Description
These Mini Chocolate Chip Banana Bread muffins are a delightful bite-sized treat perfect for breakfast or a snack. Moist and flavorful, they combine ripe bananas with sweet mini chocolate chips and a hint of cinnamon for a comforting, quick bread that’s easy to make and irresistibly delicious.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup brown sugar, packed
- 2 large eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup mini chocolate chips
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.
- Cream wet ingredients: In a large bowl, cream the softened unsalted butter, vegetable oil, and packed brown sugar together until smooth and creamy.
- Add eggs and bananas: Beat in the eggs one at a time, ensuring each is fully incorporated. Then stir in the mashed ripe bananas and vanilla extract until evenly mixed.
- Combine dry and wet mixtures: Gradually fold the dry ingredients into the wet banana mixture just until combined to avoid overmixing.
- Add chocolate chips and walnuts: Gently fold in the mini chocolate chips and chopped walnuts if using, distributing them evenly throughout the batter.
- Fill muffin cups: Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the mini banana breads cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use very ripe bananas for optimal sweetness and moisture.
- Dark chocolate chips can be substituted for mini chocolate chips if preferred.
- Store cooled mini banana breads in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the muffins in a sealed container or freezer bag.
