Description
These easy one-bowl banana and chocolate muffins are moist, fluffy, and loaded with chocolate chips. Made with ripe bananas and pantry staples, they’re perfect for a quick breakfast or snack with minimal cleanup.
Ingredients
3 ripe bananas (about 300 g or 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
Instructions
- Preheat the oven to 175 °C (350 °F) and line a 12-cup muffin tin with paper liners.
- If bananas are not ripe, roast them (in their skins) on a baking tray for 15–20 minutes until blackened. Let cool, peel, and mash.
- In a large bowl, mash the bananas. Stir in sugar, oil, eggs, vanilla, and vinegar until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir gently until just combined. Do not 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 in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap in whole-wheat flour for added fiber.
- Chopped nuts or dried fruit can be added for extra texture and flavor.
- A 1:1 gluten-free flour blend works well.
- Use white or milk chocolate chips for variety.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Reheat in a 175 °C (350 °F) oven for 5–10 minutes or microwave for 15–20 seconds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
