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chocolate banana muffins in wrappers

Chocolate Banana Muffins Recipe

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18 muffins
Calories: 333kcal
Author: Becky Hardin
These delicious chocolate chunk banana muffins are so easy to make and more than yummy to eat! Made with dried bananas and finished with a drizzle of Nutella, they are wonderfully moist and fluffy!
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Equipment

Ingredients

  • 2 cups all-purpose flour 240 grams
  • ½ cup brown sugar 107 grams
  • ½ cup granulated sugar 100 grams
  • 1 teaspoon baking soda 6 grams
  • ½ teaspoon baking powder 2 grams
  • 1 teaspoon kosher salt 3 grams
  • 3 overripe bananas mashed
  • ¾ cup sour cream 170 grams
  • 2 large eggs 100 grams
  • 2 teaspoons pure vanilla extract 8 grams
  • 1 cup unsalted butter 226 grams, melted (1 stick)
  • ¾ cup chocolate chunks 128 grams (or 1 large chocolate candy bar), plus more for topping
  • ¾ cup chopped walnuts 85 grams, optional
  • ¼ cup dried banana slices 25 grams, for topping
  • ¼ cup Nutella 68 grams, for drizzling

Instructions

  • Preheat oven to 350° and grease a 12-count muffin tin or line with cupcake liners and spray well.
  • In a medium bowl mix the flour, brown sugar, granulated sugar, baking soda, baking powder, and salt together.
    2 cups all-purpose flour, ½ cup brown sugar, ½ cup granulated sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon kosher salt
  • In a large bowl, mix the bananas, sour cream, eggs, vanilla and butter. Gradually add the flour mixture, making sure not to overmix.
    3 overripe bananas, ¾ cup sour cream, 2 large eggs, 2 teaspoons pure vanilla extract, 1 cup unsalted butter
  • Chop chocolate bar into small chunks. Fold walnuts and chocolate chunks into batter.
    ¾ cup chocolate chunks, ¾ cup chopped walnuts
  • Fill each cupcake liner nearly full. Add a couple dried banana pieces and chocolate chunks to the top for decorations.
    ¼ cup dried banana slices
  • Bake for 20 minutes, or until a knife inserted into the middle comes out clean.
  • Warm the Nutella in a bowl and drizzle over muffins.
    ¼ cup Nutella

Notes

  • Don't fill the muffin wells all the way to the top or they will overflow during baking. Leave a little gap.
  • Take care not to over-mix the batter.
  • Bake the muffins in a pre-heated oven so that they cook evenly through.
  • Let the muffins cool slightly before enjoying.
Storage: Store chocolate banana muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 

Nutrition

Serving: 1muffin | Calories: 333kcal | Carbohydrates: 35g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 219mg | Potassium: 202mg | Fiber: 2g | Sugar: 20g | Vitamin A: 423IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg