Banana Chocolate Chunk Muffins
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
12
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Calories
327 kcal
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Course
Breakfast
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Cuisine
International
Banana Chocolate Chunk Muffins
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These Chocolate Chunk Banana Muffins are a marriage between my chocolate chip banana bread and a muffin, using over-ripe bananas, chopped chocolate chunks, and a touch of sour cream to keep them moist. Enjoy your banana chocolate chunk muffins warm with from oven for the biggest puddles of melted chocolate, or serve them the next day with a smear of butter
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Ingredients
- 1 cup banana from two or three very ripe bananas
- 2 cups all-purpose flour 250 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter room temperature
- 1 cup granulated sugar 200 grams
- 2 egg room temperature, large
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 cup chocolate chunks 120 grams
Instructions
- Heat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the muffin cups with butter.
- Mash the bananas in a small bowl and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Beat the butter and sugar together using a hand or stand mixer until light and fluffy, about five to seven minutes.
- Add the eggs one at a time, beating for one minute after each addition. Mix in the mashed bananas, sour cream, and vanilla.
- Add the dry ingredients to the wet mixture, stirring gently. Mix until just combined and no traces of the dry ingredients remain.
- Stir in the chocolate chunks by hand., then scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18 to 20 minutes in the center of your oven, until the banana muffins are just lightly browned and a toothpick inserted into the center of one comes out with just a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Or eat one warm—no judgment!
Notes
- This recipe for chocolate chunk banana muffins uses the creaming method instead of the muffin method. Which means that these are really chocolate chunk banana cupcakes without frosting. And it also means you can have cake or breakfast.
- Chopping up a bar of chocolate instead of using chips makes a big difference in creating pockets of melted chocolate! You also get flecks of chocolate dust throughout the muffin.
- I use a large cookie scoop to try to add the same amount of muffin batter to each muffin cup.
Nutrition Information
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Calories
327kcal
(16%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
51mg
(17%)
Sodium
193mg
(8%)
Potassium
189mg
(4%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
322IU
(6%)
Vitamin C
2mg
(2%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 193mg | 8% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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