One Bowl Chocolate Banana Muffins (adapted from Fork Knife Swoon)
2 very ripe bananas (about 1 cup)
1 tsp vanilla extract
1 large egg
1/2 cup vegetable/canola oil
1/3 cup buttermilk
1/3 cup granulated sugar
1/3 cup packed brown sugar
3 Tb unsweetened cocoa powder *Note: Special Dark or dutch-processed cocoa powder will give you richer, more chocolate-y muffins, normal cocoa will let you taste the banana AND chocolate more. It's up to you!*
1/2 tsp salt
1 tsp baking soda
1 2/3 cups all-purpose flour
3/4 cup mini chocolate chips
Preheat the oven to 375 degrees. Grease or line a 12-cup muffin pan.
In a large mixing bowl, use a fork to mash the banana until smooth (mostly). Add the vanilla and the egg and use the fork to stir until completely combined. Stir in the oil and buttermilk. Add the sugars and stir until smooth.
Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary, until the cocoa is completely incorporated. Sprinkle the salt and baking soda over the batter and stir it in, then gently fold in the flour, followed by 1/2 cup of the chocolate chips, until just combined.
Divide the batter among the 12 muffin cups. Sprinkle with the remaining 1/4 cup chocolate chips. Bake for 15-17 minutes, rotating once, until a cake-tester inserted into the center of the muffins comes out clean (They'll still look pretty fudgey). Remove from the oven and let cool in the muffin tin for a few minutes, before removing and cooling completely on a baking rack.