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Moist Banana Chocolate Chip Muffins

Got 30 minutes? Make these bakery-style Banana Chocolate Chunk Muffins! They're tender, fluffy, and loaded with gooey chocolate chunks—the perfect anytime treat. No mixer needed!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 servings
Calories: 298 kcal
Course: Breakfast , Snacks
Cuisine: American

Ingredients

  • 1 ½ cups mashed banana about 3 large or 4 small
  • ½ cup plain whole milk Greek yogurt or use your favorite percentage
  • ½ cup granulated sugar reduce to ⅓ cup for High altitude
  • ¼ cup brown sugar packed, light or dark
  • ⅓ cup vegetable oil I used avocado oil, other oils may be used coconut, even olive oil or melted butter
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour I used organic, unbleached, add 2 TBS for high altitude
  • 1 teaspoon baking soda
  • 1 tsp baking powder reduce to ½ teaspoon for high altitude
  • ½ tsp kosher salt
  • 1 cup semisweet chocolate chunks Or chop up a bar of your favorite dark chocolate

Instructions

    Cup of Yum
  1. Preheat oven to 375° F (190° C) and line a standard muffin tin with 12 paper or silicone liners.
  2. In a mixing bowl, peel and mash the bananas with a fork until there are no large lumps.
  3. Add the egg, yogurt, sugar, brown sugar, oil, and vanilla to the bowl with the mashed bananas then mix until everything is fully incorporated.
  4. In a separate large mixing bowl, combine flour, salt, baking soda, and baking powder. Whisk together.Add the wet ingredients to the bowl with the dry ingredients and fold together with a spatula until there are no lumps or streaks of flour.
  5. Fold in the chocolate chunks and continue mixing until distributed. Avoid over-mixing.
  6. Using a rounded 2-ounce scoop or spoon, divide the batter between the muffin wells and top with additional chocolate chunks if desired. Fill them quite full for bakery-style muffins or ⅔ for smaller and more muffins.
  7. Bake at 375°F (190° C) for 16-22 minutes or until a toothpick comes out clean from the center.

Notes

  • StorageStore cooled banana chocolate chunk muffins in an airtight container or Ziploc bag on the countertop at room temperature for up to 3-4 days.These muffins can also be frozen and stored for up to 2 months. Simply thaw at room temperature.
  • Recipe Tips
  • High Altitude Chocolate Chunk Banana Muffins Adjustments
  • Reduce granulated sugar to ⅓ cupIncrease flour by 2 tablespoonsDecrease baking powder to ½ teaspoon
  • Watch your time in the oven. Remove muffins when they are puffed and golden on top and a toothpick inserted comes out clean or with a few moist crumbs.
  • Bring your egg and yogurt to room temperature for 30 minutes before baking for best results.
  • Use packaged chocolate chunks or chocolate chips, or chop your favorite chocolate bar. 
  • These bakery-style muffins bake up tall, so feel free to fill the tins to the top. Divide the batter evenly for consistent baking. For smaller muffins, fill the tins ½ - ⅔ full. This will yield about 20-22 muffins.
  • Do not overcook. When in doubt, use a toothpick to test to see if the muffins are fully baked. Insert a toothpick into the center of a muffin, avoiding the chocolate. If it comes out clean, the muffins are baked.
  • Overmixing muffin batter can result in tough muffins.  
  • Make sure your leavenings are fresh and not expired. 
  • I use a 2-ounce cookie scoop with a trigger release when making muffins. 
  • Measure the perfect amount of flour for your recipe using the “spoon and level” method or a kitchen scale.
  • Dark baking tins tend to transfer heat more efficiently and usually require slightly shorter cooking times and sometimes a reduction of oven temp by 25° F.

Nutrition Information

Serving 1serving Calories 298kcal (15%) Carbohydrates 43g (14%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 17mg (6%) Sodium 236mg (10%) Potassium 228mg (7%) Fiber 2g (8%) Sugar 22g (44%) Vitamin A 48IU (1%) Vitamin C 2mg (2%) Calcium 48mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 298

% Daily Value*

Serving 1serving
Calories 298kcal 15%
Carbohydrates 43g 14%
Protein 5g 10%
Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 3g 15%
Trans Fat 0.1g 5%
Cholesterol 17mg 6%
Sodium 236mg 10%
Potassium 228mg 5%
Fiber 2g 8%
Sugar 22g 44%
Vitamin A 48IU 1%
Vitamin C 2mg 2%
Calcium 48mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.