Banana Chocolate Chunk Muffins

We're doubling down on decadence with these indulgent Banana Chocolate Chunk Muffins.

These muffins truly have it all - from the rich, velvety allure of big chocolate chunks (forget those measly chocolate chips!) to the familiar, comforting flavours reminiscent of classic banana bread.

We've added pecan nuts for an extra nutty crunch, all in the convenient and portable shape of a muffin.

Whether you're looking for a quick breakfast, a satisfying midday snack or a convenient lunch option, these muffins are versatile and delicious.

Pleasantly sweet without being overly sugary, it's a nice way to start your day without the jittery sugar rush.

With their rich, moist texture, simple preparation and an easy step-by-step photo guide below, these muffins are a beautiful treat that's just as easy to make as it is to devour.

Top tip: Try one straight from the oven for an oozy, warm, chocolate treat!

Key ingredients notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Bananas

The bananas really do need to be quite overripe. The more brown spots or the blacker, the better. It makes the muffins more flavourful.

Putting bananas in a brown paper bag helps speed up the ripening process. It will take a couple of days but can be as quick as overnight.

Tip: If you find yourself with black bananas, you can freeze them and just thaw them when needed.

Why the recipe uses bananas by weight measurement

Instead of saying how many bananas, we just measure 12 oz/350g of mashed banana for the recipe.

This ensures more consistent results, considering the significant size differences among bananas.

See the two bananas below, both from the same grocery store, purchased a few days apart, both marketed as standard-sized. The difference is quite surprising, right?

For a ballpark figure, you'll probably need 3-5 ripe bananas for the suggested weight, with 5 being smaller-sized bananas.

Chocolate slabs

We're opting for sizable chocolate pieces, so avoid using chocolate chips. Instead, go for chocolate slabs and give them a rough chop for chunky chunks.

Feel free to choose any type of chocolate, be it luxury or budget. Decide between milk or dark chocolate chunks based on your preference.

Nuts

Although the recipe suggests pecans, feel free to switch them out for your preferred nuts like walnuts or peanuts.

If you're nut-free or simply not a fan, you can also omit them entirely.

Dark brown sugar

Dark brown sugar is used in these muffins for a richer flavour and moister texture compared to light brown sugar. It adds a deeper caramel taste, making the muffins more flavorful.

In a pinch, you can use light brown sugar.

How to make banana chocolate chunk muffins: Step-by-step

1. Preheat the oven to 200C/390F. Line a 12-cup muffin tin with muffin liners or cupcake cases.
   
   We love 'tulip paper liners' for muffins, pictured above. Just looks fancy, doesn't it?

2. Roughly chop the chocolate slabs and the nuts into small bite-sized pieces.

3. Finely mash the overripe bananas. Using a large plate for mashing works better than trying it in a bowl.

4. Transfer the mashed bananas to a large mixing bowl, then add the oil.

5. Beat the mashed bananas and vegetable oil together until fully combined, approximately 1 minute at medium speed.

6. Add the room-temperature eggs.

7. Beat well again until fully incorporated.

8. Next, add the dark brown sugar to the banana mixture.

9. Beat until well combined.

10. In a separate large bowl, use a fork to fully combine the all-purpose flour, cocoa powder, bicarb (baking soda) and salt.

11. Add the chunks of chocolate and nuts to the dry ingredients and stir it through.
    
    Note: Combining the chocolate and nuts with the dry ingredients now minimises the need for excessive folding later, preventing overmixing, which could lead to a denser texture in the muffins.

12. Next, add all the dry ingredients to the wet ingredients.

13. Using a large spoon or rubber spatula, carefully fold everything together just until all the flour is fully mixed in, then stop. Avoid overmixing as well as you can.

14. Spoon equal amounts of batter into the muffin cups, ensuring not to fill more than ¾ of the way.
    
    Optional: Add an extra sprinkling of nuts on top of the muffin batter.

15. Bake in the preheated oven for 10 minutes. Then, reduce the heat to 180°C/356°F and bake for an additional 11-13 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
    
    Be cautious not to stab the toothpick through a chocolate chunk, as it may give the impression of wet batter when it's actually the melted chocolate.

16. Allow the muffins to cool for 10 minutes before removing them from the muffin pan. Feel free to enjoy one straight from the oven first!

Variations

• Try white chocolate chunks if that's your vibe.

• Swap the pecans for different types of nuts like walnuts, peanuts or macadamias.

• If you have nut allergies but still want the crunch, consider using seeds like sunflower or pumpkin seeds.

• Enhance the flavour with a pinch of cinnamon, nutmeg, a blend of warm spices or vanilla extract.

• Replace half of the all-purpose flour with whole wheat flour.

• Replace the vegetable oil with coconut oil or olive oil for a slightly altered flavour.

• Add a sprinkling of demarara or turbinado sugar on top of the muffins.

Serving suggestions

• Enjoy them with a cup of coffee or tea for a quick and satisfying breakfast.

• Serve the muffins alongside a brunch spread with fresh fruit, yoghurt and granola.

• Top warm muffins with a scoop of Greek yoghurt or sour cream and a squeeze of maple syrup.

• Stick pieces of chocolate shard into the muffin tops for a finishing touch.

Storage and freezing

Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 2-3 days.

To freeze these muffins, let them cool completely and then individually wrap each muffin in plastic wrap or aluminium foil.

Place the wrapped muffins in a sealed freezer bag, removing as much air as possible. They can be stored in the freezer for up to three months.

To thaw, simply leave them at room temperature or warm briefly in the oven.

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