It’s undeniable that the best way to start the weekend is with chocolate and breakfast in bed with no plans to rush.

Banana chocolate muffin on wire rack with liner pulled down.

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 mornings, they are perfect. And even more perfect with warm banana chocolate muffins in hand.

This small-batch recipe gives you 8 perfectly portioned muffins to enjoy – all ready in just 30 minutes!

Banana chocolate chip muffins overhead on cooling rack.

What You’ll Need to Make Banana Chocolate Chip Muffins

I know you’ve got that random banana sitting on the counter, lonely and begging to be used as it gets a little more brown every day until it’s past the point of wanting to eat. That’s when banana muffin recipes come to the rescue!

Bowls of mashed banans, chocolate chips, flour, egg, sugars, cinnamon, egg, and vanilla.

And I know you’ve got the baking basics. Including chocolate chips. You know to never be without chocolate chips. Therefore, my friend, you’ve got everything you need to make these small-batch banana muffins!

  • All-Purpose Flour: always recommend weighing flour for best results while baking.
  • Granulated Sugar: contributes to a little sweetness and light, fluffy texture!
  • Melted Butter: easy, peasy, there’s no softening required.
  • Baking Powder, Baking Soda, and Salt: texture, texture, and flavor.
  • Cinnamon: a pinch for warmth.
  • Vanilla Extract: of course!
  • Chocolate Chips: use milk chocolate chips or semi-sweet chips…you can even use dark chocolate chips! It’s up to your preference, here.
  • Mashed Banana: make sure the banana is extra ripe. If not, you can roast it in the oven until brown.

How to Make Small Batch Muffins

I’m really excited to tell you that this recipe is not only a small batch recipe that’s 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) 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.

Here’s a brief overview, but be sure to see the full recipe card below for all the details.

  • First, whisk together the wet ingredients and sugar in a medium or large bowl.
  • 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.
Bowl with wet ingredients with whisk.
Whisk until combined and creamy.
Bowl of muffin batter with spatula.
Gently stir in the dry ingredients.
  • 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.
Mashed banana on top of muffin batter in a bowl.
After the dry ingredients are halfway incorporated, add the mashed banana.
Banana muffin batter with chocolate chips mixed in.
And don’t forget the chocolate chips!

Use a cookie scoop to easily fill the muffin pan!

Muffin batter in tin with chocolate chips on top.

Bake until they’re golden brown around the edges and the center bounces back when touched lightly.

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.

Banana muffin cut in half on white plate.

Variations and Recipe Tips

  • Add nuts! If you’d like, stir in or top the muffins with chopped pecans or walnuts.
  • Don’t overmix the batter to keep the muffins soft, moist, and tender.
  • Freeze leftovers by wrapping the muffins in plastic wrap and transferring to a freezer bag, or placing them in an airtight container. Thaw in the microwave or at room temperature.

More Banana Baking Recipes:

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

banana chocolate muffin on wire rack with liner pulled down
4.88 (31 ratings)

Get the Recipe Small Batch Banana Chocolate Muffins

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 8 muffins
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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.

Ingredients

Equipment

Instructions
 

  • Preheat oven to 350°F and line 7-8 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!

Notes

Any chocolate chips work in this recipe.
Updated 12/2020: I retested the recipe several times with exact banana measurements for consistency (opposed to “2 bananas”) and have updated from 7 to 8 muffins per your feedback and these additional tests. The batter will fit 8 muffin tins almost all the way full, creating larger muffins. Alternatively, you can fill the muffins 3/4ths of the way full to make 9 muffins with a more domed shape after baking. 
Calories: 179kcal, Carbohydrates: 28g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 179mg, Potassium: 86mg, Fiber: 1g, Sugar: 15g, Vitamin A: 214IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 1mg
Course: Breakfast
Author: Becca Mills
Cuisine: American
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

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.