Chocolate Chip Banana Muffins

While this isn’t quite one-bowl, it doesn’t involve any mixers or special equipment and that’s a win! It’s also the only banana muffin recipe you need.

There’s no better way to use up your overripe bananas than making banana muffins. Because of the natural sweetness of overripe bananas, these muffins taste so indulgent and dessert-like. The addition of chocolate chips is totally optional, and you can always add other mix-ins too, like walnuts.

Here’s how I made it!

First, gather your ingredients. You’ll need 3 bananas, flour, baking powder and baking soda, salt, cinnamon, one egg, vegetable oil, vanilla, brown and white sugar, and chocolate chips.

Line or grease your muffin tin. Preheat your oven to 350 F.

Whisk your dry ingredients in a small bowl, then in a large bowl, whisk your wet ingredients.

Gently mix together before folding in your chocolate chips. Notice how I left streaks of flour before adding the chocolate chips? This prevents you from overmixing the batter. Overmixed batter = tough muffins.

Scoop your batter into your muffin tin, almost to the top. Sprinkle each with a little white sugar and a few extra chocolate chips.

Bake for 22-25 minutes until a toothpick comes out clean.

Allow to cool for 10 minutes then transfer to a rack to cool completely.

Recipe

Ingredients:

• 3 bananas, mashed well

• 1 and 1/2 cups AP flour 

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ tsp cinnamon

• 1/4 teaspoon salt

• 1/3 cup vegetable oil

• 1/4 cup brown sugar

• ½ cup white sugar, plus more for sprinkling on tops

• 1 large egg, at room temperature

• 1 tsp pure vanilla extract

• 3/4 cup chocolate chips (milk or dark)

• ½ cup additional mix ins, like walnuts

Directions:

1. Preheat oven to 350 F.

2. Grease a 12 cup muffin tin, or line with muffin liners

3. In a small bowl, whisk your flour, baking powder, soda, cinnamon and salt. Set aside.

4. In a large bowl, add your bananas, and your sugars, egg, oil, and vanilla. Whisk until well combined.

5. Add your dry ingredients and gently mix. Stop when you still have streaks of flour.

6. Fold in your mix-ins, taking care not to overmix.

7. Fill muffin tins almost to the top, and sprinkle with more sugar. I also add a few more chocolate chips on top!

8. Bake at 350 for 22-25 mins, until a toothpick inserted into the muffins comes out clean.

9. Allow to cool for 10 minutes, then move muffins to a rack to cool completely.