Imagine biting into a warm, gooey muffin where ripe bananas and rich chocolate chips create a symphony of flavor in just one perfect bite. These small batch banana chocolate muffins are not just a treat; they're a quick, effortless escape from ordinary breakfast or snack time. Whether you're a busy professional, a home baker with limited time, or simply craving something deliciously comforting, this recipe will transform your kitchen into a gourmet bakery in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 muffins
Ingredients
- 1 ripe banana
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent the muffins from sticking.
- In a mixing bowl, mash the ripe banana with a fork until smooth. Make sure there are no large chunks remaining, as this will help incorporate the banana evenly throughout the muffins.
- Add the 1/4 cup of sugar to the mashed banana and mix well until combined. The sugar will add sweetness and help create a tender muffin.
- Pour in the 1/4 cup of melted butter and mix until the mixture is well blended. The melted butter adds richness and moisture to the muffins.
- Crack in the egg and add the 1/2 teaspoon of vanilla extract. Stir the mixture until everything is well combined and the egg is fully incorporated.
- In a separate bowl, whisk together the 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This helps to evenly distribute the leavening agent and salt throughout the flour.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to dense muffins.
- Fold in the 1/2 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full to allow for rising during baking.
- Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your delicious small batch banana chocolate muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Use overripe bananas for maximum sweetness and moisture - the darker, the better!
- Don't overmix your batter; a few lumps are your friend and ensure tender muffins.
- Fill muffin cups only two-thirds full to allow proper rising and prevent overflow.
- For extra indulgence, try using dark chocolate chips or adding a sprinkle of sea salt on top.
- Check doneness with the toothpick test: it should come out clean with just a few moist crumbs.
- Let muffins cool slightly in the tin to help them set and prevent falling apart.
- Store in an airtight container or freeze for up to a month for a quick grab-and-go treat.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 45mg
