Get ready to fall in love with the most addictive mini muffins you'll ever taste! These bite-sized delights combine the creamy richness of peanut butter, the natural sweetness of ripe bananas, and the decadent crunch of chocolate chips in one perfectly portable treat. Whether you're looking for a quick breakfast, a satisfying snack, or a crowd-pleasing dessert, these mini muffins are about to become your new culinary best friend. Prepare to wow your taste buds and impress everyone from kids to health-conscious adults with this ridiculously easy and incredibly delicious recipe!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 mini muffins
Ingredients
- 2 ripe bananas
- 1/2 cup peanut butter
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a mixing bowl, mash the 2 ripe bananas using a fork or a potato masher until smooth. Make sure there are no large chunks left.
- Add 1/2 cup of peanut butter, 1/4 cup of honey, and 1/2 teaspoon of vanilla extract to the mashed bananas. Mix the ingredients together until well combined and smooth.
- In a separate bowl, whisk together 1/2 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of baking soda. This will help ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the banana mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1/4 cup of chocolate chips until they are evenly distributed throughout the batter.
- Using a spoon or a small cookie scoop, fill each mini muffin cup about 2/3 full with the batter. This will allow room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 10 to 12 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your Peanut Butter Banana Chocolate Chip Mini Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Use overripe bananas for maximum natural sweetness and moisture - the darker and spottier, the better!
- Don't overmix the batter. Stir just until ingredients are combined to keep your muffins tender and light.
- For perfectly even muffins, use a small cookie scoop to portion the batter into the mini muffin tin.
- Check your muffins a minute or two before the recommended baking time, as oven temperatures can vary.
- Let the muffins cool slightly in the tin before transferring to prevent them from falling apart.
- For extra indulgence, try using dark chocolate chips or adding a sprinkle of sea salt on top before baking.
- These muffins freeze beautifully - store in a freezer bag for up to 3 months for a quick grab-and-go breakfast or snack.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 10g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
