Easy Small Batch Chocolate Banana Muffins: The Perfect Recipe with Just One Banana
There are few things as comforting as freshly baked banana bread, and when you add chocolate, it becomes an irresistible treat. But what if you’re not looking to bake a whole loaf, or worse, you only have one lonely, perfectly ripe banana sitting on your counter? Fear not, fellow baker! My Small Batch Chocolate Banana Muffins recipe is here to save the day. This recipe yields six delightfully moist and flavorful muffins that taste exactly like your favorite chocolate banana bread, but in a more manageable, individual portion.
Earlier this week, I shared my popular Small Batch Banana Muffins, a fantastic recipe for classic banana goodness. While those are undeniably delicious, sometimes a deeper craving calls. A craving for chocolate! That’s precisely why I developed these Small Batch Chocolate Banana Muffins, packed with both rich cocoa powder and delectable chocolate chips.
Just like their regular banana muffin counterparts, these double chocolate muffins are ingeniously crafted to use only one large banana. This makes them the ultimate solution for those times when you have a single overripe banana and don’t want to waste it. Based on my tried-and-true chocolate banana bread recipe, these muffins deliver the same beloved flavor and moist texture, but in a convenient, grab-and-go form.
This small batch recipe is truly perfect if you’re baking for one or two people, ensuring you always have fresh, warm muffins without a mountain of leftovers. Plus, they freeze beautifully, so you can easily store them and enjoy a freshly thawed muffin whenever the craving strikes.
Why Choose Small Batch Baking?
In a world of oversized recipes, small batch baking offers a refreshing alternative. It’s about enjoying freshly baked goods without the commitment of a large batch. Here’s why small batch, especially for muffins, is a game-changer:
- No Waste: You use fewer ingredients, reducing the chance of food going to waste. This is particularly true for that single, ripe banana!
- Freshness Guaranteed: Smaller quantities mean you can bake more frequently, ensuring your muffins are always at their freshest and most delicious.
- Portion Control: It’s easier to resist overeating when you only have a few muffins on hand. Perfect for mindful snacking or dessert.
- Quick & Easy: Less prep, less cleanup. Small batch recipes often come together faster, making them ideal for a spontaneous baking session.
- Experimentation: Feel free to try new flavor combinations or variations without committing to a full-sized recipe.
How to Make Delicious Chocolate Banana Muffins with 1 Banana
Crafting these delectable chocolate banana muffins from scratch is surprisingly simple. The key is to follow a few basic baking principles to ensure perfect results every time. Let’s walk through the steps:
Essential Ingredients & Their Roles:
- Overripe Banana: The star! Provides natural sweetness, moisture, and that signature banana flavor.
- Unsweetened Cocoa Powder: Delivers the rich, deep chocolate flavor. Ensure it’s unsweetened, as the sugar content is balanced in the recipe.
- Chocolate Chips: Adds pockets of melted chocolate goodness. Semi-sweet is classic, but feel free to experiment with milk or dark chocolate chips.
- All-Purpose Flour: The structure of the muffins. Sifting with cocoa powder ensures a smooth batter.
- Baking Soda: The leavening agent that helps the muffins rise and become fluffy, especially when paired with acidic ingredients like banana and cocoa.
- Unsalted Butter: Provides richness and tenderness. Make sure it’s softened to room temperature for proper creaming with sugar.
- Granulated Sugar: Sweetens the muffins and helps with browning and tender texture.
- Egg: Acts as a binder, adds moisture, and contributes to the structure. Room temperature is best for emulsification.
- Vanilla Extract: Enhances all the flavors, particularly the chocolate and banana.
- Salt: Balances the sweetness and amplifies the overall flavor profile.
Step-by-Step Baking Process:
First, begin by preheating your oven and lining your muffin pan. This ensures your oven is at the correct temperature when your batter is ready. In a large mixing bowl, you’ll cream together your softened butter and granulated sugar until the mixture is light, fluffy, and pale. This step incorporates air, which contributes to the muffins’ texture.
Next, beat in your room temperature egg until fully incorporated, followed by the mashed banana and vanilla extract. The mixture might look a little lumpy from the banana, and that’s perfectly fine!
In a separate medium bowl, sift together your dry ingredients: flour and cocoa powder. Then, stir in the baking soda and salt. Gradually add this dry mixture to your wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough muffins. A few streaks of flour are acceptable.
Finally, gently fold in your chocolate chips. Now it’s time to fill your muffin pan. I’ve found that one big scoop using my #40 cookie scoop (Amazon affiliate link) into the bottom of each liner, followed by going back and finishing filling each one with the remaining batter, helps immensely. This method ensures a more even distribution of batter, so every muffin turns out perfectly sized and the last one isn’t shortchanged – a common baking frustration!
How Long to Bake Chocolate Banana Muffins
Baked at 350F (175C), these chocolate banana muffins typically require about 20-22 minutes. The exact baking time can vary slightly depending on your oven, so it’s always best to keep an eye on them.
You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean. A few moist crumbs clinging to the toothpick are perfectly fine – that indicates a tender, moist muffin – but if you see wet batter, they need a few more minutes. Overbaking can lead to dry muffins, so once they’re done, get them out of the oven!
If you’re feeling adventurous or simply prefer mini treats, you can also adapt this batter to make Mini Banana Bread using mini loaf pans. Just adjust the baking time accordingly, as smaller portions will bake faster.
The Secret to Perfect Muffins: How to Ripen Bananas for Banana Muffins
The ripeness of your bananas is absolutely crucial for the flavor and moisture of your muffins. Buying bananas at the grocery store can be tricky because they often aren’t ripe enough for baking on the same day. Most bananas you find might still have some green on them, or they’re bright yellow without any brown spots. For banana muffins, you need truly overripe bananas – those with plenty of brown spots and absolutely no hint of green. These bananas are sweeter, softer, and much easier to mash, providing the ideal texture and intense banana flavor.
Slow Ripening Method (If you have time):
If you have several days to spare, the best way to ripen bananas naturally is to place them in a brown paper bag. Bananas naturally release ethylene gas, a plant hormone that causes them to ripen and brown. By enclosing the banana in a brown paper bag, you concentrate this gas around the fruit, accelerating the ripening process significantly faster than simply leaving it out on the counter.
How to Ripen Bananas Right Now (Emergency Method!)
What if you get an unexpected craving for chocolate banana muffins and your bananas aren’t ready? Do you have to wait a few days, or is there a magic trick? Luckily, you absolutely can ripen your bananas quickly in the oven! While they won’t look appealing afterwards, this method works wonders for developing the necessary sweetness and softness for baking.
To ripen bananas quickly, simply bake your unpeeled banana in the oven at 350F (175C) for about 30 minutes. The peel will turn completely black, which is exactly what you want. Inside, the banana will become incredibly soft, almost jam-like, and slightly roasted, intensifying its flavor. Be aware that the banana may leak a little juice during baking, so it’s a good idea to line a cookie sheet with foil for easy cleanup. Once baked, let it cool for a few minutes before peeling and mashing to avoid burning your fingers. This quick method means you’re just minutes away from baking bliss!
How To Store Banana Muffins for Maximum Freshness
To keep your small batch chocolate banana muffins tasting their best, proper storage is key. Store them in an airtight container at room temperature. This method will keep them fresh, moist, and delicious for up to 1 week. Avoid refrigerating muffins, as it can often dry them out and alter their texture.
How To Freeze Banana Muffins for Long-Term Enjoyment
One of the best things about these small batch muffins is how well they freeze, allowing you to enjoy a homemade treat whenever you want without having to bake a fresh batch every time. Here’s how to freeze them effectively:
- Initial Freeze (Flash Freeze): First, place the cooled muffins on a baking tray or plate, ensuring they aren’t touching each other. Put them in the freezer until they are firm, which usually takes about 1 hour. This step prevents them from sticking together when stored in a bag.
- Individual Wrapping: Once firm, wrap each muffin individually in plastic wrap. This extra layer of protection helps prevent freezer burn and keeps them fresh.
- Final Storage: Place the individually wrapped muffins into a freezer-safe plastic bag or an airtight container. Label with the date. They can be stored in the freezer for up to 3 months.
To thaw frozen muffins, simply place them on a wire rack at room temperature. They will typically thaw in about 15-30 minutes, depending on the ambient temperature. The wire rack is crucial here, as it allows air to circulate around the muffin, preventing the bottoms from becoming soggy as condensation forms during thawing.
More Small Batch Muffin Recipes You’ll Love
If you’ve fallen in love with the convenience and deliciousness of small batch baking, here are a few more muffin recipes from my collection that you might enjoy:
- Small Batch Blueberry Muffins
- Pumpkin Chocolate Chip Muffins
- Lemon Muffins
- Irish Soda Bread Muffins
Whether you’re treating yourself, sharing with a loved one, or simply looking to make the most of that single ripe banana, these Small Batch Chocolate Banana Muffins are a perfect choice. They’re easy to make, incredibly satisfying, and bring the warmth of homemade baking to your kitchen with minimal effort. Enjoy every chocolatey, banana-infused bite!
Small Batch Chocolate Banana Muffins
6 muffins
15 minutes
20 minutes
35 minutes
If you’re in the mood for chocolate banana bread but only have 1 banana on the counter, make Small Batch Chocolate Banana Muffins! They’re quick, easy, and undeniably delicious.
Ingredients
- 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
Instructions
- Preheat oven to 350F (175C). 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. Set aside.
- In a large mixing bowl, beat together the granulated sugar and softened unsalted butter until the mixture is light, smooth, and creamy, which usually takes about 1-2 minutes with an electric mixer.
- Beat in the room temperature egg until fully incorporated. Then, beat in the mashed banana and vanilla extract until just combined.
- Gradually add the prepared flour mixture to the wet ingredients. Mix until just combined, being careful not to overmix. Gently stir in the semisweet chocolate chips until evenly distributed.
- Divide the batter evenly among the 6 paper liners in your muffin pan. Bake for 20-22 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the muffin pan for about 15 minutes before carefully transferring them to a wire rack to cool completely.
- Store cooled muffins in an airtight container at room temperature for up to 1 week.
Recommended Products
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- Cupcake Pan
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