Mini Banana Muffins with Chocolate Chips Recipe
Delightfully moist and flavorful mini banana muffins made with ripe bananas, a touch of lemon juice, and sweetened with sugar and chocolate chips for an irresistible treat perfect for breakfast or snack time.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 mini muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, melted
- 2 eggs
- 3 very ripe bananas
- 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 taste, approx. 1/2 cup)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a mini muffin pan by greasing it or lining it with mini muffin liners.
- Mix wet ingredients: In a large mixing bowl, combine the melted butter and sugar until well blended. Add the eggs one at a time, beating thoroughly after each addition. Mash the ripe bananas in a separate bowl and stir in the lemon juice, then add to the wet mixture and mix well.
- Combine dry ingredients: In another bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening agents and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Add chocolate chips: Fold the mini chocolate chips into the batter evenly, ensuring they are distributed throughout.
- Fill the muffin pan: Spoon the batter into the prepared mini muffin cups, filling each about 2/3 full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the mini muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Using very ripe bananas enhances the natural sweetness and banana flavor of the muffins.
- Lemon juice prevents the bananas from browning and adds a subtle brightness to the flavor.
- Do not overmix the batter to avoid dense muffins; mix just until ingredients are combined.
- Mini chocolate chips can be substituted with regular chocolate chips or nuts if preferred.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
Keywords: banana muffins, mini muffins, banana chocolate chip muffins, easy breakfast muffins, quick muffins