Cute lil mini muffins filled with bananas and chocolate are perfect lunchbox treats!
Even though it’s pumpkin season, I bet you still have some brown bananas hanging about, needing to become banana bread, right?!? Well, next time you do, you will have to try these adorable Banana Chocolate Chip Mini Muffins! I have a million banana bread recipes on my blog, and I love every one of them. 🙂 This one is no exception! Each muffin is full of mini chocolate chips and tons of banana flavor. You know how some banana recipes only call for one banana? That’s never enough, and this recipe knows it. That’s why it includes THREE bananas. Triple the banana love, folks!
These muffins are extra moist and rich thanks to the double dose of butter and sour cream in the batter. Is it weird that the first thing that came in my mind while typing butter and sour cream is, “boy, I’d like a baked potato.” Wait–don’t answer that. I guess I’m hungry. 🙂 While baked potatoes and banana muffins don’t go together, these muffins pair perfectly with a tall glass of milk or a cup of hot cocoa. Ben has become, can we say, a bit obsessed with chocolate milk recently, so he’d say you should serve the little guys with chocolate milk, but I say, drink whatever kind of milk suits your fancy. 🙂
one year ago: Pumpkin Spice Chocolate Chip Cake with Nutella Frosting
three years ago: Roasted Vegetable Soup
four years ago: Pumpkin Chocolate Chip Mini Muffins
Banana Chocolate Chip Mini Muffins
from The Lively Kitchen
- 3/4 cup sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana [about 3]
- 1/3 cup sour cream or plain yogurt
- 1 1/2 teaspoons vanilla extract
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 3/4 teaspoons baking soda
- 1/2 cup mini chocolate chips
Preheat oven to 350 degrees. Line mini muffin pans with paper liners or grease with cooking spray.
With a mixer, cream butter and sugar until fluffy. Add eggs one by one, mixing well in between. Beat in bananas, sour cream, and vanilla. Slowly mix in flours and baking soda by hand until just combined, then fold in chocolate chips.
Spoon into prepared pans and bake for 10-13 minutes or until toothpick inserted in the center comes out clean.
Cool completely before storing in an airtight container. These freeze well!