These muffins are fluffy, moist, bakery-style treats made in a single bowl with minimal cleanup—perfect for morning tea or a comforting snack.

Easy One Bowl Banana and Chocolate Muffins

Why You’ll Love This Recipe

I love how quick and fuss-free this recipe is. It uses ripe bananas, which give the muffins natural sweetness and moisture, so they stay tender for days. The combination of granulated sugar and chocolate chips adds just the right hit of sweetness without overpowering the banana flavor. With simple ingredients and steps, I can whip up a batch in no time, and it’s easy to customize—nuts, white chocolate, or gluten‑free flour work beautifully. My kids adore them, making this a go‑to activity and snack for after school.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, about 300 g (1 cup), mashed
100 g granulated sugar
80 ml vegetable oil
2 large eggs
1 tsp vanilla extract
1 tsp vinegar
240 g (1¾ cups) all‑purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
150 g (¾ cup) chocolate chips

Directions

Preheat the oven to 175 °C (350 °F) and line a 12‑cup muffin tin with paper liners. If the bananas aren’t ripe enough, I roast them (in their skins) on a baking tray for 15–20 minutes until blackened. Let them cool, peel, and mash.
In one large bowl, mash the bananas and stir in sugar, oil, eggs, vanilla, and vinegar until combined.
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add this to the wet mixture, stirring gently until just combined—do not overmix. I fold in the chocolate chips at the end.
Divide the batter evenly among the 12 cups, filling each about ¾ full.
Bake for 18–20 minutes, or until a toothpick comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 12 muffins. Prep time is about 15 minutes, bake time is 20 minutes, and total time comes to 35 minutes.

Variations

Whole‑wheat option: I sometimes swap in whole‑wheat flour for added fiber.
Nutty crunch: Chopped walnuts or pecans make a great addition.
Gluten‑free: A 1:1 gluten‑free flour blend works just as well.
Chocolate choices: I like mixing in white or milk chocolate chips for variety.

Storage/reheating

I store cooled muffins in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months. To reheat, I pop them in a 175 °C (350 °F) oven for 5–10 minutes, or use the microwave for 15–20 seconds.

FAQs

What if my bananas aren’t ripe enough?

I bake unpeeled bananas at 175 °C (350 °F) for 15–20 minutes until the skins are blackened, then let them cool. They mash easily and add great sweetness.

Can I swap brown sugar for granulated sugar?

Yes—I’ve used brown sugar before and it adds a lovely molasses depth, making the muffins even moister.

Can I add nuts or fruit?

Absolutely! I like tossing in chopped walnuts or dried fruit like cranberries for extra texture and flavor.

How do I avoid chewy muffins?

Stir the batter just until the ingredients are combined. Overmixing activates gluten and makes muffins tough.

How do I check if muffins are done?

I insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re perfect.

Conclusion

I always enjoy how simple this one‑bowl recipe is—minimal cleanup and maximum flavor. The ripe bananas and chocolate chips create a tender, sweet, irresistible muffin that’s easy to customize and perfect any time of day. Whether I’m serving them for breakfast, snack, or lunchboxes, they never disappoint!