Easy small batch banana muffins, studded with mini chocolate chips are made with just one banana and whips up in less than 10 minutes! This recipe makes 5, moist and delicious bakery-style muffins with perfectly domed tops.
For more easy banana recipes, make my chocolate marbled banana bread, banana cake with chocolate frosting, or banana cake with maple cream cheese frosting next!
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♡ Why You Will Love This Small Batch Banana Muffin Recipe
- Easy to make. The steps are very minimal and the muffin batter takes less than 10 minutes to whip up.
- Small batch muffins. Makes 5, perfect bakery-style muffins.
- Uses just one banana. A great way to use up that one lonely brown banana on your counter.
Ingredient Notes
Here are some notes about all the ingredients used for these Small Batch Banana Muffins. Quantities and full instructions are in the recipe card below!
- All-Purpose Flour (Plain Flour) - I recommend using a kitchen scale to measure your flour with for the best results. Adding too much flour can make your muffins dry and dense rather than light and moist.
- Baking Powder + Baking Soda - Adds lift and creates a light texture.
- Salt - Round out the flavors.
- Cinnamon - For flavor.
- Banana - Make sure your banana is really ripe.
- Unsalted Butter + Oil - Butter adds flavor and the oil keeps the muffins moist.
- White Granulated Sugar - For sweetness and moisture.
- Egg – Adds structure.
- Vanilla Extract or Vanilla Paste - For flavor.
- Greek Yogurt - Makes the muffins moist.
- Mini Chocolate Chips - You can also use regular chocolate chips, chunks or chopped chocolate.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Small Batch Banana Muffins! Please find detailed instructions in the recipe card at the end of this post.
Step 1. In a small bowl, whisk together flour, cinnamon, baking powder, baking soda and salt.
Step 2. In a large bowl, finley mash your banana.
Step 3. Add melted butter, oil, sugar, Greek yogurt, egg and vanilla, and whisk well to combine.
Step 4. Sift dry ingredients into wet ingredients and mix until nearly combined.
Step 5. Gently fold mini chocolate chips into the banana batter.
Step 6. Cover and let the batter rest on the counter for 15 to 20 minutes.
Step 7. Line a muffin pan with 5 paper liners, alternating every other well. Then scoop and fill each liner, overfilling so the batter sits above the liner.
Bake at 400ºF (204ºC) for 5 minutes and then lower the oven temperature to 350ºF (176ºC) and continue baking for 14 to 16 minutes.
Step 8. Set the muffin pan on a wire rack to cool for 5 minutes, then carefully remove the muffins and let them cool completely on the rack. Serve and enjoy!
💡 Tip
For tall muffins, bake muffins in every other well. This allows more heat to circulate the muffins to help them rise taller as they bake.
Substitutions
- Greek Yogurt - You can easily replace with sour cream.
- Oil - Any neutral oil will work such as, avocado oil, canola oil, vegetable oil, grapeseed oil, refined coconut oil, sunflower oil or light olive oil.
- Mini Chocolate Chips - Feel free to use regular chocolate chips, chocolate chunks, chopped chocolate or omit completely.
Variations
- Add Topping - Top the banana muffins with a streusel topping, cinnamon sugar, or turbinado sugar.
- Add Nuts - Fold in a handful of chopped walnuts, pecans or hazelnuts for extra crunch.
- Add a Swirl - Swirl Nutella, cookie butter or peanut butter into the batter for a flavor twist.
- Add Berries - Gently fold in raspberries, blueberries or blackberries.
Key Equipment
- Bowls
- Hand Whisk & Rubber Spatula
- Digital Kitchen Scale – This is the scale I use (not an affiliate link).
- Muffin Pan
- Muffin Papers/Liners
Storage
- Room Temperature – Store in an airtight container at room temperature for up to 3 days.
- Refrigerator – Store in an airtight container for up to 5 days in the fridge.
- Freezer – Cool muffins completely, then wrap each muffin in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature before enjoying!
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Use room temperature ingredients to ensure a smooth batter. This includes the egg and Greek Yogurt.
Do not overmix the batter. Overmixing will activate the gluten in the flour and can make your muffins tough.
Overfill the muffin liners. For tall muffins with domed tops, you'll want to overfill the liners so the batter sits higher than the liner.
FAQ
Baking at an initial high temperature promotes the muffins to rise rapidly, creating tall, domed muffins. We then lower the temperature to finish cooking them. I use this same technique to bake my Chocolate Madeleines!
You do not.
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📖 Recipe
Small Batch Banana Muffins (1 Banana)
Equipment
- digital scale
- muffin tin
- muffin liners
- bowls
- hand whisk & rubber spatula
INGREDIENTS
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 overripe banana mashed
- ½ cup (100g) granulated white sugar
- ¼ cup (56g) unsalted butter melted
- 1 tablespoon oil (vegetable, canola, avocado)
- 2 tbsp (28g) full-fat greek yogurt (or sour cream) room temp
- 1 whole large egg room temp
- 1 teaspoon pure vanilla extract
- ⅓ to ½ cup (60 to 86g) mini chocolate chips
Instructions
- Combine Dry Ingredients - In a small bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.1 cup (120g) all-purpose flour1 teaspoon baking powder¼ teaspoon baking soda½ teaspoon cinnamon¼ teaspoon salt
- Combine Wet Ingredients - In a large bowl, finley mash your banana with a fork. Add sugar, melted butter, oil, Greek yogurt, egg and vanilla, and using a hand whisk, whisk well to combine.1 overripe banana½ cup (100g) granulated white sugar¼ cup (56g) unsalted butter1 tablespoon oil 2 tablespoon (28g) full-fat greek yogurt 1 whole large egg1 teaspoon pure vanilla extract
- Combine Dry and Wet Ingredients - Sift flour mixture into wet ingredients and switching to a rubber spatula, fold until nearly combined. Do not overmix.
- Add Chocolate Chips - Then gently fold in mini chocolate chips until evenly distributed.⅓ to ½ cup (60 to 86g) mini chocolate chips
- Rest Batter - Cover the bowl with a kitchen towel and let the batter rest on the counter for 15 to 20 minutes.
- Preheat Oven - Meanwhile, set a rack in the center of the oven and preheat it to 400ºF (204ºC). Line a muffin pan with 5 paper liners, alternating every other well.
- Bake - Scoop and fill each liner, overfilling so the batter sits above the liner. Top with more mini chocolate chips if desired. Bake at 400ºF (204ºC) for 5 minutes and then without opening the oven door, lower the oven temperature to 350ºF (176ºC) and continue baking for 14 to 16 minutes, or until an inserted toothpick in the center comes with a few crumbs. Do not overbake.
- Cool - Set the muffin pan on a wire rack to cool for 5 minutes, then carefully remove the muffins and let them cool completely on the rack. Serve and enjoy!
Lin says
These disappeared in seconds. Wish I had another banana LOL. We love the hint of cinnamon. We didn’t have chocolate chips so we added chopped walnuts and made 6 smaller muffins. I baked them for 5 mins at 400f and for 10 mins at 350f. They turned out so moist. I will make them larger next time. Thanks for the recipe!
Lisa Flinn says
Aww, YAY!! Thank you for sharing your adjustments and for trying this recipe! Happy Baking! 😊