Easy One Bowl Banana and Chocolate Muffins

These Easy One Bowl Banana and Chocolate Muffins are a delicious and convenient treat that requires minimal effort. With just one bowl, you can whip up a batch of moist, chocolatey muffins packed with the natural sweetness of ripe bananas. Perfect for breakfast, snacks, or dessert, these muffins are sure to become a favorite in your household.

Why You’ll Love This Recipe

• Quick and Easy – Everything comes together in one bowl, making cleanup a breeze.
• Moist and Flavorful – The bananas keep the muffins soft and naturally sweet.
• Chocolatey Goodness – The perfect balance of banana and chocolate in every bite.
• Customizable – Add nuts, different chocolate types, or even a sprinkle of cinnamon for extra flavor.
• Perfect for Any Time of Day – Enjoy them as a breakfast treat, midday snack, or dessert.

Ingredients

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

• Ripe bananas
• Granulated sugar
• Brown sugar
• Eggs
• Vegetable oil
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Cocoa powder
• Chocolate chips

Directions

this Recipe

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, mash the bananas until smooth.
3. Add granulated sugar, brown sugar, eggs, oil, and vanilla extract. Mix until well combined.
4. Sift in the flour, baking powder, baking soda, salt, and cocoa powder. Stir until just combined.
5. Fold in the chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: Makes about 12 muffins
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Nutty Twist: Add chopped walnuts or pecans for extra crunch.
• Extra Chocolate: Use a mix of milk, dark, and white chocolate chips.
• Healthier Version: Swap half the flour for whole wheat flour and use honey instead of sugar.
• Spiced Flavor: Add a pinch of cinnamon or nutmeg for a warm, spiced taste.

Storage/Reheating

• Storage: Keep muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm muffins in the microwave for 10-15 seconds for a freshly baked taste.

FAQs

How do I make these muffins gluten-free?

Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Can I use frozen bananas?

Yes, just thaw and drain excess liquid before mashing.

Can I make these muffins without eggs?

Yes, substitute with flax eggs or applesauce.

What can I use instead of vegetable oil?

You can use melted butter, coconut oil, or applesauce.

Can I reduce the sugar?

Yes, but reducing sugar may slightly alter texture and sweetness.

Can I add protein powder?

Yes, replace a portion of the flour with your favorite protein powder.

How do I prevent my muffins from sticking to the liners?

Use high-quality liners or spray them lightly with cooking spray.

Can I make mini muffins instead?

Yes, reduce the baking time to 10-12 minutes.

Can I use dark cocoa powder?

Yes, dark cocoa powder will give a richer, deeper chocolate flavor.

Can I make these muffins dairy-free?

Yes, use dairy-free chocolate chips and substitute milk if needed with a plant-based alternative.

Conclusion

These Easy One Bowl Banana and Chocolate Muffins are the perfect go-to recipe for a quick and delicious treat. Whether you’re baking for a snack, breakfast, or dessert, this simple recipe delivers moist, chocolatey goodness in every bite. Plus, with endless variations, you can make them your own. Give them a try today and enjoy the perfect balance of banana and chocolate in every bite!

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