Mini Banana Chocolate Chip Muffins
Who can resist something so small and cute? Use up your excess ripe bananas, and serve up a tiny treat that is perfect for any lunch box. Mini Banana Chocolate Chip Muffins are sure to be a family favorite.
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Servings: 20 Mini Muffins
Ingredients
- 1 ¼ cup Mashed Overripe Banana about 3 large bananas
- ⅓ cup Salted Butter melted and cooled
- ⅓ cup White Sugar
- ⅓ cup Brown Sugar packed
- 1 large Egg
- 1 tsp. Vanilla Extract
- 1 tsp. Baking Soda
- pinch Table Salt
- 1 ½ cups All Purpose Flour
- 1 cup Mini Chocolate Chips
Instructions
- Preheat the oven to 350F and grease a mini muffin pan with a light layer of butter or oil.
- Mash the bananas and measure. Pour into a medium mixing bowl and add the cooled, melted butter. Mix well with a hand mixer until smooth.
- Add the sugar, brown sugar, egg, and vanilla to the mashed banana and melted butter. Mix well until no lumps remain.
- Add in the baking soda and salt. Fold in with a silicone spatula.
- Add the flour and chocolate chips at once, folding in gently with the silicone spatula.
- Use a #40 scoop (2 tbsp. size) to portion the batter into mini muffin tins. If you do not have a scoop, fill the mini muffin tins until they are full and slightly mounded.
- Bake in the oven for 10-14 minutes, or until a toothpick comes out clean (well, cleanish. You will still see the melted chocolate chips).
- Cool the mini muffins in the pan for about 10 minutes before removing gently with a butter knife and cooling for an additional 30 minutes or so on a cooling rack.
- Store in the fridge, covered, for about a week. You can freeze if you want to keep these on hand as a quick snack or lunch box option.