I keep ending up with ripe bananas to use up lately and they just have a way of turning themselves into chocolate chip muffins.

So there you go: Got one ripe banana to use up and itching for some easy baking? This recipe is it.

In fact, if you have 4 bananas to use up, just quadruple this recipe, bake a metric f ton of muffins and freeze some for future use.

You can thaw frozen muffins by moving them to the fridge overnight. Breakfast doesn’t get easier than that. Pair with some milk/yog for protein and you’re good!

It’s cake for breakfast! Let me know if you give these a try!

Print Recipe

5 from 2 votes

Small-batch Chocolate Chip Banana Muffins

Prep Time10

Cook Time25

Course: Breakfast, Dessert, Snack

Keyword: banana bread, chocolate chip, easy recipes, gluten-free, low sugar, muffins, plant-based, small-batch, vegan

Servings: muffins

Calories: 146kcal

Equipment

Muffin pan

Ingredients

1 ripe banana, mashed (about 120 g) sub applesauce or pumpkin puree
2 tbsp any nut/seed butter (32 g) sub oil or yogurt
2 tbsp maple syrup (42 g)
2 tbsp (nut) milk (30 g)
1/4 tsp vanilla extract
1/2 cup flour (60 g) gf all purpose if desired
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon
1/4 cup chocolate chips (45 g)

Instructions

Preheat oven to 350F and grease or line a muffin pan with liners.
In a medium bowl mash your banana. Whisk in maple, nut/seed butter, milk, vanilla.
Whisk together flour, baking powder, baking soda, salt, cinnamon. Add to the wet mix and fold to combine (do not overmix).
Fold in chocolate chips and transfer to muffin pan.
Bake 20-25 minutes until centers are done, cool slightly and enjoy!