Banana Chocolate Chunk Muffins

Moist and flavorful banana muffins loaded with dark chocolate chunks, made with wholesome ingredients and just the right amount of sweetness.

Course Bread, Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 204kcal

Author Amee

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 minutes, or 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!

- 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.
- Sweetener swaps- you can use maple sugar (not syrup) or coconut sugar for a natural sweetener option, but it can affect the moisture.
- When testing this recipe, I've used anywhere from 390 grams to 425 grams of mashed banana, and the results are more moist on the high end and more cakey on the lower end, but they all turn out great, IMO. This recipe is very forgiving if you don't have the exact amount.