This is a super simple recipe to start off with. I’m sure many of you already have a go-to recipe when it comes to banana bread and banana muffins, but I thought I’d share mine with you anyways. If you try them, let me know what you think!
I’ve made these muffins a lot lately. It started in February when middle sister came to visit me with my nephew. I knew my nephew liked to bake and we were going to be having a tea party with Kendra and her middle sister, so we decided that banana chocolate chip muffins would be a good addition to the spread. I was a little worried about finding a good recipe and then it dawned on me… middle sister had made me a little recipe book a number of years ago for Christmas with a lot of classic family recipes we grew up with. Ta da! I found a banana bread recipe. Note: it was banana bread so we just changed the cook time to make it into muffins.
While making the muffins, middle sister asked if I minded just adding the dry ingredients on top of the wet and mixing them in the same bowl. It’s funny, she’s always asking me permission to do things in the kitchen. I think it’s because she thinks/knows I’m a bit of a control freak in the kitchen (maybe I am… and maybe not just in the kitchen). If eldest sister is with us, we both ask her permission to do things. First because she is a control freak in the kitchen (I’m pretty sure it’s self-admitted) but secondly because she is also a really good cook and baker… really good.
That makes me think of a funny story. A few years ago, all 3 of us (my sisters and I) were home, home meaning at my parents’ house. It doesn’t happen too often because each of us lives in a different place, none of which is where my parents live (my poor parents). We decided to bake though can’t even remember what we were making but that isn’t important. We were getting started on the measuring and mixing and middle sister asks eldest sister, “It doesn’t matter if the eggs are room temperature like the recipe says, does it?”. Eldest sister responds, “YES! I forgot about that. Could you put the eggs in a bowl of warm water?”. Middle sister proceeds to get the eggs out of the refrigerator and is about to crack one into a bowl of warm water when eldest sister notices and exclaims in a panic, “What are you doing?!”. Middle sister replies, “Putting the eggs in warm water!” in a ‘I’m just doing what you asked me to’ tone of voice. And then it dawned on her that she wasn’t supposed to crack them into the water but rather put them in whole. Oh we all started laughing sooo hard. I think middle sister and I ended up on the ground in the kitchen in laughter. And now reading that story, I realize it was way funnier being there than it is for you reading it. Sorry, one of those ‘had to be there’ moments.
So back to the banana muffin recipe at hand, I of course said yes to adding the dry on top of the wet ingredients because who wants to dirty more dishes when it’s completely unnecessary! Middle sister is much smarter and kitchen savvy than she gives herself credit for. I mean, I was asking her questions about how she does things… simple things like cook times for different meats. I don’t know what temperature to use and for how long for a lot of roasts, sausages, etc. Those basic skills and knowledge are so valuable and sometimes I feel like I’m missing a lot of that… thankfully I have her! (I think I’m going to do a post on how to cook a whole chicken since I want to learn… stay tuned.)
Well, that was another bunny trail. And we’re back to the banana bread, well, banana muffins because we decided muffins were a better idea than a bread. I definitely prefer muffins to breads but I can’t pinpoint why. Maybe they’re just easier to grab and go, or maybe it’s a texture difference? But as I mentioned earlier, to make the recipe work as muffins we changed the cook time (decreased it significantly). That’s all you need to do for any quick bread recipe. Easy peasy. And since that lovely day when we made them, I’ve changed it a bit more to make it with some whole wheat flour and decrease the sugar slightly. The addition of whole wheat flour into the mix meant I need to add a bit more liquid. And I’ve also doubled the recipe because muffins sure don’t last long in our house! Maybe if I made bread, it wouldn’t disappear as fast. Hmmmm. But truth be told, I like when food disappears fast because then I know it was delicious! Well, here’s the recipe finally! I hope your family thinks these are as good as we do!
How to Make The One Bowl Chocolate Chip Banana Muffins:
Click here to get printable version
Ingredients:
- ½ cup sugar
- ½ cup butter
- 4 medium overripe bananas (mashed)
- 2 large eggs
- ½ cup milk + 2 tsp vinegar
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1 ½ cups white flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips (optional but recommended)
Directions:
Preheat your oven to 350°F and line your muffin tins with liners.
In a large microwave-safe bowl, soften the butter in the microwave for about 30 seconds. It should be soft enough to mix but not fully melted.
Add the sugar to the bowl and mix until combined. Then, stir in the eggs until the mixture is smooth.
In a measuring cup, combine the milk and vinegar, letting it sit for a moment to sour. Add this mixture to the bowl along with the mashed bananas and vanilla extract, stirring until everything is well combined.
On top of the wet mixture, add the whole wheat flour, white flour, baking soda, and salt. Using a small fork or spoon, gently mix the dry ingredients together on top of the wet mixture without combining them into the wet mixture just yet. Once the dry ingredients are well mixed, stir them into the wet mixture until just combined.
If you’re using chocolate chips, fold them into the batter. Spoon the batter into the lined muffin cups, filling each about ¼ cup full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
FAQs:
Can I use only white flour instead of a mix of whole wheat and white flour?
Yes, you can use only white flour instead of a mix of whole wheat and white flour. However, using whole wheat flour adds a bit more texture and nutritional value to the muffins. If you decide to use only white flour, the muffins might be slightly lighter and less dense.
What can I use as a substitute for butter in this recipe?
If you prefer not to use butter, you can substitute it with an equal amount of vegetable oil or melted coconut oil. Both alternatives will give your muffins a moist texture. Alternatively, you can use applesauce for a healthier, lower-fat option, though this might slightly alter the taste and texture.
How can I make these muffins vegan?
To make these muffins vegan, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a plant-based milk such as almond or soy milk combined with vinegar. Additionally, replace the butter with a vegan butter substitute or coconut oil. Ensure the chocolate chips are dairy-free as well.
How should I store the chocolate chip banana muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. If you want to keep them for a longer period, consider freezing the muffins. To freeze, place them in a single layer on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container.
Can I add other mix-ins to the batter?
Absolutely! Besides chocolate chips, you can add a variety of mix-ins to the batter. Chopped nuts, such as walnuts or pecans, dried fruits like raisins or cranberries, or even shredded coconut can be great additions. Just fold them into the batter along with the chocolate chips, ensuring not to overmix.
One Bowl Chocolate Chip Banana Muffins
Ingredients
- ½ cup butter
- ½ cup sugar
- 2 large eggs
- ½ cup milk + 2 tsp vinegar
- 4 medium over ripe bananas mashed
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1 ½ cups white flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips optional (but not really)
Instructions
- Preheat oven to 350°F). Line muffin tins with muffin liners.
- In a large microwave-safe bowl, melt butter in microwave, approximately 30 seconds. It doesn’t need to be completely melted but soft enough to mix with a spatula or wooden spoon.
- Add sugar to bowl and mix until uniform. Add eggs and stir until well combined.
- Measure milk and vinegar into measuring cup. This will allow the milk to turn sour almost immediately. Add to large bowl along with the mashed banana and vanilla. Mix until all ingredients are well combined. Remove spatula from bowl.
- On top of the wet ingredients, add the flours, baking soda and salt. With a small fork or spoon, mix these ingredients without mixing into the wet ingredients. Once the baking soda and salt are well dispersed in the flour, use the spatula to mix the wet and dry ingredients together just until combined.
- Stir in chocolate chips, if using. Spoon batter into lined muffin cups, approximately ¼ cup. Bake for 18-20 minutes or until a toothpick inserted into a muffin comes out clean.
