This recipe makes a small batch of banana chocolate chip muffins that are ever so good. The flavour of banana always go well with chocolate and these muffins are definitely no exception.
This banana and chocolate muffin recipe only makes 6 muffins is ideal for times when you may have a limited quantity of certain ingredients. It is also good as they won't last as long and become stale. Even though you can freeze these muffins, sometimes my freezer may be full so small batch baking comes in handy at times.
These banana chocolate chip muffins are so good and they are perfect for breakfast on the go. Making these muffins are a great way to use up any over-ripened bananas you may have leftover and if you don’t want chocolate in them, you can leave it out and just make banana muffins.
The muffins are super soft and fluffy plus they are full of flavour. The only downfall to making them is that you’ll probably struggle to eat just the one.
Ingredients For Banana Chocolate Chip Muffins
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Flour – I use self-raising flour but you can also use plain flour with ½ teaspoon of baking powder.
- Salt – I use fine sea salt.
- Bicarbonate soda – also known as baking soda.
- Vegetable oil spread – such as stork.
- Vegetable oil – you can use any flavourless oil such as sunflower, rapeseed or canola.
- Sugar – I use caster sugar.
- Egg – bring the egg to room temperature before using.
- Vanilla – use good quality vanilla extract or vanilla bean paste.
- Milk – I use semi skimmed.
- Banana – use an overripe bananas for better flavour.
- Chocolate chips – I use milk chocolate but you can use dark chocolate if you prefer.
How to Make Banana Chocolate Chip Muffins
1. Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a muffin tray with 6 muffin cases. To a bowl, add and whisk together the self-raising flour, salt and bicarbonate soda then set aside.
2. In another bowl, cream together the vegetable oil spread, vegetable oil and caster sugar. Mix in the egg, vanilla extract, milk and mashed bananas then mix in the dry ingredients set aside earlier. Fold in the chocolate chips then spoon the mixture between the 6 muffin cases.
3. Bake for 24 minutes or until a cake tester comes out clean. Once baked, place the baking tin on a wire rack for 15 minutes then transfer the muffins directly onto a wire rack to completely cool.
Recipe Tips
- For this recipe, I use a hand whisk or wire whisk.
- I use muffin cases that are larger than cupcake cases. If you decide to make them cupcake sized then you will make around 12.
Nutrition
Nutrition based on 1 muffin - Calories: 346kcal | Fat: 13.7g | Saturates: 5.4g | Carbs: 50.6g | Sugar: 32.4g | Fibre: 1.1g | Protein: 5.4g | Salt: 0.35g.
Storage
Store the baked muffins in an airtight container at room temperature. They can last around 4 days. They can also be stored in the freezer for up to 3 months. If freezing, defrost thoroughly before consuming.
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Banana Chocolate Chip Muffins (Small Batch of 6)
Ingredients
- 155g self-raising flour
- ¼ teaspoon salt
- ¼ teaspoon bicarbonate soda
- 40g vegetable oil spread (stork) soft at room temperature
- 20ml vegetable oil or sunflower, canola, rapeseed.
- 95g caster sugar
- 1 medium egg room temperature
- 1 teaspoon vanilla extract
- 70ml milk room temperature
- 1 large banana mashed
- 100g milk chocolate chips
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a muffin tray with 6 muffin cases. To a bowl, add and whisk together the self-raising flour, salt and bicarbonate soda then set aside.
- In another bowl, cream together the vegetable oil spread, vegetable oil and caster sugar. Mix in the egg, vanilla extract, milk and mashed bananas then mix in the dry ingredients set aside earlier. Fold in the chocolate chips then spoon the mixture between the 6 muffin cases.
- Bake for 24 minutes or until a cake tester comes out clean. Once baked, place the baking tin on a wire rack for 15 minutes then transfer the muffins directly onto a wire rack to completely cool.
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