These mini muffin bites are soft, moist, full of banana and chocolate flavors. Super quick to prepare – you need only one bowl and a muffin tray!
One of our favorite at home!
Ingredients (30 mini muffins):
1 large banana
1 egg
1 tea spoon vanilla extract
150 grams buttermilk
100 ml. unflavored oil
180 grams white sugar
260 grams flour
25 grams cocoa powder
1 tea spoon baking powder
A pinch of salt
Preheat your oven to 170C (fan-forced) or 340 F (fan-forced). Line a 24 mini muffin tray with paper cups. The batter makes just a little bit more than 24 mini muffins, so pour the rest of the batter into a regular muffin tray or other dish that you prefer. I have only one 24-mini muffin tray, so I filled 4 additional cups of regular size muffins to use up all the batter.
In a large bowl puree banana with the egg, using a hand blender. Add vanilla extract, buttermilk and oil. Mix well. Add sugar, flour, cocoa powder, a pinch of salt and baking powder. Stir with a rubber spatula until all ingredients are well combined. Don’t over-mix.
Distribute the batter evenly between all muffin cups, fill almost up to the edge. Sprinkle a little bit of mini chocolate chips on top and bake for 20 minutes.
Remove from oven and set aside to cool completely.
The muffins themselves look great, but what really captivates me is the styling of your photographs! Beautiful vintage items, and though they’re not directly food-related, it still feels very personal. Great work!