Description
These Mini Banana Muffins are moist, flavorful, and perfectly sweetened with ripe bananas and a touch of lemon juice. Enhanced with mini chocolate chips for added indulgence, they are an ideal bite-sized treat for breakfast or snack time. Quick to prepare and bake, these muffins are perfect for using up overripe bananas and can be easily transformed into a banana bread loaf.
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
Add-ins
- Mini chocolate chips (quantity to preference for mixing and topping)
Instructions
- Mix Butter and Sugar: In a mixing bowl, combine the melted butter and sugar thoroughly until well blended.
- Add Eggs: Crack the eggs into the bowl and mix well with the butter and sugar mixture until smooth.
- Mash Bananas: In a separate bowl, mash the ripe bananas until mostly smooth, then fold them into the wet ingredient mixture.
- Add Lemon Juice: Stir in the tablespoon of lemon juice to the batter to enhance flavor and prevent banana browning.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined, careful not to overmix.
- Add Chocolate Chips: Fold mini chocolate chips into the batter, reserving some to sprinkle on top of the muffins once spooned into the pan.
- Fill Muffin Pans: Spoon the batter into a well-greased mini muffin pan, filling each cup about ¾ full. Sprinkle additional mini chocolate chips on top of each muffin.
- Bake: Place the muffin pan in a preheated oven at 350°F (175°C) and bake for 15-18 minutes, or until the muffin edges turn golden brown and the tops no longer look moist.
- Cool and Serve: Remove from oven, allow muffins to cool slightly before gently popping them out of the pan. Serve warm or at room temperature and enjoy!
Notes
- To make banana bread instead of muffins, use the same batter but pour into a loaf pan and bake at 350°F for 1 hour.
- Store muffins in an airtight container at room temperature for up to 5 days to maintain freshness.
- To freeze, cool muffins completely then place in a freezer-safe bag or container; freeze for up to 3 months.
- Reheat frozen or stored muffins in the microwave for 10–15 seconds to restore warmth and softness.
Keywords: banana muffins, mini muffins, banana recipe, chocolate chip muffins, easy muffins, breakfast muffins, snack recipe