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.