One-Bowl Banana and Chocolate Muffins Recipe for Perfect Simplicity

Whipping up delectable one-bowl banana and chocolate muffins can turn an ordinary morning into a sweet celebration.

Mixing ingredients becomes a breeze with this straightforward recipe.

Chocolate chips scattered through soft banana batter create irresistible pockets of richness.

Simple pantry staples come together effortlessly in a single vessel.

Home kitchens will buzz with excitement as these fragrant treats emerge golden and tender from the oven.

Minimal cleanup and maximum flavor make this recipe a winner for busy bakers.

Pack these muffins for a delightful afternoon pick-me-up that promises pure comfort in every bite.

What Goes Well with Banana Chocolate Muffins

• Complement the rich chocolate and banana flavors with a smooth latte or cappuccino, creating a delightful morning breakfast experience.
• Serve alongside almond or peanut butter for an extra layer of protein and complementary nutty undertones that highlight the muffins' sweetness.
• Transform these muffins into a decadent dessert by adding a scoop of vanilla ice cream, creating a warm-cold contrast that amplifies the chocolate and banana notes.
• Brew a spicy chai tea that echoes the muffins' cinnamon undertones, offering a warming and aromatic beverage that perfectly balances the sweet treat.

Creative Add-Ins for One-Bowl Muffins

• Gluten-Free Banana Chocolate Chip Muffins: Replace wheat flour with almond or oat flour for a celiac-friendly version. Use gluten-free chocolate chips to ensure complete gluten-free status.
• Vegan Banana Chocolate Muffins: Substitute egg with mashed banana or flax egg. Use coconut oil or vegetable oil, and choose dairy-free dark chocolate chips for a plant-based option.
• Low-Sugar Banana Chocolate Muffins: Replace sugar with maple syrup or stevia. Use dark chocolate with higher cocoa content and less sugar for a healthier alternative.
• Nutty Banana Chocolate Chip Muffins: Add chopped walnuts or pecans to the batter for extra crunch and nutritional value. Sprinkle chopped nuts on top before baking for additional texture.

FAQs for Banana and Chocolate Muffin Fans

• Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for a healthier version. Use a 1:1 ratio, but the texture might be slightly denser and the muffins a bit heavier.

• How ripe should my bananas be for this recipe?

Use very ripe bananas with dark brown or black spots. Overripe bananas are sweeter and provide more moisture, which makes the muffins more flavorful and soft.

• What if I don't have cinnamon?

Cinnamon is optional. You can skip it entirely or replace it with nutmeg or a pumpkin pie spice blend for a similar warm flavor profile.

• Can I make these muffins gluten-free?

Absolutely! Replace all-purpose flour with a gluten-free flour blend. Look for a 1:1 baking mix that includes xanthan gum for the best texture.

What’s Great About Banana and Chocolate Muffins in One Bowl

• This banana chocolate muffin recipe brings simple joy to your kitchen.
• One-bowl preparation means less washing and more delicious snacking, perfect for lazy weekends or busy mornings.
• Kids and adults will love the classic combination of sweet bananas and rich chocolate chips, making these muffins a crowd-pleasing treat.
• From start to finish, these muffins are ready in under 30 minutes, offering a fast solution for sudden sweet cravings or unexpected guests.

What You Need for One-Bowl Banana Chocolate Muffins

• Bananas: Soft, overripe bananas provide natural sweetness and moisture to the muffins.
• Sugar: Adds sweetness and helps create a tender texture.
• Vegetable Oil: Keeps muffins moist and adds richness.
• Egg: Binds ingredients together and provides structure.
• Vanilla Extract: Enhances overall flavor with warm, sweet notes.

• All-Purpose Flour: The main base for muffin structure, choose unbleached for best results.
• Baking Soda: Helps muffins rise and creates a light texture.
• Baking Powder: Provides additional leavening for a soft crumb.
• Salt: Balances sweetness and enhances other flavors.
• Ground Cinnamon: Adds warm, aromatic spice that complements banana.

• Chocolate Chips: Adds rich chocolate flavor and melty pockets throughout the muffins, semi-sweet works best.

Mix and Bake: One-Bowl Banana Chocolate Muffins

Step 1: Prep the Oven

Turn on the oven to 350 degrees Fahrenheit (175 degrees Celsius). Get your muffin tin ready by either lining it with paper cups or giving it a light grease coating.

Step 2: Create a Banana Base

Grab a large mixing bowl and smoosh the bananas until they’re smooth. Toss in the sugar, cooking oil, egg, and vanilla extract. Whisk everything together until the mixture looks consistent and well-blended.

Step 3: Introduce Dry Ingredients

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon

Gently stir the ingredients until they’re just combined. Careful not to overmix- this can make your muffins tough!

Step 4: Sprinkle Chocolate Magic

Fold chocolate chips into the batter, distributing them evenly throughout the mix.

Step 5: Fill the Muffin Cups

Divide the batter among 10-12 muffin cups. For extra chocolatey goodness, sprinkle some additional chocolate chips on top of each muffin.

Step 6: Bake to Perfection

Slide the muffin tin into the preheated oven. Bake for 18-22 minutes. Check doneness by inserting a toothpick into the center- it should come out clean when the muffins are ready.

Step 7: Cool and Savor

Let the muffins rest in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your homemade treat!

Smart Tips for One-Bowl Muffin Success

• Prevent Banana Browning: Choose ripe, spotty bananas for maximum sweetness and deeper flavor in your muffins.
• Mixing Mastery: Stir dry ingredients gently to avoid tough muffins; mix just until ingredients are combined.
• Chocolate Chip Distribution: Toss chocolate chips with a bit of flour before adding to prevent sinking to the bottom of muffins.
• Moisture Magic: Store muffins in an airtight container to maintain softness and prevent drying out.
• Freezer-Friendly Option: Wrap individual muffins in plastic wrap and freeze for up to 3 months for quick breakfast or snack options.

How to Store and Reheat These Chocolate Banana Muffins

• Store leftover muffins in an airtight container in the refrigerator for up to 5 days to maintain freshness and prevent spoilage.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months for longer storage.
• Warm muffins in the microwave for 15-20 seconds or in a preheated oven at 300F for 5-7 minutes until heated through.
• Remove muffins from the freezer and let them sit at room temperature for 30-45 minutes, or microwave for 30-45 seconds until soft and warm.

Easy One-Bowl Banana And Chocolate Muffins Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 40 reviews

• Total Time: 30 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Delightful banana and chocolate muffins bring sweet comfort to breakfast tables with minimal kitchen effort. Packed with rich flavor and simple ingredients, these muffins promise a quick, satisfying treat you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Fruits and Mashed Ingredients:

• 2 ripe bananas, mashed

Dry Ingredients:

• 1 cup (125g) all-purpose flour
• ½ cup (100g) granulated sugar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon cinnamon (optional)
• ½ cup (90g) chocolate chips (plus extra for topping)

Wet Ingredients:

• ¼ cup (60 milliliters) vegetable oil (or melted butter)
• 1 large egg
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the baking environment by heating the oven to 350F (175C) and setting up a muffin tin with paper liners or greased cups.
2. In a spacious mixing bowl, thoroughly mash ripe bananas into a smooth consistency.
3. Incorporate sugar, vegetable oil, egg, and vanilla extract into the mashed bananas, whisking vigorously until the mixture becomes uniform and well-blended.
4. Gently sift flour, baking soda, baking powder, salt, and ground cinnamon over the wet ingredients.
5. Delicately fold the dry ingredients into the banana mixture, stirring with minimal strokes to prevent overmixing and maintain a tender muffin texture.
6. Carefully integrate chocolate chips throughout the batter, ensuring even distribution.
7. Portion the batter evenly across 10-12 muffin cups, filling each approximately three-quarters full.
8. Sprinkle additional chocolate chips on top of each muffin for an extra decorative and flavorful touch.
9. Place the muffin tin in the preheated oven and bake for 18-22 minutes, checking doneness by inserting a toothpick into the center of a muffin.
10. Remove from oven and allow muffins to rest in the tin for 5 minutes, then transfer to a wire cooling rack to complete the cooling process.

Notes

• Swap ripe bananas for overripe ones to enhance natural sweetness and moisture in muffins.
• Use whole wheat flour for a nutritious twist, adding fiber and a slightly nutty flavor to the recipe.
• Experiment with dairy-free alternatives like coconut oil or almond milk to make the muffins suitable for vegan diets.
• Reduce sugar by using mashed dates or applesauce for a healthier, lower-sugar version that still tastes delicious.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 162
• Sugar: 8.3 g
• Sodium: 68 mg
• Fat: 7.2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6.2 g
• Trans Fat: 0 g
• Carbohydrates: 23.5 g
• Fiber: 1.2 g
• Protein: 2.3 g
• Cholesterol: 18 mg