Mini BANANA and CHOCOLATE chip muffins - dressed up Recipe

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This is a long time favourite of mine. A mini-muffin recipe adapted from the "Muffin Mania" recipe book I've had for over 30 years.
I shared this in my latest post on a New Years 2013...celebrating muffins.
Then, they got all dressed up with a filling of my Chocolate frozen Mousse well as a sinful Fancy Butterscotch sauce topping.

For a detailed post...refer to:

Cook time:
Servings: 24 mini muffins


  • . > American / Metric measures <
  • . 2 cups (500ml) ripe bananas (about 4 large), mashed
  • . 3/4 cup (158g) granulated sugar
  • . 1 large egg, lightly beaten
  • . 1/3 cup (75ml) unsalted butter, melted
  • . 1 tsp. (5ml) baking soda
  • . 1 tsp. (5ml) baking powder
  • . 1/4 tsp (1.75ml) salt
  • . 1-1/2 cups (195g) all-purpose flour
  • . 3.5oz.(100g) bittersweet Chocolate mini chipits


  1. . Pre-heat oven to 350F/180C/Gas4. Position oven rack to the 2nd level from the bottom. Prepare a 24 mini-muffin pan with optional paper liners
  2. . In a large bowl, mash bananas. Stir in sugar and the egg. Add melted butter.
  3. . Stir in the baking soda, baking powder, salt and flour to make a thick batter. Blend in the chocolate chipits last. Don't over mix.
  4. . Take the mini muffin pan and paper liners (optional)...spray a generous spot of oil into every cavity. Fill each cavity three-quarters of the way. This will ensure a domed cap.
  5. . Bake the mini muffins for about 15 minutes or until a toothpick comes out clean. Take them out and onto a metal rack as soon as possible to cool. Optional: Split the muffins and fill them with chocolate mousse and/or top them off with a sinful butterscotch sauce.
  6. . Happy baking and Claudia's flavourful


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