Description
These super light and moist Banana Chocolate Chunk Muffins are a perfect way to start a busy day. Packed with chunks of melty chocolate and gooey bits of banana, these flavorful muffins are delicious for a mid-morning snack or sleepy morning.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour (197 grams / 6.9 ounces)
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. table salt
- 3 medium very ripe bananas (see note)
- 2 large eggs
- 1/2 cup lightly packed light brown sugar (108 grams / 3.8 ounces)
- 1/3 cup oil, such as vegetable, peanut or canola
- 1/4 cup plain full-fat yogurt
- 1 tsp. vanilla extract
- 1 cup chocolate chunks (or chips) or 1 (4 oz.) bittersweet or semi-sweet chocolate bar
- 1/2 cup chopped pecans, plus more for topping, if desire
Instructions
- Preheat oven to 350F and line a standard size muffin tin with parchment cups or liberally spray with cooking spray.
- Whisk together in a medium bowl the all-purpose flour, baking powder, baking soda and salt until well combined.Â
- In a separate bowl, mash the bananas (to yield about 1 cup) until mostly smooth. Add the eggs, brown sugar, oil, yogurt and vanilla and stir or whisk until mostly smooth. Add the dry ingredients and use a spatula to fold the mixture together, until no streaks remain but be careful not to overmix the batter. Add the chocolate and pecans and fold to combine.
- Divide the batter among the muffin tin cups (about 1/3 cup each). It’s okay if the muffin cups are full. Top with more chopped pecans and chocolate, if desired, then bake until golden brown and a toothpick inserted into the center of the muffins comes out clean, about 24 minutes. Remove from the oven and cool for 10 minutes in the muffin tin then transfer to a wire rack and cool another 10 minutes, or until room temperature. Enjoy warm or room temperature.Â
Notes
- If you don’t have ripe bananas, try roasting them in a 350F oven for 15 minutes until blackened. Cool slightly then peel and mash for an intense banana flavor. You should have about 1 cup mashed banana.
- You can use half whole-wheat and all-purpose flour, if desired, for a healthier muffin.
- These muffins are note super sweet. If you like a sweeter muffin, add 1/4 cup granulate sugar to the batter.
- Store leftovers in an airtight container for up to 3 days on the counter or 4 days in the refrigerator. You can also freeze the muffins in a freezer-safe zip top bag for up to 1 month.
- Consider reserving some of the chocolate to top on each muffin.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: breakfast
- Method: baking
- Cuisine: American