If you’ve got a couple of spotty bananas on the counter and a craving for something cozy, these One Bowl Banana Chocolate Muffins fit the bill. They’re soft, chocolatey without going overboard, and come together in one bowl with pantry basics. No fancy equipment. No juggling multiple mixing bowls. Just stir, scoop, bake, breathe. Warm muffins with pockets of melty chocolate feel like a small win on a regular Tuesday morning. Or, you know, a midnight snack after the dishes are done.

The idea is simple. Mash ripe bananas, whisk in the usual suspects, fold in flour and cocoa, and you’re done. The bananas keep everything moist and gently sweet, while a handful of chocolate chips makes each bite feel special. It’s the sort of recipe you’ll memorize after making it twice.

Ingredients for this One Bowl Banana Chocolate Muffins

3 very ripe bananas, mashed well (about 1 1/4 cups or 300 g)
1/2 cup packed light brown sugar
2 tablespoons granulated sugar (optional, for a little extra sweetness)
1/3 cup neutral oil or melted unsalted butter, slightly cooled
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/3 cup plain yogurt or sour cream
1 cup plus 2 tablespoons all-purpose flour (about 140 g)
1/4 cup unsweetened cocoa powder (about 25 g)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup chocolate chips or chopped chocolate
Optional add-ins: 1/2 cup chopped walnuts or pecans, 1/2 teaspoon cinnamon, or a pinch of espresso powder to deepen the chocolate flavor

Instructions

Preheat your oven to 375°F or 190°C. Line a 12-cup muffin pan with paper liners or lightly grease it. Set aside. Take a breath. You’re about to have muffins.
In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine. Think applesauce with character.
Whisk in the brown sugar, granulated sugar, oil or melted butter, egg, vanilla, and yogurt. Mix until the mixture looks cohesive and glossy. No streaks of egg or butter hanging around.
Sprinkle the baking powder, baking soda, and salt over the wet mixture. Whisk well to distribute. This little step helps the leavening blend evenly instead of clumping in dry pockets.
Add the flour and cocoa powder. Switch to a spatula and fold gently until just combined. A few wisps of flour are okay. Overmixing leads to tough muffins, and no one is here for that.
Fold in the chocolate chips and any optional nuts or spices. If the batter seems thick, that’s normal. Banana muffins like a hearty batter.
Divide the batter among the muffin cups, filling each about three quarters full. If you want domed tops, you can fill them a smidge higher. Sprinkle a few extra chocolate chips on top if you’re feeling it.
Bake for 18 to 22 minutes, until the tops spring back when gently pressed and a toothpick inserted in the center comes out with a few moist crumbs. Chocolate smears are fine if you hit a chip.
Cool in the pan for 5 minutes, then transfer to a wire rack. Eat warm if you like that molten-chocolate moment. Or let them cool fully for a tidier bite.

Tip: If your bananas are just barely ripe, microwave them for 30 to 45 seconds to soften and bring out the sweetness. Not fancy, just practical.

Cook and Prep Times

Prep time: 15 minutes
Bake time: 18 to 22 minutes
Total time: About 35 minutes
Yield: 12 standard muffins

Nutritional information

Approximate per muffin, based on 12 muffins and typical ingredients:

Calories: 240 to 260
Carbohydrates: 34 g
Protein: 4 g
Fat: 11 to 12 g
Fiber: 2 to 3 g
Sugars: 18 to 20 g
Sodium: 220 mg

These numbers are estimates and will vary depending on the chocolate you use, the exact size of your bananas, and whether you add nuts.

Frequently asked questions

Can I make these muffins gluten-free or dairy-free?

Yes to both. For gluten-free, use a 1:1 gluten-free flour blend that includes xanthan gum. The texture will be slightly more tender but still lovely. For dairy-free, pick a plant-based yogurt and use oil instead of butter. Choose dairy-free chocolate chips. Everything else stays the same. If you need to skip the egg, a flax egg works: 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water, rested for 5 minutes. The muffins will be a little denser, but still moist and good.

How do I store and freeze One Bowl Banana Chocolate Muffins?

Let them cool fully, then store at room temperature in an airtight container for 2 days. Slip in a paper towel to absorb moisture and keep the tops from getting sticky. For longer storage, refrigerate up to 5 days. To freeze, wrap each muffin in plastic or pop them into a freezer-safe bag, then freeze for up to 3 months. Reheat from frozen in the microwave for 25 to 35 seconds, or warm in a 300°F or 150°C oven for 8 to 10 minutes. They come back to life beautifully.

Why are my muffins dense or flat?

A few likely culprits. Overmixing the batter can knock out air and build too much gluten, which leads to dense muffins. Stir gently and stop as soon as the flour disappears. Old baking powder or baking soda can also cause flat tops. Check the dates and replace if in doubt. Oven temperature matters too. If your oven runs cool, muffins spread before they set. A simple oven thermometer helps. Finally, fill the cups at least three quarters full for good lift and try not to let the batter sit too long before baking. Five to ten minutes on the counter is fine, half an hour is pushing it.

That’s the beauty of One Bowl Banana Chocolate Muffins. Simple. Reliable. Generous with the chocolate chips. And the dishes? Barely any. Which, honestly, might be the best part.