Small Batch Banana Chocolate Muffins
User Reviews
4.9
Small Batch Banana Chocolate Muffins
Description
Get the Recipe Small Batch Banana Chocolate Muffins use a blend of mashed extra ripe bananas, a combination of brown and granulated sugars, and melted butter for a moist, tender crumb. The leavening agents, baking powder and baking soda, work together to create a gentle rise, while cinnamon and vanilla extract enhance the flavor. Chocolate chips folded into the batter and optionally placed on top provide pockets of melted sweetness throughout.
The muffins are baked at 350°F until the edges turn golden brown and the centers spring back when touched, providing a soft but fully cooked texture. The batter is slightly dry before adding bananas and chocolate, so minimal mixing after combining ingredients preserves a light crumb.
These muffins fit well as a small batch treat, suitable for occasions needing fewer servings. They are enjoyable warm or at room temperature and complement a cup of tea or coffee. The recipe’s flexibility allows filling muffin liners almost full for larger muffins or partially for more domed, smaller ones.
Using exact banana measurements ensures consistent results. Any type of chocolate chips can be used without affecting texture. Avoid overmixing the batter once flour is added to maintain a tender crumb.
Ingredients
- 4 Tablespoon butter melted and cooled slightly, unsalted
- 1 egg room temperature
- 1/2 /2 tsp vanilla extract pure
- 1/4 /4 cup brown sugar
- 1/4 /4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 /2 tsp baking powder
- 1/2 /2 tsp baking soda
- 1/4 /4 tsp salt fine sea salt
- 1/8 /8 tsp cinnamon
- 3/4 /4 cup banana extra ripe, mashed, about 2 medium
- 1/2 /2 cup chocolate chips
Instructions
- Preheat oven to 350°F and line 7-8 muffin tins (or 9, see notes) with paper liners.
- In a medium mixing bowl, whisk together melted butter, egg, vanilla extract, and sugars. Add the flour, baking powder, baking soda, salt, and cinnamon and stir until just combined (the dough will seem dry here - don't worry!). Fold in mashed bananas and chocolate chips just until incorporated (you don't want to overmix).
- Fill muffin liners almost to the top (see note to fill less). If desired, place several additional chocolate chips on top of the muffins. Bake for 20-22 minutes until edges are golden brown and centers bounce back when lightly touched. Remove from pan and let cool slightly before eating. Enjoy!
Notes
- Measure bananas precisely for consistent muffin size and texture.
- Filling muffin tins almost full yields 8 larger muffins; filling three-quarters full makes 9 smaller, domed muffins.
- Any chocolate chips may be used without altering the recipe outcome.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 179mg | 7% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 214IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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