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
- 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
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!!
¹ You can replace the egg with a flax egg for vegan gingerbread 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.
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