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One Bowl Chocolate Chip Banana Muffins - Bake Then Eat

So here we are in April already. Where has the first quarter of this year gone? Because time seems to be flying by so quickly, I am sharing a really simple quick and easy recipe with you today ‘One Bowl Chocolate Chip Banana Muffins’.


One Bowl Chocolate Chip Banana Muffins | BakeThenEat.com


I mentioned in my last post that my Father-in-Law was not very well. Sadly I have to report that 2 weeks ago he passed away very suddenly. His cancer quickly spread and took hold and he passed after a short stay in hospital. It all seemed so sudden for us, we knew he was seriously ill but we thought or should I say hoped he had a little more time. He was a great Father-in-Law, cheeky, charming and lots of fun, he will be sorely missed by everyone who knew him.


Back to the recipe.


So let’s get back to these One Bowl Chocolate Chip Banana Muffins. I worked really hard to try and keep these on the healthy side. As again anyone who read my last post knows my hubby had a health scare a few months ago and I have had to limit the sweets coming out of my kitchen. Luckily bananas, when even a little overripe are super sweet and perfect for baking with. They impart a natural sweetness to everything they are in.



One Bowl Chocolate Chip Banana Muffins | BakeThenEat.com


These muffins only have 55 grams (1/4 cup) of dark brown sugar in them. Enough to give them an edge of sweetness but nowhere near what I would call sugary sweetness that a lot of muffins have. I also keep the sugars down by using unsweetened almond milk and dark chocolate chips.


Swap this for that.


As I said I use unsweetened almond milk in these one bowl chocolate chip banana muffins because that is what I have in the fridge and use on a daily basis. But by all means use whatever milk you keep in the fridge, cows, goat, cashew, coconut, rice, soya….. I think you get the idea 😊


One Bowl Chocolate Chip Banana Muffins | BakeThenEat.com


The same with the chocolate, I have used dark chocolate because its a little healthier for you and has a little less sugar in it. But by all means, use sweeter chocolate like milk or white chocolate. Or a mix of chocolates I bet would be really nice.


I like using dark brown sugar in these muffins because so little sugar is added I need it to do a few things. Apart from Sweetening them up just a touch, dark brown sugar has a nice subtle butterscotch flavour which it imparts to these muffins and pairs lovely with the banana. It also helps to keep the muffins nice and moist. But don’t rush out to buy some if you don’t have any, light brown or even white sugar will do in a pinch.



One Bowl Chocolate Chip Banana Muffins | BakeThenEat.com

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One Bowl Chocolate Chip Banana Muffins | BakeThenEat.com

One Bowl Chocolate Chip Banana Muffins

One Bowl Chocolate Chip Banana Muffins are a healthy breakfast option, with very little added sugar. Quick and easy to make these are sure not to disappoint.
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 muffins
Calories: 316kcal
Author: Emma


  • 310 grams plain/all purpose flour (2 and 1/2 cups)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 large eggs
  • 113 grams unsalted butter - melted (1 stick)
  • 240 millilitres  unsweetened almond milk (1 cup)
  • 60 millilitres  olive oil (1/4 cup)
  • 2 teaspoons vanilla extract
  • 2 medium ripe bananas - mashed
  • 200 grams dark chocolate chips (1 cup)


  • Preheat your oven to 220C/425F/Gas mark 7 and lightly grease or line a large muffin pan and place to one side.
  • In a large mixing bowl add in all the dry ingredients (flour/baking powder/baking soda/salt/ground cinnamon) and give them a quick whisk to mix them all together.
  • Then add in the wet ingredients (eggs/melted butter/milk/olive oil/vanilla extract/mashed banana) and with a gentle hand mix it all together.
  • Fold in the chocolate chips, then spoon the batter to your muffin pan. Depending on the size of your tin you will get somewhere between 12-16 muffins. I have a large muffin tin and got 12 good size muffins.
  • Bake at this temperature for 8 minutes then reduce your oven to 190C/375F/Gas mark 5 and bake for a further 12 minutes.
  • Once the time is up check on your muffins, a pick should come out clean from the centre of your muffins and they should spring back from your touch. If not give them another few minutes.
  • Leave them to cool in their tin for 5 minutes before transferring them to a wire rack to fully cool down.
  • Kept in an airtight tin these muffins will keep well for 5 days. They also freeze well for up to 3 months. Defrost fully before consuming.


  • I use unsweetened almond milk but any milk will work - cows/cashew/goats/soya/coconut/rice etc.
  • I really like the subtle flavour olive oil brings to these muffins but any light oil will work - vegetable/canola/sunflower/coconut (melted)/extra virgin olive oil etc.
  • Any kind of chocolate chips will work well in these muffins.
Nutrition Facts
One Bowl Chocolate Chip Banana Muffins
Amount Per Serving (1 muffin)
Calories 316 Calories from Fat 163
% Daily Value*
Fat 18.1g28%
Saturated Fat 8.6g54%
Cholesterol 51mg17%
Sodium 217mg9%
Potassium 240mg7%
Carbohydrates 36.4g12%
Fiber 1.5g6%
Sugar 1.5g2%
Protein 5.2g10%
Calcium 80mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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