Best 3 Banana Chocolate Mini Muffins Recipes
Indulge in the delectable harmony of banana and chocolate with our exquisite Banana Chocolate Mini Muffins. These bite-sized treats are a delightful fusion of sweet and rich flavors, perfect for breakfast, snacks, or dessert. With three tempting variations to choose from, each muffin offers a unique taste experience.
The Classic Banana Chocolate Mini Muffins are a timeless favorite, featuring a moist banana muffin base studded with luscious chocolate chips. For a decadent twist, the Chocolate Swirl Banana Mini Muffins boast a gorgeous marbled effect, combining chocolate and banana batters for an irresistible combination. And for those who prefer a nutty crunch, the Banana Chocolate Chip Walnut Mini Muffins add a delightful textural element with the addition of crunchy walnuts.
No matter your preference, these mini muffins are sure to satisfy your sweet cravings. They're easy to make, requiring just a few simple ingredients and minimal effort. With their compact size, they're perfect for grab-and-go breakfasts, lunchbox treats, or afternoon snacks. And their irresistible taste makes them a hit with people of all ages.
PEANUT BUTTER BANANA CHOCOLATE CHIP MINI MUFFINS
Whole wheat flour and peanut butter lend heartiness to these cute little bite-size guys, and the banana sweetens them so effectively that the entire recipe only calls for 1/4 cup of added brown sugar.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
- Divide the mixture between muffin tins - about 1 1/2 tablespoons batter each. I use a cookie scoop - best invention ever!
- Bake until the tops of the muffins spring back when lightly pressed, 8 - 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
- Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!
BANANA CHOCOLATE MINI-MUFFINS
My mum gave me this recipe and said she used to give one of these to me in my lunchbox as a treat when I was younger, they are sooooo good, I am not joking these are probally the best muffins I have ever tasted. they freeze really well
Provided by Perfect Pixie
Categories Quick Breads
Time 20m
Yield 36 mini-muffins, 36 serving(s)
Number Of Ingredients 9
Steps:
- mix flour, baking powder and chocolate chips together in large bowl.
- melt butter and combine with sugar, mashed banana, vanilla, eggs and milk.
- pour the wet ingredients onto the dry ingredients and mix until dry ingredients are barely damp.
- spoon mixture into well-sprayed or buttered mini-muffin pan.
- bake at 200°C for 10 minutes or until muffins spring back when pressed lightly in centre.
Nutrition Facts : Calories 69.2, Fat 2.4, SaturatedFat 1.4, Cholesterol 15.7, Sodium 45.9, Carbohydrate 10.8, Fiber 0.4, Sugar 4.6, Protein 1.4
BANANA MUFFINS WITH MINI CHOCOLATE CHIPS
"I combined a few recipes to come up with these banana muffins. The chocolate chips often surprise people who try them," writes Colleen Johnson of Elbridge, New York. "Our four boys make these disappear in a hurry, so I usually double the recipe," she adds.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk, oil, banana and applesauce; stir into dry ingredients just until moistened. Fold in the chocolate chips. , Fill greased muffin cups two-thirds full. Bake at 400° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 232 calories, Fat 11g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 206mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a tender and moist muffin.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Mix the dry ingredients together in a separate bowl before adding them to the wet ingredients: This will help to ensure that the ingredients are evenly distributed throughout the batter.
- Do not overmix the batter: Overmixing can result in tough muffins.
- Fill the muffin cups about 2/3 full: This will allow the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean: The baking time will vary depending on the size of the muffins.
Conclusion:
These banana chocolate mini muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. They are also a great way to use up ripe bananas. With their moist and fluffy texture, these muffins are sure to be a hit with everyone who tries them.
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