Description
These Mini Banana Muffins are moist, flavorful, and perfect for a quick breakfast or snack. Made with ripe bananas, a hint of lemon juice, and mini chocolate chips, these bite-sized treats are easy to bake and delightfully sweet with a soft crumb and a golden-brown crust.
Ingredients
Scale
Wet Ingredients
- 1 cup sugar
- ½ cup butter, melted
- 2 eggs
- 3 very ripe bananas
- 1 tablespoon lemon juice
Dry Ingredients
- 2 cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
Additional
- Mini chocolate chips (amount to taste)
Instructions
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter and sugar until well blended.
- Add Eggs: Crack in the eggs and mix thoroughly with the butter and sugar mixture to ensure an even texture.
- Incorporate Bananas: Mash the very ripe bananas until smooth, then stir them into the mixture along with the lemon juice; this adds moisture and a slight tang to balance sweetness.
- Add Dry Ingredients: Gradually add the flour, baking powder, and salt to the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in Chocolate Chips: Stir in the mini chocolate chips evenly throughout the batter for pockets of rich chocolate in every bite.
- Fill Muffin Pan: Spoon the batter into a well-greased mini muffin pan, filling each cup about three-quarters full. Sprinkle additional mini chocolate chips on top for extra appeal.
- Bake: Place the muffin pan in a preheated oven at 350°F (175°C) and bake for 15-18 minutes until the edges are golden brown and the tops no longer look moist.
- Cool and Remove: Once baked, remove the muffins from the oven and allow them to cool slightly before gently popping them out of the pan.
- Serve and Enjoy: These mini banana muffins are perfect warm or at room temperature, ideal for breakfast or a snack.
Notes
- To make banana bread instead, use the same batter but pour it into a loaf pan and bake at 350°F (175°C) for about 1 hour.
- Store muffins in an airtight container at room temperature for up to 5 days to maintain freshness.
- For longer storage, freeze fully cooled muffins in a freezer-safe bag or container for up to 3 months.
- Reheat frozen muffins in the microwave for 10–15 seconds to restore their fresh-baked flavor.
Keywords: mini banana muffins, banana muffins, chocolate chip muffins, easy breakfast muffins, quick banana muffins, ripe banana recipe, mini muffins recipe