Mini Banana Muffins
Mini banana bread muffins are super moist and are easy to make from scratch with fresh bananas and mini chocolate chips.
Servings: 36
Calories: 82kcal
Ingredients
- 1 cup sugar
- ½ cup butter melted
- 2 eggs
- 3 bananas very ripe
- 1 tablespoon lemon juice
- 2 cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- mini chocolate chips
Instructions
- Mix together melted butter and sugar1 cup sugar, ½ cup butter
- Add eggs2 eggs
- Mush bananas and stir them in with the other ingredients3 bananas
- Stir in lemon juice1 tablespoon lemon juice
- Add flour, baking powder and salt2 cups flour, 3 teaspoons baking powder, ½ teaspoon salt
- Stir in mini chocolate chipsmini chocolate chips
- Spoon into well greased mini muffin pan. Fill about 3/4 full and sprinkle some mini chocolate chips on top of the muffins
- Bake at 350 for 15-18 minutes (sides should get golden brown and top should not look moist)
- Let cool and then pop out!
- Enjoy!
Notes
Want to make it into a Banana Bread Loaf?
Same ingredients and instructions, just put the batter into a loaf pan and bake for 1 hour on 350 degrees!
Storage Instructions
To Store: Keep muffins in an airtight container at room temperature for up to 5 days.
To Freeze: Let muffins cool completely, then place in a freezer-safe bag or container and freeze for up to 3 months.
To Reheat: Warm in the microwave for 10–15 seconds for that fresh-baked taste.
Nutrition
Calories: 82kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 58mg | Potassium: 79mg | Sugar: 6g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg
