One-Bowl Chocolate Chunk Banana Muffins

These one-bowl chocolate chunk banana muffins are light and airy, studded with gooey chocolate. Ripe bananas add the perfect sweetness and keep the texture moist. Done in under 30 minutes, these could not be any easier. Make these muffins for a quick on the go breakfast or midday snack. These are also freezer friendly, so make a double batch and keep some frozen for later!

Highlights:

• Quick one-bowl recipe
• Loaded with chocolatey flavor
• Good way to use up ripe bananas
• Family favorite
• Healthier sweet treat
• Light & airy texture
• Done in about 30 minutes
• Can be made without a stand or hand mixer

First Steps:

• Combine oil, sugar, eggs, and vanilla and mix to combine
• Mix in milk and mashed bananas

Grocery List & Substitutions:

• Granulated sugar
• Vegetable oil
• Large whole eggs
• Vanilla extract
• Milk, can use a non-dairy substitute
• Ripe bananas
• All-purpose flour
• Cocoa powder
• Baking soda
• Kosher salt
• Cinnamon
• Chocolate chunks or chocolate chips

Serve these muffins warm with a sprinkle of sea salt and a slather of peanut butter!

If you like these One-Bowl Chocolate Chunk Banana Muffins, you’ll be sure to love these recipes as well…

Strawberry Streusel Muffins

8 Ingredient Banana Bread

Chocolate Chip Muffins

60-Minute Peanut Butter & Tahini Banana Bread

Bakery Style Blueberry Muffins

Easy Cinnamon Swirl Banana Bread

Second Steps:

• Combine dry ingredients in a bowl and mix to combine
• Pour dry ingredients into the wet ingredients and mix until smooth
• Fold in chocolate chunks

Can I freeze these Chocolate Chunk Banana Muffins?

Absolutely! These do great in the freezer, bake according to the recipe and allow to cool completely. Transfer to an airtight bag or container and keep in the freezer for 5-6 months. Simply take out as many muffins as desired and allow to come to room temperature or microwave, and enjoy! I suggest making a double batch if you plan to freeze some!

These muffins are light and airy studded with melty chocolate!

Tools I used for this chocolate recipe:

• KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
• Rubber Spatula – a must for any home baker! Perfect for scrapping batter out of the mixing bowl.
• Non-stick Muffin Tin – just one of those pans you need!
• White Paper Liners –  good basic muffin or cupcake liners to have on hand

Final Steps:

• Grease or line a muffin tin
• Use a portion scoop to fill each muffin cup about 2/3rds full
• Top with extra chocolate before baking if desired

Pro tips & tricks for perfect muffins:

• Line you muffin pan so nothing sticks
• Don’t overmix muffin batter
• Fill muffin cups 2/3rds full so they do not bake over
• Top with extra chocolate chunks or chips before baking
• Allow to cool on a wire rack so the bottoms don’t get soggy
• Top with flaky sea salt and a smear of peanut butter

Instructions for the simple chocolate banana muffins:

• Preheat oven to 350 degrees. Line or grease a muffin tin, set aside.
• In a large mixing bowl, combine the sugar and oil, whisk well to combine. Add in the milk, eggs, and vanilla and whisk again until smooth. Fold in the mashed bananas.
• In a separate mixing bowl combine the flour, cocoa powder, salt, baking soda, and cinnamon, stir to mix. Add the dry ingredients into the wet ingredients, mix until smooth. Fold in the chocolate chunks, if desired set a few aside to top the muffins with. Using a measuring spoon or a portion scoop, scoop batter into the prepared muffin tin, filling each one ? of the way full. Top with reserved chocolate chunks if desired.
• Bake at 350 degrees F, for 20-25 minutes, or until a toothpick inserted comes out clean. Transfer to a wire rack to cool and enjoy.

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.