Banana Chocolate Chip Mini Muffins
User Reviews
4.9
Banana Chocolate Chip Mini Muffins
Description
These Banana Chocolate Chip Mini Muffins use a blend of whole wheat and all-purpose flour for structure with slight heartiness. Overripe bananas are mashed and mixed with eggs, applesauce, honey, and vanilla to provide moistness and natural sweetness without added refined sugar. Mini semisweet chocolate chips add pleasant bursts of chocolate throughout.
The batter is mixed gently to avoid overworking the flour, maintaining a soft and tender crumb. The muffins bake in a mini muffin pan for about 11–13 minutes until a toothpick inserted comes out clean, making them quick to prepare in small portions. Sprinkling chocolate chips on top before baking intensifies the chocolate flavor on each bite.
These muffins are well suited for on-the-go breakfasts, lunchboxes, or a light snack. The recipe yields about 36 mini muffins and can be adjusted to regular-sized muffins with longer baking time. Avoiding paper liners may help prevent sticking and make muffin removal easier.
Applesauce can be substituted with oil if unavailable, and the flour can be varied by using all-purpose instead of half whole wheat for a lighter texture. Slight variations in bananas or chocolate chip amounts can be made to customize sweetness and texture.
Ingredients
- 1 cup whole wheat flour
- 1 cup flour all purpose
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large egg
- 2 medium banana over ripe
- 1/2 cup applesauce
- 1/3 cup honey
- 1 tablespoon vanilla
- 1/2 cup mini chocolate chips I use semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a mini muffin pan generously with spray cooking oil.
- In a large bowl, combine whole wheat flour, all purpose flour, baking soda and salt. Stir until well combined.
- In a medium-sized bowl crack two eggs. Whip the eggs with a fork or whisk until the yolks are mixed into the egg whites.
- Using the back of a fork in a bowl, mash the bananas until smooth without chunks. Add the bananas to the egg mixture.
- Add applesauce, honey and vanilla to the egg and banana mixture. Mix well until all the wet ingredients are combined.
- Pour the banana mixture into the flour mixture in the larger bowl. Stir until just combined with no large lumps.
- Portion batter into mini muffin tins. Sprinkle mini chocolate chips on the tops of the muffins before you place the muffins into the oven.
- Bake muffins for 11-13 minutes or until cooked through. When you insert a toothpick no raw batter clings to the toothpick and the toothpick comes out clean. Serve and enjoy!
Notes
- This recipe makes approximately 36 mini muffins depending on portion size.
- If applesauce is not available, use an equal amount of cooking oil as a substitute.
- Use all-purpose flour instead of half whole wheat for a lighter texture; using all whole wheat flour will result in denser muffins.
- Increasing bananas to three does not significantly alter the flavor and can be done for extra banana richness.
- Chocolate chips can be mixed into the batter or sprinkled on top before baking; about half a cup is recommended.
- Regular-sized muffins can be made by using a standard muffin pan; bake 18-22 minutes or until fully cooked.
- If muffins stick to the pan, let them cool longer and carefully loosen with a spoon.
- Avoid using paper liners as muffins tend to stick more and don’t release cleanly when warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36mini muffins
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 11mg | 4% |
| Sodium | 53mg | 2% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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