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Looking down at three banana chocolate chunk muffins topped with walnut halves and dark chocolate chunks.

Banana Chocolate Chunk Muffins

Banana chocolate chunk muffins with walnuts, made with ripe bananas, dark chocolate, and buttermilk for a moist texture.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 370 kcal

Ingredients
  

  • 1/2 cup granulated sugar 100 g
  • 1/2 cup vegetable or olive oil 120 ml
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour 250 g
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk 120 ml
  • 3 ripe medium bananas mashed
  • 1 cup dark chocolate chunks or chips 175 g
  • 1 cup chopped walnuts 120 g
  • extra chocolate chunks and walnuts for topping optional

Instructions
 

  • Preheat oven:

    Heat oven to 425°F (220°C).

  • Mash bananas:

    In a small bowl, mash bananas by hand or use a blender; set aside.

  • Mix wet ingredients:

    With a mixer on medium, combine sugar and oil until smooth. Beat in egg for 1 minute until creamy, then stir in vanilla.

  • Whisk dry ingredients:

    In another bowl, whisk together flour, baking powder, baking soda, and salt.

  • Combine mixtures:

    Alternate adding dry mixture and buttermilk to the wet ingredients, mixing on low speed. Avoid overmixing.

  • Fold in add-ins:

    Fold in mashed bananas, chocolate chunks, and walnuts. Fill muffin liners to the brim; optionally top with extra chocolate and walnuts.

  • Bake muffins:

    Bake at 425°F (220°C) for 5 minutes, then lower heat to 375°F (190°C) and bake 12–15 minutes until tops spring back. Do not overbake.
Keyword banana bread muffins, banana chocolate chunk muffins, banana oatmeal muffins, breakfast muffins, chocolate banana muffins