Description
Delight in these Mini Banana Chocolate Chip Muffins, perfectly bite-sized treats bursting with natural banana sweetness and luscious mini chocolate chips. These moist, golden muffins are quick to prepare and ideal for breakfast, snacks, or lunchbox additions.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup golden or granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 overripe bananas, mashed (about 3/4 cup)
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
Mix-ins and Garnish
- 1/2 cup mini chocolate chips, plus more for garnishing
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Generously spray a 24-cup mini muffin pan with non-stick cooking spray to ensure easy removal.
- Mix wet ingredients: In a large bowl, melt the unsalted butter and allow it to cool slightly. Whisk in the sugar until combined, then add the egg and vanilla extract, mixing well to create a smooth base.
- Combine dry ingredients: Stir in the all-purpose flour and baking soda into the wet mixture until just incorporated. Avoid overmixing to keep the muffins tender.
- Add bananas and chocolate chips: Fold in the mashed overripe bananas gently until evenly distributed. Then, carefully stir in the mini chocolate chips without overworking the batter.
- Fill muffin cups: Spoon the batter into each prepared muffin cup, filling them almost full. Optionally, top each muffin with a few extra mini chocolate chips for a delightful garnish.
- Bake: Place the muffin pan in the preheated oven and bake for 12 to 15 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes. Then, carefully remove them and transfer to a wire rack to cool completely before serving or storing.
Notes
- Overripe bananas work best to maximize sweetness and moisture.
- You can substitute mini chocolate chips with chopped regular chocolate chips if mini chips are unavailable.
- For a healthier twist, try using whole wheat flour or reducing the sugar slightly.
- These muffins freeze well; store in an airtight container for up to 2 months and reheat before serving.
Nutrition
- Serving Size: 1 mini muffin
- Calories: ninety five
- Sugar: 6 g
- Sodium: 95 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1.2 g
- Cholesterol: 25 mg
