Chocolate Chunk Banana Muffins
Soft, moist chocolate chunk banana muffins made with ripe bananas, melty chocolate chunks, and toasted pecans. This easy, one-bowl recipe comes together in about 30 minutes and delivers bakery-style muffins perfect for breakfast, snacks, or sharing.
Servings: 12 muffins
Calories: 245kcal
Equipment
- Standard 12-cup muffin tin
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups mashed overripe bananas about 3 bananas
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 tablespoons butter melted and cooled slightly
- ¼ cup vegetable oil I use peanut or pecan oil
- 2 large or extra-large eggs
- 1 teaspoon vanilla extract
- ¾ cup chocolate chunks
- ½ cup chopped pecans
Instructions
- Preheat the oven to 425°F. Line a regular-size 12-cup muffin pan with paper liners, or spray generously with non-stick baking spray.
- Add the flour, baking powder, baking soda, and salt to a large mixing bowl and whisk to combine.
- Add the bananas, sugars, butter, oil, eggs, and vanilla to a medium-size mixing bowl and whisk to combine. Add to the dry ingredients and stir until just combined. (Do not overmix.)
- Add the chocolate chunks and pecans and gently fold in with a rubber spatula or wooden spoon.
- Scoop the batter evenly into the muffin cups, filling each one about ¾ full.
- Bake until golden brown, and a toothpick or wooden skewer inserted in the center comes out clean, about 13-14 minutes. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to continue cooling.
Notes
- It is essential to use overripe bananas in this recipe. If a banana looks good enough to eat, it’s too ripe to use in this recipe. You want your banana to be covered in black spots or almost black.
- Forget the tips you have heard about getting a banana to ripen quickly. Your bananas might look like they ripened a bit, but the banana itself isn’t any riper, and your muffins will be dry.
- If you have overripe bananas but don’t have time to make muffins, peel them, pop them in a plastic storage bag, and store them in the freezer until you do.
- I didn’t use them in this recipe, but I have fallen in love with using tulip cupcake liners instead of standard muffin liners. They are easier to peel off, help your muffins rise straight up, and keep muffin batter from overflowing on your muffin pan, which saves on cleanup.
- I highly recommend toasting your pecans because it really brings out their buttery flavor. Since the amount is so small, it’s easier and quicker to roast them in the microwave than in the oven. Simply spread them out evenly on a small plate and microwave for 4-6 minutes, checking and stirring every 1 minute.
- Muffins can be stored in an airtight container for up to 3 days. They can also be frozen. To freeze them: place cooled muffins on a baking sheet and freeze until solid. Place them in an airtight container or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator.
- When filling your muffin cups with batter, a ¼-cup measuring cup or a #16 cookie scoop, which holds about ¼ cup, works well. This keeps all the muffins the same size, which means they bake evenly and look bakery-pretty. (Muffin cup sizes can vary a bit from brand to brand, so think of ¼ cup as a guide and aim to fill each cup about ¾ full for the best results.)
- When measuring your flour, be sure to use the spoon-and-level method to get an exact measurement: fluff the flour with a spoon, use the spoon to fill your measuring cup, and then scrape the top of the cup with the side of your spoon handle to level it. Too much flour equals dry muffins.
Nutrition
Calories: 245kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 172mg | Potassium: 281mg | Fiber: 2g | Sugar: 19g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg
