If you're craving a quick and delightful treat that combines the comforting flavors of banana and chocolate, look no further! These small batch banana chocolate chip muffins are the answer to your sweet tooth, allowing you to whip up a batch in just 25 minutes. Perfect for breakfast, a snack, or even a midnight indulgence, this easy recipe yields six moist, fluffy muffins that are bursting with chocolatey goodness. With just a few simple ingredients and minimal prep time, you'll be savoring these delicious muffins in no time. Ready to elevate your baking game? Let’s dive into the recipe!
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 butter, melted
- 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 the oven to 375°F (190°C). Line a 6-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, mash the ripe banana with a fork until smooth and creamy. The banana should be very soft with minimal lumps.
- Add melted butter, sugar, egg, and vanilla extract to the mashed banana. Whisk thoroughly until the mixture is well combined and slightly frothy.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined, being careful not to overmix. Overmixing can result in tough, dense muffins.
- Gently fold in the chocolate chips, reserving a few to sprinkle on top of the muffins for a more attractive presentation.
- 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.
- 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, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.
Tips
- Choose the Right Banana: For the best flavor and sweetness, use a very ripe banana with plenty of brown spots. The riper the banana, the more natural sweetness it will add to your muffins.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so be gentle and fold the ingredients together carefully.
- Chocolate Chip Variations: Feel free to experiment with different types of chocolate chips—dark, milk, or even white chocolate. You can also mix in nuts or dried fruit for added texture and flavor.
- Check for Doneness: Every oven is different, so start checking your muffins at the 14-minute mark. They’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. For longer storage, consider freezing them and reheating when you're ready to enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 45mg
