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Looking down at three banana muffins with chocolate chips, arranged in a circle.

Small-batch Banana Muffins

Moist and tender small-batch banana muffins made with one banana and optional chocolate chips, ready in 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 170 kcal

Ingredients
  

  • 1 large very ripe banana
  • 1/4 cup granulated sugar (50g)
  • 1 large egg white
  • 1 tablespoon plus 2 teaspoons vegetable oil
  • 1/2 cup all-purpose flour (60g)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/8 teaspoon cinnamon
  • Pinch of nutmeg
  • 1/3 cup chocolate chips (optional)

Instructions
 

  • Preheat Oven and Prep Muffin Cups:

    Set oven to 350°F (175°C). Line 4 muffin cups with paper liners or grease them.

  • Mash Banana and Mix Wet Ingredients:

    In a medium bowl, fully crush the banana using a fork or potato masher. Mix in sugar, egg white, and oil with a spoon until barely combined (some lumps remain).

  • Combine Dry Ingredients and Fold:

    Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir until just incorporated. Optionally fold in chocolate chips.

  • Fill Cups and Bake Muffins:

    Evenly distribute batter among the 4 cups, filling each roughly two-thirds full. Bake for 18–25 minutes until a toothpick inserted in the middle comes out mostly clean and tops are golden.

  • Cool and Serve Muffins:

    Let muffins cool in the pan until safe to touch, then move to a wire rack to cool entirely. Serve.
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