Description
These Mini Banana Muffins are a delightful treat made with ripe bananas, sugar, and a touch of lemon juice for freshness. Featuring a soft, moist crumb and studded with mini chocolate chips, they are perfect for breakfast, snacks, or dessert. Easy to prepare and quick to bake, these muffins are a crowd-pleaser and can be made into a loaf for a banana bread variation.
Ingredients
Scale
Main Ingredients
- 1 cup sugar
- ½ cup butter melted
- 2 eggs
- 3 bananas very ripe
- 1 tablespoon lemon juice
- 2 cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Mix Butter and Sugar: In a large mixing bowl, combine the melted butter and sugar until well blended and smooth.
- Add Eggs: Crack in the eggs one at a time, stirring well after each addition to incorporate fully into the mixture.
- Mash Bananas: Peel and mash the very ripe bananas thoroughly, then fold them into the batter to blend evenly.
- Stir in Lemon Juice: Add the tablespoon of lemon juice to the mixture to enhance flavor and prevent browning.
- Add Dry Ingredients: Sift together the flour, baking powder, and salt, then gradually add these dry ingredients into the wet mixture, stirring until just combined.
- Incorporate Chocolate Chips: Fold in the mini chocolate chips gently to distribute evenly throughout the batter.
- Prepare Muffin Pan and Fill: Grease a mini muffin pan thoroughly. Spoon the batter into the pan, filling each mini muffin cup about ¾ full. Sprinkle additional mini chocolate chips on top for garnish.
- Bake: Place the muffin pan in a preheated oven at 350 degrees Fahrenheit. Bake for 18 minutes or until the muffin sides are golden brown and the tops no longer appear moist.
- Cool and Serve: Remove the pan from the oven and allow muffins to cool before popping them out. Enjoy your freshly baked mini banana muffins!
Notes
- To make banana bread instead of muffins, use the same batter and pour it into a greased loaf pan. Bake at 350 degrees Fahrenheit for 1 hour.
- Store muffins in an airtight container at room temperature for up to 5 days to maintain freshness.
- For longer storage, freeze muffins in a freezer-safe container or bag for up to 3 months.
- Reheat frozen or room-temperature muffins in the microwave for 10-15 seconds for a fresh-baked taste.
- If mini chocolate chips are not available, regular chocolate chips chopped into smaller pieces can be used as a substitute.
- Using very ripe bananas is key for moisture and sweetness in the muffins.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
