This small-batch recipe makes five of the best Chocolate Banana Muffins you’ll ever eat. You just need one ripe banana and one bowl, and you can be pulling these out of your oven in less than half an hour.
A little over a year ago, I posted these One-banana One-bowl Small-batch Banana Muffins to the blog. I sold them with the pitch: Hey, have a bowl? Have a banana? Make some Banana Muffins!
And they’ve been incredibly popular. Next to my Small-batch Chocolate Chip Cookies, they’re one of the posts I get the most happy messages about. Clearly, you guys love banana muffins and hate doing dishes and having a lone piece of fruit rotting on your counter. (Same.)
So today, in the hope of giving you another recipe you’ll write me lots of happy emails and comments about, I have another pitch for you:
Hey, have a bowl? Have a banana? AND love chocolate? Make some Chocolate Banana Muffins!
Guys.
Guuuuuuys.
These muffins. I love them so much.
I love how easy they are to make. I love the way banana and chocolate are a perfect pair. And most of all, I love their texture.
That might sound odd, but the thing about banana muffins is that because bananas are so moist, if you’re not careful you can end up with muffins that are very heavy and almost gummy.
These muffins are NOT that. They are moist and decadent to be sure, but with a fantastic tender crumb that’s almost like biting into a cupcake. Get one warm out of the oven, with the chocolate chunks still melty and molten, and you’ll be pretty sure you’ve died and gone to banana muffin heaven.
I shared the first test batch with taste testers and they got a, “Wow, that’s just incredible.” (Mumbled out around a mouthful of muffin).
A “This is the best chocolate muffin I’ve ever had.”
And a “Damn you, I wasn’t eating sugar this week…are there any more?”
So you know it’s not just me who’s a fan of the things.
What I’m saying is that if you feel like your day could use some chocolate (really, what day couldn’t?), and there’s a shabby looking banana sitting on your counter right now or maybe in the office fruit bowl, you should probably do yourself a favor and take half an hour today to make yourself a batch.
To make this little batch of five chocolate banana muffins, you’ll just need one bowl (that’s right, these are one-bowl muffins) and a couple minutes to chop some chocolate, mash a banana, and mix some ingredients. If it’s before noon, brew yourself a pot of coffee while your muffins bake. If it’s after noon, maybe opt for some tea.
And once they are done baking, eat one warm out of the oven while you decide how many of these perfect little muffins you feel like sharing and how many you’re going to keep for yourself…
More Small-batch Muffin Recipes
- Orange Muffins
- Blueberry Muffins
- Chocolate Chocolate Muffins
- Cinnamon Apple Crumb Muffins
- Pumpkin Muffins
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Small-batch Chocolate Banana Muffins Recipe Tips
- This recipe calls for your dry ingredients to be sifted using a fine-mesh strainer. It helps to aerate the flour and gets rid of any lumps in your cocoa powder. If you don’t own a fine-mesh strainer, they are cheap on Amazon and available in the baking aisle at most stores. You can also combine the dry ingredients in a small bowl and whisk them together, making sure to smash any large cocoa powder lumps. It doesn’t work quite as well but will do in a pinch.
- The baking temperature for these muffins starts at 425°F before being dropped to 350°F about halfway through cooking. The initial burst of higher heat helps give them bigger, fluffier muffin tops, but if you don’t want to mess with your oven in the middle of cooking, you can just bake them at 350°F for about 19 minutes.
Small-batch Chocolate Banana Muffins (One-banana, One-bowl)
Ingredients
Special Tools
Chocolate Banana Muffins
- 1 medium-to-large over-ripe banana
- 3 tablespoons (1.5oz) unsalted butter melted
- 1/4 cup (50g) brown sugar
- 1 large egg white
- 1/2 teaspoon vanilla extract
- 1/3 cup (40g) all-purpose flour measured by weight or using the spoon and sweep method*
- 3 tablespoons (15g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 ounces semi-sweet chocolate chopped or 1/3 cup chocolate chips, plus more for topping
Instructions
- Preheat your oven to 425°F and line a muffin tin with 5 liners.
- Place peeled banana in a medium bowl and mash it well with a fork or potato masher. Add melted butter and whisk until well combined. Add brown sugar, egg white, and vanilla. Mix well.
- Place a fine-mesh strainer over the bowl and add flour, cocoa powder, baking soda, and salt to the strainer. Sift dry ingredients into the wet and use a spoon to mix until just combined. Stir in chopped chocolate or chocolate chips. Divide batter between prepared muffin cups, filling about 3/4 of the way full.
- Bake for 8 minutes at 425°F before turning the oven temperature down to 350°F. Bake for an additional 6 to 9 minutes, until a toothpick inserted into the center of the muffins comes out with just a few crumbs.
- Sprinkle extra chocolate over the top if desired. Cool in the pan for at least 10 minutes, and enjoy.
Notes
Recipe Adapted From Smitten Kitchen
Lisa says
These are amazing! I had 2 bananas so I doubled the recipe and made 6 jumbo muffins. I increased the baking time by 5 min. So moist and delicious! Thanks for a great recipe!
Tracy says
I’m so glad you enjoyed them!! Thanks for sharing your cooking time for the jumbo muffins in case other people want to try the same!!
Rachel says
Amazing! Great use of my brown banana. I used silicone patty pans and made 7 in my air fryer, I set it at 160 C for 12 minutes. I have eaten 2 already…
B for baking says
Even for me as an amateur baker – these came out perfect and so delicious!!! Loving the small batch recipes.
Tracy says
Love to hear it!!
Sayna says
Just made it. Amazing
Heidi says
These are unbelievably delicious!!! Thanks for an incredible small batch recipe using my abundant bananas
J says
I doubled the recipe (because I had 2 bananas) and kept the sugar level the same. It was one of the best things I’ve ever made!
Diana says
Holy Cow! These are unbelievable!! My whole house smells amazing and I just finished “taste testing” one- YUM! This recipe will definitely be added to my recipe collection. Thank you, Tracy! xo
Laura says
I made this gluten-free using Bob’s Red Mill gluten-free 1 to 1 baking flour. It came out sooo good, really moist. I doubled the recipe (except the salt), and added mini chocolate chips on top. It made 9 muffins. I used the spoon and sweep method. Can’t wait to try your orange muffin recipe next!
Breanna G says
Could I use salted sweet cream butter in this recipe?
Tracy says
Yes. Just use a smidge less salt in the recipe when you’re using salted butter. Hope you enjoy them!
Iveliz says
I love your small batch recipes. It’s just perfect for 2 people.
Papaya says
Love these muffins! What do I need to change if I want to make jumbo versions of these?
Tracy says
So glad you like them! To make them jumbo, you shouldn’t need to change anything except extending the baking time.
Gray says
These muffins are my absolute favorite! The texture is amazing and the rich cocoa flavor works so well with the banana. Thanks for posting so many small batch recipes. My daughter and love them. Your chicken pesto sandwiches are also amazing. We make them on the George Forman.
Tracy says
Thanks, Gray! So happy to hear it!!
Ruth Anne says
I made these muffins last night, they are delicious!!! Turned out better than expected..lol I followed the recipe as is and weighed the flour. I baked them for 17 minutes at 350 degrees. Didn’t bother with the 2 different temps for fear I would get distracted and forget to lower it!! Husband loved them too. A keeper recipe for sure!!
Tracy says
So glad you both enjoyed them!!