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These bite-sized mini muffins will be a favorite with your family and friends—or anyone who loves bananas, peanut butter and chocolate! A nice way to use up overripe bananas. Amie Longstaff - Painesville Township, Ohio
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 2 muffins equals 126 calories, 6 g fat (3 g saturated fat), 18 mg cholesterol, 112 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Monkey Muffins in Simple & Delicious September/October 2009, p37
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on May. 19, 2013 by alohamonkeys
My boys absolutely love these muffins! I thought I had misplaced this recipe, but I'm glad I found it here:)
Reviewed on Feb. 24, 2013 by kala30294
The whole family loves these. I make them all the time.
Reviewed on Feb. 15, 2013 by JessGuinan
My family absolutely loved these! I don't' have a mini muffin pan, so I made 2 dozen regular sized muffins and baked them 1 minute longer. They were perfect! I can't wait to leave my bananas on the counter for these again!
Reviewed on Jan. 24, 2013 by JesusDiedForYouAndMe
My changes:1/2 c. sugar1/4 c. mini choc. chips and 1/4 c. milk choc. chips3 bananas
My changes:
1/2 c. sugar
1/4 c. mini choc. chips and 1/4 c. milk choc. chips
3 bananas
Reviewed on Jan. 19, 2013 by cindy1958
Made these for Christmas. Everyone loved them. Will make again.
Reviewed on Jan. 09, 2013 by mkb1020
Tasted wonderful and easy to make. I made the full size muffins and kept them in the oven for 20 minutes. I also use a raw granulated sugar for the topping. Yummy good! Makes about 2 dozen regular sized muffins. Adding nuts might make it a bit more crunchy if that is something you are looking for. :}
Reviewed on Apr. 23, 2012 by kchambe1
They were very moist and full of flavor. The family loved them. This is for sure a do over recipe! I only used half the sugar and substituted 1/4 cup of flour with flaxseed meal.
Reviewed on Apr. 23, 2012 by wendafrog
I used a big cookie scoop to fill the mini muffin tray. Perfect size and got some good compliments at a party! No need to alter the recipe, because the flavor combination was a hit!
Reviewed on Jan. 21, 2012 by wendafrog
Delicious and so easy!
Reviewed on Nov. 13, 2011 by Delta Dawn
I made these in a reg. muffin size pan and had 18 finished muffins.They were quite good and I will make them again. I think I'll replace the choc. chips with raisins next time and add nuts.
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