Super Moist Bite-Size Banana Chocolate Chip Mini Muffins are perfect for snacking!
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 24 mini muffins
- Category: Recipes
- Cuisine: Kitchen notes
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])
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 till well combined, 1-2 minutes.
- Add in the eggs and beat on medium speed till well combined, approximately 2 minutes.
- Add 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.
- Now 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.
- 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.
- Let the mini muffins cool down in the pan for 5 minutes before transferring them onto a wire rack to cool completely.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.