This chocolate chunk banana muffin recipe is what you make when you want something that tastes indulgent but won't send you into a spiral.
Your overripe bananas have been waiting for this moment. Whole wheat, no added oil, dark chocolate and absolutely zero guilt about eating two of these chocolate chunk banana muffins before you’ve even had coffee.
These chocolate chunk banana muffins are the answer to every sad, spotty banana sitting on your counter. Made with whole wheat flour for extra fiber and applesauce in place of oil, they come together quickly and freeze beautifully.
We always have at least a dozen muffins stashed in the freezer for grab-and-go breakfasts and a mid-afternoon tea break. Try some of our other favorites, like Peanut Butter and Jelly Muffins, Lemon Poppy Seed Muffins and Banana Blueberry Muffins.
My best recipe tips
- Slightly over-ripe bananas are ideal for baking. They’re naturally sweet and they mash easily. If you’re not ready to bake right away, peel and store over-ripe bananas in the freezer (use an airtight freezer bag), then defrost before using.
- Take care not to over-mix the muffin batter. Over-mixing causes baked goods to become tough. Stir until the dry and wet ingredients are just combined.
- How do you tell when muffins are baked? Insert a toothpick into the center of one of the muffins. If it comes out clean, the muffins are done.
Main ingredients and substitutions
** The complete ingredients list is in the recipe card below. **
- Flour: I love the texture of whole wheat pastry flour. But if you can’t find it, use a 50/50 mixture of regular whole wheat flour (or white whole wheat flour) and all-purpose flour.
- Applesauce: Applesauce is a great low-fat substitute for oil in baked goods. Using the unsweetened version keeps the sugar content lower overall.
- Sugar: I use brown sugar, but coconut palm sugar works equally well.
- Chocolate: Chocolate chunks are sold in some grocery stores and online. Dark chocolate chips or roughly chopped dark chocolate work equally well.
How to make chocolate chunk banana muffins
** The complete instructions are in the recipe card below. **
- Mash the bananas: Use the back of a fork or a mini masher (great for guacamole, too) to mash the bananas. Stir in the applesauce, egg and vanilla.
- Mix dry ingredients: Whisk together all of the dry ingredients, including the spices.
- Combine: Stir the dry ingredients into the banana mixture into just combined. Take care not to over-mix. Add most of the chocolate chunks.
- Scoop and bake: Use a ¼ cup measuring cup to fill the muffin tin. Lightly press the remaining chocolate chunks on top. Bake until a wooden toothpick inserted in the center comes out clean. Cool and eat!
Storage
Cool the muffins completely on a baking rack before storing. Transfer to a ziplock bag or an airtight storage container. They typically last for 2 to 4 days at room temperature when stored properly. Freeze any muffins that you won’t eat in this time.
Freeze them: Transfer the cooled muffins to a resealable freezer bag or a freezer-safe airtight container. If you’re using a bag, squeeze out all of the air. Freeze for up to 3 months. Thaw at room temperature or in the microwave.
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Printable Recipe
Chocolate Chunk Banana Muffins
Your overripe bananas have been waiting for this moment. Whole wheat, no added oil, dark chocolate and absolutely zero guilt about eating two of these chocolate chunk banana muffins before you’ve even had coffee.
Servings: 12 muffins
Calories: 176kcal
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Instructions
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Preheat the oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.
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In a large bowl, stir together the mashed bananas, brown sugar, applesauce, egg and vanilla extract.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
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Stir the flour mixture into the banana mixture until combined. Stir in three-quarters of the chocolate chunks.
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Spoon the muffin batter into the prepared muffin cups (I use a ¼ cup measuring cup to do this). Sprinkle the remaining chocolate chunks over top, press very lightly into the batter.
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Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 17 minutes.
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Cool in the pan for 10 minutes. Remove the muffins from the pan and allow to cool on a wire rack. Serve.
Notes
Note 2: For higher fiber muffins and quick breads, I often use whole wheat pastry flour. It has a lighter texture than regular whole wheat flour. You could substitute with a half and half mixture of all-purpose flour and white whole wheat flour.
Note 3: Dark chocolate chips or roughly chopped dark chocolate are good substitutes.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Calories: 176kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 208mg | Fiber: 3g | Sugar: 17g
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