Jumbo Bakery Style Banana Chocolate Chunk Muffins

I’m obsessed with all things banana (just take a look around and you’ll see). So naturally I’m a bit of a sucker when it comes to banana bread or muffins. These jumbo bakery style banana chocolate chunk muffins are my latest and greatest creation. They’re light, moist, and bursting with chocolate chunks and chips. Did I mention that they’re jumbo? No need to eat half a batch, just one will do trick!

Jumbo Bakery Style Banana Chocolate Chunk MuffinsI decided it was time to go big or go home. I’ve had a jumbo muffin tin sitting in our cupboards since we’ve been married (almost 6 years!) and I’ve been dying to use it. I feel bad for neglecting it, but today it finally got to see the light of day! Usually we have a bunch of bananas on our counter that I (and our little guy) eat throughout the week. Sometimes I don’t eat them all, and then they get too ripe to enjoy. So I either freeze them, use them in smoothies or mash them for bread. I tend to prefer the latter 🙂

Jumbo Bakery Style Banana Chocolate Chunk MuffinsTo make these outrageous jumbo bakery style banana chocolate chunk muffins, you’ll need 3 medium size overly ripe bananas. I’m talking they’re almost to the point of getting thrown away ripe. Very brown and spotted. Mash them up, set them aside and then whip up the batter. For the batter, start by mixing together the sugar, vegetable oil, melted butter, eggs and vanilla. I used a mixture of oil and butter because I prefer having a buttery taste without the muffin being greasy. I also think it helps add a nice crusty top to these muffins. The addition of 2 teaspoons of vanilla will ensure that these muffins are flavorful. Now it’s time to mix the dry ingredients. Again, I used a mixture of flours. I found that the cake flour helped lighten the muffins up and gave them a more tender crumb. If you don’t have any on hand, it’s perfectly fine to use all purpose or to even substitute it for a healthier option like whole wheat. Once the dry ingredients are whisked together, slowly alternate adding them along with the buttermilk to the banana mixture. Make sure to use buttermilk for flavor purposes. Slowly mix everything together and toss in any chocolate chunks or chips. Fold the mixture gently to prevent overmixing. A lumpy batter makes for moist airy muffins.

Jumbo Bakery Style Banana Chocolate Chunk MuffinsScoop or pour the batter into the prepared muffin tin. Fill them ¼” away from the top. They should be almost overflowing… but not. Place them in the preheated oven and bake for 5 minutes at 425 degrees. The high heat quickly activates the leavening agents (baking powder in our case) and allows the muffins to rise and dome nicely. Thus creating sky-high “bakery style” muffins. DO NOT forget to turn the heat down to 375 degrees and continue baking them for an additional 25 minutes. Set a timer! You’ll know they’re done when the tops get lightly golden brown in color. Remove them from the oven and allow them to cool in the muffin tins for 15 minutes before removing them and transferring them to a wire rack to cool for a few more minutes.

Jumbo Bakery Style Banana Chocolate Chunk MuffinsEat them while warm along with a giant glass of milk. ← Don’t forget that, or you’ll regret it! These muffins will last for up to 3 days if kept in an airtight container at room temperature. Warm them for 30 seconds in the microwave when hunger strikes again! But you’d be surprised (or maybe not) by how filling these jumbo bakery style banana chocolate chunk muffins can be. So maybe take ’em one at a time. Ok? Enjoy & happy baking!

4.7 from 10 reviews
Jumbo Bakery Style Banana Chocolate Chunk Muffins
Prep time
Cook time
Total time
Learn the secret to making sky-high muffins with these jumbo bakery style banana chocolate chunk muffins. You'll never want to make regular muffins again!
Yield: 6
  • 2 c. all-purpose flour
  • 1 c. cake flour*
  • 1 c. sugar
  • ¼ c. vegetable oil
  • ¼ c. (4 tbsp.) butter, melted
  • 1 c. buttermilk
  • 2 eggs
  • 3 very ripe bananas, mashed (about 1½ c.)
  • 4 tsp. baking powder
  • ½ tsp. salt
  • 2 tsp. vanilla extract
  • 1 c. chocolate chips, chunks or both**
  1. Preheat oven to 425 degrees. Spray or line 1 jumbo muffin tin, set aside.
  2. In a large mixing bowl mix together the sugar, vegetable oil, melted butter, eggs and vanilla. Add the mashed banana and mix just until combined.
  3. In a medium mixing bowl whisk together the flours, baking powder and salt. Alternate adding the dry ingredients and the buttermilk to the banana mixture. Fold in any chocolate chips or chunks. Do not overmix! The batter should look slightly lumpy- that's what you want.
  4. Scoop or pour the batter into the prepared muffin tin. Fill each well ¼" from the top (they should be VERY full). Place in the oven and bake at 425 degrees for 5 minutes, then turn the heat down to 375 degrees and continue baking for an additional 25 minutes. The tops should be lightly golden brown in color.
  5. Remove from the oven an allow the muffins to cool in the tins for 15 minutes before removing and transferring to a wire rack to cool completely (or until you can't resist eating them).
*Cake flour can be substituted for all-purpose or whole wheat flour.
**Chocolate chips and chunks can be replaced with equal parts nuts or fruit.

Recipe source: Life Made Simple

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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  1. I’ve been wanting to try these big beautiful muffins for a while now and finally did! I was not disappointed, and neither was my boyfriend. I actually froze some mainly because I was gonna eat them all. I only had a bit of chocolate chunks so I threw in some white chocolate chips, and the flavor worked out great with the banana flavor. I also used a mixture of cake flour, regular flour, and gluten free flour. I will certainly make these again! Also I did have enough batter left over to make a few normal sized muffins, no complaining there.

    1. Whitney, thanks for giving them a try! I love experimenting with flours too, I’m happy to hear they were a hit! Oh, and the white chocolate sounds AMAZING!!!

  2. I really want to try these out!

    But I only have cake flour, and I am so scared that they just won’t come out right if I use cake flour alone, cause I see you have mixed flours….


  3. I made these last night and turned out amazing!I did’nt have any buttermilk so I substituted that with milk and vinegar
    I also added cinnamon-sugar before baking on top
    THANKS <3

    1. I use that trick all of the time! I’m so glad to hear that! And cinnamon-sugar on top? That sounds divine!!!

  4. Thank you so much for this recipe, my family loves these muffins. They’ve become a once a fortnight request and the guys all take one to eat when they leave for work. It was hard to find a good jumbo muffin that was moist, full of flavour and stays fresh but this one wins hands down, it’s SO good. Do you think I could add cocoa in at all to make them chocolate or would I have to take out some flour? am not a baking whiz so thought maybe I’d ask. This recipe is a keeper and really nice with some coconut sugar sprinkled on top before baking. 🙂

    1. You are so very welcome! I’m so happy to hear that they are a hit with your family! I would suggest replacing 2 tbsp. of all-purpose flour with 2 tbsp. of cocoa powder and adding just a pinch of baking soda!

  5. I just made these muffins, they are pretty good, but didn’t come out as expected even though i followed the recipe. Maybe it’s because instead of mashing the bananas, i blended them? Anyways thanks for the recipe.

  6. Hi Natalie!

    I’m Silvia from Italy:)
    i would like to try cooking original muffins for my family! They love them and my brother especially loves banana, so I found your great recipe and wow,it looks so good!gnummy!!

    I Have absolutely to try it,but sorry i’m not very practical of the recipe and i have one doubt (i’m sorry it could ne stupid for you!) regarding the oil and butter.

    Searchig in internet i’ve seen lots of recipes that utilise butter and lots that utilise oil, but you utilise both together:) i’m courious there’s a particolar reason or it’s better for muffins? Before trying a muffin recipe i have longly hesitated for what concern the fat component,what is better to do in your opinion?

    Thanks in advance and many compliments!!!!

    1. Hi Silvia! There’s no real health reason, it’s more for texture and flavor. You could definitely use coconut oil if your health conscious or even sub out some of it for yogurt! Hope that helps!

    1. You can, but I’d probably only use half whole wheat and half all-purpose. 100% whole wheat will change the texture of the muffin.

  7. I made these Yesterday but took out the Banana as not a fan, but used 4 tablespoons of bramley apple sauce instead,
    Also added frozen mixed fruit tossed in icing sugar so it would not all sink to bottom, Olive oil instead of Vegetable
    and milk and lemon juice left to sour to replace buttermilk. Also Gluten free Flour now i’ve searched and baked loads of muffin’s without much success these are FANTASTIC moist fluffy hug’s that along with a good coffee had us all happy thank you thank you my search is over your recipe is already laminated and in my recipe folder.

  8. Hi just tried your recipe thanks…my question is the tops slightly over cooked…are your temperaures for fan oven or conventional?

    1. I have a convection oven, but never turn that component (the fan) on, so just standard. I’d suggest tenting the muffins with foil next time when the tops turn golden brown, that will help prevent them from over-browning. Also you could turn your oven temperature down by 25 degrees or so and see if that helps.

  9. I’ve been wanting to try these, but worried about the nutritional info. popped the ingredients into myfitnesspall and it’s calculating a value of over 900 calories per muffin, i’m thinking this can’t be the case right ??

  10. Whoaa! Natalie, I just made them and burnt my tongue on the first one. 😀 Couldn’t resist!
    They are SO good! Unbelievable!

    I put cocoa in one half of the dough to make giant marble muffins! Made half of the recipe because I live alone, and it turned into 7 beautiful big muffins, baked in a regular muffin tin with bigger parchment paper cups so they don’t spill over the edges. So I think half of the recipe would make around 10-11 regular ones.

    I have NEVERR made such beautiful and big muffins! And now I have to eat 7 of them! Damn… 😀

  11. My daugter-in-law is nursing a newborn granddaughter and she requested banana chocolate chip muffins.
    Voila! I am so pleased i found your website.
    I tripled this recipe in three large bowls, it made 48 Regular Size Muffins, as i didn’t have Jumbo Tins.  I reduced the baking time @ 375 degrees to 15-20 minutes.
    My nine month pregnant daughter was in the kitchen when I made these, and she devoured them right out of the oven, with rave compliments.
    Thank you from Ottawa, Ontario, CANADA

  12. This recipe is fantastic! Very light and fluffy muffins! I used a regular 12-muffin tin and it gave me 12 muffins, PLUS an extra loaf of banana bread!

  13. These came out great; however, the recipe makes WAY more than six jumbo muffins.
    I filled six jumbo moulds and then had enough batter for 10 regular sized muffins.

  14. These muffins are the bees knees! I made some this past weekend and they were gone fast! I used chocolate chunks and mini chocolate chips and my muffins came out looking just like the photos. My 17 year old son has not shut up about these and so I will be making some more this weekend. This recipe is definitely going in my recipe box. Thanks for sharing!!!

  15. If you’re still scrolling through comments and five-star ratings wondering if you should make these, wonder no more – Go make them now! They are huge, delicious, indulgent and easy to make. What’s not to love?
    I’ve baked two batches, the second time with Ines’s (comment above) genius chocolate marbling tip . Both times turned out six soft-ball sized muffins any baker would be proud of.

    Thanks Natalie!
    ps: tried to rate 5 starts, but would only check 3? It’s 5 starts, trust me.

  16. Do I still use 2 cups of cake and pastry flour instead of 2 cups of all purpose flour?

    What is the total amount of flour for this recipe? I’m confused.

        1. They wouldn’t take as long. Usually regular size muffins take 18-22 min. I haven’t tried this specific recipe for regular size, but just start checking them around the 18 min mark.