Banana Chocolate Chunk Muffins: The Soft, Sweet Treat You’ll Want All Week

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There’s something comforting about banana muffins fresh out of the oven. The way they fill your kitchen with that rich, fruity aroma, the tender crumb, and that first bite when the warm chocolate hits your tongue—pure joy. These Banana Chocolate Chunk Muffins are just the right mix of indulgent and wholesome. They’re naturally sweetened, gluten-free friendly, and come together in one bowl with ingredients you probably already have in your kitchen.

This is one of those recipes you’ll want to save for busy mornings, after-school snacks, or when your bananas are just a little too spotty. They’re quick, fuss-free, and packed with flavor. And because they’re made with almond butter and a touch of coconut flour, they’re also rich, satisfying, and just happen to be gluten-free (with the right ingredients).

Let’s bake a batch together—your kitchen is going to smell amazing.

Why You’ll Love These Banana Chocolate Chunk Muffins

1. Just the right sweetness
These muffins are sweetened with ripe bananas and a drizzle of maple syrup, making them feel like a treat without being overly sugary. It’s a soft, subtle sweetness that lets the chocolate shine.

2. Naturally gluten-free and flourless
With almond butter as the base and just a tablespoon of coconut flour, you won’t need any traditional flour here. That means they’re naturally grain-free and easy to digest.

3. One bowl and done
No need to get fancy. Everything mixes up in one bowl, and in less than 10 minutes, your batter is ready for the oven.

4. Big chocolate payoff
Instead of chips, we’re chopping up a dark chocolate bar so every bite has a gooey chunk or sliver of chocolate that melts right into the muffin.

5. Perfect for any time of day
Breakfast, snack, dessert—you name it. These muffins are light enough to enjoy with coffee and satisfying enough to curb that after-dinner sweet tooth.

Recipe Ingredients For Your Banana Chocolate Chunk Muffins

• 2 very ripe bananas
  Bananas are the heart of this recipe. They bring sweetness, moisture, and a tender crumb.
• ¾ cup natural almond butter
  This adds healthy fats, protein, and a rich, nutty flavor. Make sure it’s well stirred.
• ¼ cup pure maple syrup
  A natural sweetener that complements the banana beautifully without overpowering it.
• 1 large egg
  Provides structure and binds everything together.
• 1 teaspoon vanilla extract
  Adds warm, cozy flavor and enhances the sweetness.
• 1 tablespoon coconut flour
  Just a little goes a long way. Coconut flour helps thicken the batter and give the muffins body.
• ¼ teaspoon baking soda
  Gives the muffins lift and fluffiness.
• ¼ teaspoon salt
  Balances the sweetness and enhances flavor.
• 3 ounces unsweetened baking chocolate, chopped
  For a deep chocolate flavor that isn’t too sweet. You can use dark chocolate or chips if you prefer.

Step-by-Step Instructions for Banana Chocolate Chunk Muffins

1. Prepare the Oven and Pan

Preheat your oven to 350°F and line 8 cups of a standard muffin tin with paper liners. You can lightly spray them too if your liners tend to stick.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the mashed bananas, almond butter, maple syrup, egg, and vanilla extract. The mixture should be smooth, thick, and creamy.

3. Add the Dry Ingredients

Sprinkle in the coconut flour, baking soda, and salt. Stir gently just until the batter comes together. It will thicken as the coconut flour absorbs the liquid.

4. Fold in the Chocolate

Add the chopped chocolate chunks and fold them into the batter so they’re evenly distributed. You want some in every bite.

5. Bake

Divide the batter evenly between the 8 muffin cups. Bake for 18 to 20 minutes, or until the muffins are puffed and golden on top. A toothpick inserted into the center should come out clean or with a few moist crumbs.

6. Cool and Enjoy

Let the muffins cool in the pan for 10 to 15 minutes before removing. This helps them set and makes them easier to handle. Serve warm for gooey chocolate or at room temperature for a more solid bite.

Tips & Tricks for Perfect Banana Chocolate Chunk Muffins

• Use extra-ripe bananas
  The darker and spottier, the better. Ripe bananas give more sweetness and moisture.
• Chop the chocolate unevenly
  A mix of larger chunks and small slivers means some bites are rich and melty, while others are lightly studded.
• Let the batter rest
  If you have a minute, let the batter sit for 2 to 3 minutes after mixing. This gives the coconut flour time to hydrate and creates a more consistent texture.
• Bake in the center of the oven
  For even cooking and perfect golden tops, bake these in the middle rack of your oven.

Recommended Equipment

• Mixing bowl – A large bowl to combine everything with room to stir.
• Whisk – Helps blend the wet ingredients smoothly.
• Muffin tin – Standard size, with 8 wells filled for this recipe.
• Paper liners – Make cleanup easier and keep the muffins from sticking.
• Spatula or spoon – For folding in the chocolate and scooping the batter cleanly.

How to Serve These Banana Chocolate Chunk Muffins

• Warm from the oven – Serve fresh with a pat of butter or extra almond butter for a little extra richness.
• Paired with coffee or tea – The chocolate and banana combo goes beautifully with a warm cup of something cozy.
• Topped with fruit – Add fresh berries on the side for a bright, tangy contrast.
• As dessert – Serve with a scoop of vanilla ice cream for a not-so-sneaky healthy dessert.

Perfect Pairings for Banana Chocolate Chunk Muffins

• Avocado Lime Smoothie – Creamy and citrusy, this smoothie cuts the richness of the muffins perfectly.
• Minty Green Detox Smoothie – A light, hydrating sip to balance the sweet nuttiness of the muffins.
• Coffee and Walnut Pumpkin Bread – For a cozy brunch spread with contrasting textures and flavors.

Or checkout some of our recipe at cooking day

Diet-Friendly Options

• Dairy-Free – These muffins are already dairy-free as long as your chocolate is too.
• Nut-Free – Swap almond butter for sunflower seed butter if needed, but note the flavor will change slightly.
• Egg-Free – Try a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) for a vegan-friendly version.
• Lower sugar – Reduce maple syrup slightly if your bananas are extra ripe and sweet.

Best Ways to Store

• Room temperature – Store in an airtight container for up to 2 days. They stay soft and moist.
• Refrigerate – Lasts up to 5 days. Warm briefly before eating for the best flavor.
• Freeze – Wrap individually and freeze for up to 2 months. Thaw overnight or reheat gently in the oven.

Recipe Variations

• Add crunch – Stir in chopped walnuts, pecans, or seeds for texture.
• Use chocolate chips – Easier than chopping, and still melty and satisfying.
• Go tropical – Add shredded coconut to the batter for a tropical twist.
• Mini muffins – Bake in a mini muffin pan for about 10–12 minutes. Perfect for lunchboxes or parties.

These Banana Chocolate Chunk Muffins are proof that simple ingredients can turn into something truly special. They’re soft, chocolatey, and comforting, with just enough sweetness to feel like a treat. Whether you’re baking a quick breakfast, prepping snacks for the week, or just using up ripe bananas, this is a recipe you’ll come back to again and again.

So grab those bananas, warm up the oven, and treat yourself to a muffin that feels just right.

Everything You Want to Know About Banana Chocolate Chunk Muffins