Tired of banana bread? Use those overripe bananas in a family-friendly Mini Banana Chocolate Chip Muffin recipe for lunch boxes, after-school snacks, and on-the-go breakfast.
INGREDIENTS
– Cooking spray– 2 cups all-purpose flour– 3/4 cup sugar– 1 teaspoon baking soda– 1/2 teaspoon kosher salt– 3 very ripe, darkly-speckled banana– 1/4 cup sour cream– 1/4 cup olive oil or vegetable oil– 2 large egg– 2 1/2 teaspoons vanilla extract– 3/4 cup mini chocolate chip
INSTRUCTIONS
Warm the oven up to 400°F. Cover two small muffin pans with cooking spray.
Step 1
Mix the flour, sugar, baking soda, and salt in a large bowl with a whisk.
Step 2
Make a small bowl and mash the bananas. Then add the sour cream, vegetable oil, eggs, and vanilla extract and mix them together.
Step 3
Mix the wet and dry ingredients together until they are just mixed. Add the chocolate chips and mix them in.
Step 4
Using an ice cream scoop or two small spoons, put enough batter into each mini muffin pan cup to fill it up.
Step 5
After 14 to 16 minutes, if you stick a toothpick in the muffins, it should come out clean.
Step 6
Take them out of the oven and let them cool for 5 minutes in the pan before you serve them.