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5
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2
votes
Small-batch Chocolate Chip Banana Muffins
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
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:
146
kcal
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:
146
kcal
|
Carbohydrates:
23
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Sodium:
142
mg
|
Potassium:
137
mg
|
Fiber:
2
g
|
Sugar:
11
g
|
Vitamin A:
30
IU
|
Vitamin C:
2
mg
|
Calcium:
64
mg
|
Iron:
1
mg