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Close up view of a torn open half banana chocolate chunk muffin stacked on top of another muffin. Lots of chocolate chunks can be seen in the interior.

Banana Chocolate Chunk Muffins

Leanne Neill
Banana bread in muffin form. These high domed muffins are studded with lots of rich dark chocolate to keep every bite interesting.
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Prep Time 12 minutes
Cook Time 22 minutes
Resting Time 1 hour
Total Time 1 hour 34 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

  • 2 cups all-purpose flour (260g)
  • 2/3 cup brown sugar (115g)
  • 1/2 cup granulated sugar (105g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 medium bananas (over ripe)
  • 2 large eggs
  • 1/2 cup Greek yogurt (132g)
  • 1/3 cup vegetable oil (62g)
  • 1 teaspoon vanilla
  • 1 1/2 cups chocolate chunks

Instructions
 

  • Mix dry ingredients together (2 cups flour, 1/2 cup sugar, 2/3 cup brown sugar, 2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt). Set the bowl aside.
  • Mash 3 bananas up with a potato masher. Add in 2 eggs, 1/2 cup Greek yogurt, 1/3 cup vegetable oil, and 1 teaspoon vanilla. Mix together until well combined.
  • Add the dry ingredients to the wet ingredients and stir until just combined. You don't want to work the batter too much.
  • Gently fold in the chocolate chunks so they are evenly distributed throughout the batter.
  • Allow the batter to rest at room temperature or in the fridge for 30 minutes to one hour.
  • Preheat oven to 425F.
  • Fill a muffin tin with liners in every other hole, and spray liners gently with oil. See Note 2.
  • Fill muffin liners with batter almost to the top.
  • Place a few extra chocolate chunks on top of each muffin (makes a nice decoration)
  • Place in the oven at 425F for 7 minutes. Lower heat to 350F and continue baking for 15-20 minutes until tops are brown and muffins are fully baked. See Note 3.
  • Allow to cool in pan for 5 minutes.
  • Remove muffins and finish cooling on a cooling rack
  • Serve warm or at room temperature.

Video

Notes

  1. Acidic ingredients like Greek yogurt makes a moister and tender muffin by inhibiting gluten strand formation
  2. Filling the muffin pan in every other muffin hole will allow for better heat circulation around individual muffins leading to a better rise for each muffin.
  3. Placing the muffins initially in a hot oven at 425F for 7 minutes helps promote a high domed muffin top. Also having space between the muffins allows for better heat circulation which also helps in creating a big muffin top.
Keyword Banana chocolate chunk muffins