Amazing Chocolate Chip Banana Muffins: A 1-Bowl Wonder

These Chocolate Chip Banana Muffins are my favorite kind of everyday magic—soft, moist, and loaded with melty chocolate chips, all made in just one bowl. They’re perfect for breakfast, snacking, or tossing in a lunchbox. Best of all, there’s minimal cleanup and maximum flavor, which is exactly how I like my baking.

Why You’ll Love This Recipe

I love these muffins because they come together so quickly—no mixer, no mess, and no fancy steps. The bananas make them naturally sweet and moist, and the chocolate chips turn them into a treat. They’re great for using up overripe bananas, and I can customize them however I want with nuts, spices, or even a sprinkle of oats.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed
1/3 cup melted butter or oil
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup chocolate chips (plus extra for topping)

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

2. In a large mixing bowl, I mash the bananas until smooth.

3. I stir in the melted butter, then add the brown sugar, egg, and vanilla. I mix until fully combined.

4. I sprinkle the baking soda and salt over the wet mixture, stir, then add the flour and fold until just combined.

5. I gently fold in the chocolate chips.

6. I divide the batter evenly among 12 muffin cups and top each with a few extra chocolate chips.

7. I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (a little melted chocolate is fine).

8. I let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Servings and timing

This recipe makes 12 muffins.
Prep time: 10 minutes
Bake time: 20 minutes
Total time: 30 minutes

Variations

• I sometimes add chopped walnuts or pecans for crunch.

• A dash of cinnamon or nutmeg gives them a warm, cozy flavor.

• Swapping in whole wheat flour makes them a little more wholesome without losing softness.

• I’ve made mini muffins too—just reduce the baking time to about 10–12 minutes.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, I microwave one for about 10 seconds. They also freeze really well—I wrap them individually and reheat straight from frozen.

FAQs

Can I use frozen bananas?

Yes, I’ve used thawed frozen bananas plenty of times. I just drain any excess liquid before mashing.

Can I make these dairy-free?

Absolutely—I use oil instead of butter and make sure the chocolate chips are dairy-free.

How do I keep the muffins moist?

I make sure not to overbake them and use super ripe bananas. The brown sugar also helps retain moisture.

Can I make them gluten-free?

Yes, I’ve swapped in a 1:1 gluten-free baking flour with great success.

Why did my muffins sink?

They may have been underbaked or overmixed. I stir the batter just until combined and bake until the tops spring back.

Conclusion

These Amazing Chocolate Chip Banana Muffins are a true one-bowl wonder—easy to make, easy to love, and always gone in a flash. Whether I’m baking a quick batch for the week or using up bananas on the brink, they always deliver that soft, chocolate-studded perfection I’m after.