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. They’re 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?
- 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 Muffin-y Goodness
- 5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins: Easy, flour-free, nutritious and most importantly, delicious!
- Blueberry Streusel Muffins: Bursting with fresh blueberries and topped with an irresistible sugar streusel.
- Nutella Roll Muffins. No one can resist soft fluffy rolls oozing with warm Nutella. Drizzled with a simple sweet cream cheese icing–they’re out of this world!
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 1x
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.
I’ve made these once a week for the past month. My kiddos LOVE them. And mini muffins are the perfect serving size. So tasty!
★★★★★
Hi, Emeline! I’m so glad y’all enjoy them! We always have a batch on hand, too. ❤️
Love these recipes but have trouble with knowing how much to use when ingredients don’t have a quantity go weigh. Coming from Australia I have no idea how much one stick of butter is? Is anyone able to help?
Hi Delise! There are several great cooking conversion charts that you can find on the internet. You could also use this cooking recipe converter: https://www.thecalculatorsite.com/cooking/cooking-calculator.php Hope this helps. Enjoy!
I want to give 4 1/2 stars…so yummy.
Does anyone know the nutrition info?
★★★★
I made these a couple of times and they so good! I added crushed peanuts for nutty flavor and texture and also a sprinkle of kosher salt with the flour+baking soda. Yum!
Made these today and they were absolutely delicious! I made them for my kids but mommy are like half the batch!!! I made these almost l to a T the only thing different I did was I used light brown sugar instead of white sugar and I also added in 1/3 cup of peanut butter chips because why not!
★★★★★