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Moist One-Bowl Double Chocolate Banana Muffins

Double Chocolate Banana Muffins - featured image

These easy, one-bowl muffins combine ripe bananas and rich chocolate for a moist, tender treat that comes together in under 15 minutes. Perfect for breakfast or a snack, this recipe delivers bakery-quality flavor with minimal effort.

Ingredients

Scale
  • 3 medium ripe bananas
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup semi-sweet or dark chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Mash the ripe bananas in a large mixing bowl until mostly smooth with a few small lumps.
  3. Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the bananas. Whisk vigorously until smooth and well-combined.
  4. Sprinkle flour, cocoa powder, baking soda, and salt over the wet mixture. Gently fold in with a spatula just until the flour disappears; do not overmix.
  5. Fold in the chocolate chips evenly.
  6. Divide batter evenly among the 12 muffin cups, filling them about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  8. Cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Ensure bananas are very ripe (brown/black spots) for maximum sweetness and moisture. Do not overmix the batter once flour is added to avoid tough muffins. For a sugary crunch, sprinkle extra granulated sugar on top before baking. Can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months.

Nutrition

Keywords: banana muffins, chocolate muffins, one bowl recipe, easy baking, moist muffins, double chocolate, breakfast ideas, quick snacks