Banana Chocolate Chunk Muffins

Have you had your chocolate for breakfast today? 

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If you are feeling sluggish and unmotivated there’s no doubt: you need some chocolate. 

 A while back I received a lovely gift of a giant block of Callebaut semisweet chocolate, and as a result I put chocolate into everything and everything into chocolate. It was a glorious time. 

These 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 

These Banana Chocolate Chunk Muffins were born out of that chocolate experimentation! The batter mixed like that of my banana bread, so the muffins feel substantial and really loaded with banana flavor. 

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!

The recipe is below, and here are a few more delish ideas for breakfast or brunch!

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

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

Create, Be Curious, Celebrate… with Food!

Nutrition

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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This post was originally published in November 2013.