Small Batch Banana Muffins
Soft, fluffy and perfectly moist small batch banana muffins made with one ripe banana. This easy one-bowl recipe makes six muffins and is perfect for quick breakfasts or snacks.
Equipment
- 1 12-cup or 6-cup Muffin Tin
Ingredients
- 1 (~ 100g) ripe large banana mashed
- ¼ cup (56g) unsalted butter melted and slightly cooled
- ⅓ cup (67g) white sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (70g) mini chocolate chips Optional
Instructions
- In a medium bowl, mash the ripe banana until smooth.
- Add the melted butter, white sugar, egg and vanilla. Whisk until fully combined.
- Add the flour, baking powder, baking soda, ground cinnamon and salt. Gently fold until just combined.
- Gently fold in the chocolate chips, if using. Cover and let the batter rest for 30 minutes at room temperature
- Preheat your oven to 425°F (200°C). Line a standard 12-cup muffin pan with 6 paper liners (spread them out for even heat distribution) or grease 6 cups well with non-stick spray.
- Divide the muffin batter evenly between the 6 prepared muffin cups. They should be full almost all the way to the top. Optionally sprinkle tops of the muffins with more chocolate chips.
- Bake the muffins for 5 minutes at 425F then reduce the oven temperature to 350F and bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Notes
- Use a very ripe banana for the sweetest flavor and softest texture. If your banana is small, feel free to use one and a half or even two so you have the right amount of mash for these muffins.
- Do not overmix the batter to keep the muffins soft and fluffy.
- You can use frozen bananas; just be sure to thaw them at room temperature first and drain off any excess liquid before mashing and measuring.
- Let the batter rest for 15-20 minutes to give the muffins beautiful, bakery-style domes. If you’re in a hurry, you can bake them right away and they’ll still turn out soft, fluffy, and delicious.
Nutritional Information
Calories: 331kcalCarbohydrates: 42gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 49mgSodium: 315mgPotassium: 219mgFiber: 3gSugar: 21gVitamin A: 299IUVitamin C: 2mgCalcium: 54mgIron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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