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!

Mini Banana Chocolate Chip Muffins by The BakerMama

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. I like to keep these on hand for hungry kiddos to help themselves. They’re so easy to make and everyone comes back for more!

Mini Banana Chocolate Chip Muffins by The BakerMama

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. It tastes like a cross between granulated sugar and brown sugar, with a subtle hint of molasses that makes everything so incredibly delicious. As you can see here, granulated sugar works great, too!

Mini Banana Chocolate Chip Muffins by The BakerMama

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 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.

Mini Banana Chocolate Chip Muffins by The BakerMama

More Muffin-y Goodness

Prefer a wheat-free version? My 5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins are easy, healthy, and most importantly, delicious! These Blueberry Streusel Muffins are bursting with fresh blueberries and topped with an irresistible sugar streusel. No one can resist these Nutella Roll Muffins. Soft fluffy rolls oozing with warm Nutella and drizzled with a simple sweet cream cheese icing–they’re out of this world!

Mini Banana Chocolate Chip Muffins by The BakerMama

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,

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Mini Banana Chocolate Chip Muffins by The BakerMama

Mini Banana Chocolate Chip Muffins

  • Author: The BakerMama
  • 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

Scale
  • 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

  1. Preheat oven to 350°F. Spray a 24-cup mini muffin pan generously with non-stick cooking spray.
  2. 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.
  3. Fill each prepared muffin cup almost full with batter. Garnish the top of the batter with some mini chocolate chips, if desired.
  4. 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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. 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!

  2. 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!

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