These Chocolate Banana Muffins are so moist you’ll think you’re eating a cupcake!
Normally, over ripe bananas end up in my trusty, old-fashioned banana bread, but for some reason I just wasn’t feeling it this time. I also had a chocolate craving that really needed to be satisfied. So when I found the recipe for one-bowl Chocolate Banana Muffins, there was no question — I had to try them out!
And I’m so glad that I did. These delicious muffins are super moist, really chocolatey, and require very little prep work or clean up! I’ve already made them twice in the last two weeks — they are that good!
A lot of muffin recipes require that you mix the dry ingredients and the wet ingredients separately, and then combine them in another bowl. With this recipe, all the action takes place in one large mixing bowl — fewer dishes and easier clean up!
See the recipe for the full instructions, but basically you mash the bananas in the bowl with a fork. To the bananas you add a few ingredients at a time and stir, adding the flour last and gently incorporating until just combined. (You never want to over mix muffins as their texture will be a little drier and tougher.) Spoon the batter into a prepared muffin tin, sprinkle with chocolate chips, and bake. EASY!!
These muffins will stay moist for 3-4 days stored in a ziplock bag or sealed container, but you won’t have to worry about that because they’re guaranteed to disappear quickly!
You might also enjoy my other favorite muffin recipes:
- Blueberry Oatmeal Muffins – bursting with fresh berries and crowned with a brown sugar streusel crumble.
- Peach Streusel Muffins – full of chopped peaches and topped off with a cinnamon crumble and creamy glaze.
- Banana Chocolate Chip Coconut Muffins – made with whole wheat flour, bananas, chocolate chips, and coconut.
- Maple Glazed Bacon Muffins – sweet and salty together–if you like bacon–you’ll love these muffins!
- Blueberry Streusel Muffins – streusel is in the batter and sprinkled on top, creating a little bit of spice and crunch inside and out.
Yields 1 dozen
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 medium bananas (about 1 cup), over-ripe
- 1 teraspoon vanilla
- 1 large egg
- 1/2 cup canola oil
- 1/3 cup + 1 tablespoon 2% milk
- 2/3 cup sugar
- 1 tablespoon (packed) light brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1-1/8 teaspoon baking soda
- 1-2/3 cups all-purpose flour
- 1/4 cup chocolate chips (semisweet)
- Preheat the oven to 375 degrees.
- Add bananas to a large mixing bowl and mash with a fork. Stir in vanilla and egg until completely combined. Next, stir in the oil and milk. Add the sugars and stir again.
- Carefully stir in the cocoa powder with a spatula, scraping down the sides of the bowl as necessary, and mix until the cocoa is completely incorporated. Add salt, baking soda, and flour and gently fold into the mixture until combined.
- Divide the batter among 12 paper-lined muffin cups. Sprinkle the chocolate chips on top and bake for 15-17 minutes until a pick inserted into the center of the muffins comes out clean.
- Let cool in the muffin tin for 5 minutes before removing. Cool completely on a baking rack. Serve warm or at room-temperature.
Original recipe from Fork Knife Swoon.