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close up of a banana muffins with chunks of chocolate bar
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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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 muffins
Calories 204kcal
Author Amee

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 *see notes for swaps
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 med-large bananas and very ripe, mashed (about 400 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 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! 

Notes

    • 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. 
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Nutrition

Calories: 204kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 203mg | Potassium: 194mg | Fiber: 2g | Sugar: 16g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg