One Bowl Double Chocolate Banana Muffins

These moist and chocolatey One Bowl Double Chocolate Banana Muffins taste fresh from the bakery, but are made in your kitchen! Light, fluffy, and decadent, they're a real treat.

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one bowl muffins for the win

We need to give these One Bowl Double Chocolate Banana Muffins a moment.

Each bite is so moist and so decadent that you'd think they just came fresh out of the bakery oven. But no! You made them at home, all in one bowl! 😉

These moist banana muffins have the perfect level of sweetness and are not overbearing. And they make your kitchen smell SO GOOD! Next time you have ripe bananas sitting on your counter, skip the double chocolate banana bread and make these muffins instead!

I love snacking on one of these muffins during the day or adding one as a mini-dessert for after breakfast. They're the perfect way to tame that morning or mid-day sweet tooth. Lather on some nut butter or cream cheese for a little something extra. You can also enjoy one after dinner with a scoop of ice cream. They'll taste delicious any time of day!

Ingredients for One Bowl Double Chocolate Banana Muffins

Bananas: The riper, the better! I used two ripe bananas.

Butter: Let it sit out at room temperature.

Cane Sugar: While the ripe bananas are sweet, adding a little bit of sugar will make these muffins even more decadent.

Vanilla Extract: A true baking staple. The subtle flavor does a lot of work to bring all of our other flavors together.

Eggs: To help provide some structure to our muffin batter.

Flour: I used all purpose flour.

Cocoa Powder: For that DOUBLE chocolate flavor!

Baking Powder: This baking staple also provides structure to our muffins.

Salt: This balances out the sweetness so the muffins aren't overbearing.

Baking Soda: Another baking staple. This will work with the baking powder to help our muffins rise.

Chocolate Chips: I used mini chocolate chips. However, use what you have or what you like! White chocolate, dark chocolate, semi-sweet, normal sized...they'll all taste great.

Just one bowl for these banana muffins (and a few others tools)

To make these moist One Bowl Double Chocolate Banana Muffins, you will need: a mixing bowl, hand mixer, cookie scooper, muffin tin, muffin wrappers, rubber spatula, and measuring cups and spoons.

Let's make One Bowl Double Chocolate Banana Muffins

1. Preheat the oven to 350 degrees F. 
2. In a mixing bowl, beat together room temperature butter and 2 ripe bananas with a hand mixer. 
3. Next, add in the cane sugar and beat for another 2-3 minutes. 
4. Add vanilla extract and then each egg. Continue to use the hand mixer to mix for the best consistency.
5. Then, pour all of the dry ingredients (excluding the mini chocolate chips) into the mixing bowl and mix. You can combine the dry mixture in another bowl, but I just like to add them all into the same bowl for less clean up.
6. Once you've achieved a brownie batter consistency, fold in the mini chocolate chips.
7. Next, line the muffin tin with muffin liners. You can also grease the tin with cooking spray.
8. Scoop batter into 12 equal muffins. You can spray the cookie scoop with cooking spray so the batter doesn't stick. You can top the batter with more chocolate chips before baking if you'd like!
9. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

You can check out the Double Chocolate Banana Muffins Web Story here!

How to quickly ripen bananas

If your bananas are still pretty yellow, but you’re craving these moist chocolate banana muffins, I’ve got two tips on how to quickly ripen them:

1. If you have a day or two before you’re planning to bake, put your bananas in a brown paper bag overnight. Bananas naturally release ethylene as they ripen. The bag traps the ethylene, allowing the ripening process to happen faster. Adding an apple, pear, or avocado to the bag will also speed up the ripening process. 
   
2. If you need to ripen your bananas ASAP, you can use your oven! Preheat to 350 degrees F and bake your bananas with the peel on for 20-30ish minutes until they’re browned and soft. Allow your bananas to cool in the fridge before peeling and using them in this recipe. 

Muffin Q+A

How do I store these muffins?
Store them in an airtight container for up to 5 days. You can always put small pieces of bread in the container with the muffins while storing them to keep them fresh!

Any tips for success?
Get your eggs and butter to room temperature before adding into your batter. This’ll give you lighter and fluffier muffins. Also, don’t over mix your batter! You want your ingredients well incorporated, but not overly beaten. This will create air pockets during the bake and leave you with dry muffins.

Can I add protein to these muffins?
Yes! Instead of adding half a cup of cocoa powder, do ¼ cup cocoa and ¼ cup of your favorite chocolate protein powder.

Do you recommend using muffin liners instead of cooking spray?
It’s up to you! Both will work.

Can I add anything else to these muffins?
Feel free to get creative! Try chopped nuts (walnuts would go great), peanut butter or butterscotch chips, or even place slices of banana on top before baking.

How do you eat these muffins?
I love mine served with a cold glass of almond milk. They’d also go great with your morning coffee or as an afternoon snack crumbled on top of some Greek yogurt with some fresh berries. The ultimate way to enjoy these Double Chocolate Chip Banana Muffins is to heat them in the microwave and then lather with a good amount of peanut butter. Mmmmmm!

More delicious desserts to try

Cinnamon Streusel Coffee Cake

Easy Chocolate Chip Banana Bread

Healthier Pumpkin Banana Bread

Cinnamon Toast Crunch Muffins

Special K Red Berry Breakfast Muffins

Print

One Bowl Double Chocolate Banana Muffin Recipe

5 from 1 vote

Prep10 mins

Cook20 mins

Total30 mins

Servings12

1x2x3x

These moist and chocolatey One Bowl Double Chocolate Banana Muffins taste fresh from the bakery, but are made in your kitchen! Light, fluffy, and decadent, they're a real treat.

Author: Courtney Paige

Equipment

• Mixing Bowl
• Hand Mixer
• cookie scooper
• Muffin tin
• muffin wrapper
• Rubber Spatula
• Measuring cups and spoons

Ingredients

• 2 ripe bananas
• ¼ cup butter, room temperature
• ¾ cup cane sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 ½ cup all purpose flour
• ½ cup cocoa powder
• 2 tsp baking powder
• ¼ tsp salt
• ¼ tsp baking soda
• ¾ cup mini chocolate chips

Instructions

• Preheat the oven to 350 degrees F.
• In a mixing bowl, beat together room temperature butter and 2 ripe bananas with a hand mixer.
• Next, add in the cane sugar and beat for another 2-3 minutes.
• Add vanilla extract and then each egg. Continue to use the hand mixer to mix for the best consistency.
• Then, pour all of the dry ingredients (excluding the mini chocolate chips) into the mixing bowl and mix. You can combine the dry mixture in another bowl, but I just like to add them all into the same bowl for less clean up.
• Once you've achieved a brownie batter consistency, fold in the mini chocolate chips.
• Next, line the muffin tin with muffin liners. You can also grease the tin with cooking spray.
• Scoop batter into 12 equal muffins. You can spray the cookie scoop with cooking spray so the batter doesn't stick. You can top the batter with more chocolate chips before baking if you'd like!
• Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Notes

Store your moist banana muffins in an airtight container for up to 5 days. You can always put small pieces of bread in the container with the muffins while storing them to keep them fresh!

Some tip for success: Get your eggs and butter to room temperature before adding into your batter. This’ll give you lighter and fluffier muffins. Also, don’t over mix your batter! You want your ingredients well incorporated, but not overly beaten. This will create air pockets during the bake and leave you with dry muffins.

To add protein powder, do ¼ cup cocoa and ¼ cup of your favorite chocolate protein powder.

I'd love to hear your thoughts in the comments below. It's my passion to create dishes that can be shared with others. Tell me something you loved, something that you think it might need, or just say hi!

Looking for this in MyFitnessPal?

If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Double Chocolate Chip Banana Muffins

½ batch of pancakes (with Clean Simple Eats protein powder): 33 grams Carbs | 5 grams Fat | 4 grams Protein

**Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.

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