One Bowl Banana Chocolate Muffins Recipe

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There’s something undeniably comforting about the smell of banana muffins baking in the oven. When I first started making these One Bowl Banana Chocolate Muffins, I was amazed at how little effort they took — no mixer, no mountain of dishes, just one bowl and a spoon. Whether you’re a busy parent, a student, or just someone with ripe bananas on the counter, this recipe fits the bill. And yes, the chocolate chips take things to a whole other level.

I’ve been baking these for years, and they’ve never failed to make mornings better or turn an afternoon coffee into something special. They’re moist, not overly sweet, and perfectly fluffy with little pockets of melty chocolate. The banana brings the right balance of sweetness and softness, while the chocolate chips make it irresistible. The best part? You can whip these up in under 30 minutes with ingredients you likely already have.

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Why You’ll Love This One Bowl Banana Chocolate Muffins Recipe

This recipe is a lifesaver for those days when you want something homemade and satisfying without committing hours to the kitchen. It’s perfect for beginners and seasoned bakers alike, and it turns overripe bananas into something spectacular.

You’ll love it because:

• It only uses one bowl (hello, easy cleanup).
• No fancy equipment is needed — just a fork and a spoon.
• It’s flexible: add nuts, swap the chocolate chips, or make it vegan.
• Each muffin is soft, fluffy, and full of rich banana and chocolate flavor.
• They freeze beautifully — perfect for meal prep or snacks on the go.

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What Kind of Chocolate Should I Use for One Bowl Banana Chocolate Muffins?

This is where you can get a little creative. I usually go with semi-sweet chocolate chips because they offer that perfect balance between richness and sweetness. However, if you’re more of a dark chocolate fan, chopped dark chocolate or bittersweet chips work wonderfully and give the muffins a deeper, more complex flavor. For a more indulgent treat, try milk chocolate — just keep in mind it will make the muffins slightly sweeter.

Mini chocolate chips are another great option, especially if you want chocolate in every bite. You can also go with chocolate chunks for pockets of gooeyness throughout. Basically, whatever chocolate you love the most — go for it.

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Options for Substitutions

One of the great things about this recipe is how flexible it is. If you need to make some swaps, here’s what works well:

• Flour: You can use whole wheat flour for a slightly nuttier flavor or even a 1:1 gluten-free flour blend if you’re avoiding gluten.
• Butter: Melted coconut oil, vegetable oil, or even Greek yogurt (for a lower-fat version) can be used in place of butter.
• Egg: To make these muffins egg-free, use a flax egg (1 tbsp ground flax + 2.5 tbsp water, let sit for 5 min). Works beautifully.
• Sugar: Brown sugar adds depth, but you can swap in coconut sugar, maple syrup, or even honey (reduce liquid slightly if using a syrup).
• Bananas: Super ripe bananas are key — but if you’re short on them, unsweetened applesauce can work for part of the amount.
• Add-ins: Want to mix it up? Toss in chopped walnuts, pecans, shredded coconut, or a swirl of peanut butter.

With a recipe this easy, you can adjust it to fit your pantry or dietary needs without sacrificing that dreamy muffin texture.

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Ingredients for One Bowl Banana Chocolate Muffins

Each ingredient in this recipe plays a specific role, and together they create soft, moist, chocolatey perfection in every bite.

• Ripe Bananas
  The backbone of the muffin — they provide natural sweetness, moisture, and that signature banana flavor. The riper, the better (think lots of brown spots).
• Granulated Sugar
  Helps sweeten the muffins and balance the rich banana and chocolate. You can also mix half granulated and half brown sugar for extra depth.
• Melted Butter
  Adds richness and a tender crumb. Melted butter incorporates easily and keeps the process simple with just one bowl.
• Egg
  Binds everything together and adds structure. It also helps the muffins rise slightly for that perfect dome.
• Vanilla Extract
  Enhances the overall flavor, giving warmth and a bit of extra depth to both the banana and chocolate.
• All-Purpose Flour
  Gives the muffins their structure. It’s light enough to keep them fluffy while providing stability.
• Baking Soda
  Reacts with the acidity in bananas to lift the muffins and keep them airy and soft.
• Salt
  Just a pinch balances the sweetness and brings out the flavors of the banana and chocolate.
• Chocolate Chips
  The show-stealer! They melt into little pools of joy throughout the muffin. You can use semi-sweet, dark, or any variety you prefer.

Each ingredient is chosen for simplicity and availability — nothing fancy, just wholesome basics coming together in the best way.

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Step 1: Mash the Bananas

Grab a large mixing bowl and mash 3 ripe bananas using a fork until mostly smooth. A few small lumps are totally fine — they add texture to the muffins.

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Step 2: Mix in Wet Ingredients

Add ½ cup melted butter, ¾ cup sugar, 1 egg, and 1 teaspoon vanilla extract to the mashed bananas. Stir everything together until fully combined and smooth.

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Step 3: Add the Dry Ingredients

Sprinkle 1 teaspoon baking soda and ¼ teaspoon salt over the wet mixture. Stir briefly. Then add 1 ½ cups all-purpose flour and fold it in gently using a spatula or spoon. Mix just until you no longer see dry streaks — don’t overmix.

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Step 4: Fold in Chocolate Chips

Add ½ to ¾ cup chocolate chips (depending on how chocolatey you want them). Gently fold them in to distribute evenly throughout the batter.

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Step 5: Fill the Muffin Tins

Line a muffin tin with paper liners and fill each about ¾ full with batter. If you like, sprinkle a few extra chocolate chips on top for a bakery-style look.

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Step 6: Bake

Place the muffin tin in a preheated oven at 350°F (175°C) and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate is fine, just no wet batter).

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Step 7: Cool

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely — or enjoy warm while the chocolate is gooey!

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How Long to Cook One Bowl Banana Chocolate Muffins

These muffins bake beautifully at 350°F (175°C) for about 18 to 22 minutes. Every oven is a bit different, so start checking at the 18-minute mark. You’ll know they’re ready when the tops are golden, slightly domed, and a toothpick inserted in the center comes out clean — except for a little melted chocolate, of course. Let them rest in the pan for 5 minutes before moving to a wire rack.

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Tips for Perfect One Bowl Banana Chocolate Muffins

• Use overripe bananas: The more spots, the better. They’re sweeter and mash more easily, making your muffins extra moist.
• Don’t overmix the batter: Once the flour is in, mix just until combined. Overmixing can make the muffins dense or rubbery.
• Measure flour correctly: Spoon it into your measuring cup and level it off — don’t scoop straight from the bag.
• Warm your butter slightly: If your melted butter is too hot, it might scramble the egg. Let it cool a bit before mixing in.
• Top with extra chocolate chips: Not only does this make the muffins look bakery-worthy, but it also adds even more chocolate in every bite.
• Use room temperature egg: It helps everything mix more evenly, especially with melted butter.
• Line your muffin pan: Paper liners make cleanup a breeze and help the muffins release easily.

These simple tricks make a big difference in achieving fluffy, golden, and flavorful banana chocolate muffins every time.

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Watch Out for These Mistakes While Cooking

Even a simple recipe like this one has a few spots where things can go sideways. Here’s what to avoid:

• Using under-ripe bananas: If they aren’t soft and speckled with brown spots, your muffins won’t be as sweet or moist.
• Overmixing the batter: Once the flour is added, stir gently. Overworking the batter leads to dense, rubbery muffins.
• Incorrect oven temperature: Always preheat your oven. An oven that’s too hot will cook the outside too fast and leave the inside raw.
• Not checking for doneness: Don’t rely on time alone. Use a toothpick — it should come out mostly clean with a few moist crumbs or melted chocolate.
• Skipping the salt: Even in sweet recipes, salt is essential. It sharpens flavors and balances sweetness.
• Too much or too little flour: Packing your measuring cup can throw off the balance. Use the spoon-and-level method.
• Not letting them cool: Hot muffins straight out of the pan are fragile and might fall apart. Let them rest a few minutes first.

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What to Serve With One Bowl Banana Chocolate Muffins?

These muffins shine on their own, but pairing them with a few extras can turn them into a full breakfast or sweet snack spread.

A Hot Cup of Coffee

The rich banana and chocolate flavor pair beautifully with a bold, hot brew.

Cold Glass of Milk

Classic and comforting — especially for kids (and grown-ups who still act like them).

Fresh Berries

Strawberries, blueberries, or raspberries balance the sweetness and add a fresh pop.

Drizzle of Peanut Butter or Almond Butter

Slice a muffin in half and spread it with your favorite nut butter for a protein boost.

Smoothie

A fruity smoothie makes this a full breakfast combo. Think strawberry-banana or blueberry-spinach.

Cream Cheese Spread

Tangy cream cheese adds a lovely contrast to the sweet muffin — try whipped or flavored.

Scrambled Eggs or Omelet

Make it a full brunch plate by adding some savory protein on the side.

A Scoop of Vanilla Ice Cream

Yes, you can turn these into dessert. Warm muffin + ice cream = instant banana-chocolate sundae.

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Storage Instructions

One Bowl Banana Chocolate Muffins store really well, making them perfect for meal prep or anytime snacking.

• Room Temperature: Store the muffins in an airtight container for up to 3 days. Keep a paper towel under them to absorb any excess moisture and prevent sogginess.
• Refrigerator: If your kitchen is warm or humid, refrigerate them for up to 5–6 days. Just let them come to room temperature or warm them slightly before serving.
• Freezer: These muffins freeze beautifully. Wrap each one individually in plastic wrap or place them in a freezer-safe bag. They’ll keep well for up to 3 months. To enjoy, thaw at room temperature or microwave for 20–30 seconds until warm.

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Estimated Nutrition

Here’s the approximate nutritional breakdown for one muffin (based on a batch of 12 standard-sized muffins):

• Calories: 210
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 130mg
• Total Carbohydrates: 32g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 3g

Note: These values can vary depending on the type and quantity of chocolate used, or if any substitutions are made.

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Frequently Asked Questions

What makes these muffins moist?

The moisture comes from the overripe bananas and melted butter. Using bananas that are very ripe (lots of brown spots) ensures softness and natural sweetness.

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Can I make these muffins vegan?

Yes! Replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) and use plant-based butter or oil. Also, be sure to use dairy-free chocolate chips.

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Can I use frozen bananas?

Absolutely. Just thaw them first and drain any excess liquid before mashing and using in the batter.

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How do I prevent the chocolate chips from sinking?

Toss your chocolate chips in a tablespoon of flour before folding them into the batter. This helps keep them evenly distributed.

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Can I double the recipe?

Yes, you can easily double the ingredients. Just be sure not to overfill your muffin tin and bake in batches if necessary.

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Why did my muffins turn out dense?

This usually happens if the batter was overmixed or too much flour was added. Be gentle when stirring and measure your flour accurately.

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How do I know when they’re done baking?

Insert a toothpick into the center of a muffin — it should come out clean or with just a bit of melted chocolate, but no wet batter.

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Can I make mini muffins with this recipe?

Yes, just reduce the baking time to about 10–12 minutes and keep an eye on them so they don’t overbake.

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Conclusion

These One Bowl Banana Chocolate Muffins are everything you want in a homemade treat — quick, easy, and absolutely delicious. They use simple ingredients, require minimal cleanup, and can be customized to your heart’s content. Whether you’re baking for breakfast, a school snack, or just because you have bananas to use up, this recipe delivers every time. Give them a try and don’t be surprised if they disappear fast!

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