These pop-in-your-mouth banana chocolate chip mini-sized muffins are just right, not too sweet and the banana-pecan-chocolate goodness puffs up in height with two different temperature settings as it bakes. This is my favorite banana muffin recipe — I actually use another one specifically for loaves of banana bread. Give my recipe a shot the next time you have some overly ripe bananas.

One batch makes the exact amount to fill a mini muffin tray with 20 poofy mini banana nut muffins with chocolate chips. Use a large stainless scoop to fill each well. I have a stash of silicone trays (a variety of shapes) and always get the best results when I bake. Nothing sticks and everything pops right out when it’s done, without using a liner.

Banana Chocolate Chip Muffins

• 3 ripe bananas
• 1/2 cup butter
• 1/3 cup sugar
• 2 eggs
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1-1/4 cups all-purpose flour
• 1/2 cup mini chocolate chips
• 1/2 cup pecans, chopped

Using a large stainless steel scoop, fill a muffin tray, that is supported on a perforated baking sheet.  There are two temperature settings.  Bake for 8 minutes at 400 F degrees, then lower to 350 F degrees and bake an additional 10 minutes.  These are so soft and delicious and you’ll want to pop one into your mouth right away.  Then possibly another. Enjoy!

Makes 20 mini muffins, 152 calories each.

Alternative recipe idea

Banana Reese’s Pieces Muffins

Instead of adding 1/2 cup of chocolate chips and 1/2 cup of chopped pecans, add 1 cup of Reese’s Pieces.