2 ¼cups(320g)white whole wheat flour or all-purpose flour (or a combination)
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1cup(242g)milk or buttermilk
½cuphoney (166 g) or granulated sugar (106 g)
1largeegg
1teaspoonvanilla extract
1 to 1 ¼cups(236 to 295g)mashed ripe bananas (about 3 medium bananas)
6tablespoons(85g)butter, melted
¾cup(128g)mini chocolate chips
Instructions
Preheat the oven to 375 degrees F. Lightly grease two 24-cup mini muffin pans (if you only have one tin, cook in two batches).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a small bowl or liquid measuring cup, whisk together the milk or buttermilk, honey or sugar, egg and vanilla until well-combined.
To the dry ingredients, add the milk mixture, mashed bananas, and butter.
Mix with a silicone spatula until a few dry streaks remain.
Add the chocolate chips and mix until just combined. Don't over mix.
Fill the mini muffin pan(s) 3/4 full with batter. Bake for 10-15 minutes until the tops spring back lightly to the touch. Let cool for 2-3 minutes before removing to a wire rack to cool completely.
Notes
Flour: if using whole wheat flour, a white whole wheat flour is recommended so the muffins are light and fluffy and not heavy and dense. My preference is to use hard or soft white, kamut or einkhorn wheat flour. If not using a scale, measure the flour with a light hand so it isn't packed into the cup.