Ingredients
- This list appears to be instructions rather than ingredients. Since I cannot generate ingredients without knowing what the recipe is for, I will return an empty list as per the instructions to only return the corrected ingredients list.
Directions
Preheat your oven to 325 degrees Fahrenheit.
In a medium bowl, combine all ingredients.
Mix until the batter is smooth.
Pour the batter into a greased mini muffin pan.
Bake for 25-30 minutes.
Frequently Asked Questions
How should I store these mini pumpkin chocolate chip banana muffins to keep them fresh?
These muffins are best stored in an airtight container at room temperature for up to 3 days. If you need to keep them longer, they freeze beautifully; just ensure they are completely cooled before wrapping them tightly in plastic wrap and then foil for up to 3 months.
Can I make these mini muffins ahead of time, and if so, what's the best make-ahead tip?
Yes, these are excellent for making ahead! After baking for 30 minutes at 325°F, let them cool completely before storing. They are perfect for meal prepping and enjoying throughout the week.
My batter for these mini muffins seems a bit lumpy; is that okay, or should I mix longer?
Since these are a combination of banana and pumpkin, a few small lumps are usually fine. The instructions advise mixing until the batter is smooth, but be careful not to overmix once the chocolate chips are added, as that can lead to tough muffins.
