If you have kids, are baking for kids, or are searching for a recipe kids can confidently make themselves, than look no further! Both my daughter and I have been consistently baking these muffins since Christmas 2019, when she first received the cookbook the recipe comes from. And, without fail, every time there is a batch on the counter, she's eaten half the pan before I can get them packed up for school lunches. Understandable. Their tininess makes them extra hard to resist. 💛Print
You will need a 24-cup mini muffin tin to make this recipe. Using very ripe bananas will make the muffins more flavorful - a perfect excuse to use the black speckled ones sitting on your counter that you no longer want to eat.
- 1 ⅓ cups all-purpose flour (160 g)
- ½ tsp baking soda
- ¼ tsp fine-grain salt (like table or sea salt)
- 2 very ripe bananas
- ½ cup granulated sugar (100 g)
- 4 TB unsalted butter, melted (2 oz)
- ¼ cup plain yogurt (57 g)
- 1 large egg
- ½ tsp pure vanilla extract
- ⅓ cup mini chocolate chips (2 oz)
- Preheat oven to 375°F
- Spray a 24-cup mini muffin tin with nonstick cooking spray, making sure to get inside each mini cup. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, mash the peeled bananas with a fork until broken down, but still chunky. Add the sugar, melted butter, yogurt, egg, and vanilla and whisk until everything is combined.
- Add the flour mixture and the mini chocolate chips and, using a flexible rubber spatula, gently stir just until combined.
- Divide the batter between the 24 mini muffin cups and bake for about 12 minutes, or until golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool on a wire rack for 10 minutes before removing from the tin and serving.
For the best banana flavor, make sure your bananas are very ripe (it gives them a much sweeter flavor). The skins should be speckled black.
I use this medium cookie scoop to divide the batter among the 24 mini muffin cups, and find that one scoop per cup is pretty much exactly what you'll need.
Just before baking, I like to sprinkle the tops of each muffin with a few more mini chocolate chips. It makes the muffins look extra cute and, who doesn't love more chocolate?!? 😉
To remove the muffins from the tin, using your fingertips, gently wiggle each muffin to loosen before lifting out.
Recipe just barely adapted from The Complete Baking Book for Young Chefs by America's Test Kitchen.
Keywords: kid recipes, baking with kids, back to school recipes, mini chocolate chips, mini muffins, banana muffins, lunchbox recipes