These delicious chocolate chunk banana muffins are so easy to make and more than yummy to eat! Made with dried bananas and finished with a drizzle of Nutella, they are wonderfully moist and fluffy!
Chocolate Banana Muffins Recipe
There’s never a bad time for a muffin, especially when they come in the form of these Chocolate Chunk Banana Muffins! They are perfectly sweet and fluffy and they are super easy to make.
Chocolate and banana go together so well, and let me tell you, if you can stop at one of these muffins then you are a better person than me!
If you love these flavors, be sure to check out my Chocolate Chip Banana Bars and Chocolate Chip Banana Bread.
Why you’ll love this Chocolate Chunk Banana Muffins Recipe:
- Easy: There’s nothing fancy about this recipe but the results are amazing! They don’t about 10 minutes to prep and then go into the oven.
- Make ahead: These muffins are a great option when you need breakfast on the go!
- Delicious! Guys, I can’t start telling you how good these muffins are. They are very very quickly becoming my favorite muffin recipe!
How to make chocolate banana muffins
Be sure to see the recipe card below for full ingredients & instructions!
- Mix the dry ingredients together.
- Mix the wet ingredients together.
- Slowly add the dry ingredients to the wet.
- Fold in the walnuts and chocolate.
- Fill the muffin liners with the mixture and top with dried banana and chocolate chunks.
- Bake.
- Drizzle with Nutella to serve.
How long do they keep?
Once the muffins have cooled, place them in an airtight container. They will keep for around 2 days at room temperature and up to 5 days when refrigerated.
You can eat the muffins as they are, but I like to pop them in the oven for a few minutes to warm them up.
Can you freeze them?
Yes, muffins freeze well and will keep for up to 3 months when stored this way. You can either flash freeze them on a baking sheet before transferring to a freezer bag, or you can wrap them individually in plastic wrap and place in a freezer safe container.
Frozen muffins can be thawed at room temperature or in the oven or microwave.
Why are my muffins dry?
Dry muffins often happen when you over mix the batter. The ingredients should be just incorporated, not over mixed. Take care not to over bake them either, they are ready to come out when an inserted knife or toothpick comes out clean.
Tips!
- Don’t fill the muffin cases all the way to the top or they will overflow during baking. Leave a little gap.
- Take care not to over mix the batter.
- Bake the muffins in a pre-heated oven so that they cook evenly through.
- Let the muffins cool slightly before enjoying.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Chocolate Banana Muffins Recipe
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
These delicious chocolate chunk banana muffins are so easy to make and more than yummy to eat! Made with dried bananas and finished with a drizzle of Nutella, they are wonderfully moist and fluffy!
Instructions
Preheat oven to 350° and grease cupcake pan or line with cupcake liners and spray well.
In a medium bowl mix flour, brown sugar, white sugar, soda, powder, and salt.
In a large bowl, mix bananas, sour cream, eggs, vanilla and butter. Gradually add the flour mixture, making sure not to overmix.
Chop chocolate bar into small chunks. Fold walnuts and chocolate chunks into batter.
Fill each cupcake liner nearly full. Add a couple dried banana pieces and chocolate chunks to the top for decorations.
Bake for 20 minutes or until a knife inserted into the middle comes out clean.
Warm a couple of Tablespoons of nutella in a bowl and drizzle over muffins! Enjoy!
Becky’s tips
- Don’t fill the muffin cases all the way to the top or they will overflow during baking. Leave a little gap.
- Take care not to over mix the batter.
- Bake the muffins in a pre-heated oven so that they cook evenly through.
- Let the muffins cool slightly before enjoying.
Nutrition Information
Calories: 296kcal (15%) Carbohydrates: 37g (12%) Protein: 4g (8%) Fat: 15g (23%) Saturated Fat: 8g (50%) Cholesterol: 37mg (12%) Sodium: 255mg (11%) Potassium: 235mg (7%) Fiber: 2g (8%) Sugar: 21g (23%) Vitamin A: 262IU (5%) Vitamin C: 2mg (2%) Calcium: 44mg (4%) Iron: 2mg (11%)
