When a chocolate craving strikes in the middle of the night, this single-serving chocolate banana muffin is the answer! Made with very ripe banana and touch of cocoa, this recipe bakes up into one generous muffin, perfect for an impromptu late night treat just for you. Quick to mix, simple to bake in a silicone muffin liner, and ready in under 30 minutes
This is a rich decadently gooey muffin!
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If you have a chance check out my single-serving blueberry muffin and my little banana bread recipe for one.
Ingredients Notes
- You will notice I don’t use any egg in this recipe, that’s because I hate splitting eggs and you probably do too! I always end up wasting the other part of the egg so really it’s just easier and taste perfectly fine to swap sour cream for the egg.
- For the chocolate powder, I confess I used good ol’ Hersheys, but go for it you have coveted Belgium chocolate lurking in your pantry.
- It goes without mentioning, but I’ll mention it, 🙂 the banana must be very ripe, think black spots on the peel. Riper the banana the sweeter the muffin.
Step-by-Step Process Images
See how easy it is!
Mix dry ingredients, mix wet ingredients, combine wet and dry, fold in the chocolate chips. Spoon into baking cup, chill, and bake. and enjoy!
Why bake at higher temp for a few minutes?
What the hot start does (first 4–8 minutes):
- Big oven spring: The batter heats fast, water turns to steam, and leavening (baking powder/soda) releases CO₂ quickly. That burst expands the batter before it sets, giving a taller domed crown.
- Sets the edges early: A thin outer shell begins to set, which helps the center push upward instead of spreading outward.
- Kickstarts color & flavor: Higher heat accelerates browning on the top for a bakery look.
Why you turn the temp down:
- Even baking inside: Lowering the heat lets the center finish cooking without overbrowning or drying the crust.
- Prevents tunneling & toughness: A gentler finish reduces the risk of a too-aggressive rise that can create tunnels (especially if the batter was overmixed).
- Better moisture: Keeps the crumb soft while the structure firms up.
When it helps most
- Silicone liners (more insulating) or small toaster ovens that need a push to brown.
- You want tall, domed “bakery-style” muffins.
- Batters with fruit/chunks or slightly thicker batter that benefit from an early lift.
How to Store a Single Chocolate Banana Muffin
Its only one muffin so I doubt there will be any leftovers, but just in case you are called away and need to dash out the door without your muffin, here’s what to do.
- At Room Temperature: Let the muffin cool completely, then store in an airtight container at room temperature for up to 2 days. Adding a small piece of paper towel to the container helps absorb excess moisture and keeps the muffin from getting soggy.
- In the Refrigerator: If you prefer a slightly longer shelf life, refrigerate the muffin in a covered container for up to 4 days. Warm briefly in the microwave (10–15 seconds) before enjoying to bring back that just-baked softness.
- Freezing: Wrap the cooled muffin tightly in plastic wrap or foil, then place it in a freezer bag. Freeze for up to 2 months. To reheat, thaw at room temperature or microwave from frozen for about 30 seconds.
Decadent Chocolate Banana Muffin
This single-serving chocolate banana muffin is rich, moist, and bakes into one large muffin—perfect when you want a quick homemade treat without making a whole batch.
Ingredients
Recipe Directions
- Place a large silicon muffin liner on a small baking sheet and set aside.
- In a medium bowl mix together the mashed banana, butter, and sugar until well combines. Stir in the yogurt and vanilla. It's okay if there are a few small chunks of banana.
- In another bowl mix the flour, cocoa, baking soda and salt and mix until the flour and cocoa are well mixed.
- Add the wet mix to the dry and stir until just combined. Fold in the chocolate chips.
- Spoon the batter into the silicone baking cup, and chill in refrigerator for about 30 minutes.
- Preheat oven to 425℉. and bake for 4-5 minutes, then reduce oven temperature to 375℉ and continue baking for 15-17 minutes. A toothpick inserted in the muffin should come out clean and the top should spring back when lightly pressed. Let cool for a few minutes before serving.
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Nutrition
Notes
- Banana Ripeness: The riper the banana, the sweeter and more flavorful your muffin will be.
- Sweetness Level: If your banana is very ripe, you may not need much added sugar. Taste the mashed banana first—if it’s super sweet, you can reduce the sugar slightly.
- Extra Chocolatey: Sprinkle a few chocolate chips on top adds a bakery-style touch.
- Texture Boost: A tablespoon of chopped nuts folded into the batter will give a little extra texture and make the muffin feel heartier.
- Pan Choice: Silicone muffin liners are perfect for single-serving baking since the muffin pops right out and cleanup is minimal. If you don’t have one, a greased ramekin works just as well.
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