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. They’re so easy to make and everyone comes back for more!

Mini Banana Chocolate Chip Muffins by The BakerMama

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.

Mini Banana Chocolate Chip Muffins by The BakerMama

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
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 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.
Mini Banana Chocolate Chip Muffins by The BakerMama

More Muffin-y Goodness

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

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

  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 her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of 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. I’ve tried and I love!! soft and moist. I used 3 ripe bananas and a little less than a full cup of sugar. (It was a little too sweet for me because I cut back on sugar). I’ll do lesser sugar next time. but, can’t complain the recipe is wonderful and soooo easy to do. Thank you Baker Mama!!

    1. Hi, Christine! I’m so glad it was a breeze and that you enjoyed it! Sweetness is definitely in the eye (or tongue?) of the beholder. But I am happy you loved it!

  2. These were so easy to make, smell heavenly, and such a great alternative for my kids from the Little Bites!

    I don’t consider myself a baker and would love to be able to make a big batch to freeze so my kids could just pop one (or three😅) in the microwave before school. Any recommendations on how to store or if they freeze/reheat well?

    1. Hi, Danielle! I’m so glad you enjoyed them! To freeze banana chocolate chip muffins, allow them to cool completely. Wrap each muffin tightly in plastic wrap. Then store in the freezer in a freezer-safe container or in individual freezer-safe baggies. Thaw muffins at room temperature uncovered so they don’t absorb too much of the moisture. They should maintain great quality if frozen for 2-3 months.

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