Mini Banana Chocolate Chip Muffins

The perfect breakfast and my kid's favorite muffin recipe. These Mini Banana Chocolate Chip Muffins are simple to make and can be frozen for a quick breakfast all week. 

I love a good muffin recipe and when they are bite size and it's totally acceptable to eat like 5 when I really love them.

These Mini Banana Chocolate Chip Muffins make the perfect breakfast or perfect brunch item. 

If you can say food looks cute, you can say it about these mini muffins. They are the perfect size for a quick on the go breakfast to eat on the road.

Note: The pictures have been updated but it's the same recipe.

How to make Mini Banana Chocolate Chip Muffins:

Mix your wet ingredients separately from your dry ingredients. Then mix them together to make your batter.

Fold in your chocolate chips and then scoop or pipe into your prepared mini muffin pan.

Add some additional mini chocolate chips on top of the muffins before baking.

Ingredients:

• Butter - softened to room temperature
• Sugar white granulated sugar
• Eggs
• Bananas - Mashed  with a fork
• Milk - I use 2% but any milk will work
• All-Purpose Flour
• Baking Soda
• Baking Powder
• Salt
• Mini Chocolate Chips

Directions:

Step One - Preheat your oven to 350 degrees F. Prepare a mini muffin tin with non-stick cooking spray.

Step Two - Use a hand or stand mixer to cream together sugar and butter. When well combined add eggs one at a time.

Step Three - Add your bananas, vanilla, and milk and continue to mix well together.

• Cooking Tip: Use ripe bananas for this recipe. The browner the spots the better!

Step Four - In a separate bowl sift together flour, baking soda, baking powder, and salt. Then slowing add this to your wet ingredients. Fold in chocolate chips.

Step Five - Spoon into your prepared mini muffin tin and allow to cook for 12-15 minutes or until cooked through and a toothpick comes out clean.

• Cooking Tip: Add some mini chocolate chips to the top of the muffins before putting them in the oven for some extra sweetness.

How to store the muffins:

Store the muffins in an airtight container. They can last for up to 7-10 days either on the counter or in the refrigerator.

How to freeze these muffins:

Once these Mini Banana Chocolate Chip Muffins have cooked allow them to cool completely.

Remove them from the muffin tin and place them on a baking sheet. Allow them to freeze separately and then add them to a large freezer bag.

You can pull out one at a time and reheat in the microwave for 30 seconds at a time until warmed or in a toaster oven.

I like freezing them separately like this, so they don’t all stick together and it’s easy to grab one at a time. Otherwise, you could wrap each in foil and freeze them that way.

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