Easy One-Bowl Banana and Chocolate Muffins

These Easy One-Bowl Banana and Chocolate Muffins are soft, moist, and packed with rich chocolate flavor. Made with ripe bananas and simple ingredients, they come together quickly in just one bowl—perfect for a fuss-free breakfast, snack, or dessert.

Why You’ll Love This Recipe

• One-bowl recipe – Minimal cleanup and quick prep.
• Moist and fluffy texture – Thanks to mashed bananas and the perfect balance of ingredients.
• Naturally sweetened – The bananas add natural sweetness, reducing the need for extra sugar.
• Great for meal prep – Perfect for making ahead and storing for busy mornings.
• Customizable – Add nuts, chocolate chips, or even a swirl of peanut butter.

Ingredients

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

• Ripe bananas (mashed)
• Eggs
• Sugar (brown or granulated)
• Melted butter or oil
• Vanilla extract
• All-purpose flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt
• Chocolate chips (optional)

Directions

1. Preheat 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. Whisk in eggs, sugar, melted butter, and vanilla extract until well combined.
4. Add flour, cocoa powder, baking powder, baking soda, and salt. Stir until just combined—do not overmix.
5. Fold in chocolate chips if using.
6. Spoon the batter into the muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool for a few minutes before serving.

Servings and Timing

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

Variations

• Nutty Crunch – Add chopped walnuts, pecans, or almonds.
• Extra Chocolatey – Stir in more chocolate chips or drizzle melted chocolate on top.
• Healthier Version – Swap butter for applesauce or coconut oil.
• Gluten-Free Option – Use a gluten-free flour blend.
• Dairy-Free – Use plant-based milk and dairy-free chocolate chips.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 3 days.
• Refrigeration: Store in the fridge for up to a week.
• Freezing: Freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
• Reheating: Warm in the microwave for a few seconds for a soft, fresh-out-of-the-oven taste.

FAQs

Can I use overripe bananas?

Yes! The riper the bananas, the better—they add more natural sweetness and moisture.

Can I make these muffins without eggs?

Yes! Replace each egg with ¼ cup of unsweetened applesauce or a flaxseed egg.

What’s the best way to mash bananas?

Use a fork or a potato masher to mash them until smooth. A few lumps are okay.

Can I reduce the sugar?

Yes, but reducing too much may affect texture. Try using ½ the sugar and adding extra banana.

Can I add peanut butter?

Yes! Swirl in a tablespoon of peanut butter before baking for a nutty twist.

How do I make mini muffins?

Use a mini muffin tin and bake for 10-12 minutes instead.

Why are my muffins dense?

Overmixing the batter can cause dense muffins. Stir just until the ingredients are combined.

Can I make this as a loaf instead of muffins?

Yes! Pour the batter into a greased loaf pan and bake for 40-50 minutes.

Should I sift the cocoa powder?

Sifting helps prevent clumps, but it’s not necessary if you mix well.

What’s the best flour for these muffins?

All-purpose flour works best, but you can use whole wheat flour for a heartier version.

Conclusion

These Easy One-Bowl Banana and Chocolate Muffins are a quick and delicious way to use up ripe bananas while satisfying your chocolate cravings. With minimal prep and cleanup, they’re the perfect go-to treat for any time of day. Try them today and enjoy a soft, chocolatey bite!

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