One Bowl Banana Chocolate Chip Muffins (Kid-Friendly + Easy!)
We have been on a serious muffin kick lately - especially this one bowl banana chocolate chip muffin recipe. My 4-year-old looooves helping make them (let’s be honest, mostly for the chocolate chips, it’s his favorite part!), and I love them because they’re quick, simple, and all made in - you guessed it - just one bowl!
These easy banana muffins are perfect for busy mornings, snack time, or baking with your kids. We’ve made them so many times recently, I’ve got the recipe memorized! I also find we eat muffins quickly in our home and muffins feels a bit more substantial than a cookie (and don’t get me wrong we always make those, too!)
It makes 12 muffins, which is ideal because by the time I’m filling the muffin tin, my little helpers are usually off doing something else. So, the faster the better.
Why You’ll Love This Muffin Recipe:
One bowl = less cleanup
Made with pantry staples you likely already have
Dark brown sugar = major flavor upgrade (my insider tip to make these amazing!)
Perfect soft, moist texture every time
Kid-approved and freezer-friendly (but they usually don’t last long enough to freeze!)
These take simple ingredients you probably already have in your kitchen! The upgrade for me is using dark brown sugar, it makes a difference!
What you will need:
2 over-ripe bananas
unsalted butter (melted)
dark brown sugar (trust me, worth using)
egg
vanilla extract
ground cinnamon
baking soda
flour
salt
chocolate chips
Here is the recipe, below. It’s a keeper!! We have made this over and over lately! Will make 12 muffins.
TIP: I use an ice cream scoop to scoop the batter into the tins so it’s uniform and SUPER easy!
One-Bowl Banana Chocolate Chip Muffins
Ingredients:
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1/2 cup dark brown sugar
1 large egg
2 overripe bananas (mashed)
1/2 teaspoon pure vanilla extract
1.5 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of salt
1 cup chocolate chips, plus more for garnishing
Directions:
In a large bowl, whisk together the melted butter, eggs, brown sugar, bananas and vanilla extract.
Add in the dry ingredients and stir to combine.
Fold in the chocolate chips.
Using an ice cream scoop, scoop the batter into muffin tins sprayed with non-stick spray or use liner. Top with more chocolate chips.
Bake at 350 degrees for about 17-18 minutes. Take out and let cool before removing from tins.
This will make 10-12 muffins.
Pro Tips:
Freeze extra muffins for up to 2 months. Reheat in the microwave for a warm, gooey treat.
Swap chocolate chips for blueberries or chopped nuts if you want to switch things up.
Add a sprinkle of raw sugar on top before baking for a bakery-style finish!
Have you tried these yet? Let me know in the comments if they were a hit in your house, too! And don’t forget to tag me on IG at @urban.apron if you share about your baking memories!!!
