Bite-Sized Chocolate Banana Chip Muffins

Submitted by Chef mariajane

"Kids of all ages will love these moist muffins that are tailor-made for happy munching. Serve with a cold glass of milk for a terriffic breakfast or snack. For the Adventurous: Replace chocolate chips with 1/2 cup dried blueberries or chopped dried cherries."

 

• Ready In: 15mins
• Ingredients: 12
• Yields: 24-36 muffins

ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2⁄3 cup granulated sugar
• 1⁄4 cup unsweetened cocoa powder
• 1 egg
• 1 cup milk
• 1 cup mashed ripe banana (about 2)
• 1⁄4 cup butter, melted
• 1⁄2 cup miniature semisweet chocolate chips

directions

1. Preheat oven to 375°F Butter nonstick miniature muffin pans or line with paper liners.
2. In large bowl, combine flours, baking powder, baking soda, and salt. In another bowl, whisk together sugar and cocoa;; whisk in egg, milk, bananas and melted butter. Pour over dry ingredients and sprinkle with chocolate chips; stir until just moistened.
3. Spoon into prepared muffin pans, mounding as necessary to fill 24 deep cups or 36 shallow cups. Bake, in batches as necessary, for 15-18 minutes or until tops are firm to the touch. Let cool in pan for 5 minutes. Transfer to rack to cool completely.
4. COOKING TIP: Be sure to use very ripe bananas with brown spots for the best flavor and texture. Wrap cooled muffins in plastic wrap and freeze in a resealable bag or airtight container for up to 1 month.

Reviews

[Margie99]

The batter looks disgusting but according to my family they are a big hit. I used 1 cup of chocolate chips. Even though I used a mini muffin pan I ended up with more than 48 muffins. I made exactly as directed, although next time I think I will mash the bananas in a bowl then add the sugar and wet ingredients. I used 3 small bananas and it worked out great, I didn't measure them.