Moist, chocolatey, easy-to-make Mini Banana Chocolate Chip Muffins are bite-sized perfection. With pantry staples and some overripe bananas, you can have these delicious muffins in a matter of minutes!
Bite-Sized Banana Bliss
Perfect for a quick breakfast or a yummy after school snack, these Mini Banana Chocolate Chip Muffins are bite-sized bliss! The muffins are soft and moist, chocolatey and just the right amount of sweet. Eat ’em warm out of the oven or keep them in a sealed container for handy snacking. These miniature version of my Banana Chocolate Chip Muffins are so easy to make and everyone comes back for more!
Watch Me Make Mini Banana Chocolate Chip Muffins
Join me in the kitchen as I make a batch of these family favorite muffins!
Simple Ingredients
I love that the ingredients are for the most part, pantry staples. If you have some overripe bananas on hand, you could be eating muffins in no time! Chocolate chips, flour, baking soda, butter, egg, vanilla and sugar. So simple and so delicious.
A Sweet Little Note About Sugar
I made this batch of muffins with regular granulated sugar. In the past, I’ve also made them with Domino Golden Sugar and y’all, that is one scrumptious sugar.
Golden sugar tastes like a cross between granulated sugar and brown sugar. The subtle hint of molasses makes everything so incredibly delicious. As you can see here, granulated sugar works great, too!
What Do I Need to Make Mini Chocolate Chip Banana Muffins?
(see recipe card for measurements and details)
- Unsalted butter, melted
- Golden or granulated sugar
- Egg
- Vanilla
- All-purpose flour
- Baking soda
- Overripe bananas
- Mini chocolate chips
- Mini muffin tin
- Non-stick cooking spray
How to Make Mini Banana Chocolate Chip Muffins
- First, preheat oven to 350°F. Spray a 24-cup mini muffin pan generously with non-stick cooking spray.
- Then, in a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Then stir in the flour and baking soda.
- Fold in the mashed ripe bananas until just combined. Gently stir in the chocolate chips.
- Once combined, fill each prepared muffin cup almost full with batter. Garnish the top of the batter with some mini chocolate chips, if desired.
- Bake the muffins for 12-15 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
More Marvelous Muffins
Sweet or savory, indulgent or healthy, discover your new favorite snack in my Marvelous Muffin Recipes!
How to Store Mini Banana Chocolate Chip Muffins
Store leftovers in an airtight container at room temperature for up to three days. Or, allow them to cool completely and store in an airtight plastic container or bag in the freezer for up to 3 months.
If you make these Mini Banana Chocolate Chip Muffins and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Mini Banana Chocolate Chip Muffins
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 24
Description
Moist, chocolatey, easy-to-make Mini Banana Chocolate Chip Muffins are bite-sized perfection. With pantry staples and some overripe bananas, you can have these delicious muffins in a matter of minutes!
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup golden or granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 overripe bananas, mashed (about 3/4 cup)
- ½ cup mini chocolate chips, plus more for garnishing
Instructions
- Preheat oven to 350°F. Spray a 24-cup mini muffin pan generously with non-stick cooking spray.
- In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined. Gently stir in the chocolate chips.
- Fill each prepared muffin cup almost full with batter. Garnish the top of the batter with some mini chocolate chips, if desired.
- Bake muffins for 12-15 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
these are so so so good! and easy! my picky picky toddler loves them. thank you!
Hi, Marie! oh yay! I’m so happy to hear that y’all enjoy them.
These turned out delicious and a fool proof recipe! I did half with just banana and mixed a bit of Peanut Butter powder and chocolate chips in the other half. Mine needed 14 minutes. Perfect and will make again for sure!
Hi, Candace! I am so glad to hear that you found them to be straightforward and delicious! They’re a favorite at our house, too. Thank you so much for sharing!
I was looking for a sweet treat to meal prep at the beginning of the week and these look perfect! I just have a few questions. Do you happen to have a nutrition breakdown, or at least just the calories? Also, I love that these can be frozen. How long do you think they would last in the fridge if wrapped similarly? Thanks!
Hi, Marge! Great question! Keeping them in the fridge typically buys you a few extra days. So maybe up to 5 or six, tops. They never last that long at our house, so this is just an educated guess! As for calories, I don’t provide nutritional information at this time. To find out, I would recommend plugging the ingredients you use into a free online recipe nutrition calculator like: https://whisk.com/recipe-nutrition-calculator/ Hope this helps. Enjoy! ❤️
My whole family loves these! Do you think this recipe could work as a loaf? If so, how long should I bake it for?
Hi, Jennifer! I haven’t tested the batter in loaf form, but I think it would bake up great. I would recommend using a 9×5-inch loaf pan and baking it at 350°F for about 60 minutes on the middle rack of your oven. I would rotate the loaf pan after 30 minutes and check every 10-15 minutes after that. If the top of the loaf starts to brown or crisp too much before the center is baked through, I would tent the loaf pan with foil and let it continue baking until a knife or cake testing stick inserted in the center comes out with moist crumbs. I hope this helps and that is bakes up great as a loaf. Enjoy!
DELISH! I did add a 1/2 tsp of salt just because I know my own baking preference but they turned out perfect at the 12 minute mark, and it was exactly 24 mini muffins. Will absolutely make again!
Hi, Lindsay! I’m so happy to hear they turned out great! Thank you for sharing ❤️