Tuesday, 24 January 2012

Banana Choco-Chip Mini-Muffins Recipe


  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup butter, at room temperature (1-1/2 sticks)
  • 1 cup sugar
  • 2 eggs
  • 2 Tablespoons honey
  • 1/2 cup sour cream
  • 1 cup very ripe bananas
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chocolate chips (about)
  • Confectioners' sugar, optional


Preheat oven to 350 degrees F. Line mini-muffin tins with papers.

In a small bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, honeysour creambananas, and vanilla extract. Mix well.

Beat flour mixture into banana mixture just until mixed.

Fill muffin papers 3/4 full. Lightly press 3 to 4 chocolate chips into the center of each muffin to bring the level of the batter up to the top. Bake about 12 minutes until tops are lightly browned. Cool on racks.

Dust with confectioners' sugar, if desired.

Banana Chocolate Chip Mini-Muffins freeze well. Let the kids help make these. They make great bake sale items at 10 cents each or a dollar a dozen. Also great for gifts.

Yield: 5 to 6 dozen

Note: You may use this batter to make standard muffins. Fold the chocolate chips into the batter. Fill to within 1/4 inch of the top of the muffin papers and bake for 16 to 18 minutes until golden.