It’s undeniable that the best way to start the weekend is with chocolate and breakfast in bed with no plans to rush.
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!
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!
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.
- 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.
Use a cookie scoop to easily fill the muffin pan!
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.
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!
Get the Recipe Small Batch Banana Chocolate Muffins
- 4 Tablespoon (56 g) unsalted butter, melted and cooled slightly
- 1 (1) egg, room temperature
- 1/2 tsp (0.49 tsp) pure vanilla extract
- 1/4 cup (60 g) brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1/2 tsp (0.49 tsp) baking powder
- 1/2 tsp (0.49 tsp) baking soda
- 1/4 tsp (0.25 tsp) fine sea salt
- 1/8 tsp (0.12 tsp) cinnamon
- 3/4 cup (200 g) mashed bananas (~2 medium), extra ripe
- 1/2 cup (94 g) chocolate chips*
- 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!
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.
This makes a perfect little batch of delicious muffins! A nice alternative for the use of ripe bananas.
Yes! Perfect for a few extra ripe bananas!
Most fantastic texture! Delicious!
So happy to hear you enjoy them!
I had two ripe bananas on hand so this recipe was exactly what I was looking for! So delicious. I baked mine for 20 min and they came out perfectly. Thank you for sharing!
I’m so glad you enjoyed them, Gaby! One of my favs! 🙂
These are literally my favorite muffins ever, theres no words to describe how I feel when eating these.
Chloe, I’m so happy to hear that! They are one of my favorites too, I may be known to eat the entire batch in a day… small batch means one serving, right?! 😉
This was a great recipe. It was just enough to use the last 2 ripe bananas i had saved. I’m the only one in my household that enjoys banana muffins..goody…more for me. Thanks for sharing!
Thanks, Mayra! I get them all in my house too – those others just don’t know what they’re missing out on 😉 so glad you enjoyed!
These turned out great and were super easy to make! For some reason, I ended up with 12 cupcakes but that’s still better than 16. My husband is a huge banana chocolate fan and he loved them!
I’m so glad you and your husband loved them, Sabeen!
Are these mini? Because I need to know to make them today thanks
Hi Ashely – they’re not mini, the recipe is written for a regular sized muffin pan. However, you could make them mini if you needed to, just watch closely as they’ll need less baking time. Let me know what you think! Enjoy!
TURNED OUT GREAT! 👍
Definitely different from the picture but look wonderful! Can’t wait to try!
Yay! So glad to hear! 🙂
3rd time making them and I am blown away!!
I’ve made them mini and regular size. Delicious and a good denseness if that makes sense. Real crowd pleaser! Keeper!
Aw, thanks so much, Violet! I’m so glad you enjoy them as much as I do 🙂 The mini version sound so fun too!
This is an easy and delicious recipe! I added toasted walnuts. The recipe makes 7 but I baked 12. Yum!!
Thanks so much, Michelle! I’m going to have to add walnuts next time, too!
This recipe is SO good! I love the petite batch size—it’s just enough if you don’t want too many baked goods around, but they’re good enough to double (or triple) the recipe. I shared the recipe with a co-worker, who doesn’t like baking, but says it’s now her go-to baking recipe! Can’t go wrong here 🙂
Thank you so much, Sara! I’m so glad to hear that your co-worker loves it too. 🙂
A HUGE HIT with our kids and my husband! I’ve had to make them all week because they loved them so much! They disappear as soon as they’re out of the oven! Super simple and I always have the ingredients on hand so I am in love with this recipe! A new family staple for sure.
Yay! I’m so glad to hear it, Natalie! I can’t get enough of them either. Thank you so much for your review!
Delicious recipe to use up those last 2 ripe bananas. Will be making these again.
I’m so glad to hear! Thanks so much for both making the recipe and commenting!
These are delicious! I added nutmeg and subbed olive oil for butter.
I’m so glad you enjoyed them! Thanks for your review, Linzay!
I had a sweet tooth and some chocolate chips and I’m so glad I came across this recipe, it’s literally like biting into a banana chocolate chip cookie in muffin form. It even worked really well with mini chocolate chips and even better the consistency was perfect to use parchment paper for the cups, which I’m sure would have been a lot harder with a more runny batter.
This is one of my favorite recipes! I have halved it, and made the regular recipe, both came out great. I also make mine in a mini muffin tin for grab and go bites. I’ve used really ripe bananas, as well as not so ripe ones, and this recipe holds up! Love love these! Thanks for the great recipe 🙂
Thank you so much for sharing, Sarah! I’m so glad to hear you love them!
Followed the metric measurements and substituted butter for vegetable oil and it yielded nine muffins! They rose beautifully. I ended up using around 200g of 85% cacao dark chocolate and they ended up perfectly balanced. Will become a new staple recipe.
Awesome, thank you so much for the feedback, it’s so helpful. I’m glad you enjoyed, Jennefer!