Description
Delightfully moist and flavorful mini banana muffins studded with mini chocolate chips, perfect for a quick snack or breakfast treat. These bite-sized muffins are easy to make and bake to golden perfection in under 30 minutes.
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 all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Add-ins
- About 1/2 cup mini chocolate chips, plus extra for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin pan well or line it with mini muffin paper liners to prepare for baking.
- Mix Butter and Sugar: In a large bowl, whisk together the melted butter and sugar until the mixture is smooth and well combined, forming a creamy base for the batter.
- Add Eggs: Beat in the eggs one at a time, incorporating each fully into the butter-sugar mixture for an even texture.
- Mash and Add Bananas: In a separate bowl, mash the ripe bananas thoroughly until smooth. Stir the mashed bananas into the wet mixture, ensuring it is evenly blended.
- Add Lemon Juice: Mix in the lemon juice to add a fresh brightness to the batter and help prevent the bananas from browning.
- Combine Dry Ingredients: Add the flour, baking powder, and salt to the wet ingredients. Gently fold everything together just until no streaks of flour remain, being careful not to overmix to keep the muffins tender.
- Add Chocolate Chips: Fold in the mini chocolate chips, saving a few to sprinkle on top for a visually appealing finish.
- Fill Muffin Pan: Spoon the batter into the prepared mini muffin molds, filling each about three-quarters full. Sprinkle the reserved mini chocolate chips on top of each muffin.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the muffin sides turn golden brown and the tops are set but not wet or sticky.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before gently removing them to a wire rack to cool completely. Serve and enjoy!
Notes
- Ensure bananas are very ripe for maximum flavor and natural sweetness.
- Do not overmix batter to avoid tough muffins.
- Using lemon juice prevents bananas from discoloring and adds freshness.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Mini chocolate chips can be substituted with nuts or dried fruit if desired.
