Small Batch Banana Muffins

These small batch banana muffins are the perfect and most delicious way to use up that last ripe banana.

Course Dessert

Cuisine American

Keyword banana bread with 1 banana, banana chocolate chip muffins, small batch banana muffins

Prep Time 10

Cook Time 20

Servings muffins

Calories 240kcal

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.

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