Small Batch Double Chocolate Banana Muffins
These Small Batch Double Chocolate Banana Muffins are so soft and moist and full of chocolate flavour! No one enjoys a stale muffin, so making just 6 means that you will have a fresh-tasting muffin every day without worrying about any going dry if you live solo or in a small household.
STEP BY STEP INSTRUCTIONS FOR CHOCOLATE BANANA MUFFINS
These muffins are seriously EASY to make! All you need is a bowl and a whisk. Here's how to make small batch chocolate banana muffins:
- STEP 1). Preheat your oven to 350°F and line 6 holes of a standard 12-cup muffin pan with paper liners.
- STEP 2). Sift flour, cocoa, baking powder, baking soda and salt into a medium bowl and whisk to blend evenly.
- STEP 3). In a large bowl, whisk together mashed banana, brown sugar and egg white until smooth. Whisk in oil, milk and vanilla until well blended. Stir in chocolate chips.
- STEP 4). Add the flour mixture to the banana mixture and fold very gently with a spatula until just combined. A few streaks of flour may still remain and they will get mixed in as you portion out the mixture (it is best to not over-mix a muffin batter).
- STEP 5). Fill each muffin cup all the way with batter. Top with a few extra chocolate chips and bake for 16-18 minutes until muffin tops spring back when touched gently. Let cool in pan for 5 minutes before transferring individually to a wire rack to cool.
HOW TO MAKE MOIST CHOCOLATE BANANA MUFFINS:
These moist chocolate banana muffins are made with 1 banana and just 2 tablespoons of oil. That's just 30ml! There's no need for loads of fat to make moist banana muffins because bananas contain starches, sugars and soluble fibers that bind moisture and keep the muffins soft and… dare I say it again… MOIST!
I also use dark brown sugar which adds a rich caramelized flavour to the muffin batter.
EXPERT BAKING TIPS
- Don't use over-ripe bananas! Despite what you might read in many other recipes, I never recommend using black, over-ripe bananas. Just use ripe, spotty bananas. Over-ripe bananas can lend a fermented flavour to the batter and so much of the carbohydrates convert to sugars that the banana loses its ability to provide structure to the batter.
- Measure the flour accurately - using too much flour will make them taste doughy instead of a clean banana flavour. Using ripe bananas instead of over-ripe bananas also means you can use less flour since the banana actually provides structure.
- Combine sugar with eggs and mashed banana to encourage it to dissolve - this means you are guaranteed to have moist muffins!
- Do not over-mix the batter. A few small lumps are OK.
- Add extra chocolate chips (HEHE!)
RECIPE FAQ
Can I use granulated white sugar to make these muffins?
Yes! You can replace the brown sugar with white granulated sugar, but make sure to replace it by weight (not volume) because brown sugar is more dense (it weighs more) than white sugar. So, if you want to use white sugar then you will need 55g which is just slightly more than ¼ cup.
How do I store Small Batch Double Chocolate Banana Muffins?
If you plan to eat all of these muffins over 2 days, you can store them at room temperature for in an airtight container. If you plan to keep them longer then they will stay in the fridge for up to 5 days.
To freeze them, wrap them individually in plastic wrap and then place them in a resealable bag and store in the freezer.
If you love small batch baking, check out these recipes!
The BEST Small Batch Chocolate Fudge Brownies Small Batch Chewy Chocolate Chip Cookies Small Batch Chewy Double Chocolate Chip Cookies Easy Small Batch Lemon Curd The BEST Flourless Small Batch Brownie Cookies (Gluten-Free) Small Batch Tahini Swirl Chocolate Fudge Sheet Cake Marble Red Velvet Cake with Cream Cheese FrostingSmall Batch Chocolate Banana Muffins
Ingredients
- ⅔ cup 95g all-purpose flour
- 3 tablespoon 18g cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup 120ml/125g mashed ripe banana (from 1 large banana)
- ¼ cup 55g packed light brown sugar
- 1 large egg white
- 2 tablespoon 30ml sunflower oil
- 3 tablespoon 45ml milk
- ½ teaspoon pure vanilla extract
- ⅓ cup 2oz/56g dark chocolate chips
Instructions
- Preheat your oven to 350°F and line 6 holes of a standard 12-cup muffin pan with paper liners.
- Sift flour, cocoa, baking powder, baking soda and salt into a medium bowl and whisk to blend evenly.
- In a large bowl, whisk together mashed banana, brown sugar and egg white until smooth. Whisk in oil, milk and vanilla until well blended. Stir in chocolate chips. Add the flour mixture and fold very gently with a spatula until just combined. A few streaks of flour may still remain and they will get mixed in as you portion out the mixture (it is best to not over-mix a muffin batter).
- Fill each greased muffin cup all the way with batter. Top with a few extra chocolate chips and bake for 16-18 minutes until muffin tops spring back when touched gently. Let cool in pan for 5 minutes before transferring individually to a wire rack to cool.
These muffins are so easy and very moist and chocolatey!! Perfect!
Thanks so much Barb!
This is my favorite go-to chocolate recipe! I baked these so many tomes already and they always turn out perfect. Everyone I served them loved them as well and even asked for the recipe! Highly recommended from me!!!
Happy to hear this recipe was a hit! Thank you Lena.
Can you use whole egg or just egg white?
Hi Pat! You can but you might lose some volume. You might need to add a tbsp more flour to make up for the additional liquid. The egg white gives a softer crumb.
Delicious and easy to make. Thanks for the recipe!
Thanks Gigi!
Super moist and easy to make 🙂
These are amazing! Ironically I doubled the recipe because I wanted 12. Super moist chocolatey, fluffy, everything you want in a muffin
So easy & delicious!! Thank you!
Thanks so much!
Such perfect little muffins! Love small batch recipes too. I subbed espresso instead of the milk for a little extra flavour and it worked out great 🙂
Oh wow the espresso sounds like a great idea!
Hi Christina i just made these today they are the best muffins i have ever tasted.You have the best tasting yummy recipe loved it.
Thanks so much Kam!
As this recipe popped up first thing in the morning on my Instagram stories I decided to make it for breakfast. It is ridiculously quick and easy to make, just made my day!
That's a great breakfast! I'm glad you liked it Vick!
I loved this recipe! I saw it pop up on Instagram and decided to make it, as I had all the ingredients. Although I did double it due to the amount of people in my house, I LOVED the small batch recipe. It was simple and so good. I was curious as to how the banana would taste, but it elevated the flavor and texture of the muffin! Will definitely make again. Thank you for a small batch recipe 🙂
Thanks so much Kelsi! I'm so glad you enjoyed them.
I couldn’t find my muffin pan so I made this in a loaf pan and it still turned out amazing!
Another winning small batch recipe!
Thank you so much Narissa!
I had to make these right away and they were so delicious, moist and chocolatey! Thanks for the recipe.
Thanks Ethan!
When it’s Christina’s recipe I find it a disservice to make a small batch ? so had to double the recipe and still half of them got over in no time… hence!!
And I made them with whole wheat flour and it worked like a charm ?
Neha you are so kind! Thank you so much! I love that you used whole wheat flour too.
So good! Forgot the baking powder and they still worked out.
That's awesome! Thank you Claudia