Sunday, June 22, 2014

Mini Banana Chocolate Chip Muffins

Mini muffins are undeniably cute, but I don't make them often because those mini muffin pans are such a pain to clean.  I had some old bananas lying around so I decided to give in to the lure of the mini muffin.  These are great warm from the oven, and they also freeze well.  You could definitely replace the mini chocolate chips with finely chopped walnuts or pecans if you prefer, and whole wheat flour may be substituted for up to half of the all-purpose flour.
Adapted from Taste of Home

1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 medium very ripe bananas
1 egg
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup miniature semi-sweet chocolate chips

1. Preheat oven to 375 degrees F. Coat two mini muffin pans with non-stick spray, or grease the pans.

2. In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir the wet ingredeints into the dry ingredients just until moistened. Fold in the chocolate chips. Fill mini muffin cups 3/4 full. 

3. Bake muffins for 10-12 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

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