll need
- All-purpose flour. This baking staple gives the muffins structure. A 1:1 gluten-free baking blend also works here (more on that below). You can also use whole wheat pastry flour.
- Oat flour. Oat flour adds a subtle nutty flavor, a soft, hearty texture, and a bit more fiber than all-purpose flour, making these muffins feel extra satisfying. You can easily make your own by blending rolled oats in a food processor until fine.
- Brown sugar. Sweetens while adding moisture and creating lovely golden-brown tops thanks to the natural molasses content. You can swap in coconut sugar for a refined sugar-free option, but your muffins may not be as moist.
- Baking powder + baking soda. These leavening agents work together to keep the texture light and fluffy. Be sure they’re fresh!
- Salt. Just a pinch enhances all the other flavors, so don’t skip it!
- Bananas. The heart of this muffin recipe! Remember, the riper the banana, the sweeter and more flavorful your muffins will be.
- Egg. The egg binds everything together and helps the muffins hold their shape.
- Softened butter. Butter gives these muffins a smooth, cohesive texture and rich, buttery flavor. Coconut oil works too if you need a dairy-free option.
- Greek yogurt. Adds protein, moisture, and subtle tang. I used full-fat Greek yogurt, but low-fat Greek yogurt, plain regular yogurt, or even a thick dairy-free yogurt also work well here.
- Vanilla. A splash of good-quality pure vanilla extract (not imitation) rounds out the sweetness of the banana and chocolate, making a noticeable difference in flavor.
- Chocolate. You can use a roughly chopped dark chocolate bar (like a 60-70% cacao baking bar) or chocolate chips (semisweet, dark, or minis). I love Ghirardelli, but feel free to use your favorite.
- Chopped nuts (optional). Consider folding in walnuts or pecans for crunch and a generous dose of healthy fats.
How to make the best chocolate chunk banana muffins
Step 1: Prepare for baking. Preheat the oven to 350°F and line a muffin tin with paper liners or lightly coat with nonstick spray.
Step 2: Mix dry ingredients. Whisk all of the dry ingredients together in a large mixing bowl until evenly combined.
Step 3: Blend wet ingredients. Add the mashed banana, vanilla extract, egg, softened butter, and yogurt to the bowl of a stand mixer (or regular mixing bowl if using a handheld mixer), and mix on medium speed until smooth.
Step 4: Combine & add mix-ins. Add the dry mixture to the wet while mixing on low just until combined, then fold in your chopped chocolate and optional nuts by hand.
Step 5: Pour batter and bake. Portion the batter into the muffin cups and sprinkle a few extra pieces of chocolate on top of the batter. Bake for 20-25 minutes –every oven bakes a little differently.
Step 6: Cool. Let the muffins cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Recipe tips and FAQs
- Bring your egg, yogurt, and mashed bananas to room temperature to help them incorporate more easily into the batter and ensure the batter bakes evenly.
- Make sure your bananas are very ripe. You’re looking for lots of brown spots, or even solid brown peels, which indicate they are extra sweet and will mash smoothly.
- Cool the melted butter first. If your melted butter (or coconut oil) is too warm, it can seize up when it comes into contact with the colder ingredients and mess with the texture.
- Do not overmix! Overmixing can lead to dense, rubbery muffins, so stir the batter just until the flour is incorporated. A few small streaks of flour are okay.
- Fill muffin cups no more than ¾ full. This gives the batter plenty of room to rise without spilling over the sides.
- Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, your muffins are done. If there’s wet batter, give them a couple more minutes in the oven.
- Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack. This resting time helps the muffins finish setting and makes them easier to remove from the pan without tearing.
Variations
- Go gluten-free – Substitute a 1:1 gluten-free flour blend that includes xanthan gum (I like King Arthur’s or Bob’s Red Mill), and be sure your oat flour is certified gluten-free, as cross-contamination is common in standard oats.
- Go dairy-free – Swap the Greek yogurt for plain coconut yogurt or almond milk yogurt, and use melted coconut oil or a plant-based butter alternative in place of regular butter. Look for dairy-free chocolate bars like Enjoy Life or Hu Kitchen.
- Mix & match your mix-ins – Not in the mood for chocolate? Swap it for fresh or frozen blueberries, dried fruit like dates, strawberries, raisins, golden berries, or cranberries. Cacao nibs, white chocolate, peanut butter chips, or even cooked apples would also be great!
Absolutely! Just use a mini muffin pan and cut the baking time in half (about 10-13 minutes total). The bite-sized muffins are perfect for little hands and portion-controlled snacking.
The key to fluffy banana muffins is using room-temperature perishable ingredients. When everything is at the same temperature, they blend more smoothly and help trap air in the batter, which creates that light, airy texture. Also, be sure not to overmix the batter once you add the flour to keep the crumb soft and fluffy.
Underripe bananas are overly starchy, not as sweet, and won’t mash down into a smooth texture. To ripen your bananas faster, pop them into a brown paper bag with an apple, orange, or a lemon, and close the bag. The ethylene gas from the citrus will help speed up ripening in just a day or two.
Storing and freezing
Storing: The best way to store these banana chocolate chunk muffins is in a single layer in a paper-towel-lined airtight container. This way, your muffins will keep for up to 5 days at room temperature. Refrigerating will alter the muffins’ flavor and dry them out.
Freezing: Let the muffins cool completely, then wrap each one individually in plastic wrap and place them all in a freezer-safe bag to store in the freezer for up to 3 months. To enjoy, thaw at room temperature or microwave in 15-second intervals until warm.
More ripe banana recipes
- Protein Banana Bread
- Gluten-Free Chocolate Chip Banana Bread
- Gluten-Free Buckwheat Banana Muffins
- Pumpkin Banana Muffins
- Oat Flour Banana Bread
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Banana Chocolate Chunk Muffins
Equipment
- Mixing bowls
- Muffin pans
Ingredients
- 1 ¼ cup unbleached all-purpose flour *see notes for GF option
- ½ cup oat flour
- ¾ cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 med-large bananas and very ripe, mashed (425 grams)
- 1 large egg
- ¼ cup butter melted and cooled
- ¾ cup plain full-fat Greek yogurt
- 1 tsp good quality vanilla extract
- 3 oz chopped semi-sweet chocolate plus a little extra for sprinkling on top
- ½ cup walnuts chopped (or pecans), *optional
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper liners or lightly coat with nonstick spray.
- Mix dry ingredients. Whisk all of the dry ingredients together, including sugar, in a large mixing bowl until evenly combined.
- Add the mashed banana, vanilla extract, egg, softened butter, and yogurt to the bowl of a stand mixer (or regular mixing bowl if using a handheld mixer), and mix on medium speed until smooth.
- Add the dry mixture to the wet while mixing on low just until combined, then fold in your chopped chocolate and optional nuts by hand.
- Portion the batter into the muffin cups and sprinkle a few extra chocolate pieces on top of the batter. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Notes
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- Go gluten-free – Substitute a 1:1 gluten-free flour blend that includes xanthan gum (I like King Arthur’s or Bob’s Red Mill), and be sure your oat flour is certified gluten-free, as cross-contamination is common in standard oats.
- Go dairy-free – Swap the Greek yogurt for plain coconut yogurt or almond milk yogurt, and use melted coconut oil or a plant-based butter alternative in place of regular butter. Look for dairy-free chocolate bars like Enjoy Life or Hu Kitchen.
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- See post for more helpful recipe tips!
Nutrition
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This sounds very much like my basic muffin recipe; I’ve made all kinds of variations on this! You could replace the bananas and chocolate with fresh or frozen blueberries; I’ve also made some with Craisins and fresh orange zest, or raisins with a teaspoon or two of cinnamon and a dash of nutmeg.
I think the raw sugar is so important here… makes that top nice and crunchy!!
i do love it this recipe and i hope i have some more recipe to made it to my child.. and i know my child love it this recipe i made.. it better for snack to.. hope i can made more recipe from here.. god bless all
This recipe is on repeat in our house!