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

• 1. Preheat oven to 325F and place oven rack in center position.

  2. Spray professional mini muffin pan with Baker’s Joy.

  3. In a mixing bowl, whisk together the flour, sifted cocoa, baking soda, and salt; set aside.

  4. 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.

  5. Add mashed banana, egg, and vanilla; mix until combined.

  6. Add the flour mixture and combine just until no traces of dry flour remain; add chocolate chips and mix on low just until combined.

  7. 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.

  8. 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.