A tasty alternative to making banana bread are banana chocolate chunk muffins! These muffins are loaded with ripe bananas, cinnamon, nutmeg, and rich dark chocolate chunks.
We’ve all been there. Those bananas we bought that we swore we’d eat for breakfast have been sitting on the counter for…a while. Now you’ve got extra ripe bananas and not sure what to do with them. Another banana bread? Nah. Let’s switch things up and make an incredible bakery style banana chocolate chunk muffin!
INGREDIENTS AND SUPPLIES
Check your fridge and pantry for these ingredients, and get anything you need added to your grocery list!
DRY INGREDIENTS
- All purpose flour
- Cinnamon
- Salt
- Dark brown sugar
- Nutmeg
- Baking soda
- Baking powder
- White Sugar
- Dark chocolate – I always buy bars of either 70% or 72% dark dark chocolate. My favorites are either this bar of Lindt or this bar of Ghirardelli
WET INGREDIENTS
- Melted butter
- Vegetable oil
- Bananas
- Vanilla extract
- Eggs
SUPPLIES
I tested these a few ways and the tallest most bakery style muffin came when I used these tall brown liners! I think I’ll be using these all the time now for my muffins.
These liners are much taller than your standard cupcake liner but trust me they produced a much taller muffin! I was really impressed how these came out.
It’s also important not to over bake these! Check them at 23 minutes by pricking with a toothpick or knife. If it comes out clean they’re ready to come out of the oven! Remember, you’re looking for banana batter on the knife not the melted chocolate. Bake for up to 25 minutes if needed.
RIPE BANANAS VS FROZEN BANANAS
You might be wondering if you can use some frozen bananas you’ve got stashed away in the freezer. Yes you can, BUT really make sure the bananas are thawed and you’re not introducing ice crystals or ice pieces into the batter. I’ve made the mistake of use bananas that were still a bit frozen and the extra moisture from ice pieces can alter the consistency of the batter and the final baked muffin.
HOW TO STORE THE MUFFINS
You can keep these on the counter at room temperature for 2 days, then after that keep them stored in the fridge for an additional 3-4 days for best freshness. Want that warm straight-from-the-oven taste? Slice the muffin open and pop them in the microwave for a few seconds!
For more muffin recipes, check out some of my favorites!
Pumpkin carrot cake muffins
Chocolate espresso muffins
Chocolate orange muffins
Jordan March blueberry muffins
And if you have even more ripe bananas
Banana coffee cake
Banana split pie
Banana Chocolate Chunk Muffins
A delicious alternative to banana bread, these warm banana muffins are loaded with dark chocolate chunks, cinnamon, and nutmeg!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Bake
- Cuisine: American
Ingredients
2 cups all purpose flour
2 very ripe bananas
1 cup white sugar
1 cup chopped dark chocolate (you’ll need to buy 2 bars of dark chocolate)
4 tablespoons butter, melted
4 tablespoons packed dark brown sugar
4 tablespoons vegetable oil
2 eggs
1 and 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon salt
Supplies: bakery style muffin liners, these gave me much taller muffins than standard liners or baking unlined in the tray!
Instructions
1. Preheat your oven to 350 degrees. Prepare your muffin tin by adding the liners.
2. In a large bowl combine these dry ingredients: flour, cinnamon, nutmeg, salt, baking salt, baking powder.
3. In another large bowl, mash the bananas. You want it smooth but having some little banana chunks is OK! Next, mix in both brown and white sugars, vegetable oil, melted butter, vanilla, and the eggs.
4. Add the wet ingredients into the dry, then pour in the 1 cup of dark chocolate chunks. Stir until everything is combined.
5. Add the batter to the muffin liners, I filled my just about to the top. If you have any extra chocolate chunks you can garnish any muffins that need a little extra chocolate pieces.
6. Bake for 23- 25 minutes, until a toothpick comes out clean.
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