Mini Double Chocolate Banana Muffins
from ButterYum
makes 40 muffins (#50 scoop)
Ingredients
1 1/4 cup all purpose flour
1/4 cup dutch processed cocoa, sifted
3/4 teaspoon baking soda
1/4 teaspoon fine salt
1/3 cup granulated sugar
2 tablespoons unsalted butter, room temperature
1 1/2 cups mashed ripe banana
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup mini chocolate chips
Directions
Preheat oven to 325F and place oven rack in center position.
Spray professional mini muffin pan with Baker’s Joy.
In a mixing bowl, whisk together the flour, sifted cocoa, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together for 2 minutes, scraping bowl down as needed.
Add mashed banana, egg, and vanilla; mix until combined.
Add the flour mixture and combine just until no traces of dry flour remain; add chocolate chips and mix on low just until combined.
Use a level #50 scoop to fill mini muffin indentations; bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
Rest for 5 minutes before transferring muffins to a rack to cool completely.
Notes
Cool muffin pan completely before baking subsequent batches.
Muffins freeze very well between layers of wax paper in an airtight container - thaw in the fridge overnight or for about 20 minutes at room temperature.