Banana Chocolate Chunk Muffins

There’s nothing quite like biting into one of these gooey, moist Banana Chocolate Chunk Muffins. Filled with a heavenly combo of ingredients—bananas, dark chocolate, Greek yogurt, oats, and honey, these muffins offer a wholesome twist on your favorite bakery treat. Whether you’re looking for a quick breakfast, post-workout snack, or dessert, these muffins are it. The best part? They are incredibly easy to make and always turn out perfect.🤎

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How To Make Banana Chocolate Chunk Muffins

Ingredients

• 3 Bananas
• 3 Cups Rolled Oats I use gluten free
• 2 Eggs
• 2 Cups Greek Yogurt plain low-fat
• ½ Cup Honey or maple syrup
• 2 Teaspoons Baking Powder
• 1 Teaspoon Baking Soda
• ½ Teaspoon Salt
• 2 Cups Chocolate Chips I use refined sugar free

Step-By-Step Instructions for Banana Chocolate Chunk Muffins

Preheat your oven to 375℉ (190℃). Get out a muffin pan and either grease it or line it with cupcake liners.

In a blender or food processor, blend the rolled oats until they reach a flour-like consistency.

In a large bowl, combine the blended oats, mashed bananas, eggs, Greek yogurt, honey, baking powder, baking soda, and salt. Stir until the batter is smooth and creamy. Fold in the chocolate chips, ensuring they're evenly distributed throughout the batter.

Divide the batter evenly into the prepared muffin pan, filling each cup about ¾ full. Sprinkle additional chocolate chips on top.

Bake for 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool before enjoying these delicious, healthy treats!

Why You’ll Love These Banana Chocolate Chunk Muffins

Easy to make: This recipe is so easy and requires no fancy techniques, just simple mixing and baking.

Healthy ingredients: Naturally sweetened with bananas and honey, plus packed with oats and Greek yogurt.

Customizable: Swap in ingredient alternatives to suit your preferences or what you have in your pantry.

Perfect texture: Moist, fluffy, and packed with chocolate chunks in every bite.

Banana Chocolate Chunk Ingredient Alternatives

One of the best things about these muffins is how versatile the recipe is. Here are some great swaps you can make based on your dietary needs or taste preferences:

Bananas: If you’re out of bananas, substitute them with pumpkin purée or unsweetened applesauce. Keep in mind that this may change the flavor and sweetness slightly. Here’s another one of my muffin recipes that uses pumpkin purée!

Honey: Swap honey for maple syrup or agave nectar.

Greek Yogurt: Try coconut yogurt or almond yogurt for a dairy-free option. Both alternatives will keep the muffins moist.

Rolled Oats: If you don’t have oats, you can use oat flour, almond flour, coconut flour, or whatever flour you prefer. These muffins will have a slightly different texture, but they’ll still be delicious.

Tips for the Best Banana Chocolate Chunk Muffins

Use overripe bananas: The riper your bananas, the better! Overripe bananas are sweeter and easier to mash, which results in a more flavorful and moist muffin. Look for bananas with plenty of brown spots.

Don’t over-mix the batter: Over-mixing the batter can result in dense muffins. Stir the ingredients just until everything is combined for light and fluffy muffins.

Add extra chocolate chips on top (a must in my opinion): For a bakery-style look (and extra chocolatey goodness), sprinkle a few extra chocolate chunks on top of each muffin before baking.

Check for doneness: Every oven is different, so make sure to check your muffins around the 16-minute mark. Insert a toothpick into the center—if it comes out clean or with a few crumbs, your muffins are ready.

Storing and Freezing Muffins

Storing: Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can refrigerate them for up to a week.

Freezing: These muffins freeze beautifully! After cooling completely, place them in a freezer-safe bag or container, and freeze for up to 3 months. To enjoy, just thaw them in the fridge or reheat in the microwave for 20-30 seconds.

Frequently Asked Questions

Can I make Banana Chocolate Chunk Muffins gluten-free?
Yes! Simply use gluten-free rolled oats, as they’re naturally gluten-free. Ensure your chocolate chips are also gluten-free, and you’ve got yourself a gluten-free batch of muffins.

Can I use different types of sweeteners in this recipe?
Absolutely! You can swap honey with maple syrup, agave nectar, or date syrup!

What type of bananas should I use for Banana Chocolate Chunk Muffins?
Overripe bananas work best for this recipe. The riper & more spotty the banana, the sweeter and more flavorful your muffins will be.

How do I make these muffins vegan?
To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a dairy-free yogurt alternative like almond or coconut yogurt. Be sure to use vegan chocolate chips as well.

Can I use quick oats instead of rolled oats in this recipe?
Yes, quick oats can be used, though they may slightly change the texture. Rolled oats, when blended into a flour-like consistency, provide a sturdier structure, but quick oats will work in a pinch. Be sure they’re gluten free if necessary for your diet!

What kind of chocolate chips should I use?
You can use any chocolate chips you prefer, but dark chocolate or refined sugar-free chocolate chips are great options for a healthier twist. Milk chocolate or white chocolate chips can also be used for a sweeter flavor.

How can I tell when my muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done. If the toothpick has wet batter on it, bake them for a few more minutes and check again.

Enjoy!

These Banana Chocolate Chunk Muffins are my absolute favorite! They’re a delicious and healthy option for breakfast, a snack, or dessert. Happy baking! Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy ✨