Small-batch Chocolate Banana Muffins (One-banana, One-bowl)
User Reviews
5
Small-batch Chocolate Banana Muffins (One-banana, One-bowl)
Description
Small-batch Chocolate Banana Muffins (One-banana, One-bowl) blend ripe banana with cocoa powder and semi-sweet chocolate to create a rich muffin batter. The method involves mashing the banana and mixing it with melted butter, brown sugar, an egg white, and vanilla extract before sifting dry ingredients like flour, cocoa powder, baking soda, and salt through a fine mesh strainer into the wet mixture. Chopped chocolate or chocolate chips fold in for pockets of melted chocolate.
The muffins bake first at 425°F for 8 minutes, which helps set the tops and allows for a slight rise, then the oven is lowered to 350°F to finish baking gently without drying out the crumb. The result is a tender muffin with crisp edges and a moist interior punctuated by gooey chocolate chunks.
Finished muffins can be topped with extra chocolate before cooling. The recipe’s small size suits occasions where a few fresh muffins are desired, such as a quick breakfast or small household treats.
Careful measurement of flour—preferably by weight or using the spoon and sweep method—is important to maintain the proper batter texture and final muffin rise. Cooling in the pan for at least 10 minutes before eating helps the muffins hold their shape.
Ingredients
Special Tools
- 5 muffin liners
- Fine-mesh strainer
Chocolate Banana Muffins
- 1 banana medium-to-large, over-ripe
- 3 tablespoons unsalted butter melted, 1.5 oz
- 1/4 cup brown sugar 50g
- 1 egg large, white
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour measured by weight or using the spoon and sweep method
- 3 tablespoons unsweetened cocoa powder 15g
- 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
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
- Use a weighing scale or the spoon and sweep method to measure flour accurately for the best muffin texture.
- Enjoy the muffins fresh or cooled; they keep shape better after resting in the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5muffins
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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