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! 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
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
One Bowl Chocolate Banana Muffins
- Prep Time: 18 mins
- Cook Time: 17 mins
- Total Time: 35 mins
- Yield: 12 Muffins 1x
- Category: Baking, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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!
- 1 cup (about 2 medium) bananas, over-ripe
- 1 tsp pure vanilla extract
- 1 large egg ¹
- 1/2 cup olive or vegetable oil
- 1/3 cup + 1 Tbsp unsweetened almond milk ²
- 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, spooned and leveled
- 1/4 cup miniature chocolate chips (bittersweet or semisweet)
- Preheat the oven to 375℉. Line a 12-cup muffin pan with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
- 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 white and brown sugars and stir again.
- Switching to 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 the prepared muffin cups, about 3/4 full. Sprinkle with the chocolate chips.
- Bake for 15-17 minutes, until the muffin tops are gently domed, and a cake-tester inserted into the center of each muffin 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. Enjoy!!
mini semi-sweet chocolate chipsBuy Now →
¹ You can replace the egg with a flax egg for vegan chocolate banana muffins. Simply stir together 1 Tbsp ground flaxseed with 2.5 Tbsp water in a small bowl. Let sit for 5 minutes while you’re getting the rest of the ingredients together (it will thicken up), and add to the batter in place of the egg.
² If you’d prefer not to use almond milk, substitute your favorite dairy or non-dairy milk instead.
Keywords: chocolate banana muffins, one bowl, easy, banana, dairy free, banana muffins, chocolate chip
Baked it for breakfast this morning. Followed your recipe but had to use olive oil as I dont have canola oils. Moist texture. Thanks.
Loved this recipe. I made them today, I did add the chips to the batter. Do you have the calorie count and nutritional info?
I’ve made these muffins about seven or eight times over the last year and they are AMAZING. They never last long with my kids!
Hi, I was wondering before I try to make these, do they actually taste like bananas or does it just add to texture ? Thanks
Hi, Karen! They definitely taste like banana. And for the most intense banana flavor, I’d recommend using super ripe bananas. Enjoy!!
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 .
Thanks, Ankita! These banana muffins are one of my favorite recipes 🙂
Can I use water in place of milk?
The muffins look amazing!
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!!
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!
That makes me so happy to hear! Thanks, Lauren! ☺️
Thank you for the recipe!! I made them today and everyone loved them! 🙂
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!
Could you use Coconut milk over almond or regular milk
I get too excited about these muffins… They’re SO GOOD. I can barely leave any for school the next day!
P.S. I make them VEGAN!
Thanks, so much J! I’m so happy to hear that!
How do you pin this recipe? I don’t see any pinterest icons .
Could I double the recipe with four bananas? Would I have to double the rest of the ingredients too?
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!
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.
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?
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!
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 🙂
I adore one bowl recipes! I added some espresso powder with the cocoa powder too 🙂
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.
Your muffins are delish! Soft, moist and yummy. Thank you for the recipe, definitely a keeper!