Mini Banana Chocolate Chip Muffins

Sara Goldstein Sara Goldstein
4.5 (4 reviews)

I always have leftover bananas I need to use up. I love making these cute mini muffins to slip into my daughter’s lunch box for a little treat.

 

Yields: 36–40 muffins

40m 36
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Spray a mini-muffin tin with nonstick cooking spray.

  2. In a large bowl, combine the bananas, both sugars, and salt. Add oil, eggs, and vanilla. Add flour and baking soda, being careful not to overmix the batter.

  3. Fold in chocolate chips.

  4. Spoon batter into prepared mini-muffin tin. Bake for 12–15 minutes or until baked through and a toothpick comes out clean. Cool in pan for 10 minutes.

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What Cooks Are Saying

4.5 out of 5

4 global ratings

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6 Comments

•

These muffins are easy I have everything at home and its soooo good!

Eliana Abbe •

Made these for my kids for Rosh Chodesh, they came out so perfect! And look exactly as pictured

Chana Kraus •

I make these muffins on repeat! Ingredients I have at home, easy and delicious!

rachel weissman •
Penny Weeks •

I made this as a loaf and everyone love it!