Banana Chocolate Chunk Muffins
These banana chocolate muffins are not made with your usual chocolate chips but with a generous helping of chocolate chunks. So chocolatey in every bite it's a chocolate lovers dream!
Equipment
- Baking sheet
Ingredients
Wet Ingredients:
- ¼ cup melted butter
- ¼ cup oil any neutral oil
- ¾ cup sugar
- 2 eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup mashed banana about 2-3 medium bananas
Dry Ingredients:
- 2 cups all purpose flour 280 grams
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 cup chocolate chunks (See Notes)
Instructions
- Preheat oven to 420 degrees F. Line a 12-tin muffin pan with liners.
- Mash the bananas in a separate bowl.
- In a large mixing bowl, whisk together butter, oil and sugar. Once the sugar is dissolved, add eggs and whisk until combined. Add vanilla extract and salt. Mix in the mashed banana.
- In a separate bowl stir together all-purpose flour, baking powder and baking soda.
- Add the dry ingredients to the wet and gently fold it in. Next, fold the chocolate chunks into the batter.
- Bake the muffins at 420F for 5 minutes and reduce the temp to 350F and bake for another 15 minutes until the top spring backs to the touch. You can also do a toothpick test by inserting a toothpick in the middle of the muffin and if it comes clean your muffins are cooked all the way through.
- Let it cool in the pan for a few minutes and transfer to a wire rack.
Notes
- Chocolate chunks- I used to use Hersheys chocolate chunks but my kids find it a bit dark. Now, I chop up a block of our favorite milk chocolate bar instead.
- Store muffins at room temperature in an airtight container for up to 5 days. For longer storage, refrigerate them.
- Microwave for a few seconds to melt the chocolate and enjoy that fresh-baked gooeyness.
- Freeze muffins for up to 3 months in a freezer-safe bag or container.
Nutrition
Serving: 1 muffin | Calories: 329 kcal | Total Carbs: 41 g | Protein: 4 g | Fat: 17 g | Saturated Fat: 7 g | Sodium: 241 mg | Fiber: 2 g | Sugar: 20 g | Vitamin A: 237 IU | Vitamin C: 2 mg | Calcium: 57 mg | Iron: 2 mg | Net Carbs: 39 g
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