Easy One Bowl Banana and Chocolate Muffins
These banana and chocolate muffins are bakery-style treats, perfect for breakfast or a snack. The combination of ripe bananas and chocolate chips creates a moist, fluffy texture everyone will love.
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Servings: 12 Muffins
Ingredients
- 3 ripe bananas, approximately 300g (1 cup), peeled
- 100 g (½ cups) granulated sugar
- 80 ml (⅓ cups) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 240 g (1¾ cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 150 g (¾ cups) chocolate chips
Instructions
Preheat and Ripen Bananas:
- Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners. If your bananas are not ripe, place them (unpeeled) on a baking sheet and bake for 15-20 minutes, or until the skins are blackened. Allow to cool, then peel and mash.
Mix Wet Ingredients:
- In a large bowl, mash the bananas. Add the sugar, vegetable oil, eggs, vanilla extract, and vinegar. Mix until well combined.
Combine Dry Ingredients and Add to Wet:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix. Fold in the chocolate chips until evenly distributed throughout the batter.
Fill, Bake, and Cool:
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ripening Bananas: If you need to ripen bananas quickly, baking them in the oven is a great method. This intensifies their sweetness and makes them perfect for baking.
- Avoid Overmixing: Overmixing the batter can result in dense muffins. Mix until just combined for the best texture.
- Splash of Vinegar: Adding vinegar helps to tenderize the muffins and make them extra fluffy.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition
Calories: 260kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 238mg | Potassium: 174mg | Fiber: 1g | Sugar: 19g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg
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