Description
These Chocolate Chunk Banana Muffins are infused with ripe bananas and generous chocolate chunks, offering a delightful treat that’s easy to prepare—perfect for breakfast or snack time.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups mashed overripe bananas (about 3 bananas)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 tablespoons butter, melted and cooled slightly
- ¼ cup vegetable oil (peanut or pecan oil can be used)
- 2 large or extra-large eggs
- 1 teaspoon vanilla extract
- ¾ cup chocolate chunks
- ½ cup chopped pecans
Instructions
- Preheat the oven to 425°F. Line a regular-size 12-cup muffin pan with paper liners or spray generously with non-stick baking spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a medium mixing bowl, combine the bananas, granulated sugar, brown sugar, melted butter, vegetable oil, eggs, and vanilla, whisking to blend.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined without overmixing.
- Fold in the chocolate chunks and chopped pecans using a rubber spatula or wooden spoon.
- Evenly scoop the batter into the muffin cups, filling each about ¾ full.
- Bake for about 13-14 minutes, until golden brown and a toothpick inserted in the center comes out clean. Allow cooling in the pan for 5-10 minutes before transferring to a wire rack.
Notes
Ensure bananas are overripe for maximum sweetness and moisture.
Feel free to substitute chocolate chunks with chocolate chips if preferred.
Store muffins in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg