Chocolate Banana Muffins (One-Bowl, Extra Moist)

Use up two ripe bananas and get cafe-style, golden-topped muffins at home - fast. If muffins were a childhood staple for you, this is the slightly better-for-you, home-baked version: one bowl, no mixer, customizable, and it works great with a gluten-free oat flour option.

A tiny bit of history. “Muffin” actually names two different things: the American, cake-style quick bread (what we’re baking) and the yeast-raised, griddle-cooked English muffin. The English type dates at least to the 18th century; the quick-bread muffin rose in 19th-century North America.

That pretty golden “caramelized” crown? It’s Maillard browning-read the nerdy bit here: The Science Behind the Maillard Reaction.

Before you bake (quick choices)

• Chocolate: default dark (50–60%) for balance; milk works if that’s your vibe.

• Flour: all-purpose or gluten-free oat flour 1:1 by weight - see in Oat Flour at Home

• Healthier tweaks: prefer oil over butter? sugar-light? dairy-free? See the options below.

Ingredients (12 standard muffins)

Dry

• 250 g all-purpose flour (≈ 2 cups)

• 6 g baking powder (1½ tsp)

• ⅛ tsp or a pinch of fine salt

Wet

• 180 g unsalted butter, melted & slightly cooled (≈ ¾ cup + 1 tbsp)

• 120 g sugar or honey (≈ ½ cup + 2 tbsp)

• 2 tsp vanilla extract (or 2 packets vanilla sugar)

• 75 ml milk (5 tbsp ≈ ⅓ cup)

• 3 large eggs, room temp

• 2 very ripe bananas, well-mashed (Two medium bananas = ~240–280 g peeled / ~1 cup mashed.)

Mix-ins

• 100 g dark chocolate 50–60% (≈ ⅔ cup chopped or chips), plus extra for tops

• Optional swirl: 2–3 tsp per muffin of Homemade Peanut Butter

Equipment

• 12-cup muffin tin/paper liners or butter for greasing

• bowl

• whisk/spatula

• scoop (optional, but helps)

So yummy!

Step-by-step (one bowl)

1. Heat oven to 180 °C / 355 °F.

2. Mash & whisk. In a large bowl, mash bananas. Whisk in butter, sugar/honey, vanilla, milk, and eggs until smooth.

3. Dry in. Sift flour, baking powder, and salt into the bowl. Fold just until no dry flour remains.

4. Fold the chocolate. Stir in about two-thirds of the chocolate.

5. Let it rest for 10-15 minutes.

6. Line or grease the tin.

7. Fill cups ~¾ full; scatter remaining chocolate on top.

8. Bake 25–30 min until domed; a toothpick should show a few moist crumbs.

9. Cool 5 min in tin, then move to a rack.

For the golden crown: don’t open the oven in the first 15 minutes - let that Maillard browning set.

Healthier & gluten-free options (clear swaps)

• Gluten-free oat-flour option (1:1 by weight). Use oat flour instead of all-purpose for a tender, slightly nubbly crumb. If baking for celiac guests, choose certified gluten-free oats/flour due to frequent cross-contact in regular oats; a small subset may still react to avenin.
  How-to & tips: How to Make Oat Flour at Home: Easy, Healthy & Budget-Friendly

• Oil (dairy-free). Replace butter with 150 ml (⅔ cup) neutral oil; stays moist slightly longer.

• Sugar-light. With very ripe bananas, reduce sugar to ~90 g (⅓ cup + 1 tbsp).

Pro tips

• Banana size varies. If mash is under 1 cup (<240 g), add 1–2 tbsp milk. If over 1 cup (>280 g), hold back 1–2 tbsp milk.

• Quick ripening (if your bananas aren’t ready). Bake whole bananas (in their skins) on a tray at ~150 °C / 300 °F for ~20–25 minutes until the peels darken; cool before mashing. King Arthur Baking

• Don’t overmix. Stop as soon as flour disappears—this keeps the crumb soft.

• Why it’s moist. Fat (butter or oil) limits gluten development; banana’s natural pectin also helps hold moisture.

• Allergen heads-up. Oats are naturally gluten-free but commonly contaminated; for strict GF baking use certified GF oats and assess tolerance individually. Beyond Celiac

You can't stop eating them!

Variations you’ll actually make

• PB swirl. Marble 2–3 tsp Homemade Peanut Butter into each cup.

• Double chocolate. Whisk 25 g (¼ cup) cocoa into the dry ingredients; add +1 tbsp milk.

• Blueberry-choc. Fold in 120 g (¾ cup) blueberries + 80 g (½ cup) chocolate.

• Walnut crunch. Add 60 g (½ cup) toasted chopped walnuts.

Calories (estimates)

• Total batter: ~1.1 kg → total energy ~3,670 kcal

• Per muffin (≈ 90–95 g): ~300–310 kcal

• Per 100 g baked muffin: ~325–335 kcal / 100 g

Notes: PB swirl adds ~15–30 kcal per muffin. Oil-based version is similar overall.

Troubleshooting

• Dry/dense: too much flour or overmixing - measure by grams; fold gently.

• Soggy center: bake a few minutes longer until tester has only moist crumbs.

• Flat tops: fill cups ~¾ and use fresh baking powder (1 ½ tsp).

They look soo good!

Storage & freezing

• Store: Keep in an airtight container at room temperature for up to 2 days.

• Freeze: Wrap well and freeze for up to 2 months.

• Reheat: Warm at 150 °C / 300 °F for 8–10 minutes, or microwave 15–20 seconds.

FAQ

Is the “caramelized top” actual caramel?

Not pure caramel; it’s mainly Maillard browning (amino acids + sugars under heat) that creates complex flavors and a golden crust.

Learn more: The Science Behind the Maillard Reaction.

Are oats gluten-free?

Yes, but many non-certified oats are cross-contaminated during processing. For celiac diets, choose certified GF oats; a small subset of people with celiac may still be sensitive to avenin.

Only yellow bananas on hand?

Use the quick-ripen oven method above to concentrate flavor and soften texture.

Serve with

A warm split muffin topped with a spoonful of Homemade Peanut Butter: Easy, Natural, and Surprisingly Delicious. Heaven.

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