I’ve been making a variation of banana chocolate chip muffins for my kids ever since they were little. The switch from chocolate chips to chunks might sound trivial, but it makes for the best chocolatey banana muffins. Who doesn’t love more chocolate?
These banana chocolate chunk muffins are easy to whip up, and I promise they’ll be a big hit in your household.
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CHOCOLATE CHUNK BANANA MUFFIN RECIPE
This recipe is a great way to use up overripe bananas. It makes 12 muffins.
Muffin Ingredients
Wet Ingredients:
1/4 c butter, softened (can use salted butter or unsalted butter)
1/2 c brown sugar, packed
1/4 c greek yogurt
3/4 c mashed banana, (about 2 medium ripe bananas)
1 tsp vanilla extract
1 egg
Dry Ingredients:
1 c flour, all purpose
1 c rolled oats
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 c chocolate chunks
Notes on These Ingredients:
- Greek yogurt is a healthy substitute for vegetable oil in muffins and cakes. It’s rich in protein, calcium, vitamin A, and B12.
- Bananas are a natural way to increase sweetness in muffin recipes. They also add some dietary fiber to help you feel full, plus potassium and antioxidants. Don’t be afraid of brown spots on over-ripe bananas. Brown bananas are still super nutritious but even sweeter than yellow bananas. They’re perfect for making classic banana bread or, of course, this recipe.
- If you’re wondering why we’re using chunks of chocolate, it’s because they’re typically made with higher quality chocolate than chocolate chips. They also won’t melt fully, so you’ll get really great mouthfuls of ooey gooey chocolate. Use dark chocolate chunks to get your flavanols for the day.
- The rolled oats add even more fiber and protein to each muffin.
- Aim for softened not melted butter if you want airier bakery-style muffins.
Substitutions:
- If you don’t have greek yogurt on hand, you can substitute sour cream or non-dairy yogurt.
- You can use frozen bananas if you’re out of fresh. Just set them out until they come to room temperature and then remove any excess liquid.
- Out of eggs? Use a flax seed egg or try this Ener-G egg replacer (since this has a much longer shelf life than eggs, it’s a great pantry staple to keep on hand to save you trips to the grocery store when you’re baking).
- Butter can be swapped for plant-based butter, ghee, or coconut oil.
- Chocolate chunks are the best, but you can also use chocolate chips and mini chips.
- Quick oats can work instead of rolled oats (you’ll just lose some of that fiber and protein).
- Turbinado sugar is a great alternative for brown sugar.
HOW TO MAKE THESE EASY BANANA CHOCOLATE CHUNK MUFFINS
For best results, use ingredients at room temp. My secret to fluffy muffins is to avoid over-mixing.
Step One
Preheat your oven to 350°F. Grease the muffin pan or add muffin pan paper liners.
Step Two
Combine softened butter and brown sugar in a large mixing bowl until smooth. Add greek yogurt, egg, mashed banana, and vanilla; mix until combined.
Step Three
Add flour, rolled oats, baking powder, baking soda, and salt into the wet ingredients. Mix until flour is just combined. Add the chocolate chunks and gently mix them in with a spatula.
Step Four
Add 1/4 c of muffin batter to each muffin cup. An ice cream scoop works great for making even-sized muffins!
Step Five
Bake for 20-22 minutes. A toothpick inserted into the muffin should come out clean from the batter.
Step Six
Cool in the pan for 5 minutes and then transfer to a wire rack to continue cooling.
Don’t have a muffin pan? No problem! Scoop 1/4 c batter onto a baking sheet to make banana chocolate chunk muffin cookies.
Place any leftovers in an airtight container and store at room temperature for up to 4 days (preferred option), refrigerate, or freeze.
Easy Banana Chocolate Chunk Muffins with Oatmeal
Ingredients
- 1/4 cup butter - softened
- 1/2 cup brown sugar - packed
- 1/4 cup greek yogurt
- 1 egg
- 3/4 cup bananas - mashed (about 2 bananas)
- 1 tsp vanilla extract
- 1 cup flour - all-purpose
- 1 cup rolled oats
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chunks
Instructions
- Preheat your oven to 350°F. Grease the muffin pan or add muffin pan liners.
- Combine softened butter and brown sugar in a large mixing bowl until smooth. Add greek yogurt, egg, mashed banana, and vanilla; mix until combined.
- Add flour, rolled oats, baking powder, baking soda, and salt into the wet ingredients. Mix until flour is just combined. Add the chocolate chunks and gently mix them in with a spatula.
- Add 1/4 c of muffin batter to each muffin cup.
- Bake for 20-22 minutes.
- Cool in the pan for 5 minutes and then transfer to a wire rack to continue cooling.
Notes
- If you don’t have greek yogurt on hand, you can substitute sour cream or non-dairy yogurt.
- You can use frozen bananas if you're out of fresh. Just set them out until they come to room temperature and then remove any excess liquid.
- Out of eggs? Use a flax seed egg or try Ener-G egg replacer.
- Butter can be swapped for plant-based butter, ghee, or coconut oil.
- Chocolate chunks are the best, but you can also use chocolate chips and mini chips.
- Quick oats can work instead of rolled oats.
- Turbinado sugar is a great alternative for brown sugar.
