Chocolate Chunk Banana Muffins are moist, fluffy, perfectly sweet treats loaded with melted chocolate chunks and a hint of banana bread goodness in every bite.
This quick, easy recipe uses simple pantry ingredients to create a delicious, vegan, and dairy-free breakfast or snack—no eggs or butter needed!
For a classic loaf version, try my chocolate chunk banana bread recipe.
Love these? Try my banana cocoa muffins or banana spinach chocolate chip muffins next.
The first time I made these chocolate chunk banana muffins, we devoured an entire batch in one day!
I love baking with bananas, as they always provide a tender and moist texture to baked goods, like my banana bread muffins with two bananas and pumpkin banana muffins.
These muffins are tender, rich with dark chocolate chunks, lightly spiced with cinnamon, and the perfect way to use up ripe bananas. Plus, your home will smell absolutely incredible while they bake!
If you want more easy banana recipes, don’t miss my blackberry oat muffins cinnamon banana overnight oats, and vegan banana pumpkin bread.
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Why You'll Love This Recipe
- Vegan and eggless: Perfect for plant-based eaters or anyone avoiding eggs and dairy.
- Portable: Ideal for on-the-go breakfast or snacks.
- Kid-friendly: With their sweet flavor and chocolatey goodness, kids will love these muffins—and they’re perfect for lunchboxes!
Ingredients
- Ripe bananas: Use overripe bananas with brown spots for the sweetest and most tender muffins. They're easy to mash and will make your muffins extra moist.
- Vegan dark chocolate: Use your favorite dark chocolate chunks. For a more evenly distributed chocolatey flavor, cut the chunks into smaller pieces.
- Flour: I used a mix of whole wheat and all-purpose flour for a healthier version, but you can use only all-purpose flour if you prefer. For a gluten-free version, use a gluten-free baking flour blend in a 1:1 ratio.
- Dairy-free milk: I used almond milk, but you can swap it with soy, cashew, or oat milk.
- Sugar: I used cane sugar, but you can also use brown sugar, granulated sugar, or coconut sugar in this recipe.
- Vegetable oil: I used sunflower oil but canola or grapeseed oil are good alternatives.
- Vanilla: Enhances the sweetness and adds depth of flavor.
- Cinnamon: Add ½ teaspoon for warmth and perfectly complements the banana flavor. Feel free to omit it if you're not a fan.
- Baking Powder: A leavening agent that helps the muffins rise. Use fresh baking powder for the best results.
- Salt: A little salt makes the flavors pop.
As always, the full recipe, including a list of ingredients and measurements, is included in a printable recipe card at the end of this post.
How To Make Chocolate Chunk Banana Muffins
Mash bananas. In a medium bowl mash the ripe bananas until smooth.
Mix wet ingredients. Add the oil, milk, and vanilla to the mashed bananas and mix well.
Mix dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
Combine: Gradually add the wet mixture to the dry ingredients, mixing until just combined. Gently fold in the chocolate chunks. Do not overmix.
Bake: Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners. Divide the batter evenly among the muffin cups. Sprinkle leftover chocolate bits on top of the muffins before baking for extra melty chocolate in every bite. Bake for 25-26 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Storage
Room temperature: Allow the muffins to cool completely, then store them in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer freshness, you can refrigerate the muffins in an airtight container for up to a week.
Freezer: To store for longer, let the muffins cool completely, then wrap them individually in plastic wrap or place them in an airtight container. Freeze for up to 3 months.
Variations
- Nutty banana muffins: Add chopped nuts like walnuts or pecans to the batter for extra crunch and flavor.
- Add spices: Add additional spices like nutmeg or ginger for a warm and cozy flavor.
- Chocolate variations: Use white chocolate chunks or dark chocolate chips for a different chocolatey experience.
Marinela's Tips
- Overripe Bananas: Use overripe bananas for the best flavor and moisture.
- Measure flour accurately: To ensure fluffy muffins, spoon flour into your measuring cup and level it off with a knife. Avoid scooping flour directly from the bag
- Don't overmix: Overmixing can lead to tough muffins. Mix just until combined.
- Use muffin liners: Use paper or silicone liners to prevent sticking and make cleanup easier. If you aren't using liners, make sure to grease or spray your muffin tin with nonstick spray.
- Test doneness: Use a toothpick to test for doneness. If it comes out clean or with a few crumbs, the muffins are ready to come out of the oven.
- Cooling time: Let the muffins cool completely before storing or serving.
Frequently Asked Questions (FAQ's)
To make light and fluffy muffins, mix the batter just until combined. Don't overmix, or your muffins will be tough. Also, make sure you use fresh baking powder to help them rise.
Yes, you can use the batter to make chocolate chunk banana bread. Just pour it into a loaf pan and adjust the baking time to about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
1. Paper Bag Method:
Place the bananas in a brown paper bag with a ripe apple or banana.
The ethylene gas released will speed up the ripening process.
2. Warm Spot Method:
Place the bananas in a warm spot in your kitchen, like on a countertop near a heat source.
3. Oven Method:
Preheat your oven to 300°F (150°C).
Place the bananas on a baking sheet and bake for 15-20 minutes, or until the peels turn dark brown.
4. Microwave Method:
Pierce an unpeeled banana with a fork.
Microwave for 30 seconds at a time, checking the softness after each interval.
Repeat until the banana is soft enough for baking.
More Easy Vegan Muffins
- Vegan blackberry muffins
- Eggless cranberry orange muffins
- Lemon poppy seed muffins
- Strawberry lemonade muffins
- Pineapple and carrot muffins
📖 Recipe
Chocolate Chunk Banana Muffins (Vegan)
Equipment
- 2 Mixing bowls
- 12 cup muffin pan lined with silicone or paper liners
- 1 Knife
- 1 Wooden cutting board
Ingredients
Wet ingredients
- 1 cup mashed ripe bananas
- ⅓ cup sunflower oil or any neutral vegetable oil
- ⅓ cup almond milk or any dairy-free milk
- 1 teaspoon vanilla extract
Dry ingredients
- 1 + ¾ cup flour
- ½ cup cane sugar or brown/granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
- 1 cup vegan dark chocolate chunks
Instructions
- In a medium bowl mash the ripe bananas until smooth.1 cup mashed ripe bananas
- Add the oil, milk, and vanilla to the mashed bananas and mix well.⅓ cup sunflower oil, ⅓ cup almond milk, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.1 + ¾ cup flour, ½ cup cane sugar, 1 tablespoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Gradually add the wet mixture to the dry ingredients, mixing until just combined. Gently fold in the chocolate chunks. Do not overmix.1 cup vegan dark chocolate chunks
- Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners. Divide the batter evenly among the muffin cups. Sprinkle leftover chocolate bits on top of the muffins before baking for extra melty chocolate in every bite. Bake for 25-26 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Room temperature: Allow the muffins to cool completely, then store them in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer freshness, you can refrigerate the muffins in an airtight container for up to a week.
- Freezer: To store for longer, let the muffins cool completely, then wrap them individually in plastic wrap or place them in an airtight container. Freeze for up to 3 months.
- Overripe Bananas: Use overripe bananas for the best flavor and moisture.
- Measure flour accurately: To ensure fluffy muffins, spoon flour into your measuring cup and level it off with a knife. Avoid scooping flour directly from the bag
- Don't overmix: Overmixing can lead to tough muffins. Mix just until combined.
- Use muffin liners: Use paper or silicone liners to prevent sticking and make cleanup easier. If you aren't using liners, make sure to grease or spray your muffin tin with nonstick spray.
- Test doneness: Use a toothpick to test for doneness. If it comes out clean or with a few crumbs, the muffins are ready to come out of the oven.
- Cooling time: Let the muffins cool completely before storing or serving
- See the post above for more variations and substitution ideas.
Nutrition
If you try these banana chocolate chunk muffins, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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