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.
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 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!
How to Make Small Batch 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
Equipment
Ingredients
- 4 TBSP unsalted butter melted and cooled slightly
- 1 egg room temperature
- 1/2 tsp pure vanilla extract
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/8 tsp cinnamon
- 3/4 cup mashed bananas (~2 medium) extra ripe
- 1/2 cup chocolate chips*
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!
Video
Notes
Nutrition
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.
Jennifer
This makes a perfect little batch of delicious muffins! A nice alternative for the use of ripe bananas.
Becca
Yes! Perfect for a few extra ripe bananas!
Kimberly Huetteman
Most fantastic texture! Delicious!
Becca
So happy to hear you enjoy them!
Gaby
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!
Becca
I’m so glad you enjoyed them, Gaby! One of my favs! 🙂
Chloe
These are literally my favorite muffins ever, theres no words to describe how I feel when eating these.
Becca
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?! 😉
Mayra
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!
Becca
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!
Sabeen
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!
Becca
I’m so glad you and your husband loved them, Sabeen!
Ashley
Are these mini? Because I need to know to make them today thanks
Becca
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!
Ashley
TURNED OUT GREAT! 👍
Definitely different from the picture but look wonderful! Can’t wait to try!
Becca
Yay! So glad to hear! 🙂
Violet
Wow 🤩
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!
Becca
Aw, thanks so much, Violet! I’m so glad you enjoy them as much as I do 🙂 The mini version sound so fun too!
Michelle
This is an easy and delicious recipe! I added toasted walnuts. The recipe makes 7 but I baked 12. Yum!!
Becca
Thanks so much, Michelle! I’m going to have to add walnuts next time, too!
Sara
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 🙂
Becca
Thank you so much, Sara! I’m so glad to hear that your co-worker loves it too. 🙂
Natalie Bryant
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.
Becca Mills
Yay! I’m so glad to hear it, Natalie! I can’t get enough of them either. Thank you so much for your review!
Jill
Delicious recipe to use up those last 2 ripe bananas. Will be making these again.
Becca Mills
I’m so glad to hear! Thanks so much for both making the recipe and commenting!