Description
Soft, moist, and sweet mini muffins bursting with chocolate, perfect for breakfast or a snack.
Ingredients
Scale
- 2-3 ripe bananas, mashed
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1 cup granulated sugar
- 1 medium egg (or flax egg for a vegan option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted (or coconut oil)
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat your oven to 350°F (175°C).
- Mash the ripe bananas in a mixing bowl until smooth.
- Add melted butter and sugar, then mix in the egg until combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the chocolate chips gently.
- Line a mini muffin tin with paper liners or lightly grease it.
- Fill each cup about two-thirds full with batter.
- Bake for 10-12 minutes, or until the tops are golden and a toothpick comes out clean.
- Let them cool for a few minutes before transferring to a wire rack.
Notes
Use overripe bananas for sweeter muffins. Adjust baking time if making larger muffins.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg