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 wonderful. My grandson asks for them at every visit. I do wish you had nutritional info on your recipes, especially total carbs.
Hi, Jane! Aw, I’m so happy to hear your grandson enjoys them so much.
Hi! I bought bananas today so they’re yellow but not overripe at all. Do you think it could still work? Perhaps if I up the granulated sugar maybe a couple TBS?
Hi, Hillary! If they’re somewhat ripe, they’ll still work well. I wouldn’t add extra sugar. As long as they mash well and measure to 3/4 cup once mashed, they’ll still taste great. I’m afraid adding more sugar will make them too sweet. Hope this helps! Enjoy!
These muffins were so good and so easy to make.
Instead of the chocolate chips, I added chopped pecans and a 1/2 teaspoon of cinnamon.
Yum!
Hi Joyce! Yum, that sounds amazing! I’m going to have to try those mix-ins next time I bake them. I hope you’re enjoying! Thanks for sharing!
Super yummy