One Bowl Banana Chocolate Chip Muffins

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Do you want the best banana chocolate chip muffins recipe? In less than an hour, you can make these light and fluffy muffins. Full of banana flavor and plenty of chocolate chips, they are moist and delicious. Soft and sweet, this is the best breakfast treat.

Several muffins stacked on top of each other.

When you’ve got bananas that are too ripe to eat, it’s time to make these banana chocolate chip muffins with oil. They are especially easy to make. No beating butter into the sugar. Simply mixing all the ingredients in one bowl in under ten minutes. You are going to love these.

Muffins have always been my go-to for a quick breakfast. Like these fruit filled apple cinnamon muffins. They are portable and portion controlled.

You can make these easy banana chocolate chip muffins or some lemon raspberry muffins on a weekend. Pop them in the freezer. Since, muffins are already portioned out this creates a time saver for a busy morning. Just remember to leave one or two muffins on the counter the night before. Grab and go!

Why You’ll Love This Soft Banana Chocolate Chip Muffin Recipe

This is a one bowl recipe. Mixing all the ingredients including mashing the bananas in one bowl is a time saver. It doesn’t hurt to have less dishes to wash, either.
Ripe bananas and chocolate chips go together well. These two flavors create a tasty and soft muffin. A quick and easy recipe that the whole family will love.

Just A Tip

The fastest and easiest way I have found to mash bananas is to use a potato masher. You could use a fork but the potato masher is more thorough with less work.

Ingredients For Banana Chocolate Chip Muffins

This one bowl banana chocolate chip muffin recipe uses ingredients readily found in the pantry. Making it the perfect recipe to bake on a moments notice.

Egg – use a large egg at room temperature.
Bananas – ripe bananas are sweeter and softer making them the best for baking. However, you don’t want bananas that are too soft or they will add too much liquid to the batter. This could make your muffins heavy, not light and fluffy. Use bananas that are spotty brown.
Vegetable oil – using oil instead of butter ensures the muffins stay soft. Oil will not harden when cooled unlike butter.
Milk – 2% milk is what I use although whole milk is fine.
Vanilla extract – use real vanilla extract not imitation.
All-purpose flour – I prefer unbleached flour.
Baking powder and baking soda – these are leavening ingredients that makes the muffins rise. Make sure these are fresh and not expired.
Salt – use regular table salt.
Cinnamon – this makes a big difference in the taste. I couldn’t believe how much more flavor these muffins had with cinnamon. A definite must add.
Granulated sugar – this adds sweetness and tenderness.
Chocolate chips – I use regular size semi-sweet chocolate chips. You could even use mini chocolate chips. If you prefer milk chocolate chips, that works, too! Reserve some for the tops of the muffins to make them extra special.

Open muffin on plate in front of more muffins.

Frequently Asked Questions

Why are my muffins dry?

You don’t want to over-bake. Bake for the minimum time the recipe says then check for doneness with a toothpick. The toothpick should come out clean when the muffins are done. If there is any batter on the toothpick, bake for another 3 – 5 minutes. Check for doneness again.

Can I freeze these muffins?

Banana chocolate chip muffins freeze very well. Place the cooled muffins in a single layer in a resealable freezer bag. Label and date the bag. Place in the freezer. Use within three months.

One opened muffin on plate in front of a stack of muffins.

Parchment Baking Liners

While in the grocery store, I was searching for paper liners for my muffins because I wanted just plain white. I found some but then I spotted the parchment liners. Knowing the property of parchment which is non-stick, I grabbed them.

One thing I don’t like about muffins or cupcakes liners, is they stick to the sides of the cupcake or muffin. I feel kinda cheated, you know. Some of the goodness was left on the liner. Especially when you peel the liner off of a hot muffin.

This is what I now use to line my muffin pan. No more muffins sticking to the paper liners.

How To Make This Quick And Easy Muffin Recipe

All you need to mix up this muffin batter is a large mixing bowl, a spoon and a potato masher. No stand mixer required.

For a detailed ingredient list and complete instructions, see the recipe card below.

In a large mixing bowl, beat the egg.

Mashed banana with a potato masher tool in a bowl.

Add the bananas and mash together with the egg.

Stir in the vegetable oil, milk and vanilla extract till combined.

Mix in the flour, baking powder, baking soda salt, cinnamon and sugar just till incorporated. Do not over mix or you’ll end up with tough muffins.

Banana chocolate chip batter in bowl with a spoon.

Fold in the chocolate chips.

Fill each paper lined muffin cup evenly with the batter. Top with additional chocolate chips, if desired. Bake.