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Mini Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 29 reviews
  • Author: Claire
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 36 mini muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Banana Muffins are a delightful, bite-sized treat made with ripe bananas, sweetened with sugar, and enriched with melted butter and eggs. Featuring a hint of lemon juice for brightness and studded with mini chocolate chips, they bake up golden and moist. Perfect for breakfast, snacks, or dessert, they are easy to make and full of comforting flavors.

Ingredients

Scale

Wet Ingredients

  • ½ cup butter melted
  • 1 cup sugar
  • 2 eggs
  • 3 bananas very ripe
  • 1 tablespoon lemon juice

Dry Ingredients

  • 2 cups flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt

Add-ins

  • mini chocolate chips (about ½ cup, plus extra for topping)

Instructions

  1. Mix melted butter and sugar: In a large bowl, combine the melted butter and sugar thoroughly until well blended.
  2. Add eggs: Crack in the eggs and mix well to incorporate them smoothly into the butter and sugar mixture.
  3. Mash and add bananas: In a separate bowl, mash the very ripe bananas finely, then stir them into the wet ingredients.
  4. Stir in lemon juice: Add the tablespoon of lemon juice and mix to combine, which brightens the flavor and prevents the bananas from browning.
  5. Add dry ingredients: Gradually fold in the flour, baking powder, and salt until just combined; avoid overmixing to keep muffins tender.
  6. Incorporate chocolate chips: Gently fold in the mini chocolate chips, distributing them evenly throughout the batter.
  7. 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 for an appealing finish.
  8. Bake muffins: Bake in a preheated oven at 350 degrees Fahrenheit for 18 minutes, or until the edges turn golden brown and the tops are no longer shiny or moist.
  9. Cool and serve: Let the muffins cool briefly before popping them out of the pan. Enjoy warm or at room temperature.

Notes

  • To make a banana bread loaf, use the same batter and bake in a loaf pan for 1 hour at 350 degrees Fahrenheit.
  • Store muffins in an airtight container at room temperature for up to 5 days to maintain freshness.
  • Freeze muffins by cooling completely, then placing in a freezer-safe container for up to 3 months.
  • Reheat frozen or stored muffins in the microwave for 10–15 seconds to regain a fresh-baked feel.
  • Use very ripe bananas for maximum sweetness and moisture in the muffins.
  • Do not overmix the batter to prevent tough muffins; just combine ingredients until incorporated.

Nutrition

  • Serving Size: 1 mini muffin
  • Calories: 90 kcal
  • Sugar: 7 g
  • Sodium: 85 mg
  • Fat: 4 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 13 g
  • Fiber: 0.5 g
  • Protein: 1 g
  • Cholesterol: 25 mg

Find it online: https://butterybowl.com/mini-banana-muffins-recipe/