Mini Banana Muffins with Chocolate Chips Recipe
Delightfully moist and flavorful mini banana muffins loaded with ripe bananas and a touch of mini chocolate chips. This quick and easy recipe yields bite-sized treats perfect for breakfast, snacks, or dessert.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 36 mini muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup sugar
- ½ cup butter, melted
- 2 eggs
- 3 very ripe bananas
- 1 tablespoon lemon juice
Dry Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
Add-ins
- Mini chocolate chips (quantity to preference, plus extra for topping)
Instructions
- Combine Butter and Sugar: In a large mixing bowl, thoroughly mix together the melted butter and sugar until well combined and slightly creamy.
- Add Eggs: Crack the eggs into the butter-sugar mixture and beat them in, ensuring the mixture is smooth and uniform.
- Mash Bananas: In a separate bowl, mash the ripe bananas until smooth, then stir the mashed bananas into the wet mixture.
- Add Lemon Juice: Stir in the tablespoon of lemon juice to help enhance the banana flavor and keep the mixture fresh.
- Mix Dry Ingredients: In another bowl, sift together the flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Mixtures: Gradually fold the dry ingredients into the wet banana mixture, stirring just until combined to avoid overmixing and ensure tender muffins.
- Add Mini Chocolate Chips: Fold mini chocolate chips into the batter evenly, reserving some to sprinkle on top for extra chocolate bursts.
- Fill Muffin Pan: Spoon the batter into a well-greased mini muffin pan, filling each cup about three-quarters full, and sprinkle additional mini chocolate chips on top of each muffin.
- Bake: Preheat the oven to 350°F (175°C) and bake the muffins for 15-18 minutes, or until the sides are golden brown and the tops appear set and not moist.
- Cool and Remove: Allow the muffins to cool in the pan for a few minutes, then pop them out carefully to cool completely on a wire rack.
- Serve: Enjoy these delightful mini banana muffins warm or at room temperature, perfect for any time of day.
Notes
- Banana Bread Variation: Use the same ingredients and preparation steps, but pour the batter into a loaf pan and bake at 350°F for about 1 hour for a delicious banana bread loaf.
- Storage: Store muffins in an airtight container at room temperature for up to 5 days to maintain freshness.
- Freezing: Cool muffins completely before freezing in a freezer-safe bag or container for up to 3 months.
- Reheating: Warm frozen or stored muffins in the microwave for 10-15 seconds to refresh them before eating.
Keywords: banana muffins, mini muffins, banana recipes, chocolate chip muffins, breakfast muffins, easy muffin recipe