Small Batch Chocolate Banana Muffins
If you’re in the mood for chocolate banana bread but only have 1 banana on the counter, make my Small Batch Chocolate Banana Muffins! 6 delicious muffins that taste exactly like chocolate banana bread.
Earlier this week I brought you my Small Batch Banana Muffins.
Banana is great and all, but do you know what I crave even more? Chocolate.
That’s why I also made Small Batch Chocolate Banana Muffins with chocolate chips and cocoa powder.
Just like its regular counterpart, these double chocolate muffins only use 1 banana.
This recipe is based off of my chocolate banana bread, so they taste exactly like banana bread in smaller portions.
This small batch recipe makes 6 muffins, perfect if you’re baking for two people. They also freeze well if you only want to eat a few at a time.
How to make chocolate banana muffins with 1 banana
To make banana muffins from scratch, first cream together your butter and sugar.
Next, beat in your egg, banana, and vanilla.
Gradually add your dry ingredients then stir in your chocolate chips.
Now it’s time to fill your muffin pan. I personally measure one big scoop using my #40 cookie scoop (Amazon affiliate link) into the bottom of each liner then I go back and finish filling each one with the remaining batter.
This helps me distribute the batter more evenly so the last muffin has just as much batter at the first. I hate when you get to the end and realize you don’t have enough batter left.
How long to bake chocolate banana muffins
Baked at 350F, banana muffins take about 20-22 minutes to bake.
They’re done with a toothpick inserted in the center comes out clean. A few crumbs are ok as long as it’s not wet batter.
You can also turn the batter in Mini Banana Bread using mini loaf pans.
How to ripen bananas for banana muffins
Buying bananas at the grocery store can be tricky because usually the bananas aren’t ripe enough to make banana muffins the same day.
Most of the time they have some green on them. Other times they are yellow but without brown spots.
You need overripen bananas for banana muffins. This means lots of brown spots without a hint of green.
If you have several days to spare, place your banana in a brown paper bag.
As the banana ripens, it lets off ethylene gas, which is what causes bananas to brown. Because the brown bag encloses this gas, the banana will ripen much faster than leaving it out on the counter.
How to ripen bananas right now
Let’s say you want to bake banana muffins right now but your banana isn’t ready. Is there anything you can do to speed up the process or do you have to wait a few days?
Luckily, you can ripen your banana quickly in the oven! It won’t look pretty, but it’ll do the trick.
Bake your banana in the oven at 350F for 30 minutes. The peel will turn completely black but the inside becomes soft and slightly roasted.
The banana does leak juice a little, so line a cookie sheet with foil for easy clean up.
Cool for a few minutes before peeling and mashing so you don’t burn your fingers.
How To Store Banana Muffins
Store muffins in an airtight container at room temperature for up to 1 week.
How To Freeze Banana Muffins
To freeze banana muffins, first put them on a baking tray or plate and place them in the freezer. Freeze until firm, about 1 hour.
Next, wrap each muffin individually in plastic wrap then place in a freezer-safe plastic bag. Freeze for up to 3 months.
To thaw frozen muffins, place them on a wire rack and let them come to room temperature, about 15-30 minutes. The wire rack helps keep the bottoms dry as they thaw.
More Small Batch Muffin Recipes
Small Batch Chocolate Banana Muffins
If you're in the mood for chocolate banana bread but only have 1 banana on the counter, make Small Batch Chocolate Banana Muffins!
- 1/2 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup (4 tablespoons or 2 ounces) unsalted butter, softened
- 1 egg, room temperature
- 1/2 cup mashed banana (roughly 1 large banana)
- 1/2 teaspoon vanilla extract
- 1/3 cup semisweet chocolate chips
- Preheat oven to 350F. Line a muffin pan with 6 paper liners.
- In a medium bowl, sift together the flour and cocoa powder then stir in the baking soda and salt.
- In a large bowl mixing bowl, beat together the sugar and butter until smooth and creamy, about 1-2 minutes.
- Beat in the egg until incorporated then beat in the mashed banana and vanilla.
- Gradually add the flour mixture. Stir in the chocolate chips.
- Transfer the batter to the paper liners. Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes then remove to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.
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This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.