Make these small, bite-sized banana chocolate chip muffins for a comforting snack or breakfast treat. They are simple to prepare and stay moist.
Author:sarah_hearthbite
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:24 mini muffins 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 medium)
1/2 cup milk
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 375 degrees Fahrenheit. Line two 24-cup mini muffin tins with paper liners or grease them well.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
Mix in the mashed bananas and milk until just incorporated. Do not overmix.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in most of the chocolate chips, reserving a few for the tops.
Spoon the batter evenly into the prepared mini muffin cups, filling each about two-thirds full. Sprinkle the reserved chocolate chips on top of the batter.
Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
Let the mini muffins cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use very ripe, spotty bananas for the best flavor and moisture in these small banana chocolate chip bites.
You can substitute half of the all-purpose flour with whole wheat flour for a slightly heartier texture.
These freezer friendly mini banana muffins keep well for up to three months when stored in an airtight container.