Description
Delicious and easy-to-make mini banana muffins featuring ripe bananas, a hint of lemon juice, and mini chocolate chips for extra sweetness. Perfect for a snack or breakfast treat, these muffins are moist and flavorful with a golden-brown crust.
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
- ½ cup mini chocolate chips (plus extra for topping)
Instructions
- Mix sugar and butter: In a large mixing bowl, combine 1 cup of sugar with ½ cup of melted butter until well blended.
- Add eggs: Beat in 2 eggs one at a time, mixing thoroughly after each addition.
- Mash bananas: Mash 3 very ripe bananas in a separate bowl until smooth and then stir them into the wet ingredients.
- Add lemon juice: Pour in 1 tablespoon of lemon juice and mix well to combine all wet ingredients.
- Combine dry ingredients: In another bowl, whisk together 2 cups of flour, 3 teaspoons of baking powder, and ½ teaspoon of salt.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently until just combined.
- Fold in chocolate chips: Stir in ½ cup of mini chocolate chips evenly throughout the batter.
- Fill muffin pan: Spoon the batter into a well-greased mini muffin pan, filling each about ¾ full. Sprinkle additional mini chocolate chips on top of each muffin for garnish.
- Bake: Bake in a preheated oven at 350 degrees Fahrenheit for 18 minutes, or until the sides turn golden brown and the tops are no longer moist.
- Cool and serve: Allow muffins to cool in the pan for a few minutes, then remove them carefully and enjoy!
Notes
- To make banana bread loaf: Use the same ingredients and preparation, pour the batter into a greased loaf pan and bake for 1 hour at 350 degrees Fahrenheit.
- Storage: Keep muffins in an airtight container at room temperature for up to 5 days.
- Freezing: After cooling completely, freeze muffins in a freezer-safe bag or container for up to 3 months.
- Reheat: Warm muffins in the microwave for 10–15 seconds to regain fresh-baked flavor.
- Use very ripe bananas for best flavor and moist texture.
- Do not overmix the batter to keep muffins tender.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 100 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
