One Bowl Chocolate Banana Muffins
By Eat More Chocolate Team Breads & Muffins Breakfast, Everyday Baking
April 20, 2015
You’re on your way to dark chocolate banana bliss… A messy kitchen not included.
- Prep: 20 mins
- Cook: 20 mins
- Yields: 12 muffins.
Preheat the oven to 375 degrees.
In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain.
Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugars and stir again.
Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is 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 with the chocolate chips.
Bake for 15-17 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean.
Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature.
2 medium bananas (about 1 cup), over-ripe
1/3 cup + 1 tbsp unsweetened almond milk (or sub 2% dairy milk)
1 tbsp (packed) light brown sugar
2 tbsp unsweetened cocoa powder (look for dutch-processed)
1/4 cup miniature chocolate chips (bittersweet or semisweet)