These easy Small Batch Double Chocolate Banana Muffins use one ripe banana to make six super chocolatey, soft, and fudgy muffins. No mixer required for this 30 minute recipe and the muffins can be made vegan or gluten-free if needed!

all purpose flour unsweetened cocoa powder baking soda baking powder salt espresso powder overripe banana olive oil  pure maple syrup large egg vanilla extract semisweet chocolate chips granulated sugar

1. Preheat the oven to 425°F (218°C). Line or grease every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins).

Prep The Pan

2. In a medium bowl, whisk together dry ingredients: flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Make sure to tamp out any clumps of cocoa powder with your whisk. Set aside.

Dry Ingredients

3. In a large bowl, mash banana thoroughly with a whisk or fork. Whisk in the olive oil, maple syrup, egg, and vanilla extract until smooth.

Wet Ingredients

4. Add the dry ingredients to the bowl with the wet and stir together until a batter forms. Stir until just incorporated; do not over mix.

5. Fold in chocolate chips or other add-ins, if using. Let the batter sit at room temperature for 15-20 minutes before scooping for tallest muffins.

6. Spoon the batter equally into the 6 muffin cups. Top each with a generous sprinkle of granulated sugar, and more chocolate chips if desired.

7. Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 12-14 more minutes.