Banana Nut Chocolate Chip Muffins (small batch)

Written by on in Breakfast, Small Batch, Sweets

These banana nut chocolate chip muffins are a deliciously moist and flavorful treat made in a small batch, perfect for when you want fresh muffins without extra leftovers. Ripe bananas add natural sweetness and moisture, while crunchy nuts and melty chocolate chips bring texture and indulgence to every bite. Whether you’re looking for a quick breakfast, snack, or dessert, these muffins are easy to make and loved by both kids and adults alike.

What makes this small batch muffin recipe so special is the balance of classic banana bread flavors with the added richness of chocolate chips and the satisfying crunch of nuts. The muffins bake up soft and tender with golden tops, offering a perfect handheld treat that’s great for on-the-go mornings or cozy coffee breaks. With simple pantry ingredients and minimal prep, this recipe is ideal for busy bakers who want homemade goodness without the fuss.

These easy banana nut chocolate chip muffins also freeze well, making them perfect for meal prep and enjoying fresh muffins anytime. You can customize them by swapping nuts or adding spices like cinnamon or nutmeg to suit your taste. Whether you’re baking for yourself or sharing with family, this small batch recipe will quickly become a favorite go-to in your kitchen.

Banana Nut Chocolate Chip Muffins (small batch)
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Banana Nut Chocolate Chip Muffins (small batch)

Recipe by SamCourse: Breakfast, Small Batch, Sweets
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • 1/3 cup granulated sugar

  • 1/4 cup unsalted butter

  • 1 large egg, room temperature

  • 1/2 cup mashed ripe banana (about 1 large banana)

  • 1/2 teaspoon vanilla

  • 3/4 cup AP flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • Optional, 1/3 cup of chocolate chips, or favorite nut

Directions

  • Preheat oven to 350 degrees F.
  • Line a muffin pan with 6 paper liners.
  • Beat together the sugar and butter for about 1-2 minutes, until smooth.
  • Mix in the egg until combined. Then add the mashed banana and vanilla.
  • In a separate bowl, mix together the flour, baking soda, and the salt.
  • Pour the wet ingredients into the dry and stir until combined.
  • Add in any desired chocolate or nuts and stir until mixed.
  • Fill muffin liners until 3/4 full. Bake in the oven for 20 minutes, or a few minutes more, until a toothpick inserted into the center comes out clean.
  • Allow muffins to cool in the pan for 10 minutes before moving to cool on a wire rack.
  • Store in an airtight container.

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