Small Batch Chocolate Chip Banana Muffins

Banana muffins are a staple for many home bakers, and Small Batch Banana Muffins are even more important because it means you'll never suffer a stale muffin! This recipe is so easy to whip up in under 5 minutes with just a few simple ingredients and it makes 6 muffins with a soft, moist and tender texture.

STEP BY STEP INSTRUCTIONS

• STEP 1). Combine dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, salt and oats until evenly blended. Stir through chocolate chips and set aside.

• STEP 2). Combine wet ingredients. In a large bowl, mash the banana with a fork until smooth. Stir in brown sugar, then add sour cream and melted butter and whisk until combined. Whisk in egg until smooth. Add dry ingredients all at once and stir together gently with a wooden spoon until just combined. Do not over-mix. A few small lumps are just fine.

• STEP 3). Divide batter evenly among prepared muffin cups, filling them to the rim. Spoon a teaspoon of peanut butter over each portion of batter and swirl it in. Top with a few extra chocolate chips.

• STEP 4). Bake for 16-18 minutes until golden brown and slightly firm to the touch. Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling.

INGREDIENTS IN SMALL BATCH BANANA MUFFINS

• Ripe banana - bananas that you should use for making muffins should be really spotty and very ripe. That means they are at their sweetest and will make moist muffins. I know that many people like to make muffins with frozen bananas, but I do not recommend it. Frozen bananas lose a lot of moisture and their cell structure breaks down during the freezing process so that they can't lend as much structure to the batter. Than can lead to a gummy layer forming in the muffins or loaf. I also find that the flavour changes during freezing.

• Dark chocolate chips - banana muffins need chocolate chips! That's just how I feel.

• Brown sugar - I like brown sugar because it lends a caramelized banana flavour.

• Sour cream or yogurt - sour cream or full fat yogurt lends acidity to react with the baking soda and also pleasant tanginess to balance the sweetness. As the acid reacts with the baking soda, it also creates the nice open crumb structure that muffins should have.

EXPERT BAKING TIPS

• Use very ripe bananas -- ones that are well spotted. These bananas will have the most sweetness as the carbohydrates have converted into simple sugars.

• Mash the banana well with the brown sugar. This will help dissolve the sugar for the most moist muffins.

• Do not over-mix. Just fold in the flour gently until well combined, but no need to mix vigorously. Just mix until no streaks of dry flour remain. Any lumps will continue to get worked out as you scoop the batter into the muffin pan.

RECIPE FAQ

Is there a substitution for sour cream?

Yes! You can use full fat plain yogurt in the same proportion.

Can I freeze these muffins?

Yes! These muffins freeze very well. Just place them in a resealable freezer bag and freeze for up to 3 months.

Can I add nuts to this small batch banana muffins recipe?

Yes! You can add ¼ cup of chopped nuts. I'd recommend walnuts or pecans.

Can I use any kind of chocolate chips in the batter?

Feel free to use your favourite kind of chocolate in this recipe since it doesn't rely on cocoa solids to add structure directly in the batter. You can use milk chocolate or even white chocolate chips if you prefer. You can also leave them out if you want.

If you love small batch baking, check out these recipes!

Small Batch Banana Muffins

Christina Marsigliese

Easy small batch recipe for soft and moist banana oatmeal chocolate chip muffins. It maks just 6 muffins!

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 18 minutes mins

Servings 6 muffins

Ingredients

  

• ⅔ cup 95g all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ⅓ cup 35g rolled oats
• ⅓ cup 56g dark chocolate chips plus extra for topping
• 1 large ripe banana about ½ cup/120ml mashed
• ⅓ cup 70g packed dark brown sugar
• ¼ cup 60ml full fat sour cream
• 3 tablespoon 42g melted butter
• 1 large egg at room temperature
• 6 heaping teaspoon smooth peanut butter

Instructions

 

• Preheat your oven to 375°F and line 6 cups of a standard 12-cup muffin pan with paper liners.
• In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, salt and oats until evenly blended. Stir through chocolate chips and set aside.
• In a large bowl, mash the banana with a fork until smooth. Stir in brown sugar, then add sour cream and melted butter and whisk until combined. Whisk in egg until smooth. Add dry ingredients all at once and stir together gently with a wooden spoon until just combined. Do not over-mix. A few small lumps are just fine.
• Divide batter evenly among prepared muffin cups, filling them to the rim. Spoon a teaspoon of peanut butter over each portion of batter and swirl it in. Top with a few extra chocolate chips. Bake for 16-18 minutes until golden brown and slightly firm to the touch. Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling.