Bakery Style Banana Chocolate Chunk Muffins
These moist banana chocolate chunk muffins are the perfect way to use up leftover mushy bananas on your counter! The muffins are fluffy and tender, packed with banana flavor and melty pools of chocolate. They come together in under 30 minutes with simple ingredients in one bowl, making them the best easy treat for breakfast and brunch!
Equipment
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Ingredients
- 236 grams overripe bananas 2-3 whole bananas
- 57 grams unsalted butter melted
- 57 grams oil
- 200 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 grams sour cream room temperature
- 320 grams all purpose flour
- 3 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 180 grams chocolate chunks
Instructions
- Preheat the oven to 425°F. Place 6 paper liners in your muffin pan, leaving a space between each one. Set aside.
- Unpeel and mash the bananas in a large mixing bowl with a fork or potato masher as smooth or as chunky as desired.236 grams overripe bananas
- Whisk melted butter, oil, granulated sugar, and brown sugar into the mashed bananas. Then vigorously whisk in the eggs and vanilla.57 grams unsalted butter, 57 grams oil, 200 grams granulated sugar, 50 grams brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add sour cream and whisk until combined.120 grams sour cream
- Fold flour, baking powder, salt, and cinnamon into the wet ingredients with a rubber spatula until a few dry streaks remain.320 grams all purpose flour, 3 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon cinnamon
- Gently fold in the chocolate chunks until just combined.180 grams chocolate chunks
- Scoop muffin batter into the muffin cups, filling each liner ¾ full. Sprinkle extra chocolate chunks and coarse sugar on top if desired.
- Bake at 425°F for 5 minutes. Reduce the heat to 350°F and bake for an additional 12-18 minutes or until a toothpick inserted in the center comes out clean.
- Take the muffin pan out of the oven. Let the muffins cool for 5 minutes before transferring them to a wire cooling rack to cool completely. Enjoy!
Notes
Storage: Store cooled leftover muffins in an airtight container for up to 4 days at room temperature.
Freezing: Wrap each muffin in plastic wrap and place in a freezer bag or sealed container. Freeze for up to 3 months.
Nutrition
Serving: 1muffinCalories: 292.2kcalCarbohydrates: 40.8gProtein: 3.8gFat: 13gSaturated Fat: 5.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.9gTrans Fat: 0.1gCholesterol: 33.2mgSodium: 238.1mgPotassium: 161.3mgFiber: 1.9gSugar: 21.8gVitamin A: 180.9IUVitamin C: 1.4mgCalcium: 70.4mgIron: 1.9mg
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