The Best Small-Batch Banana Chocolate Chip Muffins
These Small-Batch Banana Chocolate Chip Muffins were a hit in our house as my kids loved the more mellow banana flavor and the added decadence of chocolate chips.
Ingredients
- 3 overripe bananas
- 1 cup light brown sugar packed
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted, browned and cooled from one stick of butter
- ½ cup semi sweet chocolate chips
- 2 eggs
- 1 teaspoon vanilla bean paste can also use 1 teaspoon vanilla extract
- Optional: ⅓ cup toasted roughly chopped walnuts or pecans
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with parchment paper liners.
- In a large bowl, combine the flour, baking soda, and salt; set aside. Mash the 3 bananas with a fork in a separate large bowl. Using a whisk, whisk in the sugar vigorously for 3 minutes until slightly frothy but very well combined.
- Add the slightly cooled brown butter, vanilla, and eggs and whisk well, scraping down the sides of the bowl once or twice. Fold in the dry ingredients just until incorporated. Gently fold in the chocolate chips and, if using, fold in the nuts. Spoon the batter into the prepared muffin tin to fill them about halfway. Give them a tap on the counter to get any air bubbles out.
- Bake until a toothpick stuck in the muffin’s center comes out clean, approximately 20 to 25 minutes. Let cool for a few minutes before turning the muffins out to cool completely on a wire rack. Serve warm or at room temperature.
Tried this recipe?Let us know how it was!