Description
These Mini Banana Muffins are moist, flavorful, and packed with ripe banana goodness. Perfectly sweetened with sugar and studded with mini chocolate chips, they make a delightful snack or breakfast treat. With a tender crumb and just the right amount of sweetness, these bite-sized muffins are easy to bake and sure to satisfy banana lovers.
Ingredients
Scale
Wet Ingredients
- ½ cup butter, melted
- 2 eggs
- 3 bananas, very ripe
- 1 tablespoon lemon juice
Dry Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
Add-ins
- Mini chocolate chips (about ½ cup, 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.
- Mix Butter and Sugar: In a large bowl, whisk together the melted butter and sugar until well combined and smooth.
- Add Eggs: Beat in the eggs, one at a time, ensuring they are fully incorporated after each addition.
- Mash and Add Bananas: In a separate bowl, mash the ripe bananas thoroughly. Stir them into the butter-egg-sugar mixture until evenly combined.
- Add Lemon Juice: Stir in the lemon juice to add brightness and prevent the bananas from discoloring.
- 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. Do not overmix.
- Add Chocolate Chips: Fold in the mini chocolate chips, reserving some to sprinkle on top if desired.
- Fill Muffin Pan: Spoon batter into the prepared mini muffin pan, filling each well about 3/4 full. Sprinkle a few extra mini chocolate chips on top of each muffin.
- Bake: Bake for 15 to 18 minutes, or until the muffin sides are golden brown and the tops are set but not moist.
- Cool and Serve: Let the muffins cool in the pan for a few minutes, then gently pop them out to cool completely before serving.
Notes
- Use very ripe bananas for the richest flavor and natural sweetness.
- Do not overmix the batter to keep muffins tender and soft.
- You can substitute mini chocolate chips with nuts or dried fruit if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute butter with a plant-based alternative.
