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A small batch of chocolate chip banana muffins on a wire rack feature photo.

Small Batch Banana Muffins (1 Banana)

Lisa Flinn
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 19 minutes
Resting Time 15 minutes
Total Time 54 minutes
Course Breakfast
Cuisine American
Yields 5 Muffins

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 flour
    1 teaspoon baking powder
    ¼ teaspoon baking soda
    ½ teaspoon cinnamon
    ¼ 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 banana
    ½ cup (100g) granulated white sugar
    ¼ cup (56g) unsalted butter
    1 tablespoon oil
    2 tablespoon (28g) full-fat greek yogurt
    1 whole large egg
    1 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!

Video

Notes

Banana Size - If you're using a medium to large banana (around 120g), you should be able to get 5 large muffins. I did a test batch using a small banana, which was around 84 grams, and got 4 big muffins. 
Timing - Doneness will depend on the size of your muffins. If you're making smaller ones, check at the 11 minute mark after you reduce the oven temperature. If you're filling them all the way full, like I did, check after the 14 minute mark.
Tenting - If your muffins get too brown, tent them with a piece of foil.
Storage - Store in an airtight container at room temperature for up to 3 days
Keyword small batch muffins, one banana muffins, one banana small batch muffins, banana cupcakes, small batch one banana muffins, bakery style muffins, one banana cupcakes, 1 banana recipe
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