Easy One Bowl Banana and Chocolate Muffins Recipe
These Easy One Bowl Banana and Chocolate Muffins are a quick and delicious treat, combining ripe bananas with rich chocolate chips for a moist and flavorful muffin. Perfect for breakfast or an afternoon snack, they come together effortlessly in a single bowl, using simple ingredients and basic pantry staples.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 3 ripe bananas, approximately 300g (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
Dry Ingredients
- 240 g (1¾ cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 150 g (¾ cup) chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease the cups well to prevent sticking.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining for texture.
- Add Wet Ingredients: To the mashed bananas, add granulated sugar, vegetable oil, eggs, vanilla extract, and vinegar. Mix thoroughly until all wet ingredients are well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet banana mixture. Stir gently using a spatula or spoon until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter, spreading them evenly without breaking them up.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tins, filling each about 3/4 full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Cool and Serve: Remove muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- If you prefer, substitute the chocolate chips with chopped nuts or dried fruits.
- Do not overmix the batter to avoid dense muffins.
- You can store muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
