Description
Delightful Banana Bread Mini Muffins packed with ripe bananas and mini chocolate chips, perfect for a quick snack or breakfast treat. These moist mini muffins are easy to make and baked to golden perfection.
Ingredients
Units
Scale
Main Ingredients
- 1 cup sugar
- 1/2 cup butter melted
- 2 eggs
- 3 bananas very ripe
- 1 tablespoon lemon juice
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Mix Butter and Sugar: In a large bowl, combine the melted butter and sugar until well blended.
- Add Eggs: Beat in the eggs until the mixture is smooth and creamy.
- Add Bananas: Mash the very ripe bananas with a fork or potato masher and stir them into the batter thoroughly.
- Stir in Lemon Juice: Add the tablespoon of lemon juice to the mixture and blend well, which helps keep the bananas from browning and adds a fresh flavor.
- Add Dry Ingredients: Gradually mix in the flour, baking powder, and salt until just combined, avoiding overmixing to keep muffins tender.
- Add Chocolate Chips: Gently fold in the mini chocolate chips to distribute evenly throughout the batter.
- Prepare Muffin Pan: Grease a mini muffin pan well to prevent sticking. Spoon the batter into the pan, filling each cup about 3/4 full for perfect rising.
- Top with Chocolate Chips: Sprinkle additional mini chocolate chips on top of each filled muffin cup for an extra chocolatey finish.
- Bake: Place the muffin pan in a preheated oven at 350 degrees Fahrenheit and bake for 18 minutes, or until the sides are golden brown and the tops are no longer moist to the touch.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes, then carefully pop them out and serve warm or at room temperature. Enjoy your mini banana bread muffins!
Notes
- For extra flavor, consider adding 1 teaspoon vanilla extract to the batter.
- If mini chocolate chips aren’t available, chop regular chocolate chips into smaller pieces.
- Bananas should be very ripe for the best sweetness and moisture.
- Be careful not to overmix the batter to keep muffins light and tender.
- You can substitute whole wheat flour for part of the all-purpose flour for a healthier twist.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 30 mg
