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Mini Banana Muffins with Chocolate Chips Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15-18 minutes
  • Total Time: 28 minutes
  • Yield: 36 mini muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Banana Muffins are a delightful treat perfect for breakfast or a snack. Moist and flavorful, they combine ripe bananas with a hint of lemon juice and mini chocolate chips for a burst of sweetness in every bite. Easy to make and bake in just under 30 minutes, these bite-sized muffins are great for sharing or enjoying on the go.

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

  • 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 to create a smooth batter.
  4. Mash and Add Bananas: In a separate bowl, mash the very ripe bananas thoroughly until smooth, then stir them into the butter, egg, and sugar mixture until evenly combined.
  5. Add Lemon Juice: Stir in the lemon juice to give the muffins a fresh brightness and to prevent the banana from discoloring.
  6. Combine Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet ingredients. Gently fold the mixture together just until no streaks of flour remain; avoid overmixing to maintain muffin tenderness.
  7. Add Chocolate Chips: Fold in the mini chocolate chips, reserving some to sprinkle on top of the muffins before baking, if desired.
  8. Fill Muffin Pan: Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full. Sprinkle a few extra mini chocolate chips on top of each muffin for added texture and appearance.
  9. Bake: Bake the muffins in the preheated oven for 15 to 18 minutes, or until the sides are golden brown and the tops are set but not moist when gently touched.
  10. Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Do not overmix the batter to ensure muffins remain tender and fluffy.
  • Mini chocolate chips can be replaced with nuts or dried fruit for variation.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
  • You can omit the chocolate chips to keep it simple or accommodate dietary preferences.

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