One Bowl Dark Chocolate Banana Muffins
Serving Size: 12
- 2 medium bananas (about 1 cup), over-ripe
- 1.67 cup all-purpose flour
- 1.125 tsp baking soda
- 0.5 tsp sea salt
- 2 Tbsp unsweetened cocoa powder (look for dutch-processed)
- 1 Tbsp (packed) light brown sugar
- 0.67 cup granuated sugar
- 0.33 cup + 1 tbsp unsweetened almond milk (or sub 2% dairy milk)
- 0.5 cup canola oil
- 1 large egg
- 1 tsp pure vanilla extract
- 0.25 cup miniature chocolate chips (bittersweet or semisweet)
- Preheat the oven to 375 degrees.
- In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugars and stir again.
- Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
- Divide the batter among 12 paper-lined muffin cups, about 3/4 full. Sprinkle with the chocolate chips. Bake for 15-17 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature.
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