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These Mini Monkey Muffins are a mama favorite for the fact that they are an easy to make, easy to grab and go, and can be frozen. This recipe will make about 72 bite sized mini muffins for you to serve immediately and freeze some for school lunches or a snack on the go later.
- 1 cup Butter, softened
- 2 cup plus 2 Tbsp Sugar, divided
- 4 Eggs
- 2 cup mashed Bananas, (approximately 4 Bananas)
- 1.5 cups Peanut butter
- 2 Tbsp Milk
- 2 tsp Vanilla extract
- 4 cups Flour
- 2 tsp Baking soda
- 1 tsp Salt
- 1.5 cups Miniature Chocolate Chips (a full bag)
Preheat oven 350°F
Start off by creaming together the butter and 2 cups of sugar until light and fluffy. Add in eggs one at at time until well combined. Next add in the bananas, peanut butter, milk, and vanilla. Then combine the flour, baking soda, and salt and finish with folding in the mini chocolate chips.
Fill your mini muffin pan lined with silicone or paper liners. I love silicone ones because I’m able to remove them from the form clean (the muffin doesn’t stick to the silicone) and it makes them easier to freeze and unfreeze without the paper. Fill each liner about 3/4 full with the dough and sprinkle with the remaining sugar.
Bake for 14-16 minutes then check for doneness by piercing one with a toothpick. Muffins are done when after piercing, the toothpick comes out clean. Cool on a cookie rack for 5 minutes. These Mini Monkey Muffins can freeze for up to 4 months. Thaw at room temperature.
Mini Monkey Muffins
Ingredients
- 1 cup Butter softened
- 2 cup Sugar
- 4 Tbsp Sugar
- 2 cups Bananas mashed
- 1½ cups Peanut Butter
- 2 Tbsp Vanilla extract
- 4 cups Flour
- 2 Tbsp Baking Soda
- 1 tsp Salt
- 1½ cups Miniture Chocolate Chips
Instructions
- Preheat oven 350°F
- Start off by creaming together the butter and 2 cups of sugar until light and fluffy. Add in eggs one at at time until well combined. Next add in the bananas, peanut butter, milk, and vanilla. Then combine the flour, baking soda, and salt and finish with folding in the mini chocolate chips.
- Fill your mini muffin pan lined with silicone or paper liners. I love silicone ones because I'm able to remove them from the form clean (the muffin doesn't stick to the silicone) and it makes them easier to freeze and unfreeze without the paper. Fill each liner about 3/4 full with the dough and sprinkle with the remaining sugar.
- Bake for 14-16 minutes then check for doneness by piercing one with a toothpick. Muffins are done when after piercing, the toothpick comes out clean. Cool on a cookie rack for 5 minutes. These Mini Monkey Muffins can freeze for up to 4 months. Thaw at room temperature.
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