One Bowl Banana Chocolate Muffins

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These One Bowl Banana Chocolate Muffins are the answer to your busy morning cravings and late-night sweet tooth. Packed with rich chocolate chips and sweet mashed bananas, they hit the perfect balance between indulgence and comfort. The best part? They come together in a single bowl, meaning minimal cleanup and maximum satisfaction.

Whether you’re rushing out the door or looking for a cozy weekend bake, these muffins offer the moist crumb of banana bread paired with the melty charm of chocolate. Soft in the center and golden on top, every bite is a delightful mix of nostalgia and treat-yourself goodness.

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Ingredients for this One Bowl Banana Chocolate Muffins Recipe

• 3 ripe bananas, mashed
• 1/2 cup (120 ml) vegetable oil or melted butter
• 2/3 cup (130 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (175 g) semi-sweet chocolate chips, plus extra for topping

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Step 1: Prep Your Ingredients

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray. In a large mixing bowl, mash the bananas until smooth.

Step 2: Mix the Wet Ingredients

To the mashed bananas, add the vegetable oil (or melted butter), sugar, eggs, and vanilla extract. Stir together until the mixture is well combined and glossy.

Step 3: Add the Dry Ingredients

Sprinkle the flour, baking soda, and salt over the banana mixture. Stir just until no streaks of flour remain—be careful not to overmix.

Step 4: Fold in Chocolate Chips

Fold in the chocolate chips using a spatula or wooden spoon. This helps keep the batter light and fluffy. Reserve a few chips to sprinkle on top before baking.

Step 5: Fill and Bake

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top each with a few extra chocolate chips. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature with a glass of milk or your favorite coffee.

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Frequently Asked Questions

How ripe should the bananas be?

The riper, the better! Look for bananas with deep brown spots or even completely brown skins. Overripe bananas are sweeter and mash more smoothly.

Can I use butter instead of oil?

Absolutely. Melted butter gives a richer flavor, while oil keeps the muffins slightly more moist. Choose based on your texture preference.

Are these muffins freezer-friendly?

Yes, they freeze beautifully. Wrap each muffin in plastic wrap and place in a freezer-safe bag. Just reheat in the microwave for a quick snack.

Can I add nuts to the batter?

Sure thing. Chopped walnuts or pecans pair wonderfully with banana and chocolate. Add up to 1/2 cup along with the chocolate chips.

What if I don’t have muffin liners?

No problem. Just grease your muffin tin thoroughly with butter or non-stick spray to prevent sticking.

Can I make mini muffins with this recipe?

Yes! Reduce the baking time to 10-12 minutes, checking for doneness with a toothpick. They make great bite-sized snacks or lunchbox treats.

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