Bite Size Chocolate Banana Chip Muffins Recipes

Steps:

• Preheat oven to 375°F Butter nonstick miniature muffin pans or line with paper liners.
• In large bowl, combine flours, baking powder, baking soda, and salt. In another bowl, whisk together sugar and cocoa;; whisk in egg, milk, bananas and melted butter. Pour over dry ingredients and sprinkle with chocolate chips; stir until just moistened.
• Spoon into prepared muffin pans, mounding as necessary to fill 24 deep cups or 36 shallow cups. Bake, in batches as necessary, for 15-18 minutes or until tops are firm to the touch. Let cool in pan for 5 minutes. Transfer to rack to cool completely.
• COOKING TIP: Be sure to use very ripe bananas with brown spots for the best flavor and texture. Wrap cooled muffins in plastic wrap and freeze in a resealable bag or airtight container for up to 1 month.

Steps:

• Preheat oven to 375 degrees Fahrenheit (190 Celcius). Butter/spray nonstick miniature muffin pans or line with paper liners.
• In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda and salt.
• In another bowl, whisk together sugar and cocoa; whisk in egg, milk, bananas and melted butter. Pour over dry ingredients and sprinkle with chocolate chips; stir until just moistened.
• Spoon into prepared muffin pans, mounding as necessary to fill 24 deep cups or 36 shallow cups (I used a very small muffin tin, and was able to get 48 muffins out of one batch).
• Bake, in batches as necessary, for 15 to 18 minutes or until tops are firm to the touch. Let cool in pan for 5 minutes. Transfer to rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray or line with paper liners.
• Beat sugar, butter, flax seed, vanilla, and eggs together in a bowl with an electric mixer until smooth and creamy.
• Sift flour, salt, and baking soda together in a separate bowl. Mix creamed sugar mixture, 1/2 cup at a time, into the flour mixture until fully incorporated and batter is stiff. Beat bananas into batter with an electric mixer on low. Fold chocolate chips and walnuts into batter; spoon into the prepared muffin cups, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.