Description
These Mini Banana Muffins are a delightful treat made with ripe bananas, sugar, and mini chocolate chips, perfect for a quick breakfast or snack. Moist and flavorful, they bake up golden brown with a tender crumb and a hint of lemon juice to brighten the flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup butter, melted
- 2 eggs
- 3 very ripe bananas
- 1 tablespoon lemon juice
- 1 cup sugar
Add-ins
- Mini chocolate chips (quantity to taste, approximately ½ cup or more)
Instructions
- Combine Butter and Sugar: In a large mixing bowl, blend the melted butter and sugar together until well combined.
- Add Eggs: Beat in the two eggs into the butter and sugar mixture until smooth.
- Mash Bananas: In a separate bowl, mash the very ripe bananas until smooth, then stir them into the wet ingredients mixture.
- Stir in Lemon Juice: Add the tablespoon of lemon juice to the mixture and mix well to enhance the flavor and prevent browning.
- Add Dry Ingredients: Gradually sift and fold in the flour, baking powder, and salt. Stir just until combined to avoid overmixing.
- Incorporate Chocolate Chips: Fold mini chocolate chips into the batter, saving some to sprinkle on top of the muffins before baking.
- Fill Muffin Pan: Spoon the batter into a well-greased mini muffin pan, filling each about ¾ full. Sprinkle additional mini chocolate chips on top for extra texture and flavor.
- Bake the Muffins: Place the muffin pan in a preheated oven at 350 degrees Fahrenheit and bake for 18 minutes or until the sides turn golden brown and the tops no longer look moist.
- Cool and Serve: Allow the muffins to cool in the pan briefly before popping them out and serving. Enjoy the warm, moist banana-filled muffins!
Notes
- To make banana bread instead, use the same batter in a loaf pan and bake for 1 hour at 350 degrees Fahrenheit.
- Store mini muffins in an airtight container at room temperature for up to 5 days.
- Freeze cooled muffins in a freezer-safe container or bag for up to 3 months.
- Reheat muffins in the microwave for 10–15 seconds to regain fresh-baked warmth.
- You can adjust the amount of chocolate chips according to your preference or omit them for a dairy-free option.
- Ensure bananas are very ripe for best sweetness and moisture.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
