One Banana, One Bowl Small-Batch Banana Muffins

On a frosty sailing morning with a wind chill of 19deg, a straight from the oven hot banana muffin tastes pretty doggone good.  I pre-mixed the dry ingredients in a covered bowl the night before, so I only had to be in the galley a couple minutes to add banana, egg & oil.

The only change I made was I used a whole egg, because who wants to be in the galley separating eggs when I am needed on deck?!  It  didn't adversely affect the final texture.  Next time I may add pecans.

Recipe from www.bakingmischief.com 

One Banana, One Bowl Small-Batch Banana Muffins

Makes 4 muffins

1 large very ripe banana

1/4 cup (50g) granulated sugar

1 large egg white

1 tablespoon and 2 teaspoons vegetable oil

1/2 cup (60g) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/8 teaspoon cinnamon

Pinch of nutmeg

1/3 cup chocolate chips (optional)

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.