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Easy One Bowl Dark Chocolate Banana Muffins via forkknifeswoon.com

One Bowl Chocolate Banana Muffins


  • Author: Laura Bolton
  • Prep Time: 18 mins
  • Cook Time: 17 mins
  • Total Time: 35 mins
  • Yield: 12 Muffins 1x
  • Diet: Vegetarian

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

Scale
  • 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
  • 11/8 tsp baking soda
  • 12/3 cups all-purpose flour, spooned and leveled
  • 1/4 cup miniature chocolate chips (bittersweet or semisweet)

Instructions

  1. 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.
  2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain.
  3. Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined.
  4. Add the oil and milk and stir to combine. Add the white and brown sugars and stir again.
  5. 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.
  6. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
  7. Divide the batter among the prepared muffin cups, about 3/4 full. Sprinkle with the chocolate chips.
  8. 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.
  9. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Enjoy!!

Notes

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.

  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate banana muffins, one bowl, easy, banana, dairy free, banana muffins, chocolate chip