Mini Banana Chocolate Chip Muffins
User Reviews
5.0
6 reviews
Excellent
Mini Banana Chocolate Chip Muffins
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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!
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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.
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 Information
Show Details
Calories
76kcal
(4%)
Carbohydrates
11.6g
(4%)
Protein
1.3g
(3%)
Fat
2.9g
(4%)
Saturated Fat
1.7g
(9%)
Cholesterol
15mg
(5%)
Sodium
106mg
(4%)
Potassium
94mg
(3%)
Fiber
0.7g
(3%)
Sugar
3.7g
(7%)
Calcium
14mg
(1%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 11.6g | 4% |
| Protein | 1.3g | 3% |
| Fat | 2.9g | 4% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 15mg | 5% |
| Sodium | 106mg | 4% |
| Potassium | 94mg | 2% |
| Fiber | 0.7g | 3% |
| Sugar | 3.7g | 7% |
| Calcium | 14mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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