Description

These Easy One Bowl Banana and Chocolate Muffins are soft, moist, and bursting with flavor. With ripe bananas and chocolate chips, they’re a quick, one-bowl treat perfect for breakfast or a snack.

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

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Instructions

Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners. If your bananas aren’t fully ripe, bake unpeeled bananas on a sheet for 15-20 minutes until black, then peel and mash.
In a large bowl, mash the bananas. Add sugar, vegetable oil, eggs, vanilla extract, and vinegar. Mix until well combined.
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.
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use whole wheat flour for more fiber or gluten-free flour for a gluten-free version.
To make dairy-free, substitute vegetable oil and use dairy-free chocolate chips.
For extra texture, add nuts like walnuts or pecans.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 14g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg