Mini Banana Chocolate Chip Muffins {Whole Grain}
User Reviews
4.8
Mini Banana Chocolate Chip Muffins {Whole Grain}
Description
The Mini Banana Chocolate Chip Muffins combine white whole wheat flour with baking powder and soda as leavening agents. The batter includes mashed ripe bananas for moisture and natural sweetness, with honey or granulated sugar enhancing sweetness further. Melted butter and milk contribute richness and tenderness. Vanilla extract adds subtle flavor depth, and mini chocolate chips distribute chocolate evenly throughout small muffin-sized portions.
Baked in mini muffin pans at 375°F, the batter is filled three-quarters full and baked 10 to 15 minutes until the tops spring back lightly, giving a soft yet set texture. The use of white whole wheat flour instead of regular whole wheat yields lighter, fluffier muffins. These mini muffins have a moist but stable crumb and mild banana and chocolate chip flavor throughout.
This recipe suits making batch snacks or portable breakfasts for children and adults alike. Cooling on a rack prevents sogginess and helps the muffins hold their shape. The notes emphasize measuring flour lightly if not weighing to avoid dense results and recommend white whole wheat farinha variants for best tenderness.
Ingredients
- 2 ¼ cups white whole wheat flour or all-purpose flour, or a combination
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk or buttermilk
- ½ cup honey 166 g or granulated sugar 106 g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 to 1 ¼ to 1 ¼ cups banana mashed, ripe, about 3 medium bananas
- 6 tablespoons butter melted
- ¾ cup mini chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Lightly grease two 24-cup mini muffin pans (if you only have one tin, cook in two batches).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a small bowl or liquid measuring cup, whisk together the milk or buttermilk, honey or sugar, egg and vanilla until well-combined.
- To the dry ingredients, add the milk mixture, mashed bananas, and butter.
- Mix with a silicone spatula until a few dry streaks remain.
- Add the chocolate chips and mix until just combined. Don't over mix.
- Fill the mini muffin pan(s) 3/4 full with batter. Bake for 10-15 minutes until the tops spring back lightly to the touch. Let cool for 2-3 minutes before removing to a wire rack to cool completely.
Notes
- Use white whole wheat or similar soft whole grain flours for lighter muffin texture.
- Measure flour lightly without packing to avoid dense, heavy muffins.
- Mini muffin pans produce bite-sized baked goods ideal for snacks or breakfast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48mini muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 mini muffin | |
| Calories | 67kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 61mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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