Recipes
One Bowl Banana and Chocolate Chip Muffins
These one-bowl banana and chocolate chip muffins come together quickly with minimal clean-up. Ripe bananas provide natural sweetness and moisture, while chocolate chips add indulgent bursts of flavour. The batter can be mixed and stored in the refrigerator overnight, perfect for fresh-baked muffins in the morning. Let cool briefly before enjoying warm from the oven.
Serves
12
Prep Time
10 min
Cook Time
30 min
Print RecipeIngredients
- 3 ripe bananas (about 1 1/3 cups/325 mL) mashed
- 2 eggs
- ½ cup (125 mL) vegetable oil
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) granulated sugar
- 1 ½ cups (375 mL) all-purpose flour
- 1 tsp (5 mL) baking soda
- ½ tsp (2.5 mL) salt
- ½ cup (125 mL) chocolate chips
Instructions
- Step 1
Preheat oven to 350°F (180°C). Line 12 muffin cups with paper liners; set aside.
- Step 2
In large bowl, mash bananas; whisk in eggs, oil and vanilla until well blended. Whisk in sugar until combined.
- Step 3
Stir in flour, baking soda and salt just until combined. Fold in chocolate chips.
- Step 4
Spoon into prepared muffin cups. Bake until tester comes out clean, about 20 to 25 minutes. Let cool in pan on wire rack for 10 minutes before turning out muffins. Let the muffins cool completely and then store in airtight containers for up to 2 days or freeze for up to 1 month.
Tips
Add a pinch of freshly ground nutmeg to muffins if desired.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 300 |
| Fat | 13 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 42 g |
| Fibre | 2 g |
| Sugars | 26 g |
| Protein | 3 g |
| Sodium | 210 mg |
