Bite-Sized Banana Bliss Mini Chocolate Chip Muffins

These irresistibly moist and chocolatey Mini Banana Chocolate Chip Muffins are packed with sweet bursts of flavor in every perfect bite. I think they are simply wonderful for a quick treat, made easily with common pantry ingredients and those perfectly ripe bananas you have waiting. They offer pure banana bliss in a small package.

The Delight of Mini Muffins

I just adore mini muffins for so many reasons. They are fantastic for little hands, making them a great snack for kids. They also feel like a special little indulgence without being overwhelming. You can easily pop one or two (or maybe three) without feeling overly full. Baking them is also a breeze. They cook faster than standard muffins and are just so much fun to make and share. These mini banana chocolate chip ones are always a crowd-pleaser in my house. Everyone seems to reach for these first.

Pantry Power Ingredients

One of the things I love most about this recipe is how simple the ingredient list is. Chances are, you already have most of what you need right in your kitchen cupboards. When you have those bananas that have turned perfectly spotty or even dark, you are already halfway to these delicious muffins. The magic comes together with basic items like flour, baking soda, butter, sugar, an egg, vanilla, and of course, those delightful mini chocolate chips. It truly does not get much simpler for such a rewarding result.

A Sweet Choice in Sugar

For this particular batch, I used regular granulated sugar, which works beautifully and is probably what you have on hand. However, I have also made these using golden sugar in the past. Golden sugar is lovely because it has a subtle hint of molasses, sort of like a lighter brown sugar, but it still measures and behaves like granulated sugar. It adds another layer of depth to the sweetness. Either option will give you wonderfully sweet muffins. Just use what is easy for you to find or what you prefer the taste of.

What You Need to Get Started

Gathering your ingredients and tools before you begin makes the baking process much smoother. Here is what you will need to have ready before you mix up your batter.

• Melted unsalted butter
• Golden or granulated sugar
• One large egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Overripe bananas, mashed well
• Mini chocolate chips (plus extra for topping)
• A mini muffin tin (one with 24 cups is ideal)
• Non-stick cooking spray

(You can find the exact measurements for these items in the recipe card).

How to Bake Your Mini Muffins

Making these bite-sized treats is really quite straightforward. Following these steps will lead you to a batch of warm, tender, chocolatey muffins that are hard to resist.

1. First, get your oven ready by preheating it to 350°F (175°C). Prepare your mini muffin pan. I use a 24-cup pan and like to spray each cup generously with non-stick cooking spray to make sure the muffins release easily after baking.
2. Next, find a large mixing bowl. Melt your unsalted butter and pour it into the bowl. Let it cool down just a little bit so it is not too hot when you add the other ingredients. Whisk the sugar into the cooled melted butter until it is well combined. Then, whisk in the egg and the vanilla extract. Stir in the flour and the baking soda next, mixing gently until they are just blended into the wet ingredients.
3. Carefully fold in the mashed overripe bananas. Mix only until everything is just combined and you no longer see streaks of dry flour. Avoid overmixing your batter; this helps keep the muffins tender. Finally, gently stir in the mini chocolate chips using a light hand.
4. Now it is time to fill the muffin cups. Use a spoon or a small cookie scoop to fill each prepared muffin cup almost completely full with the batter. For an extra touch, sprinkle a few additional mini chocolate chips over the top of the batter in each cup before baking.
5. Bake the muffins in your preheated oven for 12 to 15 minutes. You will know they are ready when they look golden brown around the edges and a thin skewer or toothpick inserted into the center of a muffin comes out clean with no wet batter attached. Once baked, take the pan out of the oven and let the muffins cool in the pan for about 5 minutes. This helps them set up before you move them. Then, carefully transfer the muffins onto a wire rack to finish cooling completely.

Keeping Your Mini Muffins Fresh

Once your muffins are baked and cooled, you will want to store them properly to keep them tasting their best.

You can store leftover mini muffins in an airtight container. Keep them at room temperature for up to three days. If you want to keep them longer, you can freeze them. First, let the cooled muffins freeze in a single layer on a baking sheet until they are solid. This prevents them from sticking together. Then, transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to 3 months. When you are ready to enjoy one, just thaw it at room temperature.

Common Questions About Mini Banana Chocolate Chip Muffins

Here are a few answers to questions people often ask about making these little delights.

If you give these Mini Banana Chocolate Chip Muffins a try, I would just love to know how they turn out for you. They are such a simple joy to bake and eat! Enjoy every bite.

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