What kind of bananas should I use?

You should use bananas that are very ripe. Look for bananas with lots of brown spots or even ones that are mostly black. These are sweeter and mash more easily, giving the muffins a better flavor and moisture.

Can I use regular-sized chocolate chips instead of mini ones?

Yes, you absolutely can. While mini chocolate chips distribute more evenly in small muffins, regular-sized chips or even chocolate chunks will work just fine. You could also try white chocolate chips if you like.

How long do these mini muffins last?

When stored in an airtight container at room temperature, they will stay fresh for up to 3 days. They can also be frozen for up to 3 months.

Can I make the batter ahead of time?

I recommend mixing the batter right before baking for the best texture. However, you can mash your bananas a day in advance and store them in the refrigerator. You can also measure out your dry ingredients ahead of time to save a few minutes when you are ready to bake.

My muffins stuck to the pan. What happened?

Make sure you spray your mini muffin tin very generously with non-stick cooking spray, getting into all the corners of each cup. Letting them cool in the pan for the recommended 5 minutes before transferring them can also help prevent sticking.

Bite-Sized Banana Bliss Mini Chocolate Chip Muffins

Description

These Mini Banana Chocolate Chip Muffins are wonderfully moist and packed with sweet chocolate chips, offering bite-sized bursts of decadent flavor! Made with simple pantry items and those perfectly ripened bananas, you can whip up a batch of these irresistible treats in hardly any time at all!

Ingredients

½ cup (115 grams) unsalted butter, melted down
½ cup (100 grams) golden or granulated sugar
1 large egg
½ teaspoon (2.5 ml) vanilla extract
1 cup (125 grams) all-purpose flour
½ teaspoon (2.5 grams) baking soda
2 overripe bananas, mashed (about 3/4 cup or 180 grams)
½ cup (85 grams) mini chocolate chips, plus extra for topping

Instructions

Set your oven temperature to 350°F (175°C). Prepare a mini muffin pan with 24 spots by spraying it generously with a non-stick cooking spray.
Find a large mixing bowl. Pour the melted butter into the bowl and let it cool down just a little. Add the sugar and whisk until they are combined. Stir in the egg and the vanilla flavor next. Gently mix in the flour and the baking soda until barely blended. Fold in the mashed bananas carefully until everything is just mixed together. Stir in the mini chocolate chips using a light hand.
Fill each prepared muffin cup almost completely full with the batter. Sprinkle some additional mini chocolate chips over the top of the batter in each cup if you like.
Bake the muffins for 12 to 15 minutes, or until they look golden brown and a thin skewer inserted into the center comes out clean. Allow the muffins to cool in the baking pan for about 5 minutes before carefully moving them onto a wire rack to finish cooling completely.

Notes

Storage Keep cooled muffins in an airtight container at room temperature for up to 3 days.
Make Ahead You can mash the bananas a day in advance and store them in the refrigerator. The dry and wet ingredients can also be measured out ahead of time.
Freezing Place cooled muffins in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature.
Bananas Use bananas that are heavily spotted or even completely black for the best flavor and sweetness.
Chocolate Chips Feel free to use regular-sized chocolate chips or even white chocolate chips if you prefer.

Nutrition

Serving Size: 2 muffins
Calories: 150
Sugar: 12g
Sodium: 70mg
Fat: 7g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg