Small Batch Banana Chocolate Chip Muffins

PREP TIME: 35 MINUTES
SERVINGS: 6

About

When it comes to banana muffins, I think they’re best enjoyed fresh. This small batch makes six standard-size muffins, though I often divide the batter into just five cups for those big, bakery-style tops. I usually bake them for breakfast, and it’s just the right amount for my family—one for me and two for each of the guys. It’s a simple, reliable recipe that I come back to whenever I have a couple of ripe bananas on the counter and want something comforting, quick, and homemade. Enjoy!

Ingredients

1 ripe banana
100 g spelt flour
½ TSP baking powder
½ TSP baking soda
Generous pinch of salt
1 small egg
40 g sugar
½ TSP vanilla
60 g butter
2 TBSP Greek yogurt
80 g chocolate drops
2 TBSP hazelnut croquant

Instructions

Mix the dry ingredients:
In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

Prepare the wet ingredients:
Using a hand mixer, beat the egg and sugar for a few minutes until the mixture becomes pale and slightly thickened. Add the vanilla, melted butter, and Greek yogurt. Make sure the butter is melted but cooled to room temperature. Mash the banana with a fork, then add it to the mixture and blend until smooth.

Combine the mixtures:
Sift the dry ingredients into the wet mixture. Gently fold everything together using a spatula until just combined. If the batter seems too soft, add one tablespoon of flour and mix gently. Fold in the chocolate chips, reserving a few for topping.

Fill the muffin cups:
Divide the batter evenly into the muffin tin, about 3 tablespoons per cup. Top each muffin with 2–3 chocolate chips and sprinkle with hazelnut croquant.

Bake:
Bake in a preheated oven at 200°C for 10 minutes, then reduce the temperature to 170°C and bake for another 13 minutes, or until a toothpick comes out clean.

SOURCE: NINA’S FAMILY KITCHEN
POSTED ON MARCH 18, 2026

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