These are the Best Small-Batch Banana Chocolate Chip Muffins you'll make for the season ahead. The thing I've loved about this recipe is the ease in making it with 2 or 3 overripe bananas. While my One-Bowl Banana Bread is great for those 4 bananas that my kids always seem to leave behind to ripen after buying them at the grocery store, these easy banana chocolate chip muffins have a bit of that banana flavor essence with the addition of delicious chocolate chips.
I've made Tyler Florence's recipe for Banana Nut Muffins for a few years now and love it for when I've got at least 4 brown bananas with those brown spots signaling to me that they need to get used up. The recipe I'm sharing today is adapted from Tyler Florence's recipe with a few additions and modifications that I think you'll also enjoy. Scroll down for the recipe card and add to this your growing list of favorite muffin recipes.
Ingredients for the Best Small Batch Banana Chocolate Chip Muffins
These small-batch banana chocolate chip muffins need just a handful of ingredients and are packed with flavor. Here's what we'll need for this simple recipe:
- Overripe Bananas: Just like your favorite banana bread, ripe bananas are key to making these delicious banana bread muffins that are also incredibly moist muffins. This recipe works with 3 medium bananas that are super ripe. This creates a layer of sweetness that work beautifully for these homemade muffins.
- All-Purpose Flour: I've made this with a mix of white whole wheat flours and organic all-purpose flour. This recipe doesn't account for gluten-free flours and I cannot speak to whether the results would be consistent if using, say, almond flour or a gluten-free flour.
- Baking Soda: This easy small-batch banana chocolate chip muffin recipe gets its lift from the help of baking soda as our leavener.
- Kosher Salt, Brown Sugar, Ground Cinnamon, and Ground Vanilla: Our additional flavorings to balance the bananas and the chocolate chips. I've enjoyed baking with ground vanilla lately to add that rich and delicious vanilla when I don't have vanilla extract on hand or want to balance the level of moisture in the moist banana muffins. Brown sugar is our sweetener though you could also use maple sugar if you like this natural sweetener and don't want to use white sugar. A little cinnamon adds warmth to these delicious muffins that I always love to include in this small-batch recipe.
- Unsalted Butter: To add a little more depth of flavor, we're browning the butter here. Since Tyler Florence's recipe calls for melted butter, browning the butter adds a bit more nutty flavor that I personally love. If you are not wanting to use butter, you can definitely use olive oil or coconut oil here since the fat used for this easy recipe is in liquid form to start.
- Chocolate Chips: Chocolate chips offer a small amount of decadence even if these muffins make for a quick breakfast option. Who doesn't love a little sweet? My favorite brand of chocolate chips is Guittard though you can use any chocolate chips that are your favorite in this small batch banana muffin recipe.
- Eggs: Mixing the eggs with the mashed bananas and browned butter will help to make the best banana muffins. They keep the muffin batter moist during the bake time.
- Toasted Nuts (optional): I personally find nuts to be an optional add. You can mix into the banana muffin batter or to garnish the top of the muffin with crunchy, toasted nuts. Again, totally optional if you're craving a banana nut muffin recipe with a hint of chocolate chips.
How to Bake the Best Small-Batch Banana Chocolate Chip Muffins
This great recipe is super simple to make and this easy muffin recipe is ready in 30 minutes. Here's how we bake them:
- First, preheat oven to 375 degrees Fahrenheit and line a muffin pan with parchment paper liners or muffin cups.
- Brown the butter by place the butter in a small saucepan. Melt butter over medium-low heat. Lower heat and, stirring occasionally, allow butter to foam a little before it subsides. This creates lightly browned flecks that form at the bottom of skillet. The butter should have a nutty aroma. Set to the side to cool slightly while preparing the rest of the ingredients.
- Next, in a large mixing bowl combine your dry ingredients. Whisk the flour, baking soda, cinnamon, and salt. Set to the side.
- In a separate bowl mash the 3 bananas with a fork or potato masher in a large bowl. Whisk in the brown sugar vigorously until the banana and sugar mixture is slightly frothy and very well combined.
- Add the slightly cooled brown butter, vanilla, and eggs. Whisk well, scraping down the sides of the bowl once or twice. Fold in the dry ingredients just until incorporated. Gently fold in the chocolate chips and, if using, fold in the nuts. Spoon the batter into the prepared muffin tin to fill them about halfway. Give them a tap on the counter to get any air bubbles out.
- Bake until a toothpick stuck in the muffin’s center comes out clean. The baking time for these muffins is approximately 20 to 25 minutes. Remove from the hot oven. Let cool for a few minutes before turning the muffins out to cool completely on a cooling rack. Serve warm or at room temperature.
Tips and FAQ
I am a fan of traditional banana breads and muffins. This recipe takes basic ingredients and elevates the basic banana muffins that are a regular part of our baking routine. A couple of tips to share with you here:
- Storage Tip: Store your delicious banana muffins in a cool dry place in a resealable bag for up to 3 days. They will keep for a week in the refrigerator though they're best enjoyed within 5 days.
- Freezer Tip: If you want to keep your muffins fresher for a little while longer, freeze any muffins you don't plan to enjoy within 3 days. Place muffins in a freezer bag and you can freeze them for up to 3 months.
- Can I use a box of cake mix instead? If you're wanting to transform this into a chocolate chip banana bread or banana cake, your favorite yellow cake mix might work well here though I have not tried it. However, I'm a big fan of using store bought mix and it's a great way to make a delicious cake or mini muffins too.
- Can I use sour cream or yogurt here too? I find the use of sour cream or yogurt works nicely to keep banana bread recipes moist, like in my One-Bowl Banana Bread recipe. However, in the case of this muffin recipe I don't personally see the need for it. The key ingredient of mashed bananas combined with the brown butter do a great job at keeping the large muffins moist.
Have more questions? Let me know in the comments! Next time you find yourself with a number of large bananas that need to get used, I hope this recipe becomes your new favorite way to enjoy using them up.
If you make it, please let me know how it goes! You can share in the comments below or on social media! Tag me on Instagram or on my Facebook page.
Cheers to the next nourishing meal. 🧡
The Best Small-Batch Banana Chocolate Chip Muffins
Ingredients
- 3 overripe bananas
- 1 cup light brown sugar packed
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted, browned and cooled from one stick of butter
- ½ cup semi sweet chocolate chips
- 2 eggs
- 1 teaspoon vanilla bean paste can also use 1 teaspoon vanilla extract
- Optional: ⅓ cup toasted roughly chopped walnuts or pecans
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with parchment paper liners.
- In a large bowl, combine the flour, baking soda, and salt; set aside. Mash the 3 bananas with a fork in a separate large bowl. Using a whisk, whisk in the sugar vigorously for 3 minutes until slightly frothy but very well combined.
- Add the slightly cooled brown butter, vanilla, and eggs and whisk well, scraping down the sides of the bowl once or twice. Fold in the dry ingredients just until incorporated. Gently fold in the chocolate chips and, if using, fold in the nuts. Spoon the batter into the prepared muffin tin to fill them about halfway. Give them a tap on the counter to get any air bubbles out.
- Bake until a toothpick stuck in the muffin’s center comes out clean, approximately 20 to 25 minutes. Let cool for a few minutes before turning the muffins out to cool completely on a wire rack. Serve warm or at room temperature.
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