22 Oct ONE BOWL DOUBLE CHOCOLATE CHUNK MUFFINS
Do you ever wish you could cook or bake and never have to worry about cleaning up after? That would be my dream. For most of my life, I lived without a dishwasher.. well that’s kind of a lie, my mom was the dishwasher, then it was me. Taylor and I use to live in this really old building, it had a lot of character it was spacious and it was cheap, but the trade off was no dishwasher (and no ensuite laundry). It wasn’t the worst thing in the world since I grew up without one but now that we have one.. I can’t live without it. I still wash a lot of things by hand but it’s just nice knowing you have support from your dishwasher, haha.
When I bake, I am a mess! I try and clean up as I go but a lot of the times I just throw all the mixing bowls, utensils, measuring cups all in the sink and hope for the best later. My husband is notoriously the messiest cook ever. That man uses every pot, pan, mixing bowl, cooking utensil we own.. and we have a lot because I like to collect them haha. So I thought to myself.. how nice would it be if you could bake a recipe using just one bowl. That way theres less mess and less clean up. Win right?! Well, challenge accepted.
I wanted to start with something fairly easy and with ingredients you probably already have in your pantry. This One Bowl Double Chocolate Chunk Muffin is a winner in my books! It’s sweetened with bananas, maple syrup and a little bit of brown sugar. I always have regular milk and nut milk in my fridge, you can use that interchangeably. Coconut oil is a staple in my pantry but if you don’t have it or are allergic to coconut (like my friend Isabelle) you can swap it out for vegetable oil. Let’s get mixing!
One Bowl Double Chocolate Chunk Muffins
The easiest treat for anyone craving something gooey and chocolately. It's a one bowl recipe so no mess and less dishes!
- 2 large eggs
- 1 medium banana mashed
- 1/2 cup maple syrup
- 1/4 cup light brown sugar
- 1/4 cup coconut oil melted and cooled
- 1/4 cup cashew milk
- 1 1/3 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chunks divided in half
Preheat oven to 375F. Line a muffin tin with liners. Set aside.
In a large, microwave safe bowl, melt the coconut oil. Add the mashed banana, maple syrup, brown sugar, milk and 2 eggs. Whisk to combine.
Place a sieve over the bowl and add the flour, cocoa powder, baking powder, baking soda and salt. Just to make sure there are no clumps. Whisk until the batter just comes together.
Add half the chocolate chunks and fold in the chocolate.
With an ice cream scoop or cookie scoop, divide the batter into the 12 lined tins. Top the muffins off with the remaining chocolate chunks.
Bake in the oven for 20-22 minutes. Insert a toothpick and if it comes out clean they are ready!
Cool on a wire rack for 10 minutes and enjoy!
The recipe asks for 1/4 cup of milk, I used cashew milk but feel free to use regular cows milk, almond, soy or coconut.
Are there any recipes you’d like to see simplified or turned into a ONE BOWL dessert?! Let me know in the comments!