Name: Irresistible Small Batch Banana Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1/4 cup granulated sugar; 2 tablespoons brown sugar; 1/4 cup melted butter; 1 large egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup chocolate chips

Why You’ll Love Irresistible Small Batch Banana Chocolate Chip Muffins Recipe

This recipe uses simple pantry staples and comes together quickly, making it perfect for busy mornings or last-minute baking. Ripe bananas add natural sweetness and moisture, while chocolate chips provide just the right amount of indulgence. The small batch size means fewer leftovers and fresher muffins every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
All-purpose flour
Baking powder
Granulated sugar
Brown sugar
Large egg
Unsalted butter, melted
Semi-sweet chocolate chips
Optional mix-ins or spices

Directions

Preheat your oven to 350°F (175°C).

Mash the ripe bananas in a bowl until mostly smooth with a few small chunks remaining.

Add the melted butter, granulated sugar, brown sugar, and egg to the bananas and mix until well combined.

In a separate bowl, whisk together the flour and baking powder.

Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Fold in the chocolate chips.

Divide the batter evenly among greased muffin cups, filling each about two-thirds full.

Bake for 18 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Servings and timing

This recipe makes approximately 6 muffins.

Prep time: about 10 minutes
Bake time: 18 to 20 minutes
Total time: around 30 minutes

Variations

Add chopped walnuts or pecans for a crunchy texture.
Mix in a pinch of cinnamon or nutmeg for extra warmth.
Use dark chocolate or milk chocolate chips instead of semi-sweet.
Add dried fruit such as raisins or cranberries for a different flavor twist.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to three days.

For longer storage, wrap each muffin individually and freeze for up to three months.

To reheat, microwave a muffin for 15 to 20 seconds or warm it in the oven until heated through.

FAQs

What makes these muffins so moist?

Ripe bananas provide natural moisture and sweetness, keeping the muffins soft and tender.

Can I use frozen bananas?

Yes, thaw them completely and drain any excess liquid before mashing.

Can I make this recipe gluten-free?

A 1:1 gluten-free flour substitute can be used in place of all-purpose flour.

How do I know when the muffins are done baking?

The tops should be lightly golden, and a toothpick inserted into the center should come out clean or with a few crumbs.

Can I reduce the amount of sugar?

You can slightly reduce the sugar, but reducing too much may affect texture and flavor.

Can I add other mix-ins?

Yes, nuts, dried fruit, or warm spices work well in this recipe.

How should I store leftover muffins?

Keep them in an airtight container at room temperature for up to three days.

Can these muffins be frozen?

Yes, they freeze well when wrapped individually and stored properly.

Should the butter be melted or softened?

Melted butter is recommended, as it blends smoothly with the banana mixture.

Can I double the recipe?

Yes, simply double all ingredients and bake in a standard muffin tin.

Conclusion

These Small Batch Banana Chocolate Chip Muffins are an easy and satisfying way to enjoy classic banana and chocolate flavors at home. With minimal prep time, simple ingredients, and a perfectly sized yield, they’re a great choice for breakfast, snacks, or a cozy homemade treat any day of the week.