INGREDIENTS:
Yields 36 Mini Muffins
132 Calories per muffin
Prep Time: 10m
Cook Time: 25m
Banana Muffins
3 cups all-purpose flour
1 cup sugar
1/4 cup vegetable oil
1/4 cup (4 Tbsp) butter – melted
1 cup buttermilk
2 eggs
3 very ripe or frozen bananas
4 tsp baking powder
1/2 tsp salt
2 tsp vanilla extract
1 cup chocolate chips
PREPARATION:
Step 1:
Preheat oven to 425 degrees, coat your mini muffin trays with oil, and set aside.
Step 2:
Mix the sugar, vegetable oil, melted butter, eggs, and vanilla in a large mixing bowl. Add the mashed banana and mix just until combined.
Step 3:
Whisk together the flour, baking powder, and salt in a medium mixing bowl. Alternate adding the dry ingredients and the buttermilk to the banana mixture. Fold in any chocolate chips or chunks. Do not over-mix! The batter should look slightly lumpy- that’s what you want.
Step 4:
Scoop or pour the batter into the prepared muffin tin. Fill each muffin spot, they should be full. Place in the oven and bake at 425 degrees for 5 minutes, then turn the heat down to 375 degrees and continue baking for 20 minutes. The tops should be lightly golden brown.
Step 5:
Remove from the oven and allow the muffins to cool in the tins for 15 minutes before removing and transferring them to a wire rack to cool completely (or until you can’t resist eating them).
