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Quick Small-Batch Banana Muffins Made Easy

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These quick small-batch banana muffins are born from a happy accident—half the flour meant for a loaf turned into six perfect, domed muffins studded with melted chocolate chips. They’re ready in under 30 minutes, use simple ingredients, and are perfect for weeknights when you need something fast but special.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup granulated sugar (or ⅓ cup if bananas are very sweet)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large ripe bananas, mashed (about 1 cup)
  • ⅓ cup unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line 6 cups of a standard muffin tin with paper liners or spray them generously with non-stick spray.
  2. In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Whisk until evenly distributed, about 20 seconds.
  3. In a medium bowl, mash the bananas with a fork or potato masher until smooth with a few small lumps. Add ⅓ cup melted butter, 1 large egg, and 1 teaspoon vanilla extract. Whisk until smooth and slightly glossy.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently, stirring just until no streaks of flour remain—about 10 to 12 strokes. A few small lumps are fine.
  5. Fold in ½ cup chocolate chips with 3 or 4 gentle strokes.
  6. Divide the batter evenly among the 6 prepared muffin cups, filling each about three-quarters full. Sprinkle a few extra chocolate chips on top.
  7. Bake for 15 to 18 minutes, until golden brown on top and a toothpick inserted into the center comes out clean with a few moist crumbs.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter—stir just until flour disappears to avoid tough muffins. Use room-temperature ingredients for even baking. Check oven temperature with a thermometer for accuracy. For gluten-free, use a 1:1 gluten-free baking blend. For vegan, use coconut oil, flax egg, and vegan chocolate chips. Store in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for up to 3 months.

Nutrition

Keywords: banana muffins, small batch, quick, easy, chocolate chip, weeknight baking, one bowl

Find it online: https://sunnysavory.com/quick-small-batch-banana-muffins-made-easy/