I’m on a mini muffin kick! Last week I made these Mini Pumpkin Muffins with Cinnamon Chips and this week I tried something new to use up a few overripe bananas I had. These Peanut Butter Banana Chocolate Chip Mini Muffins are delicious, so moist and tasty and I used applesauce instead of oil or butter so there’s no added fat. Adjust the recipe as needed based on how many bananas you need to use up. I had 3 ripe bananas so I increased all the ingredients by 50%.
Mini muffins are great for breakfast, after school snacks, and even dessert! Here’s the recipe.
- 1-1/2 cups of flour (I used King Arthur's White Whole Wheat)
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon salt
- 2 ripe bananas
- 1/2 cup peanut butter
- 1/4 cup white sugar
- 1/4 cup brown sugar (I used dark brown)
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup applesauce
- 1 cup mini chocolate chips + a couple of table spoons extra to put on top
Preheat the oven to 350 degrees Fahrenheit. Grease mini muffin pans (I got 2 at a time in the oven) or line the pan with cupcake liners.
In a medium bowl combine the flour, baking powder, baking soda, and salt. Use a whisk or fork to stir until mixed.
In your mixing bowl put the sugars and applesauce and mix until combined. Add the egg and mix until combined.
Add the rest of the ingredients: bananas (mash them first if they're not already pretty soft), peanut butter, and vanilla. Mix until just combined. Don't overmix.
Stir in 1 cup of chocolate chips by hand.
Drop spoonfuls of batter into the muffin tins. Take a few of the extra chocolate chips and gently press them into the tops of the muffins. This isn't a necessary step (skip it if you're in a hurry) but it makes the muffins look pretty when they're done!
Bake for 10-12 minutes. Mine were perfect after 10 minutes.
Allow to cool in muffin tins for about 3-5 minutes, then gently remove to a cooling rack until completely cool. Store in a airtight container.