Chunky Monkey Banana Muffins

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Chunky Monkey Banana Muffins recipe from Barbara Bakes

Moist, tender banana muffins loaded with chocolate, almonds and crowned with a sweet streusel topping. Perfect for breakfast, a mid-day snack, or dessert.

My family loves banana muffins and whenever we have brown bananas sitting on the counter we look forward to my husband making banana muffins. Since he was out of town, I decided to take the opportunity to make a muffin version of the Chunky Monkey Banana Bread I posted a couple of years ago. I added a streusel topping to dress them up a bit.

Chunky Monkey Banana Muffin Collage

These are big muffins. The batter is thick, so don’t be afraid to fill the muffin cups more full than you normally would – they rise up beautifully. Or if you prefer smaller muffins, you could divide the batter between more muffin cups.

Chunky Monkey Banana Muffins

These muffins were a big hit with my family and a fun way to change up banana muffins. I don’t often eat chocolate for breakfast, but a little bit now and then couldn’t hurt – right?

What do you like to make with your brown bananas?

I’ve updated this post with a short fun video to let you see how easy these Chunky Monkey Banana Muffins are to make!

Chunky Monkey Banana Muffins recipe from Barbara Bakes
Yield: 12 muffins

Chunky Monkey Banana Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 1/2 cup sour cream (I used low fat)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup coarsely smashed (chunky) very ripe banana (2 large)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup sliced almonds, toasted and cooled

Streusel Topping

  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons butter, melted
  • 2 tablespoons sliced almonds, slightly crushed


  1. Preheat oven to 350°. Lightly grease a muffin tin with non-stick cooking spray or vegetable oil, or line with paper muffin liners.
  2. Prepare streusel topping and set aside.
  3. In a small bowl, whisk together flour, baking powder, baking soda and salt; set aside.
  4. Combine sugar, melted butter, sour cream, eggs and vanilla in a large mixing bowl; beat until well blended. Stir in bananas. Add flour mixture to banana mixture, stirring just until moistened. Mix in chocolate chips and nuts.
  5. Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
  6. Bake at for 20 to 25 minutes, until a tester inserted into the center comes out clean.
  7. Cool muffins for five minutes in the muffin pan before removing to a wire rack to cool.

Streusel Topping

In a small bowl, whisk together sugar and flour. Add butter and mix until mixture has a sandy texture. Mix in almonds.

More muffin recipes you might like:

Whole Wheat Chocolate Chocolate Chip Muffins, Barbara Bakes
Simply Sinful Cinnamon Muffins, Barbara Bakes
Cinnamon Roll Muffins with Cream Cheese Frosting, Recipe Girl
Blueberry Lemon Muffins {gluten free}, Lauren’s Latest
Lemon Poppy Seed Muffins, Two Peas and Their Pod

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