These are the easiest banana muffins you will ever make. One bowl, no weird ingredients, and so moist and delicious. I give lots of options and substitution ideas, too! Make a batch of these Easy Chocolate Chip Banana Muffins and enjoy them with a creamy cup of coffee. You won’t regret it!
I always seem to have a few neglected, over-ripe bananas lying around, so we make a lot of these muffins. The oil keeps them moist, the small amount of sugar keeps them a bit healthier, the spices keep them interesting, and well the chocolate chips are always a good idea. For a real treat, have one warm with some salted butter. Heaven.
Banana Muffin Options
Feel free to switch up the spices, use just cinnamon if that’s your favorite or leave the spice out all together if it’s not your thing. Use chocolate chunks or chips or again, leave them out for a great, simple muffin. And any plain oil will do here, I’ve used extra light olive oil, peanut oil, canola oil, or my favorite: grape seed oil. Just use a neutral, light oil. Also, yogurt, sour cream, or buttermilk all work well. I’m telling you these are the easiest and most laid-back muffins you could ever make!
Keeping this post short and sweet, just like these muffins!
Easy One Bowl Banana Chocolate Chip Muffins: One bowl, no weird ingredients, so moist and delicious and totally customizable!
- 3 very ripe bananas, mashed
- 1/2 cup brown sugar
- 1/4 cup plain yogurt or buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups AP flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup chocolate chips or chunks of your choice
Preheat oven to 375 degrees. Line 12-18 muffin tins with paper liners, or spray with non stick spray.
In a large bowl, mash bananas with a fork or my favorite tool – a potato masher – mix in eggs, oil, sugar, yogurt and vanilla and stir until thoroughly combined.
Add flour, spices, and baking powder and soda right on top, and with a spoon or rubber spatula stir and fold until it is all combined. Don’t over mix – it’s ok to still have a few lumps. Just before you are done mixing, add chocolate chips if using and stir to combine.
Fill muffin tins right to the top, I use a large ice cream scoop which holds about 1/4 cup.
Now here is one of my little muffin tricks to get nice, domed tops. Leave your batter out for 20 minutes. Use this time to clean up the kitchen and brew a pot of coffee. Letting it sit in the tins before you bake will allow the leaveners to start to bubble and you will get the prettiest muffin tops! You don’t have to do this if time is tight, but it’s worth it!
Bake for 18-20 minutes until a toothpick comes out mostly clean, with a few moist crumbs, or when you press the tops they spring back. These will be very moist muffins, don’t over bake.
Keywords: banana muffins, banana muffins chocolate chip, banana muffins healthy, banana muffins easy, banana muffins one bowl
Here are the old photos from October 13, 2013 when I originally posted this recipe! I made them mini, which you could totally do here. This recipe should make 24 mini muffins or 12-18 large muffins. I find muffin tins vary quite a lot, so just fill then to the top and make as many as you need to!