February 11, 2014

One Bowl Dark Chocolate Banana Muffins

These super easy bakery style dark chocolate banana muffins are a sweet and indulgent breakfast treat, require just one bowl to make, and turn over-ripe bananas into chocolate-y bliss!

Dark Chocolate Banana Muffins | Fork Knife Swoon

I can be a bit of a tornado in the kitchen. Okay, almost always. I have a habit of using every spoon in the drawer. Every spatula and whisk. Teetering piles of dirty dishes and measuring cups sit, precariously stacked, in the sink and on counter edges, left in my wake as I cook and bake and generally wreak havoc on our kitchen. I know I should tidy up as I go, but rarely do, distracted by the whole wonderful process of stirring and measuring and tasting.

So the fact that these chocolate banana muffins require only one mixing bowl to whip up means that I have no excuse; Even I have a hard time creating an enormous mess with this recipe. The dishwasher gets a brief reprieve.

Dark Chocolate Banana Muffins | Fork Knife Swoon

And these muffins! These aren’t really breakfast muffins in the traditional sense, although who am I, really, to preach about appropriate early morning choices after this post?

These chocolate banana muffins are more indulgent than an everyday breakfast though. I call them muffins, but they could easily be considered cupcakes. I think of them as special-occasion muffins. Welcome-home-you-had-a-long-day muffins. Sweet-afternoon-moment muffins. I-love-you-just-because muffins.

Or, simply, Valentine’s-Day-is-coming-up-and-I’ve-got-chocolate-on-my-mind muffins.

At any rate, all it takes is one bowl (and a smattering of measuring spoons) and you’re on your way to dark chocolate banana bliss… A messy kitchen not included.

Dark Chocolate Banana Muffins | Fork Knife Swoon

Dark Chocolate Banana Muffins | Fork Knife Swoon

 

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Easy One Bowl Dark Chocolate Banana Muffins via forkknifeswoon.com

One Bowl Chocolate Banana Muffins

  • Author: Fork Knife Swoon
  • Prep Time: 18 mins
  • Cook Time: 17 mins
  • Total Time: 35 mins
  • Yield: 12 Muffins

Description

These super easy bakery style dark chocolate banana muffins are a sweet and indulgent breakfast treat, require just one bowl to make, and turn over-ripe bananas into chocolate-y bliss!


Ingredients

2 medium bananas (about 1 cup), over-ripe

1 tsp pure vanilla extract

1 large egg

1/2 cup canola oil

1/3 cup + 1 tbsp unsweetened almond milk (or sub 2% dairy milk)

2/3 cup granulated sugar

1 tbsp (packed) light brown sugar

2 tbsp unsweetened cocoa powder (look for dutch-processed)

1/2 tsp sea salt

1-1/8 tsp baking soda

1-2/3 cups all-purpose flour

1/4 cup miniature chocolate chips (bittersweet or semisweet)


Instructions

Preheat the oven to 375 degrees.

In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugars and stir again.

Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.

Divide the batter among 12 paper-lined muffin cups, about 3/4 full. Sprinkle with the chocolate chips. Bake for 15-17 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature.

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57 Comments

  • Reply
    Karen
    May 30, 2018 at 2:59 pm

    Hi, I was wondering before I try to make these, do they actually taste like bananas or does it just add to texture ? Thanks

    • Reply
      Laura
      May 30, 2018 at 4:29 pm

      Hi, Karen! They definitely taste like banana. And for the most intense banana flavor, I’d recommend using super ripe bananas. Enjoy!!

  • Reply
    Ankita
    May 5, 2018 at 4:53 am

    For the first time did I get baking with bananas so right !! I just replaced the almond milk with normal milk since that’s what I had on hand . But the result was still gorgeous super moist muffins .

    • Reply
      Laura
      May 7, 2018 at 8:48 am

      Thanks, Ankita! These banana muffins are one of my favorite recipes 🙂

  • Reply
    Kat
    March 3, 2018 at 8:26 pm

    Can I use water in place of milk?

    The muffins look amazing!

    • Reply
      Laura
      March 4, 2018 at 2:33 am

      Hi Kat! I haven’t tried it and I wouldn’t recommend it. I’m worried you’ll lose the flavor that milk provides. You can use almond or another non-dairy milk though if you prefer. Enjoy!!

  • Reply
    Lauren
    February 23, 2018 at 8:34 pm

    I have made this recipe twice and the muffins turned out amazing! I used coconut sugar, 1 cup plain flour, 2/3 cup spelt flour, olive oil and an egg replacer to make them vegan. The texture is so soft and fluffy! And not sickly sweet like a lot of other muffins, which is great. Thank you so much for the recipe!

    • Reply
      Laura
      February 23, 2018 at 9:54 pm

      That makes me so happy to hear! Thanks, Lauren! ☺️

  • Reply
    Georgie
    February 2, 2018 at 8:24 am

    Thank you for the recipe!! I made them today and everyone loved them! 🙂

  • Reply
    Paige
    March 20, 2017 at 4:49 pm

    Great website. Plenty of useful info here. I am sending it to
    a few pals ans additionally sharing in delicious.
    And certainly, thanks for your effort!

  • Reply
    Jennifer
    January 1, 2017 at 8:52 pm

    Could you use Coconut milk over almond or regular milk

  • Reply
    J
    October 1, 2016 at 7:08 pm

    I get too excited about these muffins… They’re SO GOOD. I can barely leave any for school the next day!

    • Reply
      J
      October 1, 2016 at 7:09 pm

      P.S. I make them VEGAN!

    • Reply
      Laura
      October 10, 2016 at 4:20 pm

      Thanks, so much J! I’m so happy to hear that!

  • Reply
    Lynne
    July 25, 2016 at 6:30 am

    How do you pin this recipe? I don’t see any pinterest icons .

  • Reply
    Julie
    May 13, 2016 at 11:05 am

    Could I double the recipe with four bananas? Would I have to double the rest of the ingredients too?

    • Reply
      Laura
      May 15, 2016 at 11:04 am

      Hi Julie! Yes you can definitely double this recipe – if you use four bananas you would want to also double the rest of the ingredients. Enjoy!

  • Reply
    Kat
    March 6, 2016 at 4:41 pm

    Yum! I love a good chocolate muffin and I love finding black bananas in my freezer for baking. The fact that this is a one bowl recipe…. 😍 Perfect for this busy mum.

  • Reply
    Connie
    May 22, 2015 at 10:27 pm

    These look perfect! Just one quick question though, if I want to make these without the bananas, do I need to make any adjustments to the other ingredients?

  • Reply
    KareninStLouis
    May 4, 2015 at 6:52 pm

    Just made these and got 43 (!) mini muffins from the batter! They are beautiful and have a nice dome. I only had skim milk so I added Greek yogurt for the extra tablespoon (just because it made me feel better). Added chips to the batter and sprinkled a few on top as well. My mini muffin pans are dark, so I baked at 350° and they took 13 minutes. Just popped one in my mouth and holy moly: how divine to taste both the chocolate AND the banana! Hope they freeze well because these babies are going into the freezer until Mother’s Day brunch on Sunday. Thank you, thank you for such a simple and foolproof delicious recipe. I’m a “tornado” baker as well. This one-bowl recipe helped immensely!

    • Reply
      Laura
      May 4, 2015 at 8:11 pm

      Hi Karen! Thanks so much for letting me know! I’ve never made mini muffins with this recipe, but I’ll have to try it! LOVE that chocolate and banana combo 🙂

  • Reply
    Quinn
    April 17, 2015 at 11:51 am

    I adore one bowl recipes! I added some espresso powder with the cocoa powder too 🙂

  • Reply
    Sarah
    March 6, 2015 at 7:43 pm

    Awesome! Really great. Here are some of the switches I made, in case the substitutions help anyone else out: I always use coconut oil instead of canola (same proportions), used half all-purpose/half whole wheat flour, used 2/3 cup coconut sugar instead of white (much lower glycemic index), and left out the chocolate chips altogether. I also made 24 mini muffins instead of 12 regular. Same baking temp and time. The texture of these is so good. My kiddos are going to love them.

  • Reply
    Astrid
    November 2, 2014 at 7:35 am

    Your muffins are delish! Soft, moist and yummy. Thank you for the recipe, definitely a keeper!

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