Mini Double Chocolate Banana Muffins
Patricia @ ButterYum
Next time you want a chocolate pick-me-up, look no further than this recipe for mini double chocolate banana muffins. They’re incredibly moist and delicious, and the recipe makes 40 so you’ll have plenty to stash in the freezer for another day.
Items used to make this recipe:
(affiliate links)
professional mini muffin pan https://amzn.to/37G9clL
baker’s joy baking spray https://amzn.to/3gE2zFT
#50 scoop (NOT 50mm) https://amzn.to/2N79cSi
dutch processed cocoa https://amzn.to/3GNgvbc
mini chocolate chips https://amzn.to/30VqUQP
pure vanilla extract https://amzn.to/3ovS9fE
Mini Double Chocolate Banana Muffins
makes 40 mini muffins (#50 scoop)
Ingredients
1 1/4 cup all purpose flour
1/4 cup dutch processed cocoa, sifted
3/4 teaspoon baking soda
1/4 teaspoon fine salt
1/3 cup granulated sugar
2 tablespoons unsalted butter, room temperature
1 1/2 cups mashed ripe banana
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup mini chocolate chips
Directions
Preheat oven to 325F and place oven rack in center position.
Spray professional mini muffin pan with Baker’s Joy.
In a mixing bowl, whisk together the flour, sifted cocoa, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together for 2 minutes, scraping bowl down as needed.
Add mashed banana, egg, and vanilla; mix until combined.
Add the flour mixture and combine just until no traces of dry flour remain; add chocolate chips and mix on low just until combined.
Use a level #50 scoop to fill mini muffin indentations; bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
Rest for 5 minutes before transferring muffins to a rack to cool completely.
Notes
Cool muffin pan completely before baking subsequent batches.
Muffins freeze very well between layers of wax paper in an airtight container - thaw in the fridge overnight or for about 20 minutes at room temperature.