Description
Deliciously moist and perfectly sized, Banana Bread Mini Muffins are an easy treat made with ripe bananas, melted butter, and mini chocolate chips. These bite-sized muffins are great for breakfast, snacks, or dessert and bake quickly at 350 degrees Fahrenheit until golden.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup butter melted
- 2 eggs
- 3 bananas very ripe
- 1 tablespoon lemon juice
Dry Ingredients
- 1 cup sugar
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Add-ins
- mini chocolate chips (quantity to preference, about 1/2 cup mixed in plus extra for topping)
Instructions
- Mix Butter and Sugar: In a large bowl, combine the melted butter and sugar together until well blended.
- Add Eggs: Crack the eggs into the bowl and mix thoroughly to incorporate them into the butter and sugar mixture.
- Add Bananas and Lemon Juice: Mash the ripe bananas until smooth and stir them into the mixture along with the lemon juice to prevent browning and add brightness.
- Add Dry Ingredients: Gradually fold in the flour, baking powder, and salt, stirring just until everything is combined without overmixing.
- Stir in Chocolate Chips: Gently mix mini chocolate chips into the batter to evenly distribute them throughout.
- Fill Muffin Pan: Spoon the batter into a well-greased mini muffin pan, filling each cup about three-quarters full. Sprinkle additional mini chocolate chips on top for extra burst of chocolate.
- Bake Muffins: Preheat oven to 350 degrees Fahrenheit and bake for 18 minutes or until the muffin sides are golden brown and tops are set, no longer moist.
- Cool and Serve: Let the mini muffins cool in the pan briefly before gently popping them out. Serve warm or at room temperature and enjoy!
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Be careful not to overmix batter after adding flour to keep muffins tender.
- Greasing the mini muffin pan well prevents sticking and helps in easy removal.
- Chocolate chips can be substituted with nuts or dried fruit if preferred.
- Store leftovers 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: 7 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 25 mg
