Moist, delicious and nut-free for school lunches. Making them mini makes them perfect pop in your mouth snacks on the go for kids and parents!
Preparation Time:
Cooking Time:
Yield:
Description:
Ingredients:
– 2 bananas, mashed
– 1 large egg
– 1% buttermilk
– 1 tsp pure vanilla extract
– 1 tbsp light brown sugar
– 2/3 cup granulated sugar
– 1/2 cup canola oil
– 1 2/3 cup all purpose flour
– 2 tbsp cocoa powder (preferably dutch-process)
– 1 1/8 tsp baking soda
– 1/2 tsp Kosher (coarse) salt
– 1/4 cup of mini semi-sweet chocolate chips (2 tbsp mixed into batter, 2 tbsp for sprinkling on top of muffins)
Directions:
1. Preheat oven to 375 degrees and line a mini muffin pan with 24 mini muffin liners.
2. Combine the bananas, egg, buttermilk, vanilla, brown sugar, granulated sugar, and oil in a large bowl with a whisk.
3. In another bowl whisk together the flour, cocoa, baking soda and salt.
4. Incorporate the dry ingredients into the wet folding until combined.
5. Stir in 2 tbsp of chocolate chips.
6. Divide the batter evenly among the 24 mini muffin liners.
7. Top with the remaining 2 tbsp of chocolate chips.
8. Bake for 10-12 minutes, then remove from oven and let cool in the pan for 5 minutes. Move muffins to a cooling rack until cooled completely.
