Chocolate Chunk Banana Muffins

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These Chocolate Chunk Banana Muffins are perfectly moist and are a delicious snack or easy breakfast option.

My kids and family love these muffins, and so do I since they have bananas in them. 

I always seem to have some overripe bananas sitting on my counter that need to be put to good use. 

If I don’t freeze the ripe bananas for smoothies, I use them in muffins or loaf bread so they don’t go to waste! 

And if you don’t want to eat the muffins right away, you can freeze them for later.  Just wrap them tightly in saran wrap and you can take out each muffin individually or how many ever you want.  Just let them sit out to thaw or pop them in the microwave.

Related: Banana Blueberry Muffins

The Texture of the Chocolate Banana Muffins:

These chocolate banana muffins are so soft and moist. 

The muffins almost have the texture and taste of a super-moist chocolate cake.  This recipe would be perfect for birthdays and celebrations, making it a great alternative to chocolate cupcakes.

Ingredients for the Chocolate Banana Muffins:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup semisweet chocolate chunks (or chocolate chips)
• 2 Bananas
• 1/2 cup sour cream (plain Greek yogurt would work well too, and add more protein)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup vegetable oil (you can also use 1/4 cup applesauce if you don’t want to use oil)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg

Method:

1. Preheat oven to 350 degrees Farenheight 
2. Mash the bananas in a large bowl 
3. Add sour cream or Greek Yogurt, salt, baking soda, oil, sugar, vanilla extract, and egg
4. Mix well until combined
5. Dry Ingredients – In a medium bowl, combine all-purpose flour, 1/2 cup cocoa powder, and 3/4 cup chocolate chunks
6. Add the dry ingredients to the wet ingredients and mix until combined.  Do not over-mix, otherwise the muffins can become dense
7. Add the batter evenly in a muffin tin, filling it 3/4 full to the top.
8. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean.  If the muffins are overbaked, they won’t be as soft and moist.
9. Cool muffins and enjoy!
10. Store in an air-tight container for 3 days or in the fridge for 5 days.

These muffins also freeze well and last a few months in the freezer if wrapped tightly.   Just cool them completely before freezing.  Thaw out on the counter overnight or in the fridge, or add them to a lunch box for the next day.

We like to eat muffins for a quick breakfast, after school snacks, or pack them in school and work lunch boxes.

Related: Bento Box Lunch Ideas for Kids and Toddlers

Will you try these delicious chocolate chunk banana muffins?