Description
Deliciously moist mini banana muffins with a hint of lemon and chocolate chips, perfect as a quick snack or breakfast treat. These easy-to-make muffins are bursting with ripe banana flavor and topped with mini chocolate chips for extra indulgence.
Ingredients
Scale
Main Ingredients
- 1 cup sugar
- ½ cup butter, melted
- 2 eggs
- 3 very ripe bananas
- 1 tablespoon lemon juice
- 2 cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup mini chocolate chips plus extra for topping
Instructions
- Mix butter and sugar: In a large bowl, combine the melted butter and sugar, stirring until well blended.
- Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated.
- Mash bananas and stir in: Mash the ripe bananas until smooth and mix them into the butter and sugar mixture.
- Incorporate lemon juice: Stir in the lemon juice to add a fresh, tangy flavor that balances the sweetness.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, stirring until just combined.
- Fold in chocolate chips: Gently fold in the mini chocolate chips to evenly distribute them throughout the batter.
- Fill muffin pan: Spoon the batter into a well-greased mini muffin pan, filling each cup about 3/4 full. Sprinkle additional mini chocolate chips on top of each muffin for extra texture and flavor.
- Bake: Bake in a preheated oven at 350 degrees Fahrenheit for 18 minutes or until the sides are golden brown and the tops are set but not moist.
- Cool and serve: Allow the muffins to cool in the pan briefly before popping them out. Enjoy warm or at room temperature.
Notes
- For a banana bread version, use the same batter and bake in a loaf pan at 350 degrees Fahrenheit for 1 hour.
- Store muffins in an airtight container at room temperature for up to 5 days to maintain freshness.
- Freeze cooled muffins in a freezer-safe bag or container for up to 3 months.
- Reheat frozen or room temperature muffins in the microwave for 10–15 seconds for a fresh-baked taste.
- Using very ripe bananas ensures maximum sweetness and moisture in the muffins.
- Sprinkling mini chocolate chips on top before baking enhances the muffin’s appearance and adds extra chocolate goodness.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 30 mg
