These Small Batch Banana Muffins are the best way to use up just one ripe banana. This recipe makes five muffins, so it is perfect for breakfast or an afternoon snack all week.
Quick
Beginner-friendly
You’ll Learn: How to batch, store, and reheat for meal prep
Worth It: It builds a freezer stash for stress-free meals later
Bonus: The trick to higher-rising muffins
Why You’ll Love This Recipe
- Perfect for a quick snack – These banana chocolate chip muffins come together in just 30 minutes and since this recipe only makes five, it is perfect for when you are craving just a little bit of something sweet.
- Easy addition to meal prep – If you are looking for a sweet addition to breakfast or a mid-afternoon pick-me-up, these small batch banana muffins make a great addition to your weekly meal prep.
- Great for the freezer – If you want to make a larger batch to save for later, you can double or triple the recipe and save these in the freezer for when you want a sweet snack.
Serving suggestions
If you are having these small batch banana muffins for breakfast, they would go well with just about any breakfast food. Pairing them with Crispy Bacon, Hard Boiled Eggs and some Breakfast Potatoes would make a balanced and delicious breakfast. A meal prep breakfast sandwich would also be a great option!
If you are creating a whole brunch spread, these would fit in perfectly alongside a few other sweet pastries. Some of my favorite recommendations would be Honey Butter Biscuits, Cranberry Orange Muffins, Chocolate Chip Scones, and Coffee Cake Muffins.
For a fun twist on banana muffins, try these peanut butter and jelly muffins.
Small Batch Banana Muffins Ingredients
- Banana – It only takes one ripe mashed banana to make this small batch banana muffin recipe!
- Egg – One egg will bind the ingredients together in the batter.
- Light Brown Sugar – The brown sugar adds just a slight touch of sweetness to these small batch banana muffins.
- Vegetable Oil – Oil helps keep your muffins from drying out. I like to use avocado oil, but you can also use melted coconut oil if you prefer.
- Vanilla Extract and Cinnamon- The pure vanilla extract and cinnamon will help bring out the natural sweetness of the ripe banana.
- All Purpose Flour – The flour brings the batter together. If you want to make this recipe gluten-free, you can swap gluten-free flour here. Use whole wheat flour in place of standard to up the fiber content.
- Baking Soda– The baking soda will help the muffins rise; making them perfectly fluffy.
- Salt – Just a pinch of salt brings out the depth of flavor in these banana chocolate chip muffins.
- Chocolate Chips – This recipe uses chocolate chips in both the batter and on top. I love the combination of chocolate chips and bananas; it just takes the sweetness up a notch.
Ingredient Substitutions
This recipe is already naturally dairy-free but it can also be customized to be made gluten-free. For a gluten-free banana chocolate chip muffin recipe, sub in your favorite gluten-free flour blend.
These muffins would also be delicious with chopped nuts added in. Walnuts or pecans would add a little crunch and the nutty flavor would pair nicely with the banana.
How to make
Step 1: Preheat the oven and start preparing Batter
To begin, preheat oven to 350F and line 5 cups of a muffin tin with liners. If you skip spaces between each liner the muffins will rise more.
Next, mash the banana in a mixing bowl (Image 1). Add the egg, brown sugar, vanilla extract and oil to the bowl and whisk together (Image 2).
Step 2: Mix Ingredients and bake muffins
In a separate bowl, mix together the all purpose flour, baking soda, cinnamon, and salt (Image 3). Fold the dry ingredients into wet with a flat spatula and mix in the chocolate chips (Image 4).
Then, scoop about ¼ of batter into each of the lined cups in the muffin pan and top with more chocolate chips. Place in the oven and bake at 350F for 18-20 minutes.
Storage, reheating and Freezing
To store, allow the muffins to cool completely. Then, place them in an airtight container and store on the counter for 3 days or in the fridge for up to one week.
To reheat, I recommend warming one at a time in the toaster oven or slice in half and toast in a skillet in some melted butter.
These muffins are a great make-ahead option since you can freeze them for up to 3 months. You can thaw all together or one muffin at a time.
Check out these other sweet treat Recipes
If you love this small batch banana muffin recipe, try this Cranberry Orange Muffins recipe next!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Small Batch Banana Muffins
Ingredients
- 1 ripe banana
- 1 egg
- 1/4 cup packed light brown sugar
- 2 tbsp neutral vegetable oil
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 3 tbsp chocolate chips + more for topping
Instructions
- Preheat oven to 350F and line 5 cups of a muffin tin with liners – if you skip spaces between each liner the muffins will rise more.
- Mash the banana in a mixing bowl. Add the egg, brown sugar, vanilla extract and oil to the bowl and whisk together
- In a separate bowl, mix together the all purpose flour, baking soda, cinnamon, and salt.
- Fold the dry ingredients into wet with a flat spatula and mix in the chocolate chips.
- Scoop about ¼ of batter into each of the lined muffin cups and top with more chocolate chips
- Place in the oven and bake at 350F for 18-20 minutes.
Recipe Notes
- To make these muffins gluten free use a 1:1 ratio gluten-free flour blend
- Store in an airtight container in the fridge for up to 5 days
- Freezer instructions: Store an an airtight container and freeze for up to 3 months
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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