Banana-Chip Mini Cupcakes
These cute little minis are packed with banana flavor, chocolate chips and topped off with creamy frosting. They make a great, fast snack when the kids come home from school. —Beverly Coyde, Gasport, New York
Ingredients
- 1 package (14 ounces) banana quick bread and muffin mix
- 3/4 cup water
- 1/3 cup sour cream
- 1 large egg
- 1 cup miniature semisweet chocolate chips, divided
- 1 tablespoon shortening
Reviews
I've made these numerous times and have served them at bunches. They were a huge hit. They are easy to prepare and taste delicious. Definitely five stars.
Grandkids loved them. Good after school snack. I added a couple bananas to batter - just made them moister.
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In answer to conniejo, if you have bananas that are getting over-ripe, just throw them, peels and all in the freezer. Then when you need a banana in a recipe, just defrost, peel and use -- no bananas wasted!
I made this recipe yesterday. The recipe was good, but could use improvement. I would add nuts and fresh bananas for some extra flavor and texture. I have add fresh bananas to cakes and muffins all the time and it has never changed how it has cooked. Although, if the banana chunks are to big or there is to many of them the muffins will fall apart. Also, if you are going to make this recipe, make the icing the night before and leave it at room temperature. It will help the texture. I hope this helps.
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My granddaughter and I made these mini cupcakes and we liked the moistness. Yummy!
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