Name: Banana and Chocolate Chip Mini Muffins
Total time: 45 min
Ingredients: Vegetable oil spray; 1⅓ cups (6⅔ ounces/189 grams) all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon table salt; 2 very ripe bananas (skins should be speckled black); ½ cup (3½ ounces/99 grams) sugar; 4 tablespoons unsalted butter , melted and cooled; ¼ cup plain yogurt; 1 large egg; ½ teaspoon vanilla extract; ⅓ cup (2 ounces/57 grams) mini chocolate chips

Why This Recipe Works

What’s better than banana muffins? Bite-size, chocolate chip–studded banana muffins! A mini muffin tin is the key to these cute breakfast bites—as well as using mini chocolate chips instead of regular-sized chocolate chips. As with most banana-flavored baked goods, it’s important to use very ripe bananas covered in black or brown spots. If you also have unripe or ripe bananas on hand, have kids observe and taste the bananas in these three different stages of ripeness (or do this the next time you buy bananas). How do their appearances differ? How about their flavor?

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 24-cup mini muffin tin well with vegetable oil spray (make sure to get inside each mini cup!).

In medium bowl, whisk together flour, baking soda, and salt.

Peel bananas and place in large bowl. Use large fork or potato masher to mash bananas until broken down but still chunky.

Add sugar, melted butter, yogurt, egg, and vanilla to bowl with bananas and whisk until combined.

Add flour mixture and chocolate chips and use rubber spatula to gently stir until just combined and no dry flour is visible. Batter should look thick and chunky—do not overmix.

Spray 1-tablespoon measuring spoon with vegetable oil spray. Use greased measuring spoon to scoop 1 heaping tablespoon batter into each muffin tin cup.

Place muffin tin in oven. Bake until muffins are golden brown and toothpick inserted in center of 1 muffin comes out clean, 13 to 15 minutes.

Use oven mitts to remove muffin tin from oven and place on cooling rack (ask an adult for help). Let muffins cool in muffin tin for 15 minutes.

Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 5 minutes before serving.