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One Bowl Double Chocolate Banana Muffin cut in half in a paper muffin liner.
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5 from 21 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: bakery
Servings: 12
Calories: 195kcal

Equipment

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

Ingredients

  • 3 ripe bananas
  • ¾ cup cane sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • ½ cup plain greek yogurt
  • 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
  • ¼ cup oil I used vegetable

Instructions

  • Preheat the oven to 350°F.
  • In a mixing bowl, beat 3 very ripe bananas with a hand mixer until smooth.
    mashed ripe bananas in a white mixing bowl.
  • Next, add in the cane sugar and vanilla extract; beat for another 2-3 minutes.
  • Beat in each egg and greek yogurt. Continue to use the hand mixer to mix for the best consistency.
    eggs added to wet ingredient mixture.
  • 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.
    banana chocolate chip muffin batter mixed together in white mixing bowl.
  • Lastly, beat in oil until it's a smooth brownie batter consistency. Then, 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!
    12 not baked One Bowl Double Chocolate Banana Muffins in a muffin tin.
  • Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

Notes

Store cooled muffins in an airtight container for up to 5 days. 
Tips for success:
  • Get your eggs to room temperature before adding into your batter. This’ll give you lighter and fluffier muffins.
  • 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.
  • Avoid overfilling your muffin tin. Fill each cup ¾ the way full so they will rise and bake properly. Make up to 15 muffins if needed. I like to use tulip parchment liners as they're taller and allow the muffin to rise properly!
  • Elevate these muffins by using Olive Oil! You will taste it and it will take these muffins to bakery level.
To add protein powder, do ¼ cup cocoa and ¼ cup of your favorite chocolate protein powder.

Nutrition

Serving: 1 muffin | Calories: 195kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 174mg | Potassium: 83mg | Fiber: 1g | Sugar: 16g