Description
These Mini Banana Muffins are a delightful and easy-to-make treat featuring ripe bananas and mini chocolate chips. Perfect for breakfast or a snack, they're moist, flavorful, and baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 1 cup sugar
- ½ cup butter melted
- 2 eggs
- 3 bananas very ripe
- 1 tablespoon lemon juice
- 2 cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- Mini chocolate chips (about ½ cup, plus extra for topping)
Instructions
- Mix Butter and Sugar: In a large bowl, combine the melted butter and sugar thoroughly until well blended.
- Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated.
- Mash Bananas and Stir In: Mash the very ripe bananas and stir them into the mixture along with the lemon juice, blending evenly.
- Add Dry Ingredients: Sift together the flour, baking powder, and salt, then stir these dry ingredients into the wet mixture until just combined.
- Incorporate Chocolate Chips: Gently fold in the mini chocolate chips, reserving some to sprinkle on top of the muffins before baking.
- Fill Muffin Pan: Spoon the batter into a well-greased mini muffin pan, filling each cup about 3/4 full. Sprinkle extra mini chocolate chips on top for added texture and flavor.
- Bake: Bake in a preheated oven at 350 degrees Fahrenheit for 18 minutes, or until the muffin sides turn golden brown and the tops appear set without moistness.
- Cool and Serve: Allow the muffins to cool in the pan briefly before popping them out. Enjoy warm or at room temperature.
Notes
- To make Banana Bread instead, pour the batter into a greased loaf pan and bake at 350 degrees Fahrenheit for 1 hour.
- Store mini muffins in an airtight container at room temperature for up to 5 days.
- Freeze cooled muffins in a freezer-safe container or bag for up to 3 months.
- Reheat muffins in the microwave for 10–15 seconds to refresh the taste.
- Using very ripe bananas ensures a naturally sweet and moist texture.
- You can substitute butter with a plant-based alternative to make this recipe dairy-free.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 110 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 25 mg
