Receta Banana Cinnamon Chocolate Chip Mini Muffins
For some reason our house always has one last banana that just got too ripe for anyone to eat. Okay, to ripe for me to eat. No one else eats the bananas except me. Sometimes Hunter will grab one on his way out the door, but otherwise I am the only one who consumes them. So I guess I am the one that leaves the last overripe banana.
I don’t usually have the extra time to whip up a banana recipe, but today I was in luck.
These Banana Cinnamon Chocolate Chip Mini Muffins were so good that even Melissa, who doesn’t like banana’s, couldn’t wait to try one.
Banana Cinnamon Chocolate Chip Mini Muffins
Author: Marlene Baird
Serves: 30
- ½ cup sugar
- ½ cup coconut oil
- 2 eggs
- ⅔ cup mashed very ripe banana
- 1 teaspoon vanilla bean paste
- 1⅔ cups White whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 90 semi sweet chocolate chips (about ¼ cup)
Heat oven to 375°F.
Spray the bottoms only of your mini muffin pan and set aside.
In medium bowl, beat the sugar, oil and eggs with wire whisk.
Stir in bananas and vanilla.
Stir in remaining ingredients just until moistened.
Divide batter evenly among muffin cups.
I added three semi-sweet chocolate chips to the tops of each muffin
Bake 8 to 10 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
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They taste best warm. Just pop them in the microwave and zap them for about 10 seconds and you will be back in business.
A nice tall glass of milk, a cup of tea or a nice steaming cup of coffee all work great with these little guys. They make great yum on the run too.
Thanks for stopping by and have a great day.
Marlene
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