Chocolate Chunk Banana Muffins (Bakery Style, GF Option)
These chocolate chunk banana muffins deliver bakery-style high domes with natural sweetness and satisfying chocolate chunks in every bite. Made with three ripe bananas in one bowl, these soft, moist muffins need less sugar while still offering an impressive rise thanks to a special heat technique.
These chocolate chunk banana muffins deliver bakery-style high domes with the perfect balance of natural sweetness and satisfying chunks of chocolate in every bite. Made with three ripe bananas and less sugar than traditional recipes, these soft and moist banana muffins are made in just one bowl with clean, natural ingredients. My special heat boost hack creates that impressive bakery-style rise, while the simple batter comes together without a mixer.
When you’re craving something that tastes like a treat but want to stick with better-for-you ingredients, these chocolate banana muffins satisfy perfectly! My family grabs these for breakfast, lunch boxes, and after-school snacks all week long, and I love that I can easily make them gluten-free with my favorite oat and almond flour combination.
Why You’ll Love This Chocolate Chunk Banana Muffin Recipe
- Bakery-style high domes: My special heat boost technique creates impressive muffin tops without special equipment.
- Naturally sweetened: Three ripe bananas provide natural sweetness, allowing for less added sugar while maintaining delicious flavor.
- One bowl wonder: The entire batter comes together in a single bowl for minimal cleanup and prep time.
- Customizable for everyone: Easily adapt these muffins to be gluten-free, and use whatever type of chocolate meets your dietary preferences.
Ingredients & Substitutions
Here is everything you need to make chocolate chunk banana muffins:
Ripe Bananas: The backbone of these muffins! I always look for the spotty ones – the riper they are, the sweeter your muffins will be. No ripe ones on hand? Try 1 cup applesauce with a dash of cinnamon.
Cane Sugar: I use way less than typical recipes thanks to those sweet bananas. Coconut sugar or maple sugar work perfectly if that’s your preference.
Light Olive Oil: My secret for moist muffins without any olive taste. Avocado oil or melted coconut oil swap in beautifully when I’m out.
Vanilla Extract: A splash makes the banana-chocolate combo sing. Sometimes I’ll use almond extract for a fun twist!
Eggs: These give the muffins that gorgeous rise. For my vegan friends, I’ve had great success with flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 15 min).
All-Purpose Flour: Creates that perfect bakery-style texture. For gluten-free, my favorite combo is half oat flour, half almond flour – it’s amazing! Here are some additional flour options you can use in place of the all-purpose flour:
| Additional Flour Options (use in place of AP flour used in the recipe card) |
|---|
| 2 cups (320g) Gluten-Free Flour |
| 2 cups (240g) Oat Flour |
| 1-2/3 cups (186g) Almond Flour + 1 cup (120g) Oat Flour |
Baking Powder & Baking Soda: The dynamic duo behind those high domes. If you’re out of baking soda, an extra 1/2 tsp of baking powder works in a pinch.
Cinnamon: Adds that warm, cozy flavor. I’ve played with cardamom too when I’m feeling fancy!
Salt: Balances the sweetness and makes all the flavors pop. I prefer kosher salt in my baking.
Chocolate Chunks: The star of the show! I love the melty pockets they create. Use whatever meets your dietary needs – regular or dairy-free both work great.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: Swap all-purpose flour for a 50/50 blend of oat flour and almond flour, or use your favorite 1:1 gluten-free flour blend. The muffins will have a slightly nuttier taste and tender crumb.
Dairy-Free: This recipe is naturally dairy-free as written! Just be sure to use dairy-free chocolate chunks or chips.
Vegan: Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 15 minutes). Use dairy-free chocolate chunks and check that your sugar is vegan.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Chocolate Chunk Banana Muffin Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prepare Your Oven and Pan
Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or lightly grease with olive oil. This higher initial temperature is key to creating those bakery-style high domes!
Step 2: Make the Muffin Batter
In a large bowl, mash 3 ripe bananas until smooth with just a few small lumps. Add 1/2 cup cane sugar, 1/3 cup light olive oil, 2 teaspoons vanilla extract, and 2 eggs. Whisk until well combined and smooth.
To the same bowl, add 2 cups all-purpose flour (or gluten-free flour blend), 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix – a few small lumps are fine.
Fold in 3/4 cup of the chocolate chunks, saving the remaining 1/4 cup for topping the muffins. The batter will be thick and scoopable.
Step 3: Fill and Bake the Muffins
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chunks on top of each muffin.
Bake at 425°F (220°C) for 5 minutes, then without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 12-14 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. This temperature change creates that beautiful bakery-style dome.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This allows the muffins to set up properly and prevents them from getting soggy bottoms.
Expert Recipe Tips
Don’t overmix the batter: Stop stirring as soon as the flour is incorporated to ensure tender, fluffy muffins.
Use truly ripe bananas: Those spotty, almost-too-ripe bananas yield the sweetest muffins with the best flavor.
Fill muffin cups properly: Filling them about 3/4 full gives room for the perfect rise without overflowing.
The heat boost is crucial: Starting at a higher temperature activates the leavening agents quickly, creating that beautiful dome top.
Delicious Serving Suggestions
- Warm with nut butter: I like to slice these in half and spread with almond butter. You’ll love how the warm muffin slightly melts the nut butter for a protein-packed breakfast.
- Yogurt parfait combo: Crumble half a muffin over Greek yogurt with fresh berries. You’ll love this as a balanced breakfast that feels like a treat.
- Frozen banana nice cream: I serve a warmed muffin alongside a simple banana nice cream. You’ll love the contrast of warm and cold with double banana flavor.
- Morning coffee pairing: These muffins are perfect with your favorite coffee or tea. I love how the chocolate chunks get slightly melty when the muffin is warmed up.
Do you love muffins with chocolate? Check out more of my easy and nutritious muffin recipes:
Chocolate Chunk Banana Muffins (Bakery Style, GF Option)
Ingredients
- 3 bananas
- 1/2 cup cane sugar (110g)
- 1/3 cup light olive oil
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups all-purpose flour (320g)
- 1-1/2 teaspon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or lightly grease with olive oil. This higher initial temperature is key to creating those bakery-style high domes!
- In a large bowl, mash 3 ripe bananas until smooth with just a few small lumps. Add 1/2 cup cane sugar, 1/3 cup light olive oil, 2 teaspoons vanilla extract, and 2 eggs. Whisk until well combined and smooth.To the same bowl, add 2 cups all-purpose flour (or gluten-free flour blend), 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix – a few small lumps are fine.Fold in 3/4 cup of the chocolate chunks, saving the remaining 1/4 cup for topping the muffins. The batter will be thick and scoopable.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chunks on top of each muffin.Bake at 425°F (220°C) for 5 minutes, then without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 12-14 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. This temperature change creates that beautiful bakery-style dome.Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This allows the muffins to set up properly and prevents them from getting soggy bottoms.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
These muffins are fire!!!!!
Haha…thank you, Casey 🙂
These had plenty of sweetness without piling in the sugar like other recipes. Will make again for sure!
Thank you for the review, Tom! I’m so glad you love them, too 🙂
These muffins are so easy to make for such a delicious and impressive result!! I’m excited for you to try them. Please let me know what you think 🙂