I have a small family, so I am very grateful to all the bakers out there developing small batch recipes! Recipes resulting in dozens of cookies, cupcakes, and muffins can be daunting and dangerous to a household of only two people trying to eat healthy!
One of my favorite small batch recipe developers is Christina at Scientifically Sweet. When I needed to use up a couple of ripe bananas, I just knew she’d have something perfect! This recipe makes six chocolatey muffins with a little surprise of banana flavor in every bite. They’re a fantastic way to use up ripe bananas or just satisfy a chocolate craving!
TIP: I used Brown Swerve and Lily’s Stevia Chocolate Chips to keep this low sugar, and they turned out fantastic!
Small Batch Double Chocolate Banana Muffins
(Original recipe: Scientifically Sweet)
2/3 C (95g) all-purpose flour
3 TBSP (18g) cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 C (120ml/125g) mashed ripe banana (approx 1-1/2 bananas)
1/4 C packed (55g) light brown sugar
1 large egg white
2 TBSP (30ml) sunflower oil
3 TBSP (45ml) milk
1/2 tsp vanilla extract
1/3 C (2oz/56g) chocolate chips, plus more for topping
Preheat your oven to 350°F; line 6 muffins of a muffin baking pan with paper liners.
Sift flour, cocoa, baking powder, baking soda, and salt into a medium bowl. Whisk to blend evenly. Set aside.
In a large bowl, whisk together mashed banana, brown sugar, and egg white until smooth. Whisk in oil, milk, and vanilla until well blended. Stir in chocolate chips.
With a spoon or spatula, add the flour mixture and fold very gently until just combined. Be careful not to overmix; it’s okay if there are still a few streaks of flour.
Fill each lined muffin cup all the way with batter. Top with extra chocolate chips and bake for 16-18 minutes until muffin tops spring back when touched gently. Let cool in pan for 5 minutes before transferring individually to a wire rack to cool.