Hello. Welcome to solsarin. This post is about “chocolate chip banana mini muffins“.
A banana is an elongated, edible fruit – botanically a berry[1][2] – produced by several kinds of large herbaceous flowering plants in the genus Musa.[3] In some countries, bananas used for cooking may be called “plantains”, distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe.
The fruits grow upward in clusters near the top of the plant. Almost all modern edible seedless (parthenocarp) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name for this hybrid, Musa sapientum, is no longer used
Although banana bread will always be one of my favorite baked goods, I like to make banana muffins when I’m feeling a little bit fancier. Muffins are especially great for sharing with the office; when I worked in corporate, folks would get INCREDIBLY excited when I brought in muffins.
Most muffin recipes, however, only make 12 or so muffins (which was not enough for my 16-person engineering team). And therein lies the genius of the mini muffin tin—a muffin recipe that makes 12 regular sized muffins can usually make AT LEAST double the number of mini muffins. It’s truly great for feeding a crowd.
This banana muffin recipe is also fun to try if you’re a beginner baker looking to step up your game. If you’ve made banana bread, you can easily make banana muffins. The recipes are pretty much the same, but vary in technique
Making mini muffins is a fun little challenge too! Although it can be slightly tricky to fill up the smaller cavities of the muffin tin (be sure to check out my baker’s notes below on how to best do so!), it’s still an attainable technique for beginners who seldom bake. It’s not like, say, making macarons (which I have never managed to successfully do)
Calories: 99kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 63mg | Potassium: 45mg | Sugar: 8g | Vitamin A: 75IU | Vitamin C: 0.8mg | Calcium: 8mg | Iron: 0.6mg
The muffins take 20 to 25 minutes to bake. Take them out of the oven when the tops are golden, and after inserting a toothpick in the center of a muffin, it comes out clean.
For mini muffins, the bake time will be less. I’d expect 10 to 15 minutes
If you love banana muffins, you will love banana bread! Here’s our classic banana bread recipe.
For a lighter version of these muffins, please take a look at our healthy banana blueberry muffins. In that recipe, we swap olive oil for the butter, use whole wheat flour and add blueberries instead of chocolate chips.
Our perfect banana pancakes made with buttermilk, mashed banana, and spices are such a treat!
Use leftover bananas to make our quick banana smoothie or this banana strawberry baked oatmeal.
Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Tip: Preference not to use liners, because the muffins are so moist they tend to just stick and be messy, unless you lightly spray with them with non-stick cooking spray right before baking.
To freeze, wrap securely in freezer wrap, or place in freezer bags, getting out as much air as possible. Muffins can be stored frozen for up to 3 months. Muffins can be thawed completely at room temperature, or heat frozen muffins in the microwave by placing unwrapped muffin(s) on napkin, microwave-safe paper towel or plate. Microwave on HIGH about 20-30 seconds for each muffin.
These muffins, which simply mix together in a bowl, are made with a mix of pantry staples and get their sweetness primarily from ripe bananas. There’s a bit of added sweetener in the mix to help even things out and just enough dark chocolate to make these feel like a treat.
They have healthy fats, potassium and even some fiber. But mostly…they just taste really good. I love the hint of peanut butter in these and that they’re a really satisfying muffin, either on their own or topped with more peanut butter, cream cheese, or butter.
These are great for either breakfast or a snack, and sometimes we even use them as a main dish to build a lunch around
Store in an airtight container in the fridge for up to 5 days. You can freeze fully cooled muffins store in a zip top freezer bag with as much air removed as possible for up to 3 months. Warm from frozen in the microwave in 15 second increments or thaw at room temp or in the fridge
Want more banana – ohhhh do I have banana recipes for you:
Bake mini banana muffins for 20 – 22 minutes until the top of the muffin is golden brown and the muffins have risen.
You can swap both the almond flour and coconut flour with oat flour, gluten free 1:1, all purpose flour or whole wheat flour. Be advised though, the muffins may not rise like shown.
Yes, this recipe works as a regular muffin recipe too. The baking time will longer so I recommend checking the muffins after 25 minutes.
Be sure to use overripe bananas for these muffins. The best bananas for baking should be very well speckled or even nearly black. This is important when baking Banana Bread, muffins, cake, or cupcakes
Thank you for staying with this post “chocolate chip banana mini muffins” until the end.
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