Prepare to fall in love with the most adorable and delectable treat that will make your taste buds dance with joy! These Chocolate Chip Banana Bread Mini Muffins are the perfect combination of moist, banana-packed goodness and rich chocolate indulgence. Whether you're looking for a quick breakfast, a sweet snack, or a crowd-pleasing dessert, these mini muffins are about to become your new obsession. Imagine popping these tiny treasures into your mouth – each bite bursting with the warm, comforting flavors of ripe bananas and melted chocolate chips!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 mini 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
- 3/4 cup all-purpose flour
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin tin thoroughly with butter or cooking spray, or line with mini muffin paper liners.
- In a large mixing bowl, mash the ripe bananas with a fork until they are smooth and no large chunks remain. The riper the bananas, the sweeter and more flavorful the muffins will be.
- Pour the melted butter into the mashed bananas and mix well until completely combined.
- Add the sugar, egg, and vanilla extract to the banana mixture. Whisk thoroughly until the ingredients are fully incorporated and the mixture is smooth.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gently stir the dry ingredients to ensure even distribution.
- Gradually fold the dry ingredients into the wet banana mixture, stirring just until 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 for extra visual appeal.
- Using a small cookie scoop or spoon, fill each mini muffin cup about 2/3 to 3/4 full with the batter.
- Sprinkle the reserved chocolate chips on top of each muffin.
- Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove the muffin tin from the oven and let the mini muffins cool in the pan for 5 minutes.
- Carefully remove the muffins from the tin and transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store any leftover muffins in an airtight container at room temperature for up to 3 days.
Tips
- Banana Ripeness is Key: Use overripe bananas with plenty of brown spots. The darker and softer they are, the sweeter and more flavorful your muffins will be.
- Don't Overmix: Gently fold the dry ingredients into the wet mixture. Overmixing can lead to tough, dense muffins instead of light and fluffy ones.
- Chocolate Chip Trick: Reserve a few chocolate chips to sprinkle on top of the muffins before baking. This creates a beautiful, appetizing appearance and ensures chocolate in every bite.
- Check for Doneness: Use the toothpick test – insert a toothpick into the center of a muffin. It should come out with just a few moist crumbs.
- Cooling is Crucial: Let the muffins cool in the pan for 5 minutes before removing. This helps them set and prevents breaking.
- Storage Tip: These mini muffins stay fresh for up to 3 days in an airtight container. For longer storage, you can freeze them for up to a month!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 13g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
