I love baking, but sometimes you just want something quick, simple, and delicious. That’s exactly what these chocolate chip mini banana muffins are.
They’re soft, buttery, and lightly spiced with cinnamon, with all the flavour of banana bread in a quicker, more convenient form. Mini muffins are easy to grab for breakfast, pack for snacks, or enjoy as a quick sweet treat during the day.
All you need are three ripe bananas and a handful of basic pantry ingredients like flour, sugar, milk, and butter. It’s the kind of simple baking I love — familiar ingredients that come together to make something cozy and delicious.
They’re wonderful plain, but even better with chocolate chips or chopped walnuts mixed in. And since they bake in about 15 minutes, they’re perfect for when you want something homemade without spending too much time in the kitchen.
Enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 mini muffins
Ingredients
1 1/2 cups all-purpose flour, spooned and levelled
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsps cinnamon
1/4 tsp nutmeg
3 large ripe bananas
6 tbsps butter, melted
2/3 cup packed light
1 egg, at room temp
1 tsp vanilla extract
2 tbsp milk
1 cup chocolate chips
Directions
Preheat oven to 425°F. Spray two mini muffin pans with nonstick spray or line with mini cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, mash the bananas. Whisk in the melted butter, brown sugar, egg, vanilla extract, and milk until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. The batter will be thick. Spoon the batter into the muffin pans, filling each cup to the top.
Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F without removing the muffins. Continue baking for about 10 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store muffins in an airtight container at room temperature for a few days, in the refrigerator for up to one week, or freeze for up to three months.
Sandy’s Kitchen 