Chocolate Chunk Banana Muffins
These moist and flavorful Chocolate Chunk Banana Muffins are incredibly delicious, easy, and filled with chunks of ripe bananas. They're perfect for breakfast, brunch, of if you're in the mood for a delicious snack!
Equipment
- 1 12-cup muffin or cupcake pan
- cupcake liners
- Mixing bowls
Ingredients
- 1½ cups (180 g) (180g) all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon espresso powder optional, but highly recommended
- ½ cup (100 g) chocolate chunks, or chocolate chips I use 70% cocoa dark chocolate bar, cut into small chunks (reserve some to add to the top)
- 1½ cups (350 g) overripe bananas, mashed (around 3 large bananas)
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 2 large eggs, room temperature
- ¼ cup neutral oil
- 2 tablespoon (30 g) sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425℉ / 218℃. Line a 12 cup muffin/cupcake pan with liners and set aside.
- In a medium bowl, combine flour, baking soda, baking powder, salt, espresso powder, and chocolate chunks and whisk until completely combined.1½ cups (180 g) (180g) all purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp espresso powder, ½ cup (100 g) chocolate chunks, or chocolate chips
- In a large bowl, add ripe bananas, granulated sugar, brown sugar, eggs, sour cream, oil, and vanilla extract, and whisk until all is completely incorporated.1½ cups (350 g) overripe bananas, mashed (around 3 large bananas), ½ cup (100 g) granulated sugar, ¼ cup (50 g) brown sugar, packed, 2 large eggs, room temperature, 2 tbsp (30 g) sour cream, ¼ cup neutral oil, 1 tsp vanilla extract
- Pour the dry ingredients into the bowl of wet ingredients and mix using a spatula until just combined (don't over mix).
- Scoop batter into each cupcake liner, filling to the top of the liner (see image). Top with chocolate chunks.
- Bake for 7 minutes, then reduce the heat to 350℉ / 180℃ and bake for an additional 7-8 minutes, until a toothpick inserted comes out mostly clean, with a few moist crumbs. Remove from the oven and let cool for at least 5 minutes in the pan before removing.
- Once cooled completely, the chocolate will harden. I suggest warming it for 10 seconds when you want to eat them.
Nutrition
Calories: 218kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 28mgSodium: 226mgPotassium: 128mgFiber: 1gSugar: 20gVitamin A: 64IUVitamin C: 2mgCalcium: 58mgIron: 1mg
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