My mom made these all the time when I was growing up. They're super quick and easy to make, a great bite size snack, and definitely fall on the thin line between muffin and cupcake. If you're a fan of the banana and chocolate combo, these are not to be missed!
Happy Baking!
MINI BANANA CHOCOLATE CHIP MUFFINS
Makes 40-45 mini muffins
INGREDIENTS/SUPPLIES
1.5 cups AP flour (180g)
2/3c sugar (166g)
¼ teaspoon salt
1.5 teaspoon baking powder
1 egg
1 stick of unsalted butter, melted
1 cup well-mashed very ripe banana (about 2 bananas)
½ teaspoon vanilla extract
1/4 cup milk
3/4 cup mini chocolate chips
Medium/large mixing bowl
Glass measuring cup
Whisk
Fork
Mini cupcake/muffin tins
Cooking spray OR mini cupcake liners
Small (2tsp) cookie scoop OR spoon
DIRECTIONS
Heat oven to 375F.
In your mixing bowl, whisk together 180g AP flour (1.5c), 166g sugar (2/3c), ¼ tsp salt, and 1.5tsp baking powder.
With the same fork you used to mash your banana, mix the mashed banana into the melted butter.
Add 1 egg and ½ tsp vanilla and mix well with the fork.
Add 1/4c milk and mix to combine.
Add your wet ingredients to your dry ingredients in the mixing bowl, then whisk to combine (don't overmix; stop as soon as there's no traces of flour left in the batter).
Add ¾ c mini chocolate chips, gently whisk a few more times to combine.
Either line your muffin tins with liners, or spray them with cooking spray.
Scoop (or spoon) 2tsp of batter into each, and bake 13-15 minutes until barely browning.
Cool in tins. Will keep room temperature in tupperware 3-4 days, refrigerated up to one week
