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5 from 2 votes

Small-batch Chocolate Chip Banana Muffins

Prep Time10 minutes
Cook Time25 minutes
Course: Breakfast, Dessert, Snack
Keyword: banana bread, chocolate chip, easy recipes, gluten-free, low sugar, muffins, plant-based, small-batch, vegan
Servings: 6 muffins
Calories: 146kcal

Equipment

  • Muffin pan

Ingredients

  • 1 ripe banana, mashed (about 120 g) sub applesauce or pumpkin puree
  • 2 tbsp any nut/seed butter (32 g) sub oil or yogurt
  • 2 tbsp maple syrup (42 g)
  • 2 tbsp (nut) milk (30 g)
  • 1/4 tsp vanilla extract
  • 1/2 cup flour (60 g) gf all purpose if desired
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup chocolate chips (45 g)

Instructions

  • Preheat oven to 350F and grease or line a muffin pan with liners.
  • In a medium bowl mash your banana. Whisk in maple, nut/seed butter, milk, vanilla.
  • Whisk together flour, baking powder, baking soda, salt, cinnamon. Add to the wet mix and fold to combine (do not overmix).
  • Fold in chocolate chips and transfer to muffin pan.
  • Bake 20-25 minutes until centers are done, cool slightly and enjoy!

Notes

  • This recipe will make 6 snack-sized muffins and 4 tall ones. Pictured are snack-sized.

Nutrition

Calories: 146kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 142mg | Potassium: 137mg | Fiber: 2g | Sugar: 11g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg