Bite Size Chocolate Banana Chip Muffins Food

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MINI BANANA CHOCOLATE CHIP MUFFINS



Mini Banana Chocolate Chip Muffins image

Moist, chocolatey, easy-to-make Mini Banana Chocolate Chip Muffins are bite-sized perfection. With pantry staples and some overripe bananas, you can have these delicious muffins in a matter of minutes!

Provided by The BakerMama

Time 25m

Yield 24

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, melted
1/2 cup golden or granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
2 overripe bananas, mashed (about 3/4 cup)
½ cup mini chocolate chips, plus more for garnishing

Steps:

  • Preheat oven to 350°F. Spray a 24-cup mini muffin pan generously with non-stick cooking spray.
  • In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined. Gently stir in the chocolate chips.
  • Fill each prepared muffin cup almost full with batter. Garnish the top of the batter with some mini chocolate chips, if desired.
  • Bake muffins for 12-15 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.

BITE-SIZE CHOCOLATE BANANA CHIP MUFFINS



Bite-Size Chocolate Banana Chip Muffins image

These are a low-fat & tasty little treat that make for a teriffic breakfast or snack. (This recipe is from the 2009 Milk Calendar). I made them using all whole wheat flour and a very dark cocoa powder, and they turned out great! Cooking Tip: Be sure to use very ripe bananas with brown spots for the best flavour and texture. Wrap cooled muffins in plastic wrap and freeze in resealable bag or airtight container for up to 1 month. For the Adventurous: Replace chocolate chips with 1/2 cup (125 mL) dried blueberries or chopped dried cherries.

Provided by Glazbinator

Categories     Breakfast

Time 25m

Yield 24-36 mini muffins, 36 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 egg
1 cup milk
1 cup banana, ripe & mashed (about 2)
1/4 cup butter, melted (could also use margarine)
1/2 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees Fahrenheit (190 Celcius). Butter/spray nonstick miniature muffin pans or line with paper liners.
  • In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda and salt.
  • In another bowl, whisk together sugar and cocoa; whisk in egg, milk, bananas and melted butter. Pour over dry ingredients and sprinkle with chocolate chips; stir until just moistened.
  • Spoon into prepared muffin pans, mounding as necessary to fill 24 deep cups or 36 shallow cups (I used a very small muffin tin, and was able to get 48 muffins out of one batch).
  • Bake, in batches as necessary, for 15 to 18 minutes or until tops are firm to the touch. Let cool in pan for 5 minutes. Transfer to rack to cool completely.

Nutrition Facts : Calories 72.7, Fat 2.6, SaturatedFat 1.5, Cholesterol 10.2, Sodium 60.1, Carbohydrate 11.9, Fiber 0.9, Sugar 5.6, Protein 1.5

MINI BANANA CHOCOLATE CHIP MUFFINS RECIPE



Mini Banana Chocolate Chip Muffins Recipe image

These Mini Chocolate Chip Banana Muffins are the perfect way to use up your brown bananas!

Provided by Elyse Ellis

Categories     Dessert

Time 25m

Number Of Ingredients 11

½ cup butter (1 stick)
1 cup sugar
2 eggs
1 cup mashed banana ( (3-4 bananas))
¼ cup milk
1 teaspoon lemon juice
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups milk chocolate chips

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, cream together butter and sugar.
  • Add eggs and beat.
  • Add bananas, milk and lemon juice.
  • Sift together flour, baking powder, baking soda and salt and add to wet ingredients.
  • Fold in chocolate chips.
  • Spray mini muffin tins with nonstick cooking spray and fill with batter.
  • Bake for 12-15 minutes or until golden brown on top.

Nutrition Facts : Calories 239 kcal, Carbohydrate 37 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 48 mg, Sodium 228 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

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