Banana Chocolate Chunk Muffins (No Mixer Needed)
I love eating these super moist, fluffy banana chocolate chunk muffins slightly warm for a perfect balance of melty chocolate and intense banana flavor—so good!
Servings (change as needed): 12 muffins
Ingredients
- 1 cup mashed RIPE bananas, Note 1 ~ 2 large brown bananas or 3-4 small
- 1/2 cup sour cream, regular or low fat, Note 2
- 1 teaspoon baking soda
- 1/2 cup butter (one stick) - very soft, Note 3 salted or unsalted
- 3/4 cup brown sugar (white sugar is ok, but less flavor)
- 1 egg, room temperature (run under warm water for a minute if needed)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour, Note 4 substitutes measure properly! (Note 5)
- 1 teaspoon baking powder
- 1/2 teaspoon salt (omit if using salted butter)
- 3/4 cup chocolate chunks, Note 6 1/4 cup will be used for topping
Instructions
- HEAT OVEN TO 375F/190C: Line a 12-cup muffin pan with standard muffin paper liners.
- BOWL #1 (or 2 cup measuring cup): Mix together mashed bananas, 1/2 cup/118 ml sour cream and 1 tsp. baking soda with a fork or spoon. Set aside.
- BOWL #2: Stir together 1 1/2 cups flour/180 grams, 1 tsp. baking powder and 1/2 tsp. salt (if using).
- BOWL #3 (large bowl): Use a fork or whisk to mix softened butter and brown sugar together until well combined. Add egg and vanilla and whisk until smooth and creamy. Add banana-yogurt mixture and mix well. Then add dry ingredients in 3 parts, mixing lightly between each addition. Add 1/2 cup/70 grams chocolate chunks. DO NOT over mix. Just mix until streaks of flour disappear. Batter will be thick. Stir in optional add-ins if using (Note 8).
- BAKE: Spoon batter into muffin cups 3/4 full. Add a few chocolate chunks on top of muffins for decoration if you like. Bake for 20-25 minutes or until cake tester or toothpick comes out clean. Note that most ovens are not very accurate - so start checking at 20 minutes. Cool for a few minutes then transfer lined muffins to a wire rack to cool further, about 10 minutes. (I use a spoon to help scoop muffins out, keeping them in the liners). Eat while still a bit warm!
Notes
- How to ripen bananas: Two ways:
- place them in a paper bag with another fruit like an apple and let them sit a day or two. or
- bake them in a 350F/177C oven for 15-20 minutes. Cool before using.
- Sour cream options: Instead of sour cream, use plain or vanilla yogurt, or plain Greek yogurt.
- How to soften butter quickly: Put it in the microwave for a few seconds to soften (if some melts, it's fine). Or, place in a sealed bag and run warm water over it until softened.
- Flour substitutes: You can use up to half whole wheat flour and half all-purpose flour for more nutrition. Or replace flour with 1:1 gluten-free flour (read the label to make sure no other ingredients are needed). Bread flour is not recommended.
- How to measure flour (important!): The best way to measure flour is to weigh it on a kitchen scale in grams. If you don't have a scale, scoop the flour with a spoon into a measuring cup, then level it off with a knife.
- Chocolate chunk options: Buy chocolate chunks in a package (e.g. Ghirardelli or Nestlé Toll House). Alternatively, buy a good quality chocolate bar such as Lindt, Ghiradelli, Valrhona or others and chop it up. I like semi-sweet chocolate in this recipe or a combination of dark chocolate chunks and milk chocolate chunks. You can also use chocolate chips instead of chunks.
- Other substitutes
- For butter - Replace with coconut oil (same amount), but there may be a faint taste of coconut in the muffins.
- For extra nutrition - replace 1 tablespoon of flour with 1 tablespoon (7 g) flaxseed.
- Variations:
- Spices: Add a small pinch of cinnamon or nutmeg. Not too much!
- Add-ins: 1/2 cup/87 grams chopped walnuts, pecans, raisins or cranberries.
- Lower calorie version: Replace yogurt/sour cream with 1/2 cup/110 grams extra mashed bananas or unsweetened applesauce. Or use low fat yogurt. You can also use less chocolate chunks.
- Toppings: For extra decadence, top muffins with nutella, 3-minute chocolate buttercream icing or melted chocolate chunks (add a few extra on top, then immediately after removing muffins from oven, spread melted chunks over the top of muffins).
- To make a banana bread loaf instead: Pour batter into a parchment lined loaf pan. Bake at 350F/176.7C for 50-60 minutes or until tester comes out clean. Cool 10 minutes.
- To make mini muffins: Divide batter into 24 mini muffin cups (sprayed with oil) and bake at 350F/176.7C for 10-15 minutes.
- To store/make ahead:
- Store at room temperature for 3-4 days in a sealed zipper bag or airtight container.
- Freeze leftover muffins for up to 3 months. Cool muffins to room temp (important), lay them on a baking sheet and place in freezer for 30-40 minutes until frozen. Transfer to a ziploc and squeeze as much air out as possible before sealing the bag. Thaw in fridge or warm in microwave for 20-30 seconds.
Calories: 275kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 303mg | Potassium: 191mg | Fiber: 2g | Sugar: 20g | Vitamin A: 305IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg