I just love Mini Muffins. They are fabulous and so easy to bake – bakes in less than 30 minutes. Their irresistible bite size form makes it perfect for kids and for people who are trying to watch their diet yet enjoy a little bit of sweet portion.
These little muffins are a very healthy option as I’ve substituted coconut sugar instead of normal sugar. This recipe gives a combination of Chocolate Chip Mini Muffins & Blueberry-Banana Mini Muffins.
Here’s the recipe for you! Happy baking 🙂
Blueberry Banana / Chocolate Chip Mini Muffins
Mini muffins are fabulous and so easy to bake! They get baked in less than 30 minutes.
- 2 cups all-purpose flour sifted
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut sugar
- 1/4 cup butter softened
- 1 egg lightly beaten
- 1 cup milk
- 1/2 cup blueberries & bananas
- 1/2 cup chocolate chips
- 24 cup mini muffin tin
- 2 bowls
Grease a 24-cup mini muffin tin with cooking spray or melted butter.
Preheat the oven to 200C.
In a bowl, sift together the flour, baking powder, salt and coconut sugar.
Add the softened butter.
In a separate, smaller bowl, lightly beat the egg.
Pour milk into the beaten egg and stir.
Add the wet mix into the dry mix until the everything is well combined.
Now, transfer half of the mixture into another bowl.
In bowl 1, fold in the blueberries and diced bananas. In bowl 2, fold in the chocolate chips.
Spoon the batter into muffin cups, filling to the top.
Bake for 20 minutes or until the muffins are golden brown.
Remove muffins from the tin and let them cool down.
Serve warm with butter.
•If you don’t have coconut sugar, you can replace it with normal sugar.
•Make sure your oven is preheated and ready to go, as you want to pop in the mixture immediately after you mix all the ingredients. Keep everything ready.