Mini Banana Chocolate Chip Muffins Recipes

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 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 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:

• 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:

• 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:

• 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.