Mini Banana Chocolate Chip Muffins

Everyone loves a great muffin and what's better than popping a mini one in your mouth and devouring it in a single bite? Not much. Load it with bananas, chocolate chips, chocolate milk and brown sugar and you've got a winning recipe for anyone who wants a sweet kick to their morning breakfast.

But wait! These muffins are not just for breakfast. They are the perfect after school treat. My kids come home from school ravenous! School lunches just don't quite cut it. If I make them lunch it sits in their bag for a few hours before it gets eaten and although our school lunch program is pretty good, it's never quite good enough for a food blogger's child (yes my kids are food snobs!). For adults they are a great afternoon pick me up with coffee and dare I say dessert with perhaps a glass of chocolate milk. Why not?!

Mini Banana Chocolate Chip Muffins

36 muffins (see link below to Kitchenaid muffin cups - I use this pan and the muffins pop out with ease)

Ingredients

1 1/2 cups all-purpose flour
1/3 cup white sugar
1/3 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2-3 very ripe, large bananas mashed
1 egg
1/2 cup (1 stick) butter, melted
1 teaspoon vanilla extract
1/4 cup low fat chocolate milk
1/2 cup mini semisweet chocolate chips
powdered sugar for garnish

Cooking Directions

Pre-heat oven to 350 degrees F. Line two mini muffin pans with paper cups or lightly coat pans with cooking spray.
In a medium sized bowl sift the flour, sugar, baking powder and salt.
In a large mixing bowl, combine mashed banana, egg, melted butter, vanilla and chocolate milk. With an electric mixer beat until well blended.
Slowly mix in flour mixture, be sure not to over mix. Stir in chocolate chips.
Fill each muffin cup 2/3 full with batter. Bake muffins for 20 minutes until lightly golden and a toothpick comes out clean when inserted.
Transfer muffins to a rack to cool. Sprinkle with powdered sugar.

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