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Small Batch One Bowl Banana Muffins

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Ingredients

Scale
  • 240 grams mashed ripe banana
  • 90 grams light brown sugar
  • 57 grams (1/2 stick) unsalted butter, melted
  • 40 grams sour cream, at room temperature
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 130 grams all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 130 grams semi-sweet chocolate chips, plus more for topping
  • Coarse sugar for topping, optional

Instructions

  1. In a large bowl, whisk the mashed banana, brown sugar, butter, sour cream, egg, and vanilla until combined.
  2. Add the flour, baking powder, baking soda, cinnamon, and salt, and whisk or stir until a thick batter forms. Do not over-mix. Fold in the chocolate chips.
  3. Cover and refrigerate the batter for at least 30 minutes, and up to 2 days. This will help the muffins rise extra tall. Meanwhile, preheat oven to 425˚F (218˚C).
  4. Line a muffin pan with 7 paper liners. Scoop the chilled batter into the muffin tins, filling all the way to the top. Sprinkle on extra chocolate chips and coarse sugar, if using.
  5. Bake for 5 minutes at 425˚F (218˚C), then reduce temperature to 350˚F (177˚C) and bake for another 14-18 minutes. The muffins are done when a toothpick comes out clean or with a few moist crumbs.
  6. Allow muffins to cool for 5 minutes, then remove from the pan and serve warm or cool completely before enjoying.

Notes

  • Quickly bring ingredients to room temp: Microwave the sour cream for 5-10 seconds. Place egg in a bowl with warm water for 10 minutes.
  • You can leave the chocolate chips out if desired, or swap them with pecans, walnuts, or another mix-in.

Nutrition

Keywords: small batch banana muffins, one bowl banana muffins, easy banana muffins

Find it online: https://treatsbytalija.com/small-batch-banana-muffins/