Banana Chocolate Mini Muffins
We always seem to have overripe bananas in our fruit bowl, which typically get used smoothies or banana bread. My daughter wanted to try something different. Something sweet and snacktacular. Our neighbor gave us a copy of The Complete Baking Book for Young Chefs by America’s Test Kitchen, which inspired this recipe. It’s pretty delightful. We hope you think so, too.
Banana Chocolate Mini Muffins
1 1/3 C flour
1/2 tsp baking soda
1/4 tsp salt
2 overripe bananas, mashed
1/2 C sugar
4 T butter, melted
1/4 C yogurt
1 egg
1/2 tsp vanilla
1/3 C chocolate chips
Preheat oven to 375 and spray a 24-cup mini muffin tin with oil spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk bananas, sugar, butter, yogurt, egg, and vanilla in a separate medium bowl. Add flour mixture to banana mixture and fold in chocolate chips. Drop a tablespoon of batter into each of the 24 cups and bake 14-15 minutes. Cool on a wire rack.