I used to be a chocolate chip girl who dreamed about becoming a chocolate chunk girl. I would try going out of my comfort zone and purchase the pre-chunked chocolate, but it never made the puddles that I yearned for. So, a couple weeks ago I finally sucked it up and bought a chocolate bar. It was a game changer. The chocolate bar does not have any starches on the outside of the chocolate to stop the pieces from sticking together like chocolate chips/chunks do because it is just a singular bar. So, it melts beautifully and puddles just how I like it. I have not gone back to chocolate chips since. Hence, this creation, chocolate chunk banana muffins. They’re like tiny loaves of banana bread, perfectly packaged for your breakfast pleasure.
I love how these muffins look. I feel like they should be on a glass display in a quaint little coffee house just challenging customers to buy them. I’m going to say it… they look rustic. There. I used the word. Rustic. But, as overused as that word has become in baking to describe any misshapen or irregular baked good, I am still going to claim that word for these chocolate chunk banana muffins. The chocolate is able to pool in any which way it chooses, and the end result is something I have never seen before. Gone are the days of the sturdy chocolate chips, holding their shape through any heat. The desiccated chocolate bar knows no structure, and it flows into every nook, making its mark on the muffin.
Not only does this muffin look cool, but it only takes 10 minutes to whip together and 20 to bake. You heard me right; start to finish, these bad boys only take up 30-40 minutes of your time, but they provide you breakfast for days to come. So, go grab a chocolate bar, get to chopping, and start enjoying these delightful chocolate chunk banana muffins.
Chocolate Chunk Banana Muffins
Ingredients
- 2 Large, Ripe Bananas
- ¼ cup Vegetable Oil
- ½ cup Dark Brown Sugar (you can substitute with light brown)
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1¼ cups All-Purpose Flour
- 6 ounces Chopped Dark Chocolate
Instructions
- Preheat your oven to 350°F and line a muffin pan with muffin cups.
- In a large bowl, mash the bananas with a fork until no large chunks remain. Add the vegetable oil, brown sugar, egg, and vanilla. Whisk to combine.
- Add the baking powder, baking soda, and salt. Whisk until combined. Add in the flour and stir until the flour is just barely combined and a couple streaks of flour remain. Add the chopped chocolate, and stir in until evenly distributed and no streaks of flour remain.
- Evenly divide batter amongst muffin cups, this made 9 large muffins for me and will probably make 10-12 smaller muffins for you. Bake in the preheated oven for 20-25 minutes or until golden on top and risen in the center. Allow to cool for 5 minutes before enjoying.
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