Imagine sinking your teeth into a warm, moist mini muffin that perfectly balances the rich sweetness of ripe bananas with decadent chocolate chips - a treat so addictive, you'll want to make them again and again! These Mini Chocolate Chip Banana Muffins are not just a snack; they're a miniature culinary experience that transforms ordinary ingredients into extraordinary bites of pure comfort. Whether you're a busy parent looking for quick breakfast options, a baking enthusiast, or someone who loves indulgent yet simple treats, these little muffins are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup all-purpose flour
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup mini muffin tin or line with mini muffin paper liners.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and no large chunks remain.
- Pour the melted butter over the mashed bananas and mix well to combine.
- Add sugar, egg, and vanilla extract to the banana mixture. Whisk until the ingredients are fully incorporated and the mixture is smooth.
- Sprinkle baking soda and salt over the wet ingredients, stirring to distribute evenly.
- Gradually fold in the all-purpose flour, mixing gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Gently fold in the chocolate chips, reserving a few to sprinkle on top of the muffins.
- Carefully spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
- Sprinkle the reserved chocolate chips on top of each muffin.
- Bake in the preheated oven for 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes.
- Carefully transfer the muffins to a wire rack to cool completely.
- Serve and enjoy your mini chocolate chip banana muffins at room temperature. They can be stored in an airtight container for up to 3 days.
Tips
- Use overripe bananas for maximum flavor and natural sweetness - the darker and spottier, the better!
- Don't overmix the batter; mix just until ingredients are combined to keep muffins tender.
- Reserve a few chocolate chips to sprinkle on top for a more visually appealing presentation.
- Check muffins a minute or two early to prevent overcooking - mini muffins bake faster than standard-sized ones.
- Let muffins cool slightly in the tin before transferring to prevent breaking.
- For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients.
- Store in an airtight container and consume within 3 days for optimal freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
