Banana Chocolate Mini Muffins

Transform your overripe bananas into irresistible sweetness with these Banana Chocolate Mini Muffins! Perfectly moist and bursting with flavor, these bite-sized treats combine the natural sweetness of ripe bananas with the decadence of semi-sweet chocolate chips. A blend of granulated and brown sugar adds depth to their sweetness, while melted butter ensures a rich, tender crumb. With just 15 minutes of prep time, this easy recipe is ideal for busy mornings, kids' lunchboxes, or a quick snack on the go. Each batch yields 24 mini muffins that bake to golden perfection in under 12 minutes. Enjoy them warm for a melt-in-your-mouth experience or store for a convenient grab-and-go treat. These banana muffins are a delightful way to satisfy your sweet tooth while minimizing food waste.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 24

Ingredients

• 2 pieces Ripe bananas
• 75 grams Unsalted butter (melted)
• 100 grams Granulated sugar
• 50 grams Brown sugar
• 1 piece Large egg
• 1 teaspoon Vanilla extract
• 125 grams All-purpose flour
• 1 teaspoon Baking soda
• 0.25 teaspoon Salt
• 75 grams Semi-sweet chocolate chips

Directions

Step 1

Preheat the oven to 175°C (350°F) and line a mini muffin tin with paper liners or lightly grease the wells with nonstick cooking spray.

Step 2

In a medium bowl, mash the ripe bananas with a fork until smooth and free of large lumps.

Step 3

Add the melted unsalted butter, granulated sugar, brown sugar, egg, and vanilla extract to the mashed bananas. Whisk until the mixture is well combined.

Step 4

In a separate bowl, sift together the all-purpose flour, baking soda, and salt.

Step 5

Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Stir until just combined, being careful not to overmix.

Step 6

Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 7

Using a small spoon or cookie scoop, divide the batter evenly among the prepared mini muffin tin, filling each well about three-quarters full.

Step 8

Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

Step 9

Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Enjoy your Banana Chocolate Mini Muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	719.8 grams (719.8g)

Amount per serving	% Daily Value*
Calories	2209

Total Fat 87.40g	112%
Saturated Fat 53.00g	265%
Polyunsaturated Fat NaNg
Cholesterol 350mg	117%
Sodium 1354mg	59%
Total Carbohydrate 349.30g	127%
Dietary Fiber 14.60g	52%
Total Sugars 218.50g
Protein 27.40g	55%

Vitamin D 41IU	205%
Calcium 115mg	9%
Iron 10mg	53%
Potassium 1138mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 4.8%

Carbs: 60.9%