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Cozy Small-Batch Chocolate Chip Banana Muffins Recipe

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A single, warm, chocolate-studded muffin that tastes like a hug, made with one overripe banana and simple pantry ingredients. Perfect for a quiet evening or a late-night craving.

Ingredients

Scale
  • 1 large very ripe banana (about 120g)
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (42g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup (45g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Place one or two muffin liners in your muffin tin.
  2. In a medium bowl, mash the banana with a fork until it is a smooth, almost liquid paste (about 45 seconds).
  3. Add the melted butter, granulated sugar, egg yolk, and vanilla extract to the mashed banana. Whisk with a fork until completely combined and smooth.
  4. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently with a fork just until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  5. Gently fold in the chocolate chips with a rubber spatula. Reserve a few chips to press into the top of the batter.
  6. Spoon the batter into the prepared muffin liner, filling it almost to the top. Press reserved chocolate chips into the top.
  7. Bake on the middle rack for 15-18 minutes for one large muffin, or 12-15 minutes for two smaller muffins. The muffin is done when the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
  8. Let the muffin cool in the pan for 5 minutes, then transfer to a wire rack. Cool for another 5 minutes before serving.

Notes

For a dairy-free version, use a high-quality vegan butter stick. For gluten-free, use a 1-to-1 gluten-free flour blend. You can swap chocolate chips for chopped walnuts, dried cherries, or a swirl of peanut butter. Let the muffin cool in the pan for 5 minutes to set the structure.

Nutrition

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