Small Batch Banana Muffins

These Small Batch Banana Muffins are my solution to the problem of always having just 1 ripe banana left in the bunch. Take that last ripe banana and make 5 perfectly fluffy and moist chocolate chip banana muffins.

If you enjoy small batch baking, try these small batch chocolate chip cookies next! Perfect for when you want just a few cookies

What to make with just 1 ripe banana

I seemed to always have just one ripe banana left over from the bunch and I couldn’t make a loaf of banana bread with just one. So, I worked out how to cut down my favorite banana bread recipe so it works with 1 banana instead of 2 or 3.

They are the perfect quick snack. These banana bread muffins come together in just 30 minutes and since this recipe only makes five, it is ideal for when I am craving just a little bit of something sweet.

The recipe is so easy that it is one I make regularly make with my toddler. He loves to help me mash the banana and mix the ingredients together. He just gets a bit impatient waiting for them to bake up!

Small Batch Banana Muffins Ingredients

• Banana – It only takes one ripe mashed banana to make this small batch banana muffin recipe!
• Large egg – One room temperature egg will bind the ingredients together in the batter. Many people use just an egg yolk for a small batch recipe, but I find it is best to use the full egg.
• 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.

To make this recipe dairy-free, use dairy free chocolate chips. For a gluten-free banana chocolate chip muffin recipe, sub in your favorite gluten-free flour blend.

You can use mix-ins to make many banana muffin variations. 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 A small Batch of Banana muffins 🍌

Step 1: Mash one overripe banana in a mixing bowl with the back of a fork or a potato masher. I like to leave a few large lumps of banana.

Step 2: Pour the brown sugar, egg, oil, and vanilla extract into the bowl with the mashed banana. Whisk to combine.

Step 3: In a separate bowl, stir the all purpose flour, baking soda, salt and ground cinnamon together.

Step 4: Fold the dry ingredients into the wet mixture with a flat spatula until no lumps of flour remain. Then, stir in the chocolate chips. Prep a muffin pan with muffin liners.

Step 5: Scoop the muffin batter into 5 lined muffin cups of a muffin tin. I like to add a few more chocolate chips on top before baking. Bake at 350F until golden brown and a toothpick inserted into the muffins comes out clean.