Easy One Bowl Banana and Chocolate Muffins

These Easy One Bowl Banana and Chocolate Muffins are the perfect treat for breakfast, a snack, or a quick dessert. With a combination of ripe bananas and chocolate chips, these muffins are soft, moist, and incredibly flavorful. Plus, the best part is that they come together in just one bowl, making them super easy to make and clean up afterward.

Why You’ll Love This Recipe

These banana and chocolate muffins are irresistibly soft and moist, thanks to the ripe bananas and vegetable oil. The perfect sweetness is achieved with a balance of granulated sugar and the natural sugars in the bananas. They’re quick to whip up and require just a few ingredients, making them a great option for beginner bakers or busy cooks. Whether you enjoy them for breakfast, a snack, or a lunchbox treat, they’re always a hit. You can also customize them by adding nuts or trying different types of chocolate, making them a versatile recipe that suits your taste.

Ingredients

• 3 ripe bananas (approximately 300g or 1 cup), peeled

• 100 g (½ cup) granulated sugar

• 80 ml (⅓ cup) vegetable oil

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon vinegar

• 240 g (1¾ cups) all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 150 g (¾ cup) chocolate chips

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

Directions

1. Preheat and Ripen Bananas:
   Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners. If your bananas are not fully ripe, place them (unpeeled) on a baking sheet and bake for 15-20 minutes, until the skins turn black. Let them cool before peeling and mashing.

2. Mix Wet Ingredients:
   In a large bowl, mash the bananas. Add the sugar, vegetable oil, eggs, vanilla extract, and vinegar. Mix until all the ingredients are well combined.

3. Combine Dry Ingredients and Add to Wet:
   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. Fold in the chocolate chips.

4. Fill, Bake, and Cool:
   Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• Flour: Swap out the all-purpose flour for whole wheat flour to add more fiber.

• Nuts: Add some chopped walnuts, pecans, or almonds for extra texture and flavor.

• Gluten-Free: Use a 1:1 gluten-free flour blend to make the recipe gluten-free.

• Chocolate Chips: Try using white chocolate chips, milk chocolate, or a mix of all three for a different twist.

Storage/Reheating

• Fridge: Store cooled muffins in an airtight container in the fridge for up to 5 days.

• Freezer: For longer storage, place the muffins in a freezer-safe bag or container and freeze for up to 3 months.

• Reheat: To refresh the muffins, warm them in a 175°C (350°F) oven for 5-10 minutes or microwave for 15-20 seconds.

FAQs

1. Can I make these muffins without eggs?

Yes, you can replace the eggs with a flaxseed mixture (1 tablespoon of flaxseed meal + 3 tablespoons of water, let it sit for 5 minutes) or use a commercial egg replacer.

2. Can I use frozen bananas for this recipe?

Yes, frozen bananas work well in this recipe. Just thaw them before mashing.

3. Can I use a different type of oil?

Yes, you can use coconut oil or melted butter in place of vegetable oil.

4. How can I make the muffins fluffier?

Make sure not to overmix the batter. Overmixing can lead to denser muffins. Mix until the ingredients are just combined.

5. Can I add other fruit to this recipe?

Yes! You can add blueberries, raspberries, or even diced apples for a fruity variation.

6. How do I ripen bananas quickly?

To ripen bananas quickly, place unpeeled bananas in a 175°C (350°F) oven for 15-20 minutes until the skins turn black. Let them cool before peeling.

7. Can I use self-raising flour instead of all-purpose flour?

If using self-raising flour, omit the baking powder and baking soda from the recipe.

8. Can I freeze the batter to bake later?

Yes, you can freeze the batter in a muffin tin. Once frozen, transfer the batter to a freezer-safe container and bake from frozen, adding a few extra minutes to the bake time.

9. How do I store the muffins to keep them fresh?

Store your muffins in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate them or freeze them.

10. Can I make mini muffins instead?

Yes, mini muffins can be made. Reduce the baking time to 10-12 minutes, and check for doneness with a toothpick.

Conclusion

These Easy One Bowl Banana and Chocolate Muffins are the perfect treat for any occasion. They are easy to make, versatile, and full of flavor. Whether you enjoy them fresh out of the oven or as a snack throughout the week, these muffins will satisfy your sweet tooth and are sure to become a favorite in your baking rotation. Enjoy!