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Two chocolate chunk muffins stacked on top of each other on a small wooden cutting board.

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5 from 1 review

Chocolate Chunk Banana Muffins

Recipe by Veronika Sykorova

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!

  • Total Time40 minutes
  • Yield12 muffins 1x
  • DietGluten Free

Ingredients

Units Scale
  • 1 3/4 cup all-purpose flour (I use Bob’s Red Mill 1:1 gluten-free flour)
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 1/2 cup avocado oil
  • 2 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 2/3 cup Greek yogurt
  • 1 cup mashed ripe bananas (2-3 bananas)
  • 1/2-1 chocolate bar, chopped (I use 75-85% dark chocolate)
  • 1-2 tbsp turbinado sugar (optional)

Instructions

  1. Preheat your oven to 400F and line a 12-cup muffin pan with paper muffin liners.
  2. In a medium bowl, whisk together all-purpose flour, baking soda, and ground cinnamon. Set aside.
  3. In a large bowl, whisk together eggs, brown sugar, avocado oil, vanilla extract, and fine sea salt until well mixed.
  4. Add Greek yogurt and mashed bananas. Whisk again.
  5. 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.
  6. Fold in chopped chocolate, reserving about 2 tbsp for garnish.
  7. Divide the batter evenly between 12 muffin cups in your prepared pan.
  8. Garnish with your reserved chopped chocolate and sprinkle with turbinado sugar if desired.
  9. Place the muffins in the preheated oven and bake for 5 minutes at 400F.
  10. 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.
  11. 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.
  12. 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.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Muffins
  • Method: Oven
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/chocolate-chunk-banana-muffins/