Name: One Bowl Banana Chocolate Chip Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup of mashed bananas (about 3 overly ripe bananas); 1/2 cup granulated sugar; 1/3 cup neutral flavored oil (I use canola); 1 tsp vanilla extract; 1 3/4 cup (275g) gluten free flour blend (I use Bob's Red Mill 1:1 in the blue bag); 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/2 cup chocolate chips

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I love making homemade banana chocolate chip muffins to send to school with my kids. It helps to give them some energy for the day and although I wouldn’t consider them the healthiest option, when they are homemade I know everything that goes into them. At one point I did make banana muffins so often that my son got sick of them! Thankfully he’s coming around again.

These banana chocolate chip muffins are on the small side but that makes them perfect for a snack during the day. They are adapted from a recipe in Jessica Seinfeld’s cookbook Vegan, at Times and are nut free, gluten free and vegan. We love them with chocolate chips but they are also good without and then topped with either butter or peanut butter.

A note on some of the ingredients:

Bananas: The bananas should be overly ripe. The more brown patches a banana has the sweeter it is and it makes it much easier to mash up. I find I need 3 large bananas to make up the 1 cup of mashed banana needed for this recipe.

Neutral oil: I usually use canola oil in this recipe as it has a neutral flavour. Any type of neutral oil would work. You can also use olive oil; it adds a subtle, rich flavour to the muffins.

Gluten free flour: I always use Bob’s Red Mill 1:1 gluten free flour (blue bag) for baking. I also recommend weighing the flour to get the best measurement. If you don’t have a scale you can use measuring cups by ensuring you “fluff” the flour with a fork, scoop it into the measuring cup and then level it off. Packing the flour too tightly when measuring makes the batter too thick.

Chocolate chips: I use President’s Choice semi sweet chocolate chips in this recipe as they are accidentally vegan and gluten free. I have also used Enjoy Life chocolate chunks in this recipe and they work well. Use your preferred chocolate chips and feel free to add in a little more than the recipe calls for.

How the one bowl banana chocolate chip muffins are made:

I start by mashing the bananas in the bowl with a fork, this is a great job for kids! Then add in the rest of your wet ingredients and stir until everything is well combined.

Next add in all of your dry ingredients at once and stir until you don’t find any dry patches. The batter will be quite thick but that’s ok!

Add in chocolate chips if desired and scoop the batter into a lined 12 cup muffin tin, filling each well about half way. Bake the muffins for 18 to 20 minutes. Once baked let the muffins cool for 5 minutes in the pan before gently moving them to a cooling rack. The muffins will keep in an air tight container on the counter for 2 to 3 days or in the freezer for up to 3 months.

Enjoy!