Banana Chocolate Mini Muffins
Transform your overripe bananas into irresistible sweetness with these Banana Chocolate Mini Muffins! Perfectly moist and bursting with flavor, these bite-sized treats combine the natural sweetness of ripe bananas with the decadence of semi-sweet chocolate chips. A blend of granulated and brown sugar adds depth to their sweetness, while melted butter ensures a rich, tender crumb. With just 15 minutes of prep time, this easy recipe is ideal for busy mornings, kids' lunchboxes, or a quick snack on the go. Each batch yields 24 mini muffins that bake to golden perfection in under 12 minutes. Enjoy them warm for a melt-in-your-mouth experience or store for a convenient grab-and-go treat. These banana muffins are a delightful way to satisfy your sweet tooth while minimizing food waste.
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Recipe Information
Ingredients
- 2 pieces Ripe bananas
- 75 grams Unsalted butter (melted)
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 125 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 75 grams Semi-sweet chocolate chips
Instructions
Preheat the oven to 175°C (350°F) and line a mini muffin tin with paper liners or lightly grease the wells with nonstick cooking spray.
In a medium bowl, mash the ripe bananas with a fork until smooth and free of large lumps.
Add the melted unsalted butter, granulated sugar, brown sugar, egg, and vanilla extract to the mashed bananas. Whisk until the mixture is well combined.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Stir until just combined, being careful not to overmix.
Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Using a small spoon or cookie scoop, divide the batter evenly among the prepared mini muffin tin, filling each well about three-quarters full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your Banana Chocolate Mini Muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1354 mg | 59% | |
| Total Carbohydrate | 349.3 g | 127% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 218.5 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 115 mg | 9% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
