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Chocolate chunk banana muffins cooling on a wire rack with chopped chocolate and ripe bananas in the background.
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Banana Chocolate Chunk Muffins

These bakery-style banana chocolate chunk muffins bake up with tall tops and plenty of chocolate in every bite.
Course Breakfast
Cuisine American
Keyword muffins
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 55 minutes
Servings 12 people
Calories 342kcal
Author Jillian Wade
Cost $5.51

Equipment

  • muffin tin
  • Paper muffin liners
  • mixing bowls
  • whisk
  • Rubber spatula or wooden spoon
  • Measuring cups & spoons
  • Ice cream scoop or spoon
  • wire cooling rack

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup mashed banana from 2 to 3 bananas
  • ¾ cup Greek yogurt
  • ½ cup oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chunks
US Customary - Metric

Instructions

Prep the oven and pan

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and set aside.

Mix dry ingredients

  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, and salt.
    2 cups all-purpose flour, 1 cup granulated sugar, 3 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt

Mix wet ingredients

  • In a separate large mixing bowl, whisk together the mashed banana, Greek yogurt, oil, eggs, and vanilla extract until smooth and fully combined.
    1 cup mashed banana, ¾ cup Greek yogurt, ½ cup oil, 2 large eggs, 1 teaspoon vanilla extract

Combine wet and dry

  • Pour the wet mixture into the bowl of dry ingredients. Mix until just combined — stop as soon as no streaks of flour remain. Fold in the chocolate chunks.
    1 cup chocolate chunks

Bake

  • Divide the batter evenly among the 12 muffin cups.
  • Bake for 20 minutes, or until the muffins spring back when lightly pressed in the center, or a toothpick comes out clean with a few moist crumbs.

Cool

  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Don’t overmix: Overmixing leads to dense muffins. Stir only until the flour disappears.
  • Mix by hand: Muffin batter is best mixed by hand.
  • Check doneness: Press lightly in the center or test with a toothpick.
  • Perfect rise tip: For extra-tall bakery-style muffins, bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (180°C) and bake for 12–15 minutes.
  • Easy portioning: A cookie scoop evenly divides the batter.
  • Storage: Store muffins in an airtight container at room temperature for up to 3 days.
  • Freezing: Freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.

Nutrition

Serving: 1muffin | Calories: 342kcal | Carbohydrates: 45g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 161mg | Potassium: 300mg | Fiber: 2g | Sugar: 25g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg