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Easy Freezer-Friendly Banana Chocolate Chip Mini Muffins

freezer-friendly banana chocolate chip mini muffins - featured image
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These mini muffins are quick to make, freezer-friendly, and perfect for on-the-go snacks. They combine ripe bananas and semi-sweet chocolate chips for a moist, tender bite-sized treat.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 1 ½ cups all-purpose flour (190g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup granulated sugar (65g)
  • ¼ cup unsalted butter, melted (60g)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup semi-sweet chocolate chips (90g)
  • Optional: chopped walnuts or pecans
  • Optional: a dash of cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease the mini muffin pan thoroughly with butter or non-stick spray.
  2. Mash the bananas in a medium bowl until mostly smooth but with some small chunks left for texture.
  3. Add melted butter, granulated sugar, egg, and vanilla extract to the mashed bananas. Whisk until combined and creamy.
  4. In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Pour the wet banana mixture into the dry ingredients. Stir gently with a spatula until just combined; do not overmix.
  6. Fold in most of the chocolate chips, reserving a few to sprinkle on top.
  7. Spoon the batter into the mini muffin pan, filling each cup about 3/4 full.
  8. Sprinkle the reserved chocolate chips on top of each muffin.
  9. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool muffins in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  11. To freeze: once cooled, arrange muffins in a single layer on a baking sheet and freeze for 1 hour. Then transfer to a freezer-safe bag or container, separating layers with parchment paper.
  12. To reheat frozen muffins: microwave for 20-30 seconds or warm in a 300°F (150°C) oven for 5 minutes.

Notes

Use ripe bananas with brown spots for best flavor and moisture. Avoid overmixing the batter to keep muffins tender. Toss chocolate chips in a little flour before folding in to prevent sinking. Let muffins cool completely before freezing to avoid sogginess.

Nutrition

Keywords: banana muffins, mini muffins, freezer-friendly, chocolate chip, quick snacks, easy baking, breakfast, on-the-go

Find it online: https://tempotaste.com/easy-freezer-friendly-banana-chocolate-chip-mini-muffins-recipe-for-quick-snacks/