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+ servings
Simple recipe for banana chocolate muffins

Banana Chocolate Chip Muffin Recipe (Small Batch)

Emma Duckworth
A delicious small-batch Banana Chocolate Chunk Muffin recipe to use up those browned bananas. Super moist, tasty and full of melting chocolate, this easy muffin recipe comes together easily with pantry ingredients.
5 from 7 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Method Muffins
Cuisine British
Servings 4 muffins
Calories 353 kcal


  • 60 g unsalted butter - room temperature
  • 65 g granulated sugar
  • 1 large egg - room temperature, lightly beaten.
  • 30 ml sour cream - (or milk)
  • 1 teaspoon vanilla extract
  • 100 g ripe banana - 1 large or 2 small, mashed
  • 110 g plain flour (all-purpose)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 100 g milk chocolate - chopped (or chocolate chips)

To serve, optional

  • dollop of nutella per muffin
  • 20 g banana chips


  • Pre-heat the oven and prepare the pan. Pre-heat oven to 200°C (390°F). Line your cupcake tray with 4 muffin liners.
  • Cream butter and sugar. In a medium mixing bowl, using hand-held electric beaters, cream the butter and sugar for three minutes, then scrape down the sides of the bowl.
  • Add the wet ingredients, then the dry. Add the egg, milk, vanilla extract and banana and mix until combined. It may look a little curdled, but don't worry.
    Sift into the bowl the flour, baking powder and baking soda. Add the chopped chocolate and using a rubber spatula, fold until just combined.
  • Divide between muffin cases and bake. Divide batter between 4 muffin liners. Bake at 200°C (390°F) for 5 minutes before turning down the oven to 180°C(350°F) and baking 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. 
  • Decorate (optional). Remove the tray from the oven and place muffins on a wire rack to cool further. To serve, sprinkle with banana chips and a dollop of warmed Nutella.


Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To Store: The best way to store Banana Chocolate Chip Muffins is to place them in an airtight container, or in a ziplock bag and store them at room temperature. They keep around 3-4 days.
To Freeze: Place muffins in a freezer-safe container and freeze for up to 2 months. Defrost overnight in the refrigerator and allow to come to room temperature before eating.
To make your own muffin liners: Cut squares of baking paper, spray with water, place over the cupcake tin and push a glass gently down into the mould. Leave for five minutes, remove the glass, and the papers will stay in shape, ready to fill.
Alternatives/Addins: Use whatever chocolate you have on hand or prefer. Alternatively, mix dark and milk. Add any chopped nuts that you like, such as walnuts or pecans.
Nutella: Adding a dollop of Nutella is optional. Microwave the Nutella in a small bowl for 15 seconds to loosen it and help with spooning it onto the muffin.
Tip 1: Use overripe banana. The more the skin browns, the sweeter the banana gets inside - which is a win in the flavour department.
Tip 2: Don't over mix. The best muffins are light and tender in the middle and mix the batter until just combined is one way of achieving this.
Tip 3: Bake correctly. We don't want to ruin all our hard work in making beautiful muffins, and then go and over bake them- it's so disappointing. To test that they are done, press the centre of the sponge top and it should spring back. Also, a toothpick inserted into the centre should come out clean.


Calories: 353kcalCarbohydrates: 59gProtein: 6gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 77mgSodium: 275mgPotassium: 223mgFiber: 3gSugar: 33gVitamin A: 497IUVitamin C: 2mgCalcium: 89mgIron: 2mg
Keyword Banana Chocolate Muffin, Banana Muffin
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