Tired of banana bread? Put those overripe bananas to good use in a family-friendly recipe for Mini Banana Chocolate Chip Muffins that are perfect for lunch boxes, after-school snack and breakfast on-the-go.
Our fruit bowl runneth over on the regular at our house. With so many little ones on the move around here, bananas are a popular snack option, smoothie addition and quickbread base. Despite so many ways to use up the versatile fruit, we inevitably can’t make it through our weekly stash. The darkly-speckled, almost past its prime fruit has found a new home in this recipe for Mini Banana Chocolate Chip Muffins.
These snackable, bite-sized muffins are now on the weekly rotation at our house, quickly becoming the most-requested addition for lunch boxes and the after-school snack lineup.
How Long to Bake Mini Banana Bread Muffins
Once your oven hits 400°F, you’re just 14 to 16 minutes away from mini muffin bliss. Similar to banana bread, it’s important to use the toothpick test to ensure the muffins are baked through.
While mini chocolate chips are the perfect size and flavor mix-in, feel free to skip them or swap in an alternative, such as chopped walnuts or pecans, or even additional fruit like blueberries.
How to Freeze Banana Chocolate Chip Muffins
In need of mini muffins in seconds rather than minutes? The great news is that these muffins freeze like a breeze and can be reheated in less than a minute in the microwave.
Most important on the freezing front is to ensure the muffins have cooled completely before wrapping them securely in plastic wrap and storing them in a sealable plastic bag in the freezer. When the craving strikes, grab a mini muffin or two, pop them in the microwave and start snacking before your coffee has even finished brewing!
The Best Way to Store Mini Muffins
If you aren’t going the freezer route, the optimal way to store mini muffins is to let them cool completely and then seal them in an airtight container kept at room temperature.
To extend the shelf life of the muffins, and prevent them from becoming too moist (yes, that’s a thing!), line the container with paper towels, which will absorb any extra moisture. Less moisture means less chance of sticky tops and a longer window to enjoy this bite-sized snack!Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- Cooking spray
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 very ripe, darkly-speckled bananas
- 1/4 cup sour cream
- 1/4 cup olive oil or vegetable oil
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 3/4 cup mini chocolate chips
- Preheat the oven to 400°F. Grease two mini muffin pans with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking soda and salt.
- In a medium bowl, mash the bananas then stir in the sour cream, vegetable oil, eggs and vanilla extract. Add the wet ingredients to the dry and mix just until combined. Stir in the chocolate chips.
- Using a small ice cream scoop or two small spoons, scoop the batter into the prepared mini muffin pan, filling each cup full.
- Bake the muffins until a toothpick inserted comes out clean, 14 to 16 minutes. Remove them from the oven and let them cool in the pan for 5 minutes before serving.
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