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Mini Banana Muffins with Chocolate Chips Recipe

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

Description

These Mini Banana Muffins are a delightful and bite-sized treat, perfect for breakfast or a snack. Made with ripe bananas, a touch of lemon juice, and mini chocolate chips, these muffins offer a delicious balance of sweetness and moisture. Easy to prepare and quick to bake, they are ideal for sharing or on-the-go munching.

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

  • 1 cup sugar
  • 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 the 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 sugar and butter: In a large bowl, whisk together the melted butter and sugar until well combined and smooth, creating a creamy base for your muffin batter.
  3. Add eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
  4. Mash bananas and combine: In a separate bowl, mash the very ripe bananas thoroughly. Stir the mashed bananas into the butter-egg-sugar mixture until evenly combined to add natural sweetness and moisture.
  5. Add lemon juice: Stir in the lemon juice to add brightness to the flavor and help prevent the bananas from discoloring.
  6. Incorporate dry ingredients: Add the flour, baking powder, and salt to the wet mixture. Gently fold everything together just until no streaks of flour remain, being careful not to overmix to keep the muffins tender.
  7. Fold in chocolate chips: Gently fold in the mini chocolate chips, reserving some to sprinkle on top of the muffins for added texture and sweetness.
  8. Fill muffin pan: Spoon the batter into the prepared mini muffin pan, filling each well about 3/4 full to allow room for rising. Sprinkle a few extra mini chocolate chips on top of each muffin for a decorative finish.
  9. Bake: Bake for 15 to 18 minutes, or until the muffin sides are golden brown and the tops are set but not moist, indicating they are fully cooked.
  10. Cool and serve: Let the muffins cool in the pan for a few minutes, then gently pop them out onto a wire rack to cool completely. Enjoy these bite-sized treats once cooled.

Notes

  • Use very ripe bananas for maximum sweetness and moistness.
  • Do not overmix the batter once the flour is added to avoid tough muffins.
  • Feel free to substitute mini chocolate chips with nuts or dried fruit if preferred.
  • Mini muffin pans work best for this recipe to create perfectly sized bite-sized muffins.
  • Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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