Banana Chocolate Chunk Muffins

What a breakfast! Hearty muffins made with banana bread batter and big chunks of chocolate.

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Have you had your chocolate for breakfast today? Well it’s about time you get some!

These tasty muffins are made using a thick banana bread batter and big chunks of semisweet or dark chocolate. If you really have a sweet tooth, you could try these muffins with milk chocolate, but there’s enough sweetness in the muffin that the chocolate can be a little less so.

Why you’ll love these muffins

Banana and chocolate are so delicious together, especially in these moist muffins. You’ll win over any sleepy heads when they awake to a plateful of these.

The muffins are great to make the night before for a breakfast or brunch the next day, or to feed any overnight guests you may have! You can also freeze the baked and cooled muffins to have on hand anytime.

How to make these muffins

Step 1: Make the muffin batter

Beat together the wet ingredients including the brown bananas, oil and egg. Whisk together the sugars and other dry ingredients in a separate bowl, then mix this into the wet batter. Stir in the chocolate chunks. Overall you want to mix this batter as little as possible – over-mixing will lead to tough muffins.

Step 2: Fill the muffin cups

Pour the batter into a muffin pan with paper liners in the wells – fill each well about 3/4 of the way. Sprinkle the tops with granulated or decorating sugar.

Step 3: Bake the muffins

Pop them in the oven and bake the muffins for about 20 minutes until a tester comes out clean.

Notes:

• Be sure to use really brown bananas for this recipe, as they will add the most sweetness and flavor. If yours are not quite brown enough, stick them in the fridge for several hours or overnight and that’ll do the trick.
• As mentioned above, mix this batter together with only just enough strokes to bring it together – a few specks of flour are okay. Over-mixing this batter will result in muffins that are dense and tough.

Enjoy your morning dose of chocolate via these delicious muffins. The recipe is below, and here are a few more delish ideas for breakfast or brunch!

Spiced Blueberry & Mango Bread Pudding

This is a lovely make-ahead breakfast, a creamy bread pudding with bursts of fresh mango and blueberries. Assembled the night before, it’s perfect for the morning – or for dessert.

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Quiche Lorraine

This is a classic quiche with bacon and Gruyère cheese, a sophisticated and more importantly, delicious choice for breakfast or lunch!

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Make-Ahead Baked Breakfast Sandwiches

Breakfast sandwiches loaded with sausage, egg and cheese. Make them the night before, and in the morning pop in the oven – it's a make-ahead recipe to easily feed a crowd at breakfast time!

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>> Have you tried these muffins? Scroll down to leave a comment and give the recipe a star rating.

Banana Chocolate Chunk Muffins

Course: Bread, Breakfast, Snack

Cuisine: American, Sweet

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 16 muffins

Calories: 179kcal

Author: Nancy Mock

These muffins are loaded with sweet banana flavor and scrumptious chunks of chocolate. What a breakfast!

Print Recipe

Ingredients

• 2/3 cup buttermilk
• 2 large brown, over-ripe bananas – mashed
• 1/4 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour, unbleached
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1-1/2 cups semi-sweet chocolate chunks
• 1/4 cup sparkling decorating sugar or granulated sugar

Instructions

• Preheat oven to 400° F. Line a muffin tin with paper liners, or spray it with nonstick cooking spray.
• Beat the buttermilk, bananas, oil and egg together in the bowl of a stand mixer, until thoroughly combined.
• Mix together the flour, brown sugar, baking powder and salt in a separate bowl. Stir this into the wet mixture until the wet and dry just start to combine. Carefully fold in the chocolate chunks using as few strokes as necessary. (It’s very important not to over-beat the batter, a few dry lumps are okay.)
• Fill each muffin cup about 3/4 of the way. Sprinkle the tops with a pinch or two of decorating sugar. 
• Bake for 20 minutes, until they are starting to brown and a tester inserted in the center comes out clean. Turn the muffins out onto a cooling rack. Serve them while warm and while the chocolate is melty if you can! 
• Once cool, the muffins can be stored in a sealed container for up to three days. Makes about 16 muffins
• * To brown bananas: store bananas in the refrigerator until they are really brown. Once brown use the bananas right away. You can also place them in a freezer-safe plastic bag (with peels on) and freeze the bananas for up to 2 months. To thaw, leave them in the fridge overnight or remove from the plastic bag, transfer to a microwave-safe plate and microwave them for about 30 seconds.

Notes

• Be sure to use really brown bananas for this recipe, as they will add the most sweetness and flavor. If yours are not quite brown enough, stick them in the fridge for several hours or overnight and that’ll do the trick.
• As mentioned above, mix this batter together with only just enough strokes to bring it together – a few specks of flour are okay. Over-mixing this batter will result in muffins that are dense and tough.

Nutrition

Serving: 1muffin | Calories: 179kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 85mg | Potassium: 204mg | Fiber: 1g | Sugar: 14g | Vitamin A: 35IU | Vitamin C: 1.5mg | Calcium: 52mg | Iron: 1.3mg

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Originally published in November 2013. Updated December 2019.