Craving a quick, irresistible treat that'll make your taste buds dance? Look no further than these Small Batch Chocolate Banana Muffins! Imagine biting into a warm, soft muffin where rich chocolate chips melt against the sweet, creamy banana backdrop - all in just 25 minutes from start to finish. Perfect for those moments when you want something delicious without the massive batch commitment, these muffins are your new go-to comfort food that's as easy to make as it is to devour!
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 large egg
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 6-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a medium mixing bowl, mash the ripe banana thoroughly with a fork until smooth and creamy with minimal lumps.
- Add sugar, melted butter, egg, and vanilla extract to the mashed banana. Whisk together until all ingredients are well combined and create a smooth mixture.
- In a separate bowl, sift together the all-purpose flour and baking soda to ensure even distribution of the leavening agent.
- Gently fold the dry ingredients into the wet banana mixture, stirring just until combined. Be careful not to overmix, as this can result in dense muffins.
- Fold in the chocolate chips, reserving a few to sprinkle on top of the muffins for extra visual appeal.
- Divide the batter evenly among the 6 muffin cups, filling each about 2/3 to 3/4 full.
- Sprinkle the reserved chocolate chips on top of each muffin batter.
- Bake in the preheated oven for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature. Store any leftover muffins in an airtight container at room temperature for up to 3 days.
Tips
- • Use overripe bananas for maximum natural sweetness and moisture • Don't overmix the batter - gentle folding keeps muffins light and tender • Reserve a few chocolate chips to sprinkle on top for that bakery-style presentation • Check muffins a minute early to prevent overbaking - a few moist crumbs are your friend • Let muffins cool slightly in the tin to help them set and prevent falling apart • For extra indulgence, serve warm with a small pat of butter or a drizzle of honey
Nutrition Facts
Calories: 220kcal
Carbohydrates: 26g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 50mg
