Description
Delightful and easy-to-make Banana Bread Mini Muffins packed with ripe bananas and mini chocolate chips. These bite-sized treats are perfect for breakfast, snacks, or sharing at gatherings. Moist, flavorful, and topped with extra chocolate chips for a delicious touch.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup sugar
- 1/2 cup butter, melted
- 2 eggs
- 3 very ripe bananas
- 1 tablespoon lemon juice
Dry Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Additional
- Mini chocolate chips (quantity to preference, about 1/2 cup for mixing and additional for topping)
Instructions
- Mix butter and sugar: In a large bowl, combine the melted butter and sugar until well blended. This creates a smooth base for the batter.
- Add eggs: Crack the eggs into the mixture and stir thoroughly to incorporate fully, ensuring a consistent texture.
- Mash bananas and add lemon juice: In a separate bowl, mash the ripe bananas until smooth. Stir in the lemon juice to add brightness and prevent browning, then fold this mixture into the wet ingredients.
- Add dry ingredients: Gradually add the flour, baking powder, and salt into the wet mixture. Stir carefully until just combined to avoid overmixing, which could make the muffins tough.
- Stir in mini chocolate chips: Gently fold in the mini chocolate chips, reserving some to sprinkle on top later for extra chocolate flavor and a decorative finish.
- Prepare muffin pan: Grease a mini muffin pan thoroughly to prevent sticking. Spoon the batter into each cup, filling about three-quarters full for ideal rising.
- Bake: Place the pan in a preheated oven at 350°F (175°C). Bake for 15 to 18 minutes until the edges are golden brown and the top no longer looks moist.
- Cool and serve: Remove the muffins from the oven and let them cool briefly before carefully popping them out of the pan. Enjoy warm or at room temperature.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- You can substitute some or all of the sugar with honey or maple syrup for a natural sweetener.
- For a nutty twist, add chopped walnuts or pecans along with the chocolate chips.
- Mini muffin pans may require shorter baking times; keep an eye to prevent overbaking.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90
- Sugar: 8g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
