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Mini Double Chocolate Banana Muffins

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Butteryum food blog recipes

Mini Double Chocolate Banana Muffins

Patricia @ ButterYum

mini.double.chocolate.banana.muffin.recipe_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:

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Mini Double Chocolate Banana Muffins

makes 40 mini muffins (#50 scoop)

Printable Recipe

Ingredients

Directions

  1. Preheat oven to 325F and place oven rack in center position.

  2. Spray professional mini muffin pan with Baker’s Joy.

  3. In a mixing bowl, whisk together the flour, sifted cocoa, baking soda, and salt; set aside.

  4. 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.

  5. Add mashed banana, egg, and vanilla; mix until combined.

  6. Add the flour mixture and combine just until no traces of dry flour remain; add chocolate chips and mix on low just until combined.

  7. 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.

  8. 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.