Crunchy Banana Chip Mini Muffins
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 40 minutes
Tender sweet banana muffins with loads of chocolate chips, crunchy almonds and tropical coconut! A must for your next brunch!
- 2 cups + 1 teaspoon all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter 1/2 cup, room temperature
- 1 cup brown sugar
- 2 extra large eggs
- 4 bananas overripe, mashed
- 1 teaspoon vanilla extract
- 1/2 cup almonds chopped roasted
- 3/4 cup miniature chocolate chips divided
- 3/4 cup sweetened flaked coconut , divided
Preheat the oven to 350°.
Spray mini muffin tins with nonstick vegetable spray or line with mini muffin liners and set aside.
In a medium bowl, whisk together 2 cups of flour, baking soda, baking powder and salt. Set aside.
In a large bowl, with a hand mixer, cream the butter and brown sugar together. Add the eggs one at a time, beating thoroughly after each addition until the batter is creamy. Add the bananas and vanilla extract and mix until well incorporated.
Add the flour mixture in 3 additions, mixing just until the ingredients are moistened.
In a small bowl, combine 1/2 cup of mini chocolate chips with one teaspoon of flour and toss to coat. Add the chocolate chips, coconut and chopped almonds to the batter and stir until well combined. Spoon the batter into the muffin cups, so they're not quite full. Sprinkle with remaining chocolate chips and coconut.
Bake for 12 minutes or until a cake tester comes out clean. Let cool in the pan for 5 minutes, then turn out to a baking rack to cool completely before storing in an airtight container. Also delicious served warm from the oven.
Calories: 357kcal | Carbohydrates: 55g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 110mg | Potassium: 225mg | Fiber: 2g | Sugar: 25g | Vitamin A: 270IU | Vitamin C: 2.7mg | Calcium: 48mg | Iron: 2.1mg