I love mini muffin trays! So many perfect size treats in one go. For a while have been looking for recipe for easy mini muffin which is bit on healthier side and can be used for packing in school lunch.
This recipe is from Averie Cooks and worked really well. Muffins came out close to perfect. Not very sweet, moist and light which is sometimes too much to ask from eggless bakes.
You can hop here for the recipe. For sake of completeness will mention the recipe below as well.
1/2 cup mashed ripe banana
3/4 cup granulated sugar
1/2 cup room temperature milk
1/3 cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 cup all-purpose flour
2 teaspoons baking powder
pinch salt, optional and to taste
1/2 cup mini-chocolate chips, plus more for sprinkling tops (I used regular sized chocolate chips, worked fine)
Preheat oven to 400F.
Prepare a 24 count mini muffin pan by lining with liners or applying some butter and flour and set aside. Alternatively, the recipe can be made as regular-sized muffins. (12)
In a large bowl, mash the banana with a fork.
Add the sugar, milk, oil, vanilla, cinnamon, and whisk until combined.
Add the flour, baking powder, optional salt, and stir until just combined; don't overmix.
Fold in 1/2 cup chocolate chips.Optionally, add a pinch of chocolate chips to each muffin top.
Bake for about 10 to 12 minutes, or until a toothpick inserted in the center comes out clean, I baked for 10 minutes. For regular-sized muffins, bake for about 15 to 20 minutes.
Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely.