One Bowl Banana Chocolate Muffins

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When I first started baking, I was obsessed with keeping things simple. No stand mixer, no complicated steps, just a bowl and a whisk. That’s how these One Bowl Banana Chocolate Muffins came to life. They’re everything I love in a homemade treat: tender, packed with flavor, and bursting with gooey chocolate chips in every bite. Best of all, I can whip them up in under 30 minutes without making a mountain of dishes.

These muffins have become a staple in my kitchen. Whether it’s a quick breakfast, a lunchbox surprise, or a late-night sweet fix, they always hit the spot. The overripe bananas lend a natural sweetness and moisture that make these muffins irresistible, while the chocolate chips take things to another level. Trust me, if you’ve got bananas going brown on the counter, you need to make these.

What I love most about this recipe is that it doesn’t require a lot of fuss. Just mash, mix, scoop, and bake. It’s foolproof, forgiving, and endlessly adaptable. I’ve made these with kids, for brunches, and even as a last-minute bake for guests. Every time, people ask for the recipe. So here it is—simple, scrumptious, and straight from my kitchen.

Why You’ll Love This One Bowl Banana Chocolate Muffins Recipe

You’ll fall for this recipe the moment you realize how easy it is to throw together. One bowl means less mess and minimal cleanup, which is a win in any baker’s book. The muffins come out soft and moist with just the right amount of sweetness. They rise beautifully and fill your kitchen with that cozy, banana-scented warmth that feels like a hug.

The chocolate chips scattered throughout provide rich, melty bursts of indulgence that make these muffins feel special enough for a weekend brunch, yet simple enough for everyday snacking. Plus, they freeze wonderfully, so you can always have a batch on hand for unexpected cravings or company.

This is the kind of recipe you’ll turn to again and again. It’s reliable, quick, and uses ingredients you probably already have. What more could you ask for?

How to Make One Bowl Banana Chocolate Muffins

Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray. Grab two or three very ripe bananas and mash them in a large mixing bowl until smooth.

Step 2: Add Wet Ingredients
To the mashed bananas, add 1/3 cup melted butter, 1/2 cup brown sugar, 1 large egg, 1 teaspoon vanilla extract, and 1/4 cup milk. Whisk until well combined.

Step 3: Stir in Dry Ingredients
Add 1 teaspoon baking soda, a pinch of salt, and 1 1/2 cups all-purpose flour. Stir gently until the batter just comes together. Don’t overmix—a few lumps are totally fine.

Step 4: Add Chocolate Chips
Fold in 3/4 cup chocolate chips. For an extra chocolatey top, sprinkle a few more chips over each muffin before baking.

Step 5: Bake to Perfection
Scoop the batter evenly into the muffin cups, filling them about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Recipe Variations and Possible Substitutions

Feel free to get creative with this base recipe. Swap the chocolate chips for chopped walnuts or pecans for a nutty twist. If you’re dairy-free, use coconut oil instead of butter and a plant-based milk like almond or oat.

Want a healthier version? Reduce the sugar slightly or replace half the all-purpose flour with whole wheat flour. For a fun flavor boost, try adding a pinch of cinnamon or a splash of maple syrup.

You can also make mini muffins by reducing the bake time to about 12-14 minutes, or bake the batter in a loaf pan at 350°F for 45-55 minutes for a banana bread-style treat.

The possibilities are endless, and this muffin batter is a dream to work with no matter how you tweak it.

Serving and Pairing Suggestions

These One Bowl Banana Chocolate Muffins are incredibly versatile and can be enjoyed in so many ways. I love serving them slightly warm with a pat of salted butter—it melts right into the muffin and adds a savory balance to the sweet banana and chocolate. They’re also amazing with a dollop of Greek yogurt and a drizzle of honey for a quick and satisfying breakfast.

For a weekend brunch spread, arrange them on a platter with fresh berries and a hot pot of coffee. They make an effortless yet indulgent addition to any morning gathering. For the kids, I sometimes serve them with a glass of cold milk or tuck one into their lunchbox as a treat. And if you’re like me and enjoy a sweet nibble in the evening, these muffins pair beautifully with a hot cup of tea or even a scoop of vanilla ice cream.

Storage and Reheating Tips

To keep your muffins moist and fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, place them in a freezer-safe bag or container and freeze for up to 2 months. When you’re ready to enjoy, just pop one in the microwave for 20 to 30 seconds, and it will taste as good as freshly baked.

If you prefer a crispier muffin top, reheat them in a 300°F oven for 8-10 minutes. This method revives the texture without drying them out. Whether room temp or warmed up, they’re always a hit.

Frequently Asked Questions

Can I make these muffins gluten-free?

Absolutely! Just substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for best results.

What can I use instead of brown sugar?

You can use granulated white sugar or coconut sugar. The flavor may vary slightly, but the muffins will still turn out delicious.

How ripe should the bananas be?

The riper, the better. Look for bananas with brown spots or even mostly brown peels. Overripe bananas are sweeter and mash easily, which is perfect for baking.

Can I make these without eggs?

Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer. The texture will be slightly different but still good.

Can I double the recipe?

Definitely. Just be sure to mix in a large enough bowl and adjust your baking time if you’re using larger muffin tins or baking multiple trays at once.

Related Recipe You’ll Like

If you love the ease and comfort of these One Bowl Banana Chocolate Muffins, you’ll definitely want to try my Delicious Ooey Gooey Mac and Cheese for a cozy dinner idea. Another favorite is this Classic Caprese Salad Recipe – it’s fresh, flavorful, and pairs wonderfully with a muffin on the side for a light lunch. And for a sweet treat that’s equally simple, don’t miss the Ooey Gooey Butter Cake – a melt-in-your-mouth dessert that never fails to impress.

Save and Share This Recipe for Later

If this One Bowl Banana Chocolate Muffins recipe made your morning brighter, be sure to pin it to your favorite recipe board on Pinterest so you can come back to it anytime. Sharing is caring, so feel free to email it to a friend, post it on Facebook, or even share a batch with your neighbors. Trust me, they’ll thank you.

Your support means everything, and sharing this recipe helps keep simple and delicious meals coming your way. So go ahead—spread the muffin love!

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