These Chocolate Chunk Banana Muffins are made with real chopped dark chocolate instead of chocolate chips, so there's a piece of melty chocolate in every single bite! They're fluffy, not overly sweet, and take 45 minutes to make, start to finish. They're also perfect for meal prep because they freeze really well!
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What Makes These Chocolate Chunk Muffins Different
Banana bread in a muffin form - I got inspired to make these after sharing my Chocolate Chunk Banana Bread. Turning the bread into muffins makes them easier to eat on the go, and nothing beats crispy muffin tops!
Chocolate bar, NOT chocolate chips - These muffins have an actual dark chocolate bar chopped into small chunks. It melts into the muffins more and get ditributed in the batter more evenly. Trust me, after these muffins, you'll always want to make muffins with chopped dark chocolate only!
Easy and freezer-friendly - These muffins can easily become a part of your meal prep. They're simple enough to be baked on a weeknight, and they store really well in both the fridge and freezer!
Ingredients
- All-purpose flour - You can use regular flour or a gluten-free blend. I tested this recipe with Bob's Red Mill 1:1 gluten-free flour, which is what I use in all my recipes!
- Bananas - You want your bananas to be extra ripe, just like for banana bread. They should have lots of brown spots and be easy to mash.
- Eggs - They help bind everything together. Make sure to use large eggs.
- Greek yogurt - I recommend and tested this recipe with full-fat Greek yogurt. It adds moisture, flavor, and protein!
- Avocado oil - Just like most of my other baked goods, these muffins are made with 100% pure refined avocado oil. It has a neutral taste and a smoke point of 500F.
- Brown sugar and turbinado sugar - The batter is made with brown sugar, which gives it a little more moisture than cane sugar and a slight molasses flavor. Turbinado sugar is optional, but I recommend sprinkling a little on top before baking the muffins for a crispy and caramelized muffin tops!
- Chocolate - I add a chopped chocolate bar, and it's much better than any chocolate chips or chocolate chunks in these muffins! Every piece of chocolate will be a different size and spread throughout the batter evenly. I like using dark chocolate that's either 75% or 85%, but sweeter or milk chocolate also works.
Variations and Substitutions
- Chocolate - If you don't have a whole chocolate bar or don't have enough, you can use any chocolate chips or chocolate chunks you have. I prefer dark chocolate in these muffins, but milk or even white chocolate works as well.
- Yogurt - While I always make these muffins with regular Greek yogurt, you can use any plain yogurt you have. A dairy-free yogurt is great as well! I like coconut yogurt here, like Yoggu. Make sure the yogurt is unsweetened so it doesn't throw off the sweetness and texture of the muffins.
- Oil or butter - You can use melted unsalted butter instead of avocado oil. If you do, make sure your other ingredients are room temperature so the butter doesn't harden and separate. You can also use any neutral-tasting vegetable oil you normally use in baking or cooking.
Step-by-Step Instructions
- Preheat your oven to 400F and line a 12-cup muffin pan with paper muffin liners.
- In a medium bowl, whisk together all-purpose flour, baking soda, and ground cinnamon. Set aside.
- In a large bowl, whisk together eggs, brown sugar, avocado oil, vanilla extract, and fine sea salt until well mixed.
- Add Greek yogurt and mashed bananas. Whisk again.
- Add your dry ingredients to the wet ingredients in two batches, and whisk until just combined. Don’t overmix; it’s fine when there are a few lumps.
- Fold in chopped chocolate, reserving about 2 tablespoon for garnish.
- Divide the batter evenly between 12 muffin cups in your prepared pan.
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- Garnish with your reserved chopped chocolate and sprinkle with turbinado sugar if desired.
- Place the muffins in the preheated oven and bake for 5 minutes at 400F.
- Without opening the oven, lower the heat to 350F and bake for another 23-25 minutes. The muffins are done when the tops are golden brown, and a toothpick inserted in the middle of a muffin comes out clean.
- Take the muffins out of the oven and allow them to cool for 5-10 minutes in the pan. Then carefully take them out to a cooling rack to finish cooling.
- Serve them warm and wait for them to cool completely before storing. Enjoy!
Tips & Tricks!
- Ripe bananas quickly - If your bananas are a week or longer from being ripe enough for these, put them in a bag with some apples or at least next to them, and they'll ripen quicker!
- Serve them warm - These taste the best warm from the oven or reheated because the chocolate hardens in the fridge. 10 minutes in the oven at 300F is all you need to make the muffins soft and fluffy again, and the chocolate melty.
Storing
Room temperature - You can keep the muffins at room temperature for a day in a cool space, but I always recommend storing them in the fridge for longer. I just cover them with a teatowel when storing at room temperature.
Refrigerator - Store them in an airtight container in the fridge for 3-4 days. Wait for the muffins to cool completely before placing them in the fridge and closing the container to avoid condensation.
Freezer - The muffins are very freezer-friendly and will taste the same as fresh once defrosted and warmed up! Keep them in a freezer bag or a container in the freezer for up to 2-3 months.
Reheating
Reheat the muffins on a small baking sheet in a preheated oven at 300F for about 8-10 minutes.
If your muffins are frozen, defrost them in the fridge overnight or on the counter first. You can reheat them from frozen, but they need to be sliced in half once they're soft enough because the middle stays frozen for a long time.
FAQs
Yes! The muffins will bake just as great with a vegan yogurt instead of Greek yogurt. I like a good, thick coconut yogurt like Yoggu. Make sure your yogurt is unsweetened.
Similar Muffin Recipes
If you're looking for other similar muffins to make, I have four I know you'll enjoy! Two with chocolate chips and fruit, one with banana and pumpkin, and a gingerbread one that also uses Greek yogurt for Christmas! If you want to see all the latest ones, head over to Breads and Muffins.
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Print📖 Recipe
Chocolate Chunk Banana Muffins
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
These Chocolate Chunk Banana Muffins are made with real chopped dark chocolate instead of chocolate chips, so there's a piece of melty chocolate in every single bite! They're fluffy, not overly sweet, and take 45 minutes to make, start to finish. They're also perfect for meal prep because they freeze really well!
Ingredients
- 1 ¾ cup all-purpose flour (I use Bob’s Red Mill 1:1 gluten-free flour)
- 1 tsp baking soda
- ½ tsp ground cinnamon
- 2 large eggs
- ¾ cup packed brown sugar
- ½ cup avocado oil
- 2 tsp vanilla extract
- ½ tsp fine sea salt
- ⅔ cup Greek yogurt
- 1 cup mashed ripe bananas (2-3 bananas)
- ½-1 chocolate bar, chopped (I use 75-85% dark chocolate)
- 1-2 tablespoon turbinado sugar (optional)
Instructions
- Preheat your oven to 400F and line a 12-cup muffin pan with paper muffin liners.
- In a medium bowl, whisk together all-purpose flour, baking soda, and ground cinnamon. Set aside.
- In a large bowl, whisk together eggs, brown sugar, avocado oil, vanilla extract, and fine sea salt until well mixed.
- Add Greek yogurt and mashed bananas. Whisk again.
- Add your dry ingredients to the wet ingredients in two batches and whisk until just combined. Don’t overmix; it’s fine when there are a few lumps.
- Fold in chopped chocolate, reserving about 2 tablespoon for garnish.
- Divide the batter evenly between 12 muffin cups in your prepared pan.
- Garnish with your reserved chopped chocolate and sprinkle with turbinado sugar if desired.
- Place the muffins in the preheated oven and bake for 5 minutes at 400F.
- Without opening the oven, lower the heat to 350F and bake for another 23-25 minutes. The muffins are done when the tops are golden brown, and a toothpick inserted in the middle of a muffin comes out clean.
- Take the muffins out of the oven and allow them to cool for 5-10 minutes in the pan. Then carefully take them out to a cooling rack to finish cooling.
- Serve them warm and wait for them to cool completely before storing. Enjoy!
Notes
Storing: Allow the muffins to cool completely before storing in any container with a lid to avoid condensation and mold. You can store them at room temperature in a cool place for 1-2 days or in the fridge for 3-4 days. You can also freeze them in a freezer bag for 2-3 months.
Reheating: If your muffins are frozen, I recommend defrosting them first. Either in the fridge overnight, on the counter for a couple of hours, or in the oven at a defrost setting for 10-20 minutes. Once defrosted, reheat them in a preheated oven at 300F on a small baking sheet for 8-10 minutes.
The nutritional info for these muffins is only an estimate. It can vary based on the flour, chocolate, and yogurt you use.
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Veronika Sykorova says
These muffins are now my favorite go-to, they're so light and fluffy, you'll love them too! If you try them please leave a review here in the comment!