Banana Chocolate Chip Mini Muffins
These banana chocolate chip mini muffins are loaded with mashed brown banana and mini chocolate chips! The perfect bite-sized breakfast snack!
Servings 30 mini muffins
Calories 115kcal
Ingredients
- ½ cup unsalted butter melted
- ⅔ cup light brown sugar
- 1 cup mashed banana about 2-3 small bananas
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup whole milk
- 1 ½ cups cake flour substitute all purpose flour
- ¼ cup almond flour substitute all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 400°F and line a 24 cup mini muffin pan with mini muffin liners.
- Mash your bananas and measure out 1 cup. If you don't have enough banana to make 1 cup, you can replace the rest with applesauce, plain yogurt, or sour cream!
- In a large mixing bowl, whisk together the melted butter and brown sugar.
- Add in the mashed banana, egg, and vanilla and whisk until fully incorporated and smooth. Then stir in the milk.
- Next fold in the flour, almond flour, baking powder, baking soda, and salt until just combined.
- Then gently fold in the mini chocolate chips.
- Spoon the muffin batter into the mini muffin cups so that they're almost full. If desired, press a couple extra mini chocolate chips into the tops.
- Bake at 400°F for 12-15 minutes or until a cake tester comes out clean.
- Remove from the pan and let the mini banana muffins cool on a wire rack.
Notes
These mini banana chocolate chip muffins will keep in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1 | Calories: 115kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 71mg | Potassium: 47mg | Fiber: 1g | Sugar: 10g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.5mg