Small-batch Chocolate Chip Muffins
Small-batch, customizable, easy recipe for 6 tall and glorious muffins.
Servings: 6 muffins
Calories: 194kcal
Equipment
- Muffin pan
Ingredients
Wet ingredients
- 1 ripe banana, mashed (120 g) sub 1/2 cup applesauce or pumpkin puree
- 3 tbsp nut/seed butter (48 g) I used creamy peanut butter
- 3 tbsp maple syrup (63 g) sub sugar-free syrup
- 3 tbsp (nut) milk (45 g) I use unsweetened almond milk
- 1/2 tsp vanilla extract
Dry ingredients
- 3/4 cup flour (90 g) gf all purpose if desired
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- pinch of salt
Mix-ins
- 1/4 cup chocolate chips (45 g) sub nuts, raisins, etc.
Instructions
- Preheat oven to 350F and grease a muffin pan, or line with liners.
- In a medium bowl mash your banana and blend with all other wet ingredients.
- In another bowl whisk together all dry ingredients.
- Add dry into wet and stir to combine, do not over-mix. Fold in chocolate chips.
- Scoop into the muffin cavities and bake 20-25 minutes until centers are done.
- Let muffins cool and enjoy!
Notes
- Recipe will make 6 nice and tall muffins and 8 or so snack-sized ones. I love both options.
- I did not call these muffins "banana muffins" since the banana flavor is mild, way milder than banana bread but if you absolutely cannot stand banana flavored things, try subbing with applesauce or pumpkin/sweet potato puree. Muffins will be yummy.
Nutrition
Calories: 194kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 133mg | Potassium: 182mg | Fiber: 2g | Sugar: 14g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 1mg