Mini Banana Chocolate Chip Muffins
Warm muffins, fresh from the oven, are like a warm hug. These Mini Banana Chocolate Chip Muffins are the perfect breakfast or snack anytime of the day or night!
Servings: 24
Calories: 76kcal
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅓ cup butter melted, cooled
- 3 tablespoons granulated sugar
- 3 tablespoons light brown sugar packed
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 3-4 large bananas overripe, mashed
- ½ cup mini chocolate chips
- ¼ cup walnuts or pecans chopped, if desired
Instructions
- Preheat oven to 375 degrees. Line a 24- well muffin tin or 12-well muffin tin with liners. In medium sized bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Whisk to combine. Set aside.
- Melt butter in microwave and allow to cool. In large mixing bowl, beat butter and sugar together. Beat in egg, then add vanilla and mashed bananas and blend well.
- Mix in half of the flour mixture at a time. Do not over mix. Fold in chocolate chips and nuts, if using. Transfer to muffin tin, filling each ¾ full. Sprinkle additional chocolate chips on top (optional).
- Bake 11-14 minutes (24 well) or 15-17 minutes (12 well) or until toothpick comes out clean when inserted into center and golden muffin top bounces back when lightly pressed.
- Allow to cool in pan for 10 minutes before removing and cooling on wire rack.
Video
Notes
- You can also top your muffins with a streusel topping mix, a pinch of sanding sugar or a sprinkling of cinnamon sugar to make them extra special.
- Three bananas work with this recipe but if you're looking for extra banana flavor use four bananas instead.
- I think the mini chocolate chips disperse and melt better, but you can use regular sized chocolate chips or chopped chocolate if you wish.
- Don't over mix the batter. Blend until just combined or you can end up with tough, dense, muffins.
- Don't overbake muffins and start checking for doneness a few minutes earlier than the recipe recommends and use a toothpick to ensure muffins are baked.
- Use bananas that are ripe but not overly mushy or the extra moisture can weigh down your batter and leave you with sunken muffin tops.
- Make sure your leavening agents (baking soda and baking powder) are fresh and not expired.
- To prevent your Mini Banana Chocolate Chip Muffins from sticking to the pan, be sure to thoroughly grease the mini muffin tin or use liners.
- Allow the muffins to cool for at least 5 minutes in the pan before removing them.
- For even baking, distribute the batter evenly among the mini muffin cups so you don't end up with unevenly baked muffins. Fill each to about three-quarters full.
- If your oven has hot spots, rotate the pan halfway through the baking process.
Nutrition
Calories: 76kcal | Carbohydrates: 11.6g | Protein: 1.3g | Fat: 2.9g | Saturated Fat: 1.7g | Cholesterol: 15mg | Sodium: 106mg | Potassium: 94mg | Fiber: 0.7g | Sugar: 3.7g | Calcium: 14mg