Name: Chocolate Chunk Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup mashed ripe banana (about 2-3 bananas); 1/2 cup pure maple syrup or honey; 1/4 cup milk of choice; 1/4 cup nut butter (like almond or peanut butter); 2 teaspoons pure vanilla extract; 1 cup spelt flour or all-purpose flour; 1/2 cup rolled oats; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/3 to 1/2 cup chocolate chunks or chips

Moist, fluffy, and packed with rich chocolate chunks, these chocolate chunk muffins strike the perfect balance between wholesome and indulgent. I love how naturally sweetened they are with ripe bananas and maple syrup (or honey), making them a healthier option for breakfast or an anytime snack. With a soft crumb, just the right amount of chocolate, and easy prep, they’re a staple in my kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup mashed ripe banana (about 2-3 bananas)

1/2 cup pure maple syrup or honey

1/4 cup milk of choice

1/4 cup nut butter (like almond or peanut butter)

2 teaspoons pure vanilla extract

1/2 cup rolled oats

1 cup spelt flour or all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 to 1/2 cup chocolate chunks or chips

Directions

I preheat the oven to 350°F (175°C) and line 9 muffin cups with paper liners or grease them well.

In a large bowl, I mash the ripe bananas until smooth.

I stir in the maple syrup or honey, milk, nut butter, and vanilla until everything is well combined.

Then I add the flour, oats, baking soda, baking powder, and salt. I mix until just combined—being careful not to overmix.

I gently fold in the chocolate chunks.

Next I divide the batter evenly into the prepared muffin cups, filling each about ¾ full.

I bake for 20–22 minutes, until a toothpick inserted in the center comes out clean.

After baking, I let them cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 9 muffins.

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Calories per muffin: Approximately 180 kcal

Variations

I sometimes use dairy-free chocolate chips to keep the muffins fully dairy-free.

For a gluten-free version, I swap the flour with a 1:1 gluten-free baking blend.

I like adding chopped nuts like walnuts for extra crunch and healthy fats.

To change the flavor, I substitute the bananas with applesauce, though the texture becomes slightly more cake-like.

If I want more sweetness, I increase the chocolate chunks to ½ cup or drizzle melted chocolate on top.

Storage/Reheating

Once the muffins are completely cooled, I store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, I freeze them for up to 2 months. I reheat them in the microwave for about 20 seconds or let them thaw at room temperature.

FAQs

Can I use all-purpose flour instead of spelt flour?

Yes, I often use all-purpose flour with great results. The texture remains fluffy and moist.

Are these muffins suitable for kids?

Absolutely. I like how naturally sweet they are without being overly sugary, making them a kid-friendly snack or breakfast.

Can I make these muffins vegan?

Yes, I make them vegan by using maple syrup instead of honey and plant-based milk. Just ensure the chocolate chips are dairy-free.

How do I know when the muffins are done baking?

I insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs (not wet batter), they’re ready.

Can I double the recipe?

Yes, doubling the ingredients works well. I bake in two muffin tins or in batches, keeping the baking time the same.

Conclusion

These chocolate chunk muffins are one of my go-to bakes when I want something sweet yet wholesome. With minimal prep, easy cleanup, and flexible ingredients, they’re perfect for busy mornings, lunchbox treats, or cozy weekends. I always keep a stash in the freezer for those times when I need a quick, satisfying snack. Once I tried them, they quickly became a regular in my baking rotation.

Recipe:

Chocolate Chunk Muffins

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Author: Sophia
Total Time: 32 minutes
Yield: 9 muffins
Diet: Vegetarian

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Description

Moist, fluffy, and naturally sweetened chocolate chunk muffins made with bananas, oats, and either spelt or all-purpose flour. These healthier muffins are perfect for breakfast or snacking and can be easily customized to fit various diets.