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! Dairy free and vegan friendly.
One bowl chocolate banana muffins
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.
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.
Chocolate Banana Muffins FAQs
These muffins will keep covered in an airtight storage container for 2-3 days at room-temperature. The muffins will get sweeter, spicier, and more moist over time. After that, it’s best to keep in the fridge or freezer for up to a week.
Yes! Like most quick breads, these banana muffins freeze well, too. Once completely cooled, I wrap each muffin tightly in plastic wrap then in aluminum foil. They’ll keep for up to 3 months in the freezer. Simply thaw at room temperature or in the microwave (for about 30 seconds at half power) when ready to eat. Enjoy!!
For vegan chocolate banana muffins, simply replace the egg with a flax egg (see recipe notes below). Be sure to use almond milk (or other favorite plant based milk), and organic sugar produced without the use of animal products.
Other easy and delicious muffin recipes you’ll love
- Easy chocolate greek yogurt banana muffins
- Maple pumpkin gingerbread muffins
- Bakery style lemon blueberry muffins
- Cinnamon streusel apple muffins
- Chocolate pumpkin muffins (vegan)
If you make these chocolate banana muffins, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, LauraPrint