Description
These one-bowl banana and chocolate muffins are soft, moist, and packed with banana flavor and melty chocolate chips. They come together in minutes with simple pantry ingredients—no mixer required! Perfect for breakfast, snacks, or a sweet treat.
Ingredients
Units
Scale
- 2 ripe bananas, mashed
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) vegetable oil (or melted butter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (90g) chocolate chips
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- Mash & Mix: In a large mixing bowl, mash the bananas until smooth. Stir in the sugar, oil, egg, and vanilla until well combined.
- Add Dry Ingredients: Sprinkle the flour, baking soda, baking powder, salt, and cinnamon (if using) over the wet mixture. Stir gently until just combined—don’t overmix!
- Fold in Chocolate Chips: Gently fold in the chocolate chips.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate bits are okay!).
- Cool & Enjoy: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use overripe bananas for the best flavor and sweetness.
- Swap chocolate chips for nuts or dried fruit if desired.
- Store in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.