These mini banana chocolate chip muffins are delicate, fluffy, EASY to make and so excellent. They’re the proper little snack or just-because deal with!
Prepare for the cutest and tastiest snack. Frivolously sweetened with honey, these complete grain mini banana chocolate chip muffins are speedy and easy to make – and oh, so scrumptious!
Complete Grain Muffin Batter
The batter for these mini muffins could be very easy. You’re already accustomed to the entire stir-the-wet-ingredients-into-the-dry-ingredients schpeel.
What units them aside is that the dry substances embrace a heaping dose of complete grains within the type of complete wheat flour. Regardless of the dangerous rep that complete wheat flour will get, the muffins are nonetheless exceptionally gentle and fluffy.
The bottom line is to make use of a white/gentle number of complete wheat like onerous or delicate white wheat, kamut or einkhorn wheat flour or berries (if you’re grinding them into flour at house).
In case you don’t have complete wheat flour available, all-purpose flour may be subbed in. My favourite variation of those muffins is utilizing half complete wheat flour and half all-purpose flour.
The muffins are sweetened in 3 ways:
- Ripe, mashed bananas
- Mini chocolate chips
Actually, in case you use very ripe, very noticed bananas, you may even be capable of reduce on the honey because the bananas and chocolate chips lend the majority of the sweetness to the muffins.
You possibly can simply sub in granulated or brown sugar for the honey, if you must.
The Finest Mini Muffin Pan
I’ve owned and operated a variety of mini muffin pans in my lifespan.
And I can say with all of the fervor of my soul that utilizing a light-colored aluminum muffin pan is essential (vs a dark-colored or dark-coated pan). The mini muffins will bake extra evenly with out burning on the skin edges.
My favourite mini muffin pans are the USA brand pans aff. hyperlink. I ditched my different mini muffin pans in favor of those a few years in the past and haven’t regretted it for one instantaneous.
The muffins all the time come out evenly baked, completely domed and the pans are straightforward to wipe/clear up.
The Finest Little Muffins
These mini banana chocolate chip muffins are the proper snack for my always-hungry brood, particularly in the course of the summer season months when they’re consuming the whole lot in sight (after which some).
Reality be informed, it’s my 14-year outdated son who makes these mini muffins 99.9% of the time. They’ve grow to be his specialty, and he’s been recognized to put in writing his identify in sharpie on luggage of those baked muffins so there are a couple of left for him after his ravenous siblings are accomplished.
It was his concept and *fixed* prodding for me to lastly publish the recipe right here! I believe he’s glad he’ll be capable of search for the recipe on the iPad within the kitchen now fairly than looking by way of the messy piles of my recipe notes.
They are surely the very best miniature muffins ever! They keep moist and fluffy for days and freeze nice, too. We hope you like them!
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Mini Banana Chocolate Chip Muffins Complete Grain
- 2 ¼ cups (320 g) white complete wheat flour or all-purpose flour (or a mix)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (242 g) milk or buttermilk
- ½ cup honey (166 g) or granulated sugar (106 g)
- 1 giant egg
- 1 teaspoon vanilla extract
- 1 to 1 ¼ cups (236 to 295 g) mashed ripe bananas (about 3 medium bananas)
- 6 tablespoons (85 g) butter, melted
- ¾ cup (128 g) mini chocolate chips
Preheat the oven to 375 levels F. Frivolously grease two 24-cup mini muffin pans (in case you solely have one tin, prepare dinner in two batches).
In a medium bowl, whisk collectively the flour, baking powder, baking soda, and salt.
In a small bowl or liquid measuring cup, whisk collectively the milk or buttermilk, honey or sugar, egg and vanilla till well-combined.
To the dry substances, add the milk combination, mashed bananas, and butter.
Combine with a silicone spatula till a couple of dry streaks stay.
Add the chocolate chips and blend till simply mixed. Do not over combine.
Fill the mini muffin pan(s) 3/4 full with batter. Bake for 10-Quarter-hour till the tops spring again frivolously to the contact. Let cool for 2-3 minutes earlier than eradicating to a wire rack to chill fully.
Serving: 1 mini muffin, Energy: 67kcal, Carbohydrates: 10g, Protein: 1g, Fats: 2g, Saturated Fats: 1g, Ldl cholesterol: 9mg, Sodium: 61mg, Fiber: 0.3g, Sugar: 5g
Recipe Supply: from Mel’s Kitchen Cafe
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