Chocolate Chip Banana Mini Muffins Recipes

Steps:

• mix flour, baking powder and chocolate chips together in large bowl.
• melt butter and combine with sugar, mashed banana, vanilla, eggs and milk.
• pour the wet ingredients onto the dry ingredients and mix until dry ingredients are barely damp.
• spoon mixture into well-sprayed or buttered mini-muffin pan.
• bake at 200°C for 10 minutes or until muffins spring back when pressed lightly in centre.

Steps:

• Preheat oven to 350°F.
• Grease a mini muffin tin.
• Mix six first ingredients in a medium bowl.
• Add chocolate chips; set aside.
• Mix bananas, eggs, oil, vanilla and almond extract.
• Combine both mixtures until well blended.
• Spoon into muffin cups.
• Bake in center of oven 12 to 14 minutes, or until toothpick inserted in center comes out clean.

Steps:

• Preheat oven to 350.
• Line mini muffin pan with baking cups, or lightly spray pan with cooking spray.
• In medium bowl, combine flour, sugar, baking powder, and salt, stirring ingredients together with a fork until blended.
• In large bowl, combine mashed bananas, egg, melted butter, vanilla extract and milk.
• Using an electric mixer, beather wet ingredients on medium speed until well blended. Be sure bananas are well incorporated.
• Reduce speed to low and blend in dry ingredients, being careful not to overmix the batter.
• Stir in the mini chocolate chips using a rubber spatula.
• Fill each muffin cup with approximately 1 tbsp of batter.
• Bake muffins for 20 minutes or until the tops are golden and a toothpick inserted into the center of one comes out with some melted chocolate but no crumbs.
• transfer to cooling rack to cool completely.

Steps:

• Preheat oven to 375 degrees F. Line mini muffin tins with paper cups. In a mixer with a whip attachment, mix together the peanut butter, egg, and sugars until smooth. Add milk in 3 additions, mixing well each time. Stir the flour, baking powder, and salt together and add to the peanut butter mixture. Mix on low just until the flour disappears. Stir in the chocolate chips. Spoon into muffin cups filling 3/4 full (a small ice cream scoop works well for this) and bake until puffed up and firm on top, about 10 to 15 minutes. Cool in the pan.
• Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product.

Steps:

• Preheat the oven to 375 degrees F.
• Line a 12-cup muffin pan with parchment squares so they come up over the sides, and set aside.
• Whisk together the flours, wheat germ, baking soda and salt in a medium bowl. Beat the butter and sugars together with an electric mixer until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.
• Mash the bananas with a fork in a separate bowl. Stir in the milk and vanilla. With the mixer on low, alternately add thirds of the flour mixture and halves of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the chocolate chips.
• Divide the batter among the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 24 minutes.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter and sugar.
• Add eggs and beat.
• Add bananas, milk and lemon juice.
• Sift together flour, baking powder, baking soda and salt and add to wet ingredients.
• Fold in chocolate chips.
• Spray mini muffin tins with nonstick cooking spray and fill with batter.
• Bake for 12-15 minutes or until golden brown on top.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 mini muffin tins with cooking spray.
• Combine flour, baking powder, and baking soda in a bowl.
• Blend bananas, sugar, butter, and egg together in a separate bowl. Add to flour mixture; stir batter well to combine.
• Scoop batter into prepared muffin tins, filling each cup 2/3 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

Steps:

• Preheat oven to 350 degrees.
• Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
• In large bowl, mash bananas with fork.
• Whisk in egg, milk, granulated sugar, and brown sugar.
• In separate bowl, combine flour, baking soda, and salt.
• Add flour mixture to banana mixture and combine well.
• Fold in chocolate chips and walnuts.
• Spoon equal amounts of batter into 12 muffin cups.
• Bake 20 minutes or until toothpick inserted in center comes out clean.
• Allow to cool slightly in pan, then remove to wire rack.

Steps:

• Grease 2 (12 hole) regular size muffin pans and set aside.
• Preheat oven to 350 degrees F.
• Cream butter and sugar together until combined well and fluffy.
• Add one egg, beat well; add second egg, beat well.
• Add vanilla and stir to combine.
• In another bowl, sift together flour, baking soda, and cinnamon.
• Combine wet mixture and dry mixture using a spoon and stir just until all the ingredients are moistened- don't overmix and don't use an electric mixer or it will toughen the muffins (you can press out any big lumps with your spoon).
• Gently fold in the bananas and the mini chocolate chips.
• Spoon into muffin tins so they are 3/4 full- you will probably only have enough batter for about 18.
• Bake for 15-18 minutes or until a toothpick tests clean.
• Let cool 5-10 minutes in the pans, then gently slide a butter knife around the edges to help loosen any stubborn bits.
• Remove from tins and let cool or serve warm with butter.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk, oil, banana and applesauce; stir into dry ingredients just until moistened. Fold in the chocolate chips. , Fill greased muffin cups two-thirds full. Bake at 400° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
• Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
• Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.

Steps:

• Heat oven to 190 deg (170 on fan bake). Grease a 12 hole standard muffin tin or use paper muffin cups.
• In a bowl add mashed bananas, sugar, melted butter, egg and milk and stir to combine.
• Sift flour, baking powder and baking soda into banana mixture and stir to combine. Then stir in chocolate
• Spoon mixture into prepared pan and bake for 20 to 25 minutes.