These mini banana muffins taste just like classic banana bread but made into bite-size mini muffins! They are moist and fluffy with delicious banana flavor and made in minutes.
1 ¼cupsripe banana, mashed (about 3 medium bananas)
Optional: 1 cup mini chocolate chips
Instructions
Preheat the oven to 350°F. Line 2 muffin tins with paper liners. Spray with nonstick spray.
In a large bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer. Mix in the eggs, vanilla, and sour cream until just combined.
In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined, being careful not to over mix. Fold in the banana and 1 cup chocolate chips, if using.
Fill the muffin liners 2/3 of the way full. If adding chocolate chips, sprinkle the remaining 1/2 cup evenly over the top of the muffins.
Bake 12to 15 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Transfer muffins to a wire rack to cool.
Notes
Variations:
Recipe can be lightened by using Greek yogurt instead of sour cream and apple sauce in place of butter in a 1:1 ratio.
Can add in extras like chopped nuts, cinnamon, and coconut.
Storing: Store in a zip-top bag at room temperature up to 4 days. To avoid the muffins getting soggy, add in a few folded paper towels to absorb moisture.Freezing: Add to a freezer bag or airtight container and store in freezer up to 2 months. To reheat, place muffins in microwave 10 seconds, or until warm.