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Whipping up these banana chocolate chunk muffins is a breeze, and they strike the perfect, dreamy balance between chocolatey indulgence and wholesome goodness.

A baked muffin torn apart showing the inside on a plate.
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Banana Chocolate Chunk Muffins

There’s a story behind how these chocolate chip banana muffins were born. It all started with a little chat I had with my six-year-old son.

He came home one day from school, and I excitedly offer him his favorite chocolate treat. You know, the kind of stuff kids usually jump for joy over.

But to my surprise, he turns it down, saying that his friend told him that chocolate makes you…”fat.”

It hit me like a ton of bricks. It’s crazy how early the whole diet culture thing starts creeping into our kids’ minds, making them label foods as either “good” or “bad.”

So, here I am, on a mission to teach my little one about food neutrality – stripping away the guilt and judgment tied to what we eat. And intentionally throwing some chocolate into his snacks and meals.

Enter this heavenly banana muffin recipe. I took inspiration from my protein banana muffins, tweaking things to make them just as moist, filling, and perfectly sweet.

These easy banana muffins are the ultimate quick breakfast or school snack. Because, you know, chocolate can be part of a delicious and balanced life!

And if you’re looking for more muffins to try, here are the most delicious muffins for babies and kids!

Ingredients

Ingredients for the muffins laid out on a white countertop.

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.

Step-by-Step Instructions

Dry ingredients combined in a glass bowl with an orange spoon.

Step 1: Preheat oven to 350°F. In a large mixing bowl, stir together the dry ingredients.

Wet ingredients combined in a glass bowl with a whisk.

Step 2: In a medium bowl, whisk together the wet ingredients.

Wet and dry ingredients combined in a glass bowl with an orange spoon.

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.

All ingredients including the chocolate chunks combined in a glass bowl.

Step 4: Gently stir in chocolate chunks and walnuts.

Muffin batter portioned into muffin tin before baking.

Step 5: Divide batter evenly into 12 muffin cups.

Banana Chocolate Chunk Muffins after baking in a muffin tin.

Step 6: Bake for 18-20 minutes, or until the inserted toothpick in the center of a muffin comes out clean.

Tips for Success

A side view of the inside of a baked muffins surrounded by other baked muffins in a muffin tin.
  • 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.

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.

Equipment

If you’ve tried any of my muffin recipes, you know how much I love using this silicone muffin tin because nothing sticks!! There’s no need to grease or use muffin liners.

But for those who prefer an alternative, this is my favorite nonstick muffin pan. Just be sure to grease it really well before adding the batter.

Want to make adorable mini muffins for toddlers? Use this 24 cup muffin pan and bake these for 15-18 minutes.

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 Chocolate Recipes

Looking for other recipes like this? Try these:

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!

5 from 15 votes

Banana Chocolate Chunk Muffins

Whipping up these banana chocolate chunk muffins is a breeze, and they strike the perfect, dreamy balance between chocolatey indulgence and wholesome goodness.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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.

Video

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.

Nutrition

Calories: 193kcal | Carbohydrates: 24g | Protein: 7g | Fat: 8g | Sodium: 147mg | Potassium: 188mg | Fiber: 3g | Sugar: 8g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 15 votes (4 ratings without comment)

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Recipe Rating




31 Comments

  1. 5 stars
    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!

  2. 5 stars
    a hit for my picky toddler!! I used 1 cup oat flour, 3/4 cup whole wheat flour, I was worried it’d be dense but it turned out fluffy and light still!!!! loving ur recipes!

  3. 5 stars
    I just made these today and they turned out great! So fluffy, sweet enough for my toddler to actually eat the muffin instead of picking out the chocolate, and tasty enough for my pregnant self haha. I will definitely make these again when they’re gone!

  4. 5 stars
    We made these today and they were a big hit with kiddo and husband. Moist! We used muffin liners which I wouldn’t do again – too much muffin stuck to the liners. Thanks for the great recipe!