One Bowl Dark Chocolate Banana Muffins

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 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 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 SwoonDark Chocolate Banana Muffins | Fork Knife Swoon


5.0 from 8 reviews
One Bowl Chocolate Banana Muffins
Prep time
Cook time
Total time
Recipe by:
Yield: 12 Muffins
  • 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)
  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.



  1. says

    Hi Laura
    I just wanted to let you know that I featured this recipe on my blog yesterday. I recently used it to make a big batch of mini-muffins for a family reunion – and everyone loved them! THanks! I hope you will stop by to my blog and see the link I posted there.

  2. Sylia says

    Every single time I havr ever made these, they were a sure hit. I always have overripe bananas on hand, and the recipe is so easy, it’s basically a staple in my kitchen right now. Thank you!

  3. julie says

    I had to make substitutions for what I did not have on hand including using 2% milk for the almond milk , coconut oil for the canola oil, mixed in the chocolate chips and cooked 3 minutes longer. Great recipe, delicious, thank you!!!

  4. Stacey says

    Great recipe! Glad I stumbled upon your site!
    I didn’t have any eggs so I substituted with a flax ‘egg’. I also used Greek yogurt and avocado oil in place of the canola oil (filled the half cup measuring cup with mostly Greek yogurt and a bit of oil). Turned out great! Only thing I would do differently next time is mix the chocolate chips in as well as sprinkling on top. And there will definitely be a next time as this is going in my recipe keeper! Thanks for sharing!

    • Stacey says

      Oh, I should note that I had to adjust my cooking time and add a few minutes in case anyone else tries these substitutions. I took an extra 3 minutes.
      Thanks again for the recipe!

    • says

      Hi Stacey! I’m so glad the recipe worked for you, even with the substitutions. I’m curious to try these with the flax egg… Thanks for reading!

  5. Verity says

    These are awesome. Just made them and we are eating (scoffing) them now :) Sooo good hot from the oven!

  6. Melissa says

    It was great to find this recipe as I had 2 ripe bananas and longed to try a choc/banana muffin! I have not made muffins in ages, and this was easy to follow. I adjusted as follows: I added less vanilla extra and sugar, as my almond milk already contains both. I also incorporate the chocolate chips into the batter, not a fan of chips on top of my muffins.

    At the end batter stage I was a little worried that the muffins might be dry as the batter was quite thick. However the muffins are completely moist! I was also surprised that it *seems* like regular sized and mini muffins have the same cooking time, learn something new every day!

    This recipe is super yum and I will definitely be using this as a stand by when I want a muffin this is a little indulgent, a great side to my latte in the morning! Thanks so much for sharing!

  7. Lynn says

    Great muffins. Will make again. Moist and just the right amount of chocolate and flavor. Great recipe for my daughter to make, love the one bowl!!

  8. Lynn says

    Great muffins. Will make again. Moist and just the right amount of chocolate and flavor. Great recipe for me daughter to make, love the one bowl!!

  9. Iris says

    Discovered your website via Pinterest. I was intrigued by your beautiful photography. Anyhow, I’ve made this recipe 3 times in the last 3 weeks. I tell myself they are a snack, not a dessert.. They are a hit. Can’t wait to try more recipes!


  10. Bev says

    They are very good muffins. My family liked them as well. I used a lighter chocolate and they were wonderful. Thanks for the recipe.

    • says

      Hi, Lorr! The sea salt is not crucial – I simply cook with either kosher salt or sea salt these days. Traditional table/iodized salt has a finer grain than sea salt, and thus has the potential to taste “saltier” per the same volume (less air between the grains). I find it’s not always an exact substitution, but in this recipe, it’s such a small amount of salt, relatively, that I don’t think it will matter very much at all. So go for it! And let me know how your muffins turn out!

  11. says

    You sound just like me, utensils, bowls, flour EVERYWHERE, and I rarely clean up as I go, leaving a giant overwhelming disaster by the time I’m done. Glad to hear I’m not the only one. :) And I’d totally classify these as muffins — one fabulous muffin. :)

    • says

      Haha love it. Sometimes I get to a moment, making multiple recipes on a shooting day, where I literally HAVE to stop and clean up if I want to keep cooking because we are out of clean bowls or spoons etc. Disaster is right!

      I went with “muffin”, because they’ve got dark chocolate in them…which is an antioxidant right? So, WAY healthier than a cupcake… :)

  12. says

    These muffins look positively decadent! Definitely something I’m going to have to make for my sister sometime soon. (She sighs every time I bake something that doesn’t include chocolate.)


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: