Description
These Mini Banana Chocolate Chip Muffins are perfectly bite-sized treats bursting with the natural sweetness of ripe bananas and rich mini chocolate chips. Soft, moist, and easy to make, they’re an ideal snack or breakfast option for all ages.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup golden or granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 overripe bananas, mashed (about 3/4 cup)
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
Add-ins
- 1/2 cup mini chocolate chips, plus more for garnishing
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Generously spray a 24-cup mini muffin pan with non-stick cooking spray to ensure easy removal of the muffins.
- Melt butter and combine wet ingredients: In a large bowl, melt the unsalted butter and allow it to cool slightly. Whisk in the sugar until combined, then add the egg and vanilla extract, whisking until the mixture is smooth and uniform.
- Mix dry ingredients and combine: Stir in the all-purpose flour and baking soda into the wet mixture. Carefully fold in the mashed overripe bananas until the batter is just combined, taking care not to overmix.
- Add chocolate chips: Gently fold the mini chocolate chips into the batter to evenly distribute them throughout.
- Portion and garnish batter: Using a spoon or scoop, fill each muffin cup almost full with batter. Optionally, sprinkle a few extra mini chocolate chips on top of each muffin for a decorative touch.
- Bake muffins: Place the muffin pan in the preheated oven and bake for 12-15 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Cool muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use overripe bananas for the best natural sweetness and moisture.
- If mini chocolate chips are unavailable, regular-sized chips can be chopped into smaller pieces.
- Make sure not to overmix the batter to keep muffins tender and fluffy.
- These muffins can be stored at room temperature in an airtight container for up to 3 days or frozen for up to 1 month.
- For a healthier variation, substitute half the all-purpose flour with whole wheat flour.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90
- Sugar: 7g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
