Hey friends! If you’re craving something sweet but don’t want to make a whole tray of muffins, I’ve got you covered. These small batch chocolate muffins are super soft, naturally sweet from bananas, and packed with melty chocolate chips. Perfect for a cozy treat or a quick snack, this recipe makes just the right amount, no leftovers, no waste!
Let’s dive into baking something simple, sweet, and super yummy!
Method
Mash it up
Start by peeling your ripe banana and placing it into a medium-sized mixing bowl. Using a fork or a potato masher, mash it thoroughly until it’s nice and smooth with no big lumps. The riper the banana, the sweeter and softer your muffins will turn out. Once mashed, add in one egg yolk, the melted coconut oil, granulated sugar, and vanilla extract. Mix all of these ingredients together well until everything is fully combined and the mixture looks silky and slightly creamy.
Dry ingredients time
In a separate small bowl, it’s time to work on your dry ingredients. Sift together the gluten-free all-purpose flour, baking soda, baking powder, and cinnamon. Sifting helps avoid any lumps and ensures the leavening agents are evenly mixed, which gives your muffins a nice, fluffy rise. Once sifted, gradually add the dry mixture into your wet ingredients. Stir gently until everything comes together to form a smooth and thick batter. Be careful not to overmix here just mix until there’s no visible flour left.
Chocolate time
Now it’s time to fold in the chocolate chips. Pour them into your batter and gently stir with a spatula or spoon until they’re evenly spread throughout. Folding means mixing in slowly and gently so the batter stays fluffy and doesn’t lose air. Every bite should have a little bit of chocolatey goodness!
Scoop and bake
Grab your muffin tin and line it with paper liners (or lightly grease it if you’re not using liners). Scoop the batter evenly into each muffin cup, filling them about three-quarters of the way full. This gives the muffins room to rise nicely without overflowing. Once your oven is fully preheated to 350°F (175°C), place the muffin tray on the middle rack and bake for 20 to 25 minutes. The tops should look golden and slightly firm. To check for doneness, insert a toothpick into the center of a muffin it should come out clean or with just a few moist crumbs.
Cool and enjoy
When the muffins are done, carefully take the tray out of the oven and let them sit for about 5 minutes. This helps them firm up a little more and makes it easier to remove them. After that, move the muffins to a cooling rack or plate and let them cool down for another few minutes. Then, dig in while they’re still a little warm and the chocolate chips are perfectly melty. Yum!
Necessary Tools
- Mixing bowl
- Fork or potato masher (for mashing banana)
- Whisk or spoon (for mixing)
- Measuring spoons & cups
- Muffin tin with liners
- Oven (preheated to 350°F)
Small Batch Chocolate Muffins (Soft, Banana-Sweetened & Ready in 30 Minutes)
Cuisine: AmericanDifficulty: Easy5
servings10
minutes25
minutes35
minutesIngredients
1 ripe banana (large and mashed)
1 egg yolk
1½ tablespoons coconut oil (melted)
¼ cup granulated sugar
1 teaspoon vanilla extract
½ cup gluten-free all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon cinnamon
⅓ cup chocolate chips
Directions
- Mash it up!
In your mixing bowl, mash up the banana until it’s nice and smooth. Add the egg yolk, melted coconut oil, sugar, and vanilla. Mix it all up until combined. - Dry ingredients time.
In a separate bowl, sift together your flour, baking soda, baking powder, and cinnamon. Then add this to your wet mixture. Stir until everything looks like a smooth batter. - Chocolate time!
Fold in the chocolate chips this just means mix them in gently so they’re evenly spread out. - Scoop and bake.
Scoop your batter into muffin liners (about ¾ full) and bake at 350°F for 20–25 minutes. You’ll know they’re done when the tops are golden and a toothpick comes out clean. - Cool and enjoy.
Let them cool in the pan for a few minutes, then move them to a rack or plate. Now it’s muffin time!
Notes
- Make sure your banana is super ripe it should have brown spots. That’s when it’s sweetest!
- Don’t overmix your batter. Stir just until everything is combined so the muffins stay soft.
- Use liners in your muffin tin or lightly grease it so the muffins don’t stick.
- Keep an eye on the bake time every oven is different, so check around 20 minutes.
Serving Suggestions
- Eat them warm with a glass of cold milk
- Add a dab of peanut butter on top for extra yum
- Crumble over yogurt for a fun breakfast twist
- Wrap one in foil for a lunchbox surprise
Fun Fact
Bananas aren’t just tasty they also help keep these muffins moist and act as a natural sweetener. That means we don’t need too much added sugar. Win-win!
Conclusion
Small batch baking is awesome when you just want a little treat. These small batch chocolate muffins are cozy, chocolatey, and come together in no time. Plus, it’s always fun to bake something from scratch especially when it tastes this good.
