Chocolate Chunk Banana Muffins
With buttery, crisp tops, tender, moist crumb, and gooey chocolate bits, these chocolate chunk banana muffins are sure to be a breakfast hit. These muffins strike the perfect balance between sweet and subtle banana flavor and rich chocolate notes.
Servings: 12 muffins
Equipment
- Stand mixer with paddle attachment
Ingredients
- 1¾ c whole wheat flour (or sub all-purpose flour)
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 4 medium bananas or 3 large bananas (about 1½ cups mashed)
- ⅓ c pure maple syrup (NOT pancake syrup)
- ¼ c unsweetened applesauce
- ¼ c unsalted butter, melted and cooled to room temperature (plant-based or regular)
- ¼ c whole milk Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- ½ c milk or dark chocolate chunks or chips (plus more for topping, if desired)
- ⅓ c walnuts, coarsely chopped (plus more for topping, if desired)
Instructions
- Preheat the oven to 350℉. Lightly mist a muffin tin with cooking spray or fill with disposable muffin liners. Set aside.
- In a medium bowl combine the whole wheat flour, baking soda, salt, and cinnamon. Mix with a fork to distribute and set aside.
- In a large stand mixer fitted with the paddle attachment, add the bananas and mix on medium-high speed until mashed and smooth. You should have about 1½ cups of mashed banana.
- Add the maple syrup, applesauce, melted butter, Greek yogurt, eggs, and vanilla extract. Stir until combined. With the mixer on low speed, add the flour mixture and mix until just incorporated. Fold in the chocolate and walnuts.
- Divide the batter among the muffin tins, filling until almost full. You should yield 12-13 muffins, depending on how full you fill the muffin tins and if you add additional chocolate and walnuts as a topping.
- Bake muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out mostly clean with a few moist crumbs sticking to it. Remove from the oven and allow the muffins to partially cool for 10 minutes in the muffin tray. Transfer the muffins to a cooling rack to finish cooling (this will prevent soggy muffin bottoms). Serve and enjoy!