Small Batch Double Chocolate Banana Muffins
These easy small batch double chocolate banana muffins use one ripe banana to make six super chocolatey, soft, and fudgy muffins. No mixer required and many ingredient substitution options available!
Servings 6 muffins
Equipment
- 1 12-cup muffin pan
Ingredients
- 1/2 cup (62g) all-purpose flour
- 1/3 cup (25g) unsweetened cocoa powder (natural or Dutch process)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon espresso powder (optional)
- 1 overripe banana (will equal 85-100g or about 1/2 cup mashed banana)
- 1/4 cup (60 ml) olive oil (or melted butter, melted coconut oil, or avocado oil)
- 1/4 cup (60 ml) pure maple syrup (or 1/3 cup (66g) brown sugar)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup (85g) mini or semisweet chocolate chips (optional, plus extra for sprinkling on top)
- 1 Tablespoon (12g) granulated sugar (optional, for sprinkling on top)
Instructions
- 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).
- 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.
- 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.
- Add the dry ingredients to the bowl with the wet and stir together until a batter forms. Stir until just incorporated; do not overmix. Fold in chocolate chips or other add-ins, if using.
- Optional: Let batter sit at room temperature for 15-20 minutes before scooping for tallest muffins.
- Spoon the batter equally into the 6 muffin cups. Top each with a generous sprinkle of granulated sugar, and more chocolate chips if desired.
- 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 until domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.
- Let cool for a few minutes and enjoy!
Video
Notes
Storage: baked muffins keep well when covered at room temperature for 2-3 days, or in the refrigerator for up to 1 week.
Freezing: baked muffins can be frozen, well-wrapped, for up to 3 months. Set out on the counter to thaw for an hour or warm for 30 seconds in the microwave.
Different add-ins: 1/2 cup of nuts or dried fruit would work well in place of the chocolate chips.
Double the recipe for 12 muffins instead of 6.
Mini muffins: this recipe will make 12 mini muffins; bake for 8-10 minutes at 375 degrees F (check often for doneness as they will bake quickly).
Make gluten-free: sub an equal weight (62 grams) of oat flour (my favorite in this recipe) or an all-purpose GF flour mix with xanthan gum.
Make vegan: substitute a flax egg (1 tbsp ground flax + 2.5 tbsp water) and use vegan chocolate chips.
No cocoa powder: make my regular small batch banana muffins :)
