One Bowl Chocolate Chip Banana Muffins | BakeThenEat.com
Print Recipe
0 from 0 votes

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 316kcal
Author: Emma

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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

Serving: 1muffin | Calories: 316kcal | Carbohydrates: 36.4g | Protein: 5.2g | Fat: 18.1g | Saturated Fat: 8.6g | Cholesterol: 51mg | Sodium: 217mg | Potassium: 240mg | Fiber: 1.5g | Sugar: 1.5g | Calcium: 80mg | Iron: 2mg