Family friendly, gluten free, plant based recipes

Breakfast Snack

One Bowl Banana Chocolate Chip Muffins

six banana chocolate chip muffins on a counter
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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.

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.

Then 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. Bake, cool and enjoy!

One Bowl Banana Chocolate Chip Muffins

One Bowl Banana Chocolate Chip Muffins

Recipe by Jessica
5.0 from 1 vote

Soft banana muffins made in just one bowl, perfect for breakfast or a quick snack

Course: Breakfast, SnacksDifficulty: Beginner
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Servings

12

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

233

kcal
Rest time

10

minutes
Total time

35

minutes
Cook Mode

Keep the screen of your device on

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 1/2 cup (220g) 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

Directions

  • Preheat the oven to 350° F and line 12 wells of a muffin tin with paper liners
  • In a large bowl mash the bananas. Then add the sugar and oil and combine. Add in the vanilla and stir.a bowl of wet ingredients surrounded by individual dry ingredients
  • Into the same bowl add in the flour, baking powder, baking soda, salt and cinnamon. Stir until there are no dry patches left.banana muffin batter
  • Add in the chocolate chips and stir until they are well distributed.
  • Fill the lined muffin tin half way with the batter.
  • Bake the muffins for 18 to 22 minutes.
  • Let the muffins cools for 10 minutes in the pan and then move to a cooling rack.

Notes

  • The muffins can be stored in an air tight container at room temperature for 3 days or wrapped well in the freezer. To thaw simply leave at room temperature for 30 minutes.
  • The recipe has only been tested using Bob’s Red Mill 1:1 Gluten free flour blend.
  • The nutritional values are a rough estimate.

Nutrition Facts

  • Total number of serves: 12
  • Calories: 233kcal
  • Carbohydrates: 37g
  • Protein: 2g
  • Fat: 9g
  • Saturated Fat: 2.2g
  • Cholesterol: 0mg
  • Sodium: 233.5mg
  • Potassium: 107mg
  • Fiber: 2g
  • Sugar: 17.3g

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