Chocolate Chip Banana Muffins
We used the base of our favorite banana bread to create these utterly delicious, pop-in-your mouth mini muffins. They never last long in our house, but if you don’t eat them all in a day or two, they do great in the freezer.
Chocolate Chip Banana Muffins
Servings: 30 muffins
Equipment
- Mini muffin trays
- 30 Mini muffin liners
Ingredients
- ½ cup Vegetable oil
- 1 cup Sugar
- 2 Eggs beaten
- 3 Bananas ripe
- 2 cup Flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- 1 tsp Salt
- 3 tbsp Milk
- ½ tsp Vanilla extract
- 12 oz Mini chocolate chips
Instructions
- Preheat oven to 350°F
- In a stand mixer or large bowl with a hand mixer, beat oil and sugar until well blended. Add eggs and bananas and mix well.
- In a separate bowl, combine dry ingredients (flour, baking soda, baking powder and salt) and stir together using a wire whisk.
- Gradually add dry ingredients to the wet ingredients in the large bowl. Combine well after each addition, scraping down the sides of the bowl.
- Add milk, vanilla and chocolate chips. Mix well.
- Prepare muffin tin with mini liners. Fill each muffin cup halfway with prepared batter.
- Bake for 10 minutes or until lightly golden brown and a toothpick comes out clean after inserting into the middle of a muffin.