Mini Banana Muffins
Bite-sized, moist, and bursting with flavor, these mini muffins combine sweet ripe bananas with a hint of cinnamon and plenty of melty chocolate chips. Perfect for breakfast, lunchboxes, or an anytime snack, they’re soft, fluffy, and impossible to eat just one!
Ingredients
1 1/3 Cups All Purpose Flour
1 1/2 Tsp Ground Cinnamon
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Salt
¾ Cup Mashed Ripe Bananas
2 Eggland's Best eggs, large
1/2 Cup Melted Butter
1/4 Cup Buttermilk
1 Tsp Vanilla
Preparation
- Bring all wet ingredients to room temperature for best mixing results. Preheat the oven to 350°F (175°C) and line a mini muffin pan with paper liners.
- In a medium bowl, sift together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- In a large bowl, mash the bananas until smooth. Whisk in the melted butter, sugars, buttermilk, eggs, and vanilla until well combined.
- Gently fold the dry ingredients into the wet mixture, mixing just until combined. Do not overmix.
- Stir in the chocolate chips.
- Divide the batter evenly among the muffin liners, filling each about two-thirds full. Sprinkle a few extra chocolate chips on top for a bakery-style finish.
- Bake for 10–15 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool completely before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 77 |
| Fat | 2.8g |
| Saturated Fat | 1.6g |
| Cholesterol | 20mg |
| Sodium | 1970mg |
| Carbohydrates | 12.7 |
| Dietary Fiber | 0.6g |
| Protein | 1.3g |
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