Small-batch Chocolate Banana Muffins (One-banana, One-bowl)

Name: Small-batch Chocolate Banana Muffins (One-banana, One-bowl)
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 5 muffins
Ingredients: 5 muffin liners; Fine-mesh strainer; 1 medium-to-large over-ripe banana; 3 tablespoons (1.5oz) unsalted butter; 1/4 cup (50g) brown sugar; 1 large egg white; 1/2 teaspoon vanilla extract; 1/3 cup (40g) all-purpose flour; 3 tablespoons (15g) unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 2 ounces semi-sweet chocolate

User Reviews

5.0

111 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
26 mins
Servings
5 muffins
Calories
219 kcal
Course
Breakfast, Snacks
Cuisine
American

Small-batch Chocolate Banana Muffins (One-banana, One-bowl)

Jack Kelley

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This small-batch recipe makes five of the best Chocolate Banana Muffins you'll ever eat. You just need one ripe banana and one bowl, and you can be pulling these out of your oven in less than half an hour.

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Ingredients

Servings

Special Tools

5 muffin liners
Fine-mesh strainer

Chocolate Banana Muffins

1 medium-to-large over-ripe banana
3 tablespoons (1.5oz) unsalted butter melted
1/4 cup (50g) brown sugar
1 large egg white
1/2 teaspoon vanilla extract
1/3 cup (40g) all-purpose flour measured by weight or using the spoon and sweep method*
3 tablespoons (15g) unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 ounces semi-sweet chocolate chopped or 1/3 cup chocolate chips, plus more for topping

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Instructions

Preheat your oven to 425°F and line a muffin tin with 5 liners.
Place peeled banana in a medium bowl and mash it well with a fork or potato masher. Add melted butter and whisk until well combined. Add brown sugar, egg white, and vanilla. Mix well.
Place a fine-mesh strainer over the bowl and add flour, cocoa powder, baking soda, and salt to the strainer. Sift dry ingredients into the wet and use a spoon to mix until just combined. Stir in chopped chocolate or chocolate chips. Divide batter between prepared muffin cups, filling about 3/4 of the way full.
Bake for 8 minutes at 425°F before turning the oven temperature down to 350°F. Bake for an additional 6 to 9 minutes, until a toothpick inserted into the center of the muffins comes out with just a few crumbs.
Sprinkle extra chocolate over the top if desired. Cool in the pan for at least 10 minutes, and enjoy.

Notes

*Correct flour measurement is important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).