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 ❤️
these are so yummy and a favorite in our house!!!
how long would you bake them for a regular sized muffin?
Hi, Kathleen! So happy to hear that y’all love them! Here’s the full size recipe with all the baking instructions: https://thebakermama.com/recipes/banana-chocolate-chip-muffins/
These are insane, they taste way too good!
Hi, Laurie! YAY! I love to hear it. I’m so glad you enjoyed them!❤️
These were so moist and delicious. I used 1/2 salted and unsalted butter (its what i had) and since I ran out of mini chips (swore I had some lol) I subbed in the rest of a semi sweet Ghirardelli bar I had, chopped small. Fantastically simple, easy, and yummy recipe. This will be a go to recipe for us now. Thanks!
Hi, Valaree! So happy to hear that you enjoyed them! Thank you for sharing ❤️
Pretty delicious and VERY moist! I did use salted butter since it didn’t call for salt and I loved the taste of these. I’ve been making mini banana muffins using a different recipe each time to see if we can find a family favorite and this one was loved by all, even my 7 month old babe enjoyed the softness of it! Thanks for a great recipe!
Hi, Courtney! I’m so pleased to hear y’all enjoy them so much! I hope you keep making them. Thank you for sharing ❤️
No salt?
Hi, Allison! That’s correct!
Hi! I’m making these for my son’s breakfast. Do I need to make any adjustments for high altitude?
Thank you!
Hi, Dusk! I don’t have a ton of experience baking at high altitude. But I trust the source of this advice: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking Hope this helps!
Love this recipe!! I make these every week for my girls and they get eaten up so fast!
Hi Kendal! Yay, I’m so happy to hear! Your girls are like my kids, I can’t keep up with how much they enjoy these little muffins. I hope y’all continue to enjoy them!
Divine!!💞
Hi, Jennifer! So happy you enjoyed them!
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!!
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!
could you provide a metric version of this recipe? In grams? I always find that so much more accurate
Hi, Dominique! Here’s a great guide to convert the measurements in a recipe to grams: https://www.allrecipes.com/article/cup-to-gram-conversions/ Hope this helps! ❤️
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?
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.
I simply love this recipe and have even substituted the chocolate chips for sprinkles! the kids love them! My next attempt is to include peanut butter with this muffin recipe as the base! Wish me luck!
Hi, Mary! You’ll have to let me know how it goes!
We’re on our third time making these muffins. The kids love them, they’re easy to make and so delicious! Thank you for this recipe!
Hi, Brittani! I’m so glad y’all enjoy them so much! Thank you for sharing ❤️
This was an easy and fun recipe to make with my 4 year old grandson. Delicious!
Hi, Su! Aw, that sounds like such a fun memory. I am so glad you enjoyed them!
Love this recipe! I am NOT a baker, and what I liked about this recipe is that I had everything already in the fridge/pantry (and that there’s no oil) I made a double batch and they turned out perfectly! Used salted butter & regular sized chocolate chips because thats what I had on hand.
Hi, Monica! I’m so glad they turned out so well! To be honest, I’m not always a huge stickler about unsalted butter. Sometimes, you just use what you got! I’m glad you enjoyed them! ❤️
Love these muffins! My son and I make them weekly! They have been my go-to breakfast while pregnant! Any idea if substituting olive oil for butter is an option?
Hi Devan! I’m so happy to hear you and your son bake these mini muffins so often. I hope y’all continue to enjoy every week! 🙂 I haven’t tested the recipe with olive oil instead of melted butter, but it should work great. A general rule for substituting olive oil for butter is to use a bit less olive oil than what’s called for in the recipe. So for this recipe, I would recommend using 1/3 cup olive oil in place of the 1/2 cup melted butter that is called for in the recipe. I hope this helps. Enjoy!
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. ❤️
Hi, can you use banana extract to substitute one banana if you have 3 overripe bananas for the double batch recipe and also how much extract should I use.
Hi there! I’ve never made this recipe with banana extract, so I’m afraid I can’t say!
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!
Hi, is the baking time for 12-15 minutes the same if you double the batch? I have a mini-muffin tray of 50, not 24.
Hi there! Baking time should be the same no matter how many muffins your tin makes. 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!