Easy Small Batch Chocolate Chip Banana Muffins

These are the fluffiest, most moist chocolate chip banana muffins, and they're small batch! I cannot tell you how obsessed I am with this recipe. Like my classic banana muffins, they only have one banana and they come together in one bowl. Serve them with coffee for brunch or tea for a little snack situation.

Author: Midnight Bake Club

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 muffins

Calories: 265 kcal per serving

Ingredients

1 - very ripe banana
60 grams - unsalted butter
105 grams - brown sugar
1 - egg
1 tsp - pure vanilla extract
120 grams - all purpose flour
¾ tsp - baking powder
¼ tsp - Kosher salt
30 milliliters - whole milk
100 grams - mini chocolate chips

Instructions

Preheat the oven to 400°F (204°C). Line a 12-cup muffin pan with 6 liners, leaving a space in-between each liner.
Place the banana on a small plate. Use the tines of a fork to mash the banana until it's smooth and lump-free. You should have about 90-140 grams (⅓-½ cup) of mashed banana. Set it aside for later.
In a medium mixing bowl, add the cooled melted butter, brown sugar, egg, and vanilla extract. Whisk the mixture until it's thickened and lightened in color, 1-2 minutes. Then, mix in the mashed banana until smooth. The mixture may look a little curdled, but don't worry, it'll smooth out.
Add the flour, baking powder, and salt. Using a rubber spatula, fold the dry ingredients into the wet ingredients until the batter is about 75% mixed. Then, add the milk, stirring just until the batter comes together. Gently fold in the mini chocolate chips. Don't over-mix the batter! Optional: cover the bowl and let the batter rest for 20-30 minutes. This will help make the muffins extra tall.
Use a cupcake scoop to divide the batter between the 6 muffin liners, filling them all the way to the top. Finish each muffin with a generous sprinkle of mini chocolate chips.
Bake the muffins at 400°F (204°C) for 5 minutes. Then, reduce the heat to 350°F (177°C) and bake the muffins for another 11-12 minutes, until an inserted toothpick has just a few moist crumbs. Let the muffins cool in the pan for about 5 minutes and then transfer them to a wire rack to cool completely.

Nutrition