Banana Chocolate Chunk Muffins
There’s a story behind how these chocolate chip banana muffins were born. It all started with a little chat I had with my six-year-old son. He came home one day from school, and I excitedly offer him his favorite chocolate treat. You know, the kind of stuff kids usually jump for joy over. But to my surprise, he turns it down, saying that his friend told him that chocolate makes you…”fat.” It hit me like a ton of bricks. It’s crazy how early the whole diet culture thing starts creeping into our kids’ minds, making them label foods as either “good” or “bad.” So, here I am, on a mission to teach my little one about food neutrality – stripping away the guilt and judgment tied to what we eat. And intentionally throwing some chocolate into his snacks and meals. Enter this heavenly banana muffin recipe. I took inspiration from my protein banana muffins, tweaking things to make them just as moist, filling, and perfectly sweet. These easy banana muffins are the ultimate quick breakfast or school snack. Because, you know, chocolate can be part of a delicious and balanced life! And if you’re looking for more muffins to try, here are the most delicious muffins for babies and kids!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
White whole wheat flour – This has the same nutritional value as whole wheat flour, but is lighter and has a slightly sweeter taste, perfect for these muffins! See more on flour alternatives below. Bananas – Overripe bananas (with lots of brown spots) work well for these moist muffins because they are sweeter and are easier to mash. Greek yogurt – Use full-fat plain Greek yogurt or a dairy-free equivalent. Eggs – Room-temperature eggs work best. Chocolate chunks – Use whatever kind of chunks of chocolate you and your family like. Milk chocolate or dark chocolate chunks are popular.
Step-by-Step Instructions
Tips for Success
Always use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need. Take eggs and yogurt out of the refrigerator at least 15 minutes prior to baking. This will help the muffins rise more. Use over-ripe bananas – Your muffins will turn out sweeter and moister. After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. This will help prevent dense muffins. Adjust sweetness – I’ve provided a range of maple syrup or honey so you can adjust depending on your preference. For us, 3 tablespoons seem to be the sweet spot. You can always add more after your first try.
Variations
Flour – you can use all purpose flour, 1:1 gluten free flour like this one, or oat flour. I wouldn’t use all whole wheat flour as the muffins will turn out too dense. Instead, use a combination of 1 cup all purpose flour and 3/4 cup cup whole wheat flour. No banana? Try using store-bought or homemade unsweetened applesauce. No eggs? You can try with flax or chia eggs. You might also enjoy these eggless banana muffins. Add-ins – desire more flavor, texture, and variety? Try adding in some chopped nuts like walnuts or almonds, strawberries, blueberries, shredded carrots, or dried fruit like raisins, cranberries, and dates.
More Chocolate Recipes
Looking for other recipes like this? Try these: But for those who prefer an alternative, this is my favorite nonstick muffin pan. Just be sure to grease it really well before adding the batter. Want to make adorable mini muffins for toddlers? Use this 24 cup muffin pan and bake these for 15-18 minutes. You can also freeze these banana chocolate chip muffins for up to 3 months in a freezer bag. Here’s how to store and freeze muffins so they taste just as good as the day you made them. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
