• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Enough To Eat Six
  • Home
  • Recipe Index
  • Nancy Mock Food Writing, including Marry Me Chicken
  • Hungry For Vermont
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Summer Eats
  • Cool Treats
  • Recipe Index
  • My Writing
  • Delectable Destinations
  • Portfolio
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    • Small clear dish of vanilla ice cream mixture with a spoon.
      Peanut Butter Crunch McFlurry Recipe (McDonald's Copycat)
    • Rectangular icebox cake with cream and crumble layers.
      Apple Cider Donut Icebox Cake
    • Paper pastry shop bag holding sugar-coated pastry.
      Pastries and Ice Cream in Montreal
    • Scoop of thick, chunky blueberry ketchup.
      Blueberry Ketchup Recipe
    • Strawberry Cream Cheese Icebox Cake
    • White plate with slice of orange carrot quiche.
      Cheddar Quiche with Roasted Carrots and Onion
    • Three glass jars holding layered fruit and cream
      Cherry Trifle In A Jar
    • Cream and sprinkles-topped green milkshakes.
      Green Milkshakes for St. Patrick's Day
    • Scone with cream, chocolate, and berries.
      Baileys Irish Cream Scones with Whiskey-Chocolate Sauce
    • Collage of radish creations
      The Best Recipes Using Radishes
    • Round loaf of soda bread in hands and on green cloth.
      Traditional Irish Soda Bread
    • Small glass mason jar holding whipped cream with purple lilacs in background.
      Lilac Infused Whipped Cream
    Home » Recipes » Breakfast

    Banana Chocolate Chunk Muffins

    By Nancy Mock December 25, 2019 Updated February 12, 2022 3 Comments

    • Share20
    • Tweet

    What a breakfast! Hearty Banana Chocolate Chunk Muffins are sweet and indulgent with big pieces of chocolate.

    Banana chocolate chip muffins
    → Jump to Recipe

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

    This tasty Banana Chocolate Chunk Muffins recipe is made using a thick banana bread batter and big chunks of semisweet or dark chocolate. I originally planned to make banana chocolate chip muffins, but in the end, decided that chocolate chunks are way more satisfying than chocolate chips. (Hmm, I should have that embroidered on a pillow!)

    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. It still packs plenty of chocolate banana flavor.

    Why you'll love this recipe

    Three brown bananas

    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.

    Two piles of chopped chocolate

    🔪 How to make Banana Chocolate Chunk Muffins

    Step 1: Make the batter

    Measuring cup of 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 ¾ 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.

    White plate with banana muffins

    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.
    • "Can I freeze banana chocolate chunk muffins?" Yes! Place cooled muffins in a freezer-safe bag, and store in the freezer for up to three months. Let them thaw in the fridge still inside the freezer bag.

    Enjoy your morning dose of chocolate in these delicious muffins.

    Two muffins on plate

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

    Best Blueberry Bread Pudding (With Mango and Ginger)
    A tantalizing, warm, and creamy dish. My best Blueberry Bread Pudding recipe with sweet mango and fresh ginger is a delicious make-ahead casserole.
    Take me there
    Blueberry and fruit bread pudding in glass dish.
    Quiche Lorraine
    This is a classic quiche with bacon and Gruyère cheese, a sophisticated and more importantly, delicious choice for breakfast or lunch!
    Take me there
    Make-Ahead Breakfast Sandwiches
    Loaded with sausage, egg, and cheese, you can assemble Make-Ahead Breakfast Sandwiches in advance, and heat them up in the morning.
    Take me there
    Pan full of breakfast sandwiches

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

    📖 Recipe

    Two muffins on plate

    Banana Chocolate Chunk Muffins

    Nancy Mock
    What a breakfast! Hearty Banana Chocolate Chunk Muffins are sweet and indulgent with big pieces of chocolate.
    5 from 1 vote. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Bread, Breakfast, Brunch, Snack
    Servings 16 muffins

    Ingredients
     
     

    • ⅔ cup buttermilk
    • 2 large brown, over-ripe bananas, mashed (over-ripe means really brown!)
    • ¼ cup vegetable oil
    • 1 egg
    • 2 cups all-purpose flour, unbleached
    • ½ cup packed brown sugar
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1½ cups semi-sweet chocolate chunks
    • ¼ 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 ¾ 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

    How to brown bananas:

    • 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 or off) 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: 1muffinCalories: 179kcalCarbohydrates: 29gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 11mgSodium: 85mgPotassium: 204mgFiber: 1gSugar: 14gVitamin A: 35IUVitamin C: 1.5mgCalcium: 52mgIron: 1.3mg
    Tried this recipe?Leave a comment, tell me what you think!

    Originally published in November 2013.

    More Breakfast and Brunch Recipes

    • Hands holding round loaf of baked brown bread.
      Irish Brown Bread
    • Muffin in holiday wrapper
      Easy Christmas Muffins
    • apple blackberry crumble with cream
      Blackberry and Apple Crumble & Dingle, Ireland
    • Cobbler with berries and a mint leaf
      Easy Individual Raspberry Cobblers

    Reader Interactions

    Comments

      Ask Me Anything! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. TaMara Sloan

      November 30, 2013 at 9:31 am

      I know my small people would love these! Thanks for sharing at Food on Friday.

      Reply
    2. Nancy Mock

      November 28, 2013 at 11:04 pm

      Thanks Mom!

      Reply
    3. Anonymous

      November 28, 2013 at 12:52 pm

      Yum!!! they look great!!!
      Mom

      Reply

    Primary Sidebar

    Woman smiling and standing next to rack with baking equipment.
    Hungry Enough To Eat Six.com

    Hi-ya! I'm Nancy Mock and I live in beautiful New England with my family.

    Hungry Enough To Eat Six is comfort food and baking inspiration!

    Find a recipe now - head to the Recipe Index.

    Summer Drinks

    • Two pineapple cocktails
      Grilled Pineapple Margarita
    • Tall glasses with ice cream sodas colored red.
      4th of July Fireworks Ice Cream Soda
    • Glass jar with dark iced tea, ice cubes and fresh bright green mint leaves.
      Easy Spearmint Iced Tea Recipe
    • Two small glasses of lemon drink
      The Best Lemon Margarita

    Cool Treats

    • Strawberry Cream Cheese Icebox Cake
    • White wood surface with berries and a mason jar with layered cream and fruit
      Triple Berry Mason Jar Trifle
    • Floral paper plate holding a slice of chilled lemon pie with whipped cream top.
      Lemon Icebox Pie With Lavender
    • White dish of dark purple sorbet
      Peach Blueberry Sorbet with Lime

    Fruity Recipes

    • Scoop of thick, chunky blueberry ketchup.
      Blueberry Ketchup Recipe
    • Whipped cream topped slice of berry pi on a white plate.
      The Best Fruits of the Forest Pie Recipe
    • Blueberry coffee cake slice on a white plate.
      Lavender Blueberry Sour Cream Coffee Cake Recipe with Toasted Walnut Streusel
    • Slice of icebox cake with blackberries and whipped cream
      Honey Cream Blackberry Icebox Cake

    Trending Recipes

    • Cheesy Cheddar Kielbasa Rice
    • row of baked peanut butter cookies
      Peanut Butter Caramel Cookies

    As seen on:

    Logos for various websites

    Footer

    ^ back to top

    • Instagram
    • Facebook
    • Pinterest

    About Me

    • ABOUT ME
    • PRIVACY POLICY
    • DISCLAIMER
    • WEBSITE TERMS OF USE

    Newsletter

    • SIGN UP! for my newsletter

    Contact

    • CONTACT ME

    As an Amazon Associate, I earn from qualifying purchases.

    Banner with website logos

    © 2013-2023 Nancy Mock, Hungry Enough To Eat Six: Unauthorized use and/or duplication of content from this site without express and written permission is strictly prohibited. Contact Nancy Mock through the About Me page for permissions.

    ©2023 Foodie Pro on the Foodie Pro Theme