These Chocolate Chunk Banana Muffins are so soft and moist. Only requiring 9 ingredients to make these chocolate chip banana muffins.
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I make these Chocolate Chunk Banana Muffins all the time. We all love them in my house, they are gone so fast. I use what ever chocolate I have on hand, sometimes it's chocolate chips and sometimes its chocolate chunks. Occasionally we even toss in some chopped nuts. I know you are going to love these chocolate chip banana bread muffins.
Why you will love this recipe
- Easy to make. These easy Chocolate Chunk Banana Muffins only need 9 ingredients and less than 1 hour (including cooling time) and you will have the most soft, tender and moist chocolate chip banana muffin ever.
- Texture and Flavor: These Chocolate Chunk Banana Muffins are soft, moist and tender with just enough sweetness from the pure maple syrup. Yes you would never even guess that these are naturally sweetened with maple syrup no added sugars. I promise you will never even notice.
- Great for Meal Prep: This recipe makes 7 muffins, you can double this recipe and have some premade Chocolate Chunk Banana Muffins.
- Vegan: This chocolate chunk banana bread muffin recipe is vegan and I promise you would never notice. There's no dairy, or eggs, in these banana muffins, making them perfect for those with some food allergies or sensitivities.
- Refined-Sugar Free: Naturally these mouthwatering moist these Chocolate Chunk Banana Muffins are sweetened with maple syrup and bananas in place of the traditional sugar-laden muffins, that gives you a healthier alternative.
For more breakfast-on-the-go ideas, check out my Banana Peanut Butter Oatmeal Cookies, Easy Chocolate Smoothie, and Peanut Butter Overnight Oats next.
Or for some more muffins try my Vegan Pumpkin Muffins, Double Chocolate Chip Muffins, Lemon Poppy Seed Muffins, Vegan Blueberry Muffins, Chocolate Banana Muffins or my Vegan Strawberry Muffins.
Ingredients
Check out the recipe card below for instructions and full quantities for these Chocolate Chunk Banana Muffins.
- Banana: Make sure you mash and measure the bananas, do not just assume 2 bananas is the correct quantity.
- Yogurt: This is our egg replacement in these Chocolate Chunk Banana Muffins. I used unsweetened coconut yogurt, it gives the perfect amount of moisture and texture to these banana bread muffins.
- Maple Syrup: I used this to work with the natural sweetness of the banana, so there's no added sugar in this recipe, it's naturally sweetened.
- Unbleached All Purpose Flour: This gives the muffin structure and a nice bouncy, soft texture.
Variations
- Chocolate Chips/Chunks: Feel free to add chocolate chips or chunk either work well, I usually use whatever ever I have on hand.
- Add Nuts: If you like a textured crunch added to your Chocolate Chunk Banana Muffins, feel free to add you favorite nuts, generally walnuts or pecans go well with bananas but pistachios, cashew, hazelnuts could work as well.
How to make these Chocolate Chunk Banana Muffins
Prep: Pre-heat the oven at 375° degrees F and spray or grease a muffin pan with non-stick spray.
Step 1: In a bowl mash up the bananas as smooth as possible and measure it out to ¾ cup or weigh it to 210 grams.
Step 2: Add in the maple syrup, vanilla and yogurt and whisk.
Step 3: Next add in the flour, baking soda, baking powder and sea salt.
Step 4: Fold in the chocolate chunks or chips.
Step 5: Pour evenly into 7 muffin holes that have been greased with spray or coconut oil. Place in the oven for 26 minutes, before removing make sure they are done by sticking a tooth pick in the center of the muffins and it should come out pretty clean and not gooey.
Step 6: Let cool COMPLETELY about 20 minutes before removing from the pan. Remove and let sit to continue cooling. Makes about 7 muffins. Store in a sealed container on the counter for about 2-3 days.
Expert Tips
- Ripe bananas: Ripe bananas are needed for this Chocolate Chunk Banana Muffins recipe, they should be yellow with some brown specks or spots. If they aren't ripe enough mash them up and then refrigerate overnight this will help them ferment and sweeten up.
- Banana measurement: It's important the bananas are mashed first, then measure the banana (or use a kitchen scale) because this will ensure the proper measurement. If you use too much banana, the muffins can become too mushy due to excess moisture.
- Storing: You can store these Chocolate Chunk Banana Muffins in a airtight container at room temperature for up to 2-3 days on the counter.
Recipe FAQs
One reason is to much banana, be sure to measure properly by mashing up the bananas in a separate bowl and measuring it out. Another reason could be not baked long enough, all ovens cook slightly differently, be sure to poke a toothpick in the middle to see if comes out wet or basically dry.
Storing the muffins in a sealed container should keep them soft and moist for a few days.
There are many ways to use up ripe bananas here are a few, make banana bread, banana muffins, mash them into oatmeal or overnight oats, add them to pancakes, make banana ice cream, add to smoothies and a lot more but you can also freeze them and use another time.
Yes, ripe bananas are needed for this banana chocolate chip muffins recipe, the riper the better and sweeter the bananas are which is part of the sweet taste and texture of these vegan muffins.
Yes, a banana can be over ripe. If the banana has mold, is leaking, smells rotten, the inside is dark brown or even black it is over ripe and needs to be thrown out. But if it's just the peel of the banana that's dark brown (ripe) and the inside of the banana is not off colored it's a ripe banana.
More Muffin Recipes
Chocolate Chunk Banana Muffins
Ingredients
WET INGREDIENTS:
- ¾ cup mashed banana (210 grams - about 2 ripe spotty bananas)
- ¼ cup pure maple syrup (85 grams)
- 1 teaspoon vanilla extract
- ⅔ cup yogurt (160 grams - I used non-dairy coconut)
DRY INGREDIENTS:
- 1 ¼ cup unbleached all purpose flour (156 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup chocolate (plus more for topping, chocolate chips or chunks or chocolate bar chopped up)
- ⅛ teaspoon sea salt
Instructions
- Pre-heat the oven at 375° degrees F and spray or grease a muffin pan with non-stick spray.
- In a bowl mash up the bananas as smooth as possible and measure it out to ¾ cup or weigh it to 210 grams.
- Add in the maple syrup, vanilla and yogurt and whisk.
- Next add in the flour, baking soda, baking powder and sea salt, fold unti lcombined.
- Fold in the chocolate chunks or chips.
- Pour evenly into 7 muffin holes that have been greased with spray or coconut oil.
- Place in the oven for 26 minutes, before removing make sure they are done by sticking a tooth pick in the center of the muffins and it should come out pretty clean and not gooey.
- Let cool COMPLETELY about 20 minutes before removing from the pan.
- Remove and let sit to continue cooling.
- Makes about 7 muffins. Store in a sealed container on the counter for about 2-3 days.
Harriet Emily
Chocolate and banana is the best combination! These muffins sound amazing Michele, so healthy and delicious! Yum!
tworaspberries
they were SO darn dekish! I totally agree chocolate and banana were made for each other! 😉 thanks Harriet!
Kirsten
Okay I normally don’t make recipes if they don’t have a ton of great reviews… just in case! But I’m SO glad I made these. So easy and so delicious… and moist! My daughter won’t eat dry muffins, so this is a keeper. Hopefully there will be some left for her when she gets home from school 😂
Michele Elizabeth
YAY! I am SO glad you enjoyed them 😉 thank you so much for leaving a comment and rating I really appreciate it a lot!