Mini Banana Chocolate Chip Muffins {Whole Grain}

This muffin recipe, Mini Banana Chocolate Chip Muffins {Whole Grain}, leans on white whole wheat flour or all-purpose flour, baking powder and baking soda. It makes 48 mini muffins and takes about 35 minutes.

• Yield 48 mini muffins
• Ready in 35 minutes
• Prep 20 minutes
• Cook 15 minutes

Ingredients

• 2 1/4 cups white whole wheat flour or all-purpose flour (or a combination)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk or buttermilk
• 1/2 cup honey (166 g) or granulated sugar (106 g)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 to 1 1/4 cups mashed ripe bananas (about 3 medium bananas)
• 6 tablespoons butter, melted
• 3/4 cup mini chocolate chips

Instructions

1. Preheat the oven to 375 degrees F. Lightly grease two 24-cup mini muffin pans (if you only have one tin, cook in two batches).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a small bowl or liquid measuring cup, whisk together the milk or buttermilk, honey or sugar, egg and vanilla until well-combined.
4. To the dry ingredients, add the milk mixture, mashed bananas, and butter.
5. Mix with a silicone spatula until a few dry streaks remain.
6. Add the chocolate chips and mix until just combined. Don't over mix.
7. Fill the mini muffin pan(s) 3/4 full with batter. Bake for 10-15 minutes until the tops spring back lightly to the touch. Let cool for 2-3 minutes before removing to a wire rack to cool completely.

Leave the muffins in the tin for a few minutes, then tip them onto a rack.