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Best Small-Batch Banana Chocolate Chip Muffins

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These small-batch banana chocolate chip muffins are incredibly moist, perfectly portioned for a dinner party or potluck, and come together in about 30 minutes using one bowl. The secret is not to overmix and to use small chocolate chips that melt into every bite.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, mashed (about 1 cup)
  • ½ cup semi-sweet chocolate chips (mini chips recommended)

Instructions

  1. Preheat your oven to 350°F (175°C). Line 6 cups of your muffin tin with paper liners, or grease them well with butter.
  2. In a large mixing bowl, mash the two ripe bananas with a fork or potato masher until mostly smooth. A few small lumps are fine.
  3. To the mashed bananas, add the melted butter (slightly cooled), room-temperature egg, granulated sugar, and vanilla extract. Whisk until well combined and slightly frothy, about 30 seconds.
  4. In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to fold together gently, just until no streaks of flour remain (about 10 to 15 strokes). Do not overmix.
  6. Fold in the chocolate chips with a few gentle strokes until evenly distributed.
  7. Divide the batter evenly among the 6 prepared muffin cups, filling each about three-quarters full.
  8. Bake for 18 to 22 minutes. At 18 minutes, insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they are done.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid tough muffins. Use very ripe bananas for best sweetness and moisture. For dairy-free, use coconut oil or vegan butter and dairy-free chocolate chips. For gluten-free, use a 1:1 gluten-free baking blend. Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

Keywords: banana muffins, chocolate chip muffins, small batch muffins, easy muffin recipe, banana chocolate chip muffins

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