A Sweet and Tasty Snack for All
We all know that muffins are a great but I’d say mini muffins are awesome. There’s just something about a tiny, bite-sized muffin that brings such satisfaction. It must be why the well known “Little Bites” have been a fan favorite for a long time. And while I loved a good pack of those delicious muffins, I’ve learned the ingredients just won’t cut it for me. *Cue the homemade mini banana chocolate chip muffins*
This recipe is a fantastic option for a fun sized, tasty, and healthy treat. I’ve shared my mini banana chocolate chip muffins with friends and family and let me tell you – they were a hit! They’re a sweet snack to bring along wherever you go and a great dessert option at home. Looking for an even tastier idea? Try these muffins heated up and topped with creamy almond butter. The combination of the muffin’s warm, soft texture and the melted chocolate chips is really hard to beat. Add a bit of almond butter and you’ve got a heartwarming snack.
Ingredients
- All purpose flour
- Baking soda
- Sea salt
- Cane sugar
- Bananas
- Maple syrup
- Extra virgin olive oil
- Vanilla
- Chocolate chips (I recommend Target brand or Whole Foods brand)
*For sulfite free muffins, the ingredients matter! I stick to mostly organic ingredients and always use an organic and unbleached flour.
Making your Mini Muffins
Start by preheating the oven to 350 and lining your muffin tin(s) with cupcake liners or greasing them well with olive oil spray. In one large bowl, mix together the mashed banana, cane sugar, vanilla, maple syrup, and olive oil. Add in the flour, baking soda, and sea salt then mix from the top down until you have a thick batter. Lastly, add in the chocolate chips and mix well!
Scope the muffin mixture into the tins filling them about 3/4 of the way. Place the muffins into the oven and bake for 15-20 minutes. The muffin tops will turn a toasty brown and have no wet batter left on a toothpick when you stick it into the center (always recommended).
The Best Thing About These Mini Banana Chocolate Chip Muffins
Mini muffins are my favorite because they’re extra easy to freeze. This recipe can make 24 minis so I typically make a full batch then keep a good amount of them stored away for up to 3 months! They’re such a great travel or work option and I love having them readily available. For a busy lifestyle, freezer friendly recipes are a must.
Make ’em Big!
These mini banana chocolate chip muffins can easily be made into regular size muffins. Using this recipe, you can make 12 regular size muffins and for 24 just double it! It’s a lot more common for people to have regular sized muffin tins as opposed to mini muffin tins. So since I often bake outside of my own home, I love having a recipe suitable for both.
Are homemade muffins your thing? Check out these muffin recipes while you’re here!
Mini Banana Chocolate Chip Muffins
Equipment
- 2 Muffin tins
Ingredients
- 1 and 1/2 cups all purpose flour unbleached
- 1 and 1/2 tsps baking soda
- 1/4 tsp sea salt
- 1/4 cup extra virgin olive oil
- 1 tsp vanilla extract
- 1/3 cup sugar
- 2 tbsp maple syrup
- 3 large ripe bananas mashed
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350 and place mini cupcake liners in the muffin tin.
- Mix together the mashed banana, sugar, maple syrup, vanilla and olive oil until well combined.
- Add the flour, baking soda, and sea salt on top of the banana mix and begin mixing from the top down until all ingredients are well combined.
- Stir the mini chocolate chips in the mix and combine.
- Pour the batter into the muffin tins then place into the oven.
- Bake for 15 minutes until the center of the muffins are dry then remove from the oven and let them cool for 10 minutes.
