One-Bowl Banana Chocolate Chip Muffins

5 from 3 votes

Have some overripe bananas sitting on the counter? Let's bake a batch of these moist one-bowl banana chocolate chip muffins!

Course Breakfast, Snack

Cuisine American

Keyword banana chocolate chip muffins, banana muffins

Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings muffins

Calories 190kcal

Preheat oven to 375°F. Line 16 muffin cups with paper liners. Set aside.
In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, and brown sugar. Add the bananas and vanilla extract; whisk to combine.
Sprinkle baking soda, baking powder, and salt over top. Whisk until well blended.
Stir in the flour, cinnamon, and nutmeg, mixing just until combined. Do not over-mix. Fold in the chocolate chips.
Divide the batter evenly among the prepared muffin cups, filling each cup almost to the top. If desired, sprinkle about ½ teaspoon of coarse sugar and additional chocolate chips on top of each muffin.
Bake the muffins for 20 – 25 minutes, or until a toothpick inserted in a muffin comes out clean.
Transfer to wire racks to cool.

Use very ripe bananas for maximum flavor and sweetness. You want them to look quite speckled and brown! Mash them in a bowl with a fork, or place them in a large Ziploc bag and squeeze them with your hands until they're perfectly mashed.
Use either canola oil or vegetable oil. You want a neutral oil that will not flavor the muffins, so don't use olive oil. Feel free to substitute with melted unsalted butter if you prefer.
Sift the flour to avoid any big clumps in your batter.
Be careful not to over-mix the batter. You want it to come together so that everything is combined, but then stop stirring! Mixing too much will result in dry, dense muffins.
Any variety of chocolate chips will work. I used milk chocolate chips here, because that's what my boys prefer. Other good options include white chocolate chips, semi-sweet chocolate chips, chopped bittersweet chocolate, or mini chips.