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Mini Banana Muffins with Chocolate Chips Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 36 mini muffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these moist and flavorful Mini Banana Muffins, packed with ripe bananas and mini chocolate chips for a perfect sweet treat. These bite-sized muffins are easy to make, featuring a simple blend of butter, sugar, and fresh bananas, baked to golden perfection. Ideal for breakfast, snacks, or dessert, they bring a delicious twist to classic banana bread in a fun, mini-sized portion.

Ingredients

Scale

Wet Ingredients

  • ½ cup butter, melted
  • 2 eggs
  • 3 very ripe bananas
  • 1 tablespoon lemon juice

Dry Ingredients

  • 1 cup sugar
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt

Add-ins

  • Mini chocolate chips (about ½ cup, plus extra for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin pan well or line it with mini muffin paper liners to prevent sticking.
  2. Mix Butter and Sugar: In a large bowl, whisk together the melted butter and sugar until the mixture is smooth and well combined.
  3. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next for a smooth batter.
  4. Mash and Add Bananas: In a separate bowl, thoroughly mash the ripe bananas, then stir them into the butter, egg, and sugar mixture until the mixture is even.
  5. Add Lemon Juice: Stir in the lemon juice to brighten the flavor and prevent the bananas from browning.
  6. Combine Dry Ingredients: Add the flour, baking powder, and salt to the wet ingredients. Gently fold the mixture just until no streaks of flour remain, being careful not to overmix.
  7. Add Chocolate Chips: Fold in the mini chocolate chips, reserving some to sprinkle on top of the batter in the muffin pan.
  8. Fill Muffin Pan: Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full. Sprinkle a few additional mini chocolate chips on top of each muffin for garnish.
  9. Bake: Bake the muffins for 15 to 18 minutes, or until the edges are golden brown and the tops are set but not moist to the touch.
  10. Cool and Serve: Allow the muffins to cool in the pan for a few minutes, then carefully remove them to a wire rack to cool completely before serving. Enjoy your mini banana muffins warm or at room temperature.

Notes

  • Use very ripe bananas for the best natural sweetness and moist texture.
  • Do not overmix the batter to keep the muffins tender and light.
  • You can substitute mini chocolate chips with walnuts or pecans for a nutty crunch.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Lemon juice is key to preserving the banana’s color and adding a subtle tang.

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Find it online: https://easycookingvibes.com/mini-banana-muffins-with-chocolate-chips-recipe/