After cooking up my oatmeal this morning for breakfast, I went to grab a banana to slice up and throw in my oatmeal, and realized the whole bunch of bananas was way too over ripe. Which means, banana bread was in the very near future! No complaining here! So as I am enjoying my morning oatmeal, minus sliced bananas, scrolling through my Instagram feed, I see a recipe for One Bowl Chocolate Banana Muffins. The timing couldn’t have been more perfect! The best thing about this was I had all the ingredients on hand (major plus) AND the recipe calls for using only one bowl (if you could only see the mound of dishes in my sink that need washing right now….oye! So I was able to spare one bowl!) Also, no hand mixer needed. This is a very low maintenance recipe, which I LOVE!
Now, even though muffins are often times associated with being a breakfast item, these are more of an afternoon snack type of muffin. Like when your coffee wears off and you are having an afternoon sugar low and need a little “boost” as I like to call it. Although, these are amazing combined with a cup of coffee!
These muffins are perfection! They have the perfect balance of chocolate and banana. They are very moist but not greasy as some muffins can be. They rise perfectly while baking, making an even amount of 12 muffins.
Chocolate Banana Muffins
*Makes 12 muffins
- 2 medium over ripe bananas (1 cup or so)
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup vegetable oil
- 1/3 cup + 1 Tablespoon unsweetened almond milk
- 2/3 cup granulated sugar
- 1 Tablespoon packed light brown sugar
- 2 Tablespoons Dutch-processed cocoa powder
- 1/2 teaspoon sea salt
- 1 and 1/8 teaspoons baking soda
- 1 and 2/3 cups all-purpose flour
- 1/4 cup semisweet mini chocolate chips
- Preheat oven to 375°F and line a muffin tin with 12 liners.
- In a large mixing bowl, using the back of a fork, mash the bananas until there are only very small lumps. Add the vanilla extract and the egg, use fork to whisk the mixture together until completely combined. Then add the vegetable oil and milk, stirring until combined. Add the granulated sugar and brown sugar and stir again.
- Using a spatula, stir in the cocoa powder until completely incorporated. Stir in the salt and baking soda, then gently fold in the flour until just combined.
- Divide the batter among 12 paper lined muffin cups, about 3/4 full. Sprinkle the tops with the mini chocolate chips.
- Bake for 15-17 minutes, rotating once halfway through. Muffins are done when a toothpick inserted in the middle comes out clean. Mine took exactly 17 minutes.
- Remove from oven and let cool for about 5 minutes before transferring muffins to a cooling rack.
- Serve warm or at room temp.
Recipe from Forkknifeswoon