Small Batch Banana Pumpkin Muffins
These Small Batch Banana Pumpkin muffins are so moist and are full of gooey chocolate chips. The recipe yields six perfectly sized muffins that are just the right amount of goodness for a quick breakfast on the go or as a snack.
Ingredients
- 1 ripe, medium banana
- 2 tablespoons canola oil
- 1/4 cup pure pumpkin puree
- 1 1/2 tablespoons sour cream (room temperature)
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- 3/4 cup + 1 tablespoon all-purpose flour (102 grams)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips + extra for topping
Instructions
- Preheat the oven to 350 F (175°C) and prep a cupcake tray with muffin liners.
- In a large bowl, mash the bananas and leave a few chunks if you prefer more banana flavour. Add canola oil, pumpkin puree and sour cream. Stir until combined.1 ripe, medium banana, 2 tablespoons canola oil, 1/4 cup pure pumpkin puree, 1 1/2 tablespoons sour cream
- Add granulated and brown sugar to the bowl and mix. Then, add one room-temperature egg and vanilla extract and whisk until combined.1/4 cup granulated sugar, 1 tablespoon brown sugar, 1 egg, 1 teaspoon vanilla extract
- To the same bowl, add all-purpose flour, baking soda, and salt. Using a spatula, fold the batter until the flour is combined (avoid overmixing)3/4 cup + 1 tablespoon all-purpose flour (102 grams), 1 teaspoon baking soda, 1/4 teaspoon salt
- Fold in your chocolate chips and scoop approximately 1/3 cup of batter into each liner. (Optional- sprinkle a few chocolate chips onto the top of each muffin). Bake for 18 to 22 minutes or until a toothpick inserted into the center of the muffin comes out clean.1/4 cup mini chocolate chips + extra for topping
Notes
Storage: Muffins will remain moist for up to 3 to 4 days if left in a sealed container or zip lock bag