Easy Banana Mini Chocolate Chip Muffins
Looking for a tasty and easy-to-make treat that's perfect for breakfast or snack time? Then these delicious Banana Mini Chocolate Chip Muffins are just for you! This recipe uses ripe bananas, all-purpose flour, and mini chocolate chips. The muffins are also moist, fluffy, and flavorful. So, whether you're whipping up a batch for a family, a party, or to enjoy on your own, these Banana Mini Chocolate Chip Muffins will be a hit either way.
[gtranslate]
Ingredients
- 1 cup mashed bananas from 2 to 3 very ripe bananas
- 125 ml (½ cup) avocado oil, sunflower oil, canola oil, or melted unsalted butter
- 2 large eggs , room temperature
- 250 g (1⅔ cups) of all-purpose flour
- 100 grams (½ cup) granulated sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pure vanilla extract
- 150 grams (1 cup) of mini chocolate chips
Instructions
- Line 12 muffin pan with paper liners. Sift the flour, sugar, baking powder, and baking soda into the bowl of an electric mixer fitted with a paddle attachment. Add the avocado oil or melted butter and blend. Combine the eggs, vanilla, and mashed bananas, and add them to the flour-and-avocado oil mixture. Scrape the bowl and blend well. Don't overmix.
- Fold the mini chocolate chips into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with a mini chocolate chip, if desired. Bake, the Banana Mini Chocolate Chip Muffins for about 20 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan and serve. Keep leftovers in an airtight container for up to three days.
Notes
How to Store & Re-Heat
To store: Let them cool completely to room temperature, and then place them in an airtight container. They will be kept at room temperature for up to three days or in the fridge for up to a week. If you want to freeze them, wrap them individually in plastic or aluminum foil and place them in a freezer bag. They will keep in the freezer for up to three months.
To reheat: Place them in the microwave for about 10-15 seconds on high power or in a preheated 350°F (180°C) oven for about 5-10 minutes. You can also thaw frozen muffins in the fridge overnight or at room temperature for a few hours before reheating them. Enjoy these muffins warm or at room temperature for a delicious and convenient snack or breakfast on the go.
How to Freeze
Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the Banana Mini Chocolate Chip Muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
Nutrition Facts
Easy Banana Mini Chocolate Chip Muffins
Amount per Serving
Calories
272
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
51
mg
17
%
Sodium
102
mg
4
%
Potassium
103
mg
3
%
Carbohydrates
37
g
12
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
4
g
8
%
Vitamin A
329
IU
7
%
Vitamin C
2
mg
2
%
Calcium
45
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Did you Like the Recipe?We would appreciate it if you could rate it. Also, make sure to check out our Youtube Channel for more great recipes. Please share it on social media and tag us so we can see your delicious creations. Thank you!