This Small Batch Banana Chocolate Chunk Muffins recipe is the best. Super moist, tasty and full of melting chocolate, this easy muffin recipe is a brilliant way to use those browned bananas.
Coming to you with these delicious muffins but in small batch quantities. Aimed at those with small numbers in their household, these muffins are simple to make but BIG in flavour.
How To Make Your Own Muffin Cases
Have you looked in your cupboard and realised that you don’t have any muffin liners for your baking endeavour. Aaaah what to do? Make your own- it couldn’t be simpler.
What you’ll need:
- Baking paper
- Cupcake tin
Step by step instructions
- Cut the baking paper into four squares, about 15cm each side.
- Spray each square with water.
- Place square over the cupcake mould hole and press a glass down gently.
- Leave the paper and glass for five minutes and remove the glass.
- The muffin liners are now ready to fill with your batter.
How to make these Small Batch Banana Chocolate Chunk Muffins
The process to make these is a pretty standard one where we cream the butter and sugar for a good amount of time, then add wet, then dry, then addins before pouring into our moulds. But to not skim over the details I breakdown the process for you here.
- In the bowl of an electric stand mixer, cream the butter and sugar together for three minutes. This will add more air into your batter.
- Add in all the wet ingredients, egg, milk, vanilla extract and mashed banana and mix to combine.
- Add in sifted dry ingredients, flour, baking powder, baking soda and salt and mix until just combined.
- Add in chocolate or another add ins that you fancy and stir threw.
- Fill the muffin liners so that the batter is the level of the cupcake mould. (If using cupcake cases then fill ¾ full - you will need 5 cupcake cases for this amount of batter.)
- Bake at 200C/390F for 5 minutes then reduce the heat to 180C/350F for the remaining 15 minutes or so. Cupcakes are ready when a toothpick inserted into the centre comes out clean.
Top tips for these Small Batch Banana Chocolate Chip Muffins
Baking Soda: I added ½ a teaspoon into this recipe. The baking soda reacts with the acid in the bananas and creates more rise in the batter when baking. Along with the baking powder you’ll create really soft and fluffy muffins.
Milk: If you don’t have milk available then substitute for another wet ingredient like greek yogurt, sour cream or buttermilk.
Muffin Liners: Whether they are store bought or homemade, muffin liners work great for this batter as they rise above the level of the cupcake tin. The batter when cooking rises as a result of the leavening agents and the egg but is contained by the muffin case, leaving you with big, voluptuous muffins!
Baking temp: You’ll notice that the baking temperature is set for 200C/390F to begin with for the first five minutes. This immediate high heat puffs the batter up and seals in the outside of the muffin, then reducing it to regular temp of 180C/350F continues to cook it as normal. If you find the muffin tops browning too quickly, then cover with foil until the end of the bake.
Alternatives: My kids prefer milk chocolate to dark, and that’s why I included it in this recipe. but let’s be honest, it’ll work just as well with dark chocolate or a combination of the two.
Add in: Throw in some chopped walnuts, pecans, seeds or dried fruit to customise your muffins. The beauty of this recipe is the ability to incorporate your favourite add in.
For other small batch recipes check out :
Easter Brown Sugar Cookies - Yields 10 cookies
Traditional Plain Scones - Yields 4 scones
If you preferred a vegan Banana Muffin Recipe then The Spruce Eats recipe is a popular option.
Small Batch Banana Muffins
- Cupcake pan
- 60 g unsalted butter, room temperature
- 65 g granulated sugar
- 1 egg, room temperature, lightly beaten.
- 30 ml milk
- 1 tsp vanilla extract
- 100 g banana, 1 large or 2 small, mashed
- 110 g all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 100 g milk chocolate, chopped
- dollop of nutella per muffin, optional
- 20 g banana chips, optional
- Pre-heat oven to 200°C (390°F). Line your cupcake tray with 4 muffin liners.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter and sugar for three minutes, then scrape down the sides of the bowl.
- Add the egg, milk, vanilla extract and banana and mix until combined.
- In a separate bowl, sift the flour, baking powder and baking soda. Add the dry ingredients to the banana mixture. Fold the flour in until just combined. Add the chopped chocolate and mix again.
- Divide batter between muffin liners. Bake at 200C/390F for 5 minutes before turning down the oven to 180C/350F for another 15-20 minutes. If the muffin tops brown too quickly, then cover with foil until they have finished baking. The muffin needs to spring back when touched.
- Remove the tray from the oven and tilt muffins in their moulds to cool for ten minutes, so that the bottoms don’t go soggy. Then place on a wire rack to cool further.
- To serve, sprinkle with banana chips and a dollop of Nutella (optional).
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.