Banana Chocolate Chip Muffins are a classic combination, and this small-batch recipe makes it a breeze to whip them up for a quick, easy, delicious breakfast! The light, moist muffins are well-loved by kids and adults alike.
The best way to start the weekend is undeniably with chocolate and breakfast in bed with no plans to rush off to.
You know, cozy mornings after you’ve slept in and then lounged around with a hot cup of coffee, watched one too many episodes on HGTV so you switched over to binge the latest on Netflix. Those, those are perfect. And even more perfect with warm banana chocolate muffins in hand.
Because most weekends I’m up, rushing around, photographing recipes, doing an insane amount of dishes, and grocery shopping, I’ve decided I need to do a little more of those cozy mornings.
Insert: Small Batch Banana Chocolate Chip Muffins as my latest form of self-care. Truly, self-love in its finest form. But this year I’m trying to take at least one morning to do just that – lounge around a little longer – as a form of self-care.
And since I only need enough muffins for me, myself, and I, making a small batch is essential. Love loads of leftover muffins, but love some balance, too.
Simple Pantry Ingredients
I know you’ve got that random banana sitting on the counter, lonely and begging to be used as it gets a little browner every day, until it’s past the point of wanting to eat.
And I know you’ve got the baking basics. Including chocolate chips. You know to never be without chocolate chips.
And therefore, my friend, you’ve got everything you need to make these small-batch banana muffins!
I’m really excited to tell you that this recipe is not only small batch and easy to make but it can all be done in one bowl.
That’s right friends, only one bowl to wash (er, stick in the dishwasher hopefully) and you’re on your way to comforting breakfast heaven.
It’s a pretty basic muffin recipe when it comes down to it, with the banana adding moisture and flavor.
Whisk together the wet ingredients and sugar: melted butter, egg, and vanilla extra.
Add the dry ingredients right into your mixing bowl. Technically you could mix them together before to be super precise in the combining process, but I just do my best to spread them evenly and then “mix” before really combining with the wet ingredients and it all works out just fine.
Then, fold in the mashed bananas and chocolate chips.
The key to muffins is that you don’t want to overmix them, which will result in sad, tough muffins. Stir until just combined and you’ll have light, moist, fluffy bananas that you can’t resist.
Divide the batter evenly between 7 to 8 regular muffin tins, filled close to the top of the liner.
Bake until they’re golden brown around the edges and the center bounces back when touched slightly. You can also stick a toothpick inside and if it comes out with a few crumbs yet fairly clean, you’re good to go. Although keep in mind, with all those chocolate chips you’re bound to have melty chocolate on the toothpick.
Let them cool just ever so slightly so you can grab and dig in. Once you take a bite of the warm muffin and get a mix of the banana and chocolate combination, you might have a hard time resisting the rest.
More Banana Baking Recipes:
Small Batch Banana Chocolate Muffins
- 4 TBSP 56g unsalted butter, melted and cooled slightly
- 1 egg room temperature
- 1/2 tsp 2g pure vanilla extract
- 1/4 cup 60g brown sugar
- 1/4 cup 50g granulated sugar
- 1 cup 120g all-purpose flour
- 1/2 tsp 1g baking powder
- 1/2 tsp 3g baking soda
- 1/4 tsp 1g fine sea salt
- 1/8 tsp cinnamon
- 3/4 cup 200g mashed bananas (~2 medium), extra ripe
- 1/2 cup 94g chocolate chips*
- Preheat oven to 350°F and line 8 muffin tins (or 9, see notes) with paper liners.
- In a medium mixing bowl, whisk together melted butter, egg, vanilla extract, and sugars. Add the flour, baking powder, baking soda, salt, and cinnamon and stir until just combined (the dough will seem dry here - don't worry!). Fold in mashed bananas and chocolate chips just until incorporated (you don't want to overmix).
- Fill muffin liners almost to the top (see note to fill less). If desired, place several additional chocolate chips on top of the muffins. Bake for 20-22 minutes until edges are golden brown and centers bounce back when lightly touched. Remove from pan and let cool slightly before eating. Enjoy!
This recipe was first posted in February of 2018; the text and photos were updated in December of 2020. No major changes to the recipe were made; see recipe card notes.