One Bowl Double Chocolate Banana Muffins
Moist and chocolatey protein-packed muffins that taste like bakery-fresh treats, made in one bowl with ripe bananas and rich chocolate flavor.
Equipment
Ingredients
Ingredients
ripe bananas (ripe, mashed)
3 piece
egg (large)
1 piece
cane sugar (granulated)
50 g
Greek yogurt (plain)
120 g
vanilla extract (pure)
5 ml
all-purpose flour (sifted)
180 g
chocolate protein powder (chocolate)
60 g
cocoa powder (unsweetened)
30 g
baking powder (aluminum-free)
8 g
baking soda
3 g
avocado oil
60 ml
milk (fairlife)
60 ml
mini chocolate chips (mini)
120 g
Instructions
Preheat oven and mash bananas
Preheat the oven to 175°C. In a large mixing bowl, mash together 3 ripe bananas until smooth.
Mix wet ingredients
Use an electric hand mixer to beat in egg, Greek yogurt, vanilla extract, and sugar. Continuously scrape the sides of the bowl down to ensure everything is mixed well together.
Add dry ingredients and mix
Add the dry ingredients to the bowl: all-purpose flour, chocolate protein powder, cocoa powder, baking powder, and baking soda. Mix again until thick and combined.
Add oil and milk, then fold in chocolate chips
Slowly beat in avocado oil and milk. Once the batter is luscious and smooth, fold in mini chocolate chips (save some for the tops of the muffins).
Prepare muffin tin and fill
Spray the muffin liners generously before using a cookie scooper to spoon batter into each muffin cup. Fill each cup 3/4 of the way full. Top each muffin with more chocolate chips before baking.
Bake the muffins
Bake for 22-28 minutes or until the muffins are risen perfectly and a toothpick comes out clean. Turn the muffin tin 180 degrees halfway through to ensure consistent baking.
Cool and serve
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Original recipe
Storage
Store in airtight container on counter for 2-3 days or refrigerator for up to 1 week. Freeze individually wrapped for up to 3 months.
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