These mini muffins are SO good. I whipped some up for the girls today and thought I’d share the recipe with you all. These freeze great; pop a few in a small plastic bag and you can throw in a lunch box. They will be perfectly defrosted just in time for lunch. I also like knowing that breakfast will be taken care of the next morning. That is, if they aren’t gone by tonight!
MINI BANANA CHOCOLATE CHIP MUFFINS
- 1/3 c. melted butter
- 3/4 c. sugar
- 1 egg
- 3 large mashed bananas
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 c. flour
- 1/2 c – 1 c. chocolate chips
Preheat oven to 350 degrees. Whisk melted butter and sugar together. Add egg and bananas. Mix in dry ingredients. Fold in chocolate chips. Do not over mix. Spoon into a mini muffin pan. Bake 10-12 minutes.
This is a great way to use up over ripe bananas. The more ripe the better when it comes to baking with them.
I always throw the muffins in a wicker basket lined with a flour sack towel.
Thanks for stopping by!
Kayla
