Looking for a delicious treat that’s easy to make and perfect for any occasion? These mini banana muffins are sure to become a new favorite in your household. With their moist texture and sweet banana flavor, they are a crowd-pleaser that you’ll want to make again and again.
Why You’ll Love This Recipe?
- Great flavors: The combination of ripe bananas and mini chocolate chips creates a delicious flavor that everyone will love.
- Quick prep time: These muffins come together in no time, making them perfect for busy mornings or last-minute gatherings.
- Perfect for meal prep: Whip up a batch of these mini muffins and have a tasty snack ready to grab on the go.
Ingredient Notes:
- Sugar: Adds sweetness to the muffins.
- Butter: Provides richness and moisture.
- Eggs: Bind the ingredients together.
- Bananas: The star of the show, ripe bananas give these muffins their delicious flavor.
- Lemon juice: Helps enhance the banana flavor.
- Flour: The base of the muffins.
- Baking powder: Helps the muffins rise.
- Salt: Balances the sweetness.
- Mini chocolate chips: Optional, but add a tasty chocolatey surprise.
Step-by-Step Instructions:
- Preheat your oven and line a mini muffin tin with paper liners.
- In a bowl, mix together the melted butter and sugar until smooth.
- Add in the eggs, mashed bananas, and lemon juice, stirring until well combined.
- Gently fold in the flour, baking powder, salt, and mini chocolate chips until just combined.
- Spoon the batter into the prepared muffin tin and bake until golden brown.
Helpful Tips:
- Use very ripe bananas for the best flavor.
- Don’t overmix the batter to avoid tough muffins.
- Store the muffins in an airtight container to keep them fresh.
- Swap out the mini chocolate chips for nuts or dried fruit for a different twist.
Expert Tips for the Best Results:
- For extra banana flavor, add a teaspoon of banana extract to the batter.
- Sprinkle the muffins with cinnamon sugar before baking for a tasty topping.
- Try using whole wheat flour for a healthier version of these mini muffins.
Serving Suggestions:
These mini banana muffins are perfect for breakfast or as a snack. Pair them with a cup of coffee or a glass of milk for a delicious treat.
Storage and Reheating Tips:
Store any leftover muffins in an airtight container at room temperature for up to 3 days. To reheat, simply pop them in the microwave for a few seconds until warmed through.
Frequently Asked Questions:
- Can I freeze these mini muffins?
Yes, these muffins freeze well. Just make sure to store them in an airtight container or freezer-safe bag. - Can I use regular-sized muffin tins instead of mini?
Absolutely! Just adjust the baking time accordingly. - Can I omit the chocolate chips?
Of course! Feel free to customize these muffins with your favorite mix-ins or enjoy them plain.
Conclusion:
With their irresistible banana flavor and moist texture, these mini banana muffins are sure to be a hit with your family and friends. Give this recipe a try and let us know what you think! Enjoy!
Print
Mini Banana Muffins
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 24 mini muffins 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These mini banana muffins are a delightful treat that is perfect for breakfast or as a snack. The addition of mini chocolate chips adds a hint of sweetness to every bite.
Ingredients
Main Ingredients:
- 1 cup sugar
- ½ cup butter, melted
- 2 eggs
- 3 ripe bananas
- 1 tablespoon lemon juice
Dry Ingredients:
- 2 cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
Additional:
- Mini chocolate chips
Instructions
- Preheat the oven: to 350°F (175°C). Grease mini muffin tins.
- Mix wet ingredients: In a mixing bowl, cream together sugar and melted butter. Add eggs, mashed bananas, and lemon juice. Mix well.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add dry ingredients to wet mixture. Stir until just combined. Fold in mini chocolate chips.
- Fill muffin tins: Spoon the batter into the prepared mini muffin tins.
- Bake: Bake in preheated oven for about 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can customize these mini muffins by adding nuts or dried fruit to the batter.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg