These mini banana chocolate chip muffins are gentle, fluffy, EASY to make and so excellent. They’re the right little snack or just-because deal with!
Prepare for the cutest and tastiest snack. Flippantly sweetened with honey, these entire grain mini banana chocolate chip muffins are speedy and easy to make – and oh, so scrumptious!
Complete Grain Muffin Batter
The batter for these mini muffins may be very simple. You’re already conversant in the entire stir-the-wet-ingredients-into-the-dry-ingredients schpeel.
What units them aside is that the dry components embrace a heaping dose of entire grains within the type of entire wheat flour. Regardless of the dangerous rep that entire wheat flour will get, the muffins are nonetheless exceptionally mild and fluffy.
The bottom line is to make use of a white/mild number of entire wheat like exhausting or gentle white wheat, kamut or einkhorn wheat flour or berries (in case you are grinding them into flour at house).
If you happen to don’t have entire wheat flour available, all-purpose flour might be subbed in. My favourite variation of those muffins is utilizing half entire wheat flour and half all-purpose flour.
The muffins are sweetened in 3 ways:
- Ripe, mashed bananas
- Mini chocolate chips
Actually, if you happen to use very ripe, very noticed bananas, you may even be capable of reduce on the honey for the reason that bananas and chocolate chips lend the majority of the sweetness to the muffins.
You may simply sub in granulated or brown sugar for the honey, if it’s good to.
The Greatest Mini Muffin Pan
I’ve owned and operated quite a lot of mini muffin pans in my lifespan.
And I can say with all of the fervor of my soul that utilizing a light-colored aluminum muffin pan is vital (vs a dark-colored or dark-coated pan). The mini muffins will bake extra evenly with out burning on the surface edges.
My favourite mini muffin pans are the USA brand pans aff. hyperlink. I ditched my different mini muffin pans in favor of those a few years in the past and haven’t regretted it for one instantaneous.
The muffins at all times come out evenly baked, completely domed and the pans are straightforward to wipe/clear up.
The Greatest Little Muffins
These mini banana chocolate chip muffins are the right snack for my always-hungry brood, particularly throughout the summer season months when they’re consuming every little thing in sight (after which some).
Reality be advised, it’s my 14-year previous son who makes these mini muffins 99.9% of the time. They’ve change into his specialty, and he’s been recognized to write down his identify in sharpie on luggage of those baked muffins so there are a couple of left for him after his ravenous siblings are carried out.
It was his thought and *fixed* prodding for me to lastly publish the recipe right here! I feel he’s glad he’ll be capable of lookup the recipe on the iPad within the kitchen now reasonably than looking via the messy piles of my recipe notes.
They are surely the most effective miniature muffins ever! They keep moist and fluffy for days and freeze nice, too. We hope you like them!
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Mini Banana Chocolate Chip Muffins Complete Grain
- 2 ¼ cups (320 g) white entire wheat flour or all-purpose flour (or a mixture)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (242 g) milk or buttermilk
- ½ cup honey (166 g) or granulated sugar (106 g)
- 1 massive egg
- 1 teaspoon vanilla extract
- 1 to 1 ¼ cups (236 to 295 g) mashed ripe bananas (about 3 medium bananas)
- 6 tablespoons (85 g) butter, melted
- ¾ cup (128 g) mini chocolate chips
Preheat the oven to 375 levels F. Flippantly grease two 24-cup mini muffin pans (if you happen to solely have one tin, cook dinner in two batches).
In a medium bowl, whisk collectively the flour, baking powder, baking soda, and salt.
In a small bowl or liquid measuring cup, whisk collectively the milk or buttermilk, honey or sugar, egg and vanilla till well-combined.
To the dry components, add the milk combination, mashed bananas, and butter.
Combine with a silicone spatula till a couple of dry streaks stay.
Add the chocolate chips and blend till simply mixed. Do not over combine.
Fill the mini muffin pan(s) 3/4 full with batter. Bake for 10-Quarter-hour till the tops spring again evenly to the contact. Let cool for 2-3 minutes earlier than eradicating to a wire rack to chill utterly.
Serving: 1 mini muffin, Energy: 67kcal, Carbohydrates: 10g, Protein: 1g, Fats: 2g, Saturated Fats: 1g, Ldl cholesterol: 9mg, Sodium: 61mg, Fiber: 0.3g, Sugar: 5g
Recipe Supply: from Mel’s Kitchen Cafe
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