These toddler-friendly mini muffins are made for busy families who want simple, nourishing snacks ready to go. Soft, lightly sweet, and studded with mini chocolate chips, they’re perfect for little hands and easy to prep ahead for the week. Made with Nellie’s Free Range Eggs, plus bananas, Greek yogurt, and other wholesome ingredients, they’re a feel-good option for breakfast, snack time, or anytime in between.
Instructions
- Preheat your oven to 375 ° F. Line a mini-muffin tin with cupcake liners, and spray the liners with cooking spray.
- In a large bowl, whisk together the melted butter, mashed banana, eggs, yogurt, maple syrup, and vanilla until smooth.
- In a separate bowl, add your dry ingredients. Stir the flour, baking powder, baking soda, and salt together, then mix in the wet ingredients until just combined.
- Fold half of the chocolate chips into your batter.
- Scoop batter into cupcake liners (batter will make 36 mini muffins, you may need to bake in batches). Sprinkle remaining chocolate chips on top.
- Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely before serving.
Storage Tip
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They can also be frozen for longer storage.
