These perfectly delicious Small-batch Banana Muffins can be made with one banana, one bowl, and half an hour.
Course Breakfast, Snack
Cuisine American
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4muffins
Calories 169kcal
Author Tracy
Ingredients
1large very ripe banana
¼cup(50g) granulated sugar
1large egg white
1tablespoonand 2 teaspoons vegetable oil
½cup(60g) all-purpose flour
½teaspoonbaking powder
¼teaspoonbaking soda
⅛teaspoonsalt
⅛teaspooncinnamon
Pinch of nutmeg
⅓cupchocolate chips(optional)
Instructions
Preheat oven to 350°F and line a muffin pan with four liners (or grease).
In a medium bowl, completely mash banana with a potato masher or fork. Add sugar, egg white, and oil. Stir with a spoon until just combined (mixture will still be lumpy).
Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until just combined. If desired, stir in optional chocolate chips.
Divide mixture between the four prepared muffin cups, filling each about 2/3 of the way full. Bake for 18 to 25 minutes, until a toothpick inserted into the center of the muffins comes out mostly clean and the tops of the muffins begin to turn golden.
Cool in the pan until cool enough to handle before transferring to a cooling rack to cool completely.
Enjoy!
Notes
Doubling: If doubling, instead of using 2 egg whites, you can use a single whole egg.
Storage: Store muffins in an airtight container at room temperature for up to 3 days.
Freezing: Individually wrap muffins in cling wrap and then store them in an airtight container or freezer bag in the freezer for up to 2 months. Allow them to come to room temperature before eating.
Approximate nutritional information does not include optional chocolate chips.