The Best Easy Chocolate Chunk Banana Muffins
There is something undeniably comforting about the smell of freshly baked banana treats wafting through the kitchen. These chocolate chunk banana muffins are my absolute go-to when I have a few overripe bananas sitting on the counter and need a quick, cozy pick-me-up. They strike the ultimate balance: incredibly moist on the inside, packed with pockets of melted chocolate, and topped with an extra handful of chunks for that bakery-style finish. Whether you need a sweet breakfast on the go or an afternoon treat to pair with your coffee, this simple, fail-proof recipe never disappoints.
Ingredients:Yields: 9–10 muffins
- Melted unsalted butter: 75g
- Medium ripe bananas: 3 (mashed to a puree)
- All-purpose flour: 180g
- Baking soda: 1 tsp
- Salt: ½ tsp
- Sugar: 113g
- Large eggs: 1
- Vanilla extract: 1 tsp
- Chocolate chunks: 150g (divided)
Step-by-Step Instructions:
- Preheat your oven to 190°C and line a muffin tin with 9-10 paper liners.
- In a large bowl, thoroughly mash the medium ripe bananas until smooth to create a puree.
- Whisk the vanilla extract and large egg directly into the banana puree, followed by the melted unsalted butter and sugar until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually fold the dry flour mixture into the wet banana mixture just until incorporated (be careful not to overmix).
- Gently fold in most of the chocolate chunks, saving a generous handful for the topping.
- Fill the muffin liners about halfway. Press the remaining chocolate chunks onto the tops of the batter for an extra-indulgent look.
- Bake at 190°C for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before enjoying!
