Banana Chocolate Chip Mini Muffins

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    Banana Chocolate Chip Mini Muffins

    Isn’t banana the most wonderful fruit as far as baking is concerned? I swear people make more banana bread than any other bread and there is a reason for it. Bananas not only add a lot of flavor but also make the baked good incredibly moist. I always buy more bananas than I can possibly consume before they start turning all brownish. Ok I confess, I deliberately buy extra so that I can bake them with them once they are all nice and ripe and this time around I made these mini banana chocolate chip muffins.

    Aren’t they cute?

    Mini Banana Chocolate Chip Muffins

    I love all things mini because it’s easier to eat them without going overboard with the calories. These mini muffins are the perfect bite size when you want to snack on something sweet. They are also perfect to take along with you to work, 1-2 can easily fit in a small box.

    These muffins turned out super moist. The bananas that I used for this recipe were really ripe, like really ripe. So buy some bananas and let them ripe over the counter till they have big dark brown spots all over. The riper the bananas, the more flavorful and moist the muffins would be.

    Banana Chocolate Mini Muffins

    What also makes these muffins so moist is the use of oil and sour cream in this recipe. Trust me, sour cream made these muffins extra moist, they were like melting in my mouth! To get the nice muffin domes, I did what I do with my regular muffins, first bake at a higher temperature to get the dome [the initial burst of temperature cause the batter to rise high] and then bake at a lower temperature till done. Few timing adjustment obviously had to me made since these were mini muffins and they get done quicker compared to regular muffins.

     

    Method

    * Preheat oven to 425 F degrees. Spray two 12 cup mini muffin pan with non stick spray [or one 24 cup mini muffin pan]. Set aside.

    In a bowl whisk together all purpose flour, salt, cinnamon powder and baking soda. Set aside.

    In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer, beat together oil, sugar and vanilla extract till well combined, 1-2 minutes.

    Add in the eggs and beat on medium speed till well combined, approximately 2 minutes.

    Banana Chocolate Chip Mini Muffins-Recipe-Step-1Add in the mashed bananas and mix till well combined.

    Now add 1/2 of the flour mixture and mix.

    Add in the sour cream next and mix.

    Banana Chocolate Chip Mini Muffins-Recipe-Step-2Now add the remaining 1/2 of the flour mixture and mix till just combined. Do not overmix.

    Stir in the chocolate chips and chopped pecans [if using].

    Fill the mini muffin pans with the batter using a small cookie dough scoop. Fill all the way to the top.

    Banana Chocolate Chip Mini Muffins-Recipe-Step-3Bake at 425 F degrees for 3 minutes, then lower the temperature to 350 F degrees [keeping the muffins inside the oven] and bake for another 7-8 minutes or till a toothpick inserted in the center comes out clean. Let the mini muffins cool down in the pan for 5 minutes before transferring them onto a wire rack to cool completely.

    Mini Banana Muffins

    * Do not overmix the muffin batter once you have added in the flour. Over-mixing leads to gluten formation which will further lead to hard & tough muffins.

    * I recommend using sour cream in this recipe, however if you do not have it, you can replace it with greek yogurt.

    * Since the bananas I used were really ripe and sweet, 1/2 cup of sugar was sufficient enough. In case you use less ripe bananas you might need to adjust the amount of sugar.

    Banana Chocolate Chip Mini Muffins

    Serves: 24 mini muffins

    Super Moist Bite-Size Banana Chocolate Chip Mini Muffins are perfect for snacking!
    Ingredients
    • 1.25 cups all purpose flour
    • ½ teaspoon cinnamon powder
    • ¼ teaspoon salt
    • ¾ teaspoon baking soda
    • 2 large bananas, ripe, mashed [around ¾ cup mashed bananas]
    • ¼ cup vegetable oil [or canola oil]
    • ½ cup granulated white sugar
    • 1 teaspoon vanilla extract
    • ¼ cup sour cream
    • 2 eggs, at room temperature
    • ½ cup semi-sweet chocolate chips
    • ⅓ cup pecans, chopped [optional]
    Instructions
    1. Preheat oven to 425 F degrees.
    2. Spray two 12 cup mini muffin pan with non stick spray [or one 24 cup mini muffin pan]. Set aside.
    3. In a bowl whisk together all purpose flour, salt, cinnamon powder and baking soda. Set aside.
    4. In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer, beat together oil, sugar and vanilla till well combined, 1-2 minutes.
    5. Add in the eggs and beat on medium speed till well combined, approximately 2 minutes.
    6. Add in the mashed bananas and mix till well combined.
    7. Now add ½ of the flour mixture and mix.
    8. Add in the sour cream next and mix.
    9. Now add the remaining ½ of the flour mixture and mix till just combined. Do not overmix.
    10. Stir in the chocolate chips and chopped pecans [if using].
    11. Fill the mini muffin pans with the batter using a small cookie dough scoop. Fill all the way to the top.
    12. Bake at 425 F degrees for 3 minutes, then lower the temperature to 350 F degrees [with the muffins inside the oven] and bake for another 7-8 minutes or till a toothpick inserted in the center comes out clean.
    13. Let the mini muffins cool down in the pan for 5 minutes before transferring them onto a wire rack to cool completely.

      Banana Chocolate Chip Mini Muffins

    Mini Chocolate Chip Banana Muffins

    40 thoughts on “Banana Chocolate Chip Mini Muffins

    1. These muffins are seriously TOO cute! You’re so right about bananas… perfect for eating, perfect for smoothies, perfect for baking! What can’t they do?! I’m totally guilty of buying extra bananas and letting them go overripe, too 🙂

    2. I need to try to remind myself to not come to your blog when I’m hungry. I’ll be craving these all day… They look delicious, the pictures are amazing and I’ve never used sour cream in banana muffins before, so I need to make this ASAP! <3

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