Banana Chocolate Chip Muffins (Small Batch)

This Small Batch Banana Chocolate Chip Muffins recipe is the best. Super moist, tasty and full of melting chocolate, this easy muffin recipe is a brilliant way to use those browned bananas. Made in one bowl, and baked in under 45 minutes, you’ll soon be making these at the drop of a hat!

I created this small-batch recipe last year during the throws of our first lockdown. At the time we were all stationed within our home, unable to mingle and unable to share our bakes with friends, family and work colleagues. Designed so that you wouldn’t have a mountain of bakes sat on your work surface, these muffins joined many other bakes that have fast become some of the most popular recipes on my site. Chocolate Hazelnut Cookies, Dark Chocolate Walnut Blondies and Gluten-Free Orange Almond Cake are the ones to be tried out!

If you love small batch recipes, then you’ll be sure to love the Small Batch Dessert E-book I created a little while ago. Filled with scrumptious dessert recipes such as Individual Tiramisu Cups, Orange Rosemary Shortbread and Apple Hazelnut Cake, you can download this FREE e-book right away when subscribing.

These cupcakes are filled with banana making them super tender and moist, but they also have chunks of melting chocolate throughout the sponge which creates little pockets of loveliness when bitting through! We actually sell these muffins on Dear Coco, our street coffee van, and they sell out every time!

Ingredients needed

• Butter - Room temperature, unsalted butter. It gets creamed with the sugar until pale and creamy.
• Sugar - Granulated or caster sugar, either will do. Provides the perfect amount of sweetness.
• Egg - Only 1 large one needed but it helps bind the ingredients and help the sponge become light in texture.
• Sourcream - Just a touch to add the perfect moisture to the muffin. Sub with greek yogurt if necessary.
• Banana - Browned, overripe bananas are best. At a pinch, if your banana isn't over rip then wrap in foil and place in a hot oven for 10 to 15 minutes. Then scoop out the banana filling.
• Flour - Plain (all-purpose) is what we need here
• Baking powder and baking soda - Two leavening agents to give extra lift to make super tenser, soft muffins. We use baking soda here as it reacts with the acidity of the banana.
• Salt - Always needed to season the batter - but just a little is needed.
• Milk Chocolate - You can choose whether to use chocolate chips or chop up a block of chocolate. I personally prefer chocolate chunks as I can vary the size of the chunks so that you get little pockets of melted chocolate. With chocolate chips, especially if you scatter some on the top of the batter in the muffin case, you'll get that more uniform look of a chocolate chip muffin. You do you here and choose your preference. Equally, use dark chocolate instead of milk chocolate if you fancy too.

Step-by-step instructions

*Be sure to see the recipe card below for the full ingredients list & instructions!*

1. Pre-heat the oven and prepare the pan. Turn the oven to hotter than you normally bake a cake at. Preheat to 200°C (390°F) and then line your cupcake or muffin pan with muffin cases. (Image 1)

2. Cream butter and sugar. Using hand-held beaters (or an electric stand mixer if you would prefer), beat the butter and sugar together for a good 4 to 5 minutes until it has visibly lightened in colour and is pale and creamy. (Image 2)

3. Add the wet ingredients, then the dry. Add in the egg, sour cream, mashed banana and vanilla extract and beat until combined. The mixture will look curdled but don’t worry! (Image 3 & 4) Then add the flour, baking powder and soda, salt and chocolate. Fold through with a rubber spatular until a few streaks remain. (Image 5 & 6)

4. Divide between muffin cases and bake. Scoop the batter into the prepared muffin cases. (Image 7) There is a fair bit of batter in each case but not to worry, the paper cases will hold it together.

Note: You can make these in cupcake cases- you will get more out of the batch as the volume of batter used in each case will be slightly less.

5. Decorate. This bit is optional - but trust me when I say it's good! Dollop a teaspoonful of melted Nutella onto the top and decorate with banana chips. That divine melty chocolate alongside the sweet crunchy banana chips is heavenly. Well worth it in my opinion! (Image 8)

Variations / Substitutions

These banana chocolate chip muffins are hands down one of the easiest and most delicious recipes and I love them even more because you can create your own variation easily.

• Blueberry Banana Muffins: Substitute the chocolate for fresh or frozen blueberries for a fruity alternative.
• Dark Chocolate Walnut Banana Muffins: Substitute the milk chocolate for dark chocolate chips or chunks and add in chopped walnuts. The rich dark chocolate will complement the nutty walnuts every time!
• Peanut Butter Banana Muffins: I don't know about you but I love toast slathered in peanut butter with sliced banana on top. Delicious. This is my version in a muffin. Swirl a tablespoon or two of peanut butter into the batter and dollop some PB on top after baking too!

Frequently asked questions

How to store and freeze

To store: The best way to store Banana Chocolate Chip Muffins is to place them in an airtight container, or in a ziplock bag and store them at room temperature. They keep around 3-4 days. I find a 10-second blitz in the microwave brings them back to life if they have dried out. I personally wouldn’t refrigerate them as the sponge tends to stiffen and dry.

To freeze: Place Banana Chocolate Chip Muffins in a freezer-safe container and freeze for up to 2 months. Defrost overnight in the refrigerator and allow to come to room temperature before eating. A 10-second burst in the microwave will warm the muffin nicely.

Tools you’ll need

• Cupcake pan: You can use a 6 hole or a 12 hole muffin pan. Either will work perfectly.
• Muffin cases: Muffin cases are readily available in your supermarket or high street. But if you want to make your own then I have a How to Make Your Muffin Cases guide to help you.
• Medium Mixing Bowl. Made in such small quantities, this recipe doesn't need a huge bowl to mix the batter in.
• Handheld beaters: For such a small batch the half held beaters work perfectly. If your electric stand mixer is readily available then by all means use it too. If I double or triple this recipe then 9 out of 10 times, I use the stand mixer.

More snack recipes that you may like

• Chocolate Hazelnut Granola Bars
• Cherry Filled Lamingtons
• Traditional English Scones

This post was originally published in April 2020 but has been updated with new content.