This post may contain affiliate links. Please see our disclosure policy for more details.
These banana chocolate chunk muffins are SO easy to make, and they strike the perfect, dreamy balance between chocolatey indulgence and wholesome goodness. They’re made with simple, nourishing ingredients you probably already have on hand, and the flavor will make you wonder why you ever settled for store-bought.
I know, I know. The internet doesn’t need another banana muffin recipe. But hear me out. These are different! They’re light and fluffy, rich with banana flavor, and studded with big, melty chocolate chunks that make them taste bakery-worthy… EXCEPT they’re made with ingredients you can feel good about. One bite and you’ll see why they never last a full day in our house.
And trust me, I’ve baked my fair share of banana muffins over the years (say hello to mini banana muffins and banana apple muffins to spinach muffins, eggless banana muffins, and even easy protein muffins). So I know when one’s worth keeping. As a pediatric dietitian (and mom who’s always testing recipes my kids will actually eat), I can say with confidence: these muffins are the real deal.
P.S. These make for a great snack for toddlers and an easy school snack for older kids too!
“This one is a huge hit for us! My daughter is currently obsessed with chocolate, so this is a great and easy way to get her to eat some healthy protein and carbs! She also loves helping to make them with me!” – Meg
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- White whole wheat flour – This has the same nutritional value as whole wheat flour, but is lighter and has a slightly sweeter taste, perfect for these muffins! See more on flour alternatives below.
- Bananas – Overripe bananas (with lots of brown spots) work well for these moist muffins because they are sweeter and are easier to mash.
- Greek yogurt – Use full-fat plain Greek yogurt or a dairy-free equivalent.
- Eggs – Room-temperature eggs work best.
- Chocolate chunks – Use whatever kind of chunks of chocolate you and your family like. Milk chocolate or dark chocolate chunks are popular.
Substitutions and Variations
- Flour – you can use all purpose flour, 1:1 gluten free flour like this one, or oat flour. I wouldn’t use all whole wheat flour as the muffins will turn out too dense. Instead, use a combination of 1 cup all purpose flour and 3/4 cup cup whole wheat flour.
- No banana? Try using store-bought or homemade unsweetened applesauce.
- No eggs? You can try with flax or chia eggs. You might also enjoy these eggless banana muffins.
- Add-ins – desire more flavor, texture, and variety? Try adding in some chopped nuts like walnuts or almonds, strawberries, blueberries, shredded carrots, or dried fruit like raisins, cranberries, and dates.
Step-by-Step Instructions
Step 1: Preheat oven to 350°F. In a large mixing bowl, stir together the dry ingredients.
Step 2: In a medium bowl, whisk together the wet ingredients.
Step 3: Combine the dry and wet ingredients. Be careful not to over mix! Use a spatula (instead of a whisk) to gently stir together until all the flour is wet.
Step 4: Gently stir in chocolate chunks and walnuts.
Step 5: Divide batter evenly into 12 muffin cups.
Step 6: Bake for 18-20 minutes, or until the inserted toothpick in the center of a muffin comes out clean.
Expert Tips
- Always use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
- Take eggs and yogurt out of the refrigerator at least 15 minutes prior to baking. This will help the muffins rise more.
- Use over-ripe bananas – Your muffins will turn out sweeter and moister.
- After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. This will help prevent dense muffins.
- Adjust sweetness – I’ve provided a range of maple syrup or honey so you can adjust depending on your preference. For us, 3 tablespoons seem to be the sweet spot. You can always add more after your first try.
Storage
First, cool completely on a wire rack. Then transfer these healthy banana muffins to an airtight container and keep on the counter for up to 2 days or refrigerate for up to 4 days. Enjoy at room temperature or microwave briefly.
You can also freeze these banana chocolate chip muffins for up to 3 months in a freezer bag. Here’s how to store and freeze muffins so they taste just as good as the day you made them.
More Banana Muffin Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Banana Chocolate Chunk Muffins
Video
Ingredients
Dry
- 1 3/4 cups white whole wheat flour (215g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Wet
- 1 cup mashed bananas (240g), 2-3 medium bananas
- 1 cup full fat Greek yogurt (230g), room temperature
- 2 eggs, room temperature
- 2-4 tablespoons maple syrup, honey, or date syrup
Stir-ins
- 3/4 cup chocolate chunks, plus more for topping
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a nonstick muffin pan or use a silicone muffin pan.
- In a large bowl, stir together the dry ingredients. In a medium bowl, whisk together the wet ingredients.
- Combine the dry and wet ingredients. Be careful not to over mix! Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
- Stir in chocolate chunks and walnuts.
- Divide batter evenly into 12 muffin cups and bake for 18-20 minutes, or until the inserted toothpick in the center of the muffin comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
- Take eggs and yogurt out of the refrigerator at least 15 minutes prior to baking. This will help the muffins rise more.
- Use over-ripe bananas – Your muffins will turn out sweeter and moister.
- Try adding in some chopped nuts like walnuts or almonds, strawberries, blueberries, shredded carrots, or dried fruit like raisins, cranberries, and dates.
- You can also freeze these banana chocolate chip muffins for up to 3 months in a freezer bag.
Our whole family loved these! The banana makes them super moist, and I liked that the recipe doesn’t skimp on the chocolate chips 🙂