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.
I make this recipe all the time! it is my go to when I have kids over or when I have a couple of ripe bananas
Hi, Gena! Thank you so much for sharing. I’m so happy that you love the muffins and that you’ve made them part of your family!
Quick question! I am so excited to make these, but first, as a high schooler I am searching for a quick and easy breakfast snack, which led me to these. Do you know by any chance how many calories these are?? Because I struggle with migraines throughout the whole at if I don’t eat enough, and I want to make sure these will work!
Hi, Belle! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which vary quite often on their nutritional details. 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! ❤️
I have been searching for a simple and delicious muffin recipe and this is finally it! My husband and kids love these (hard to please everyone, but this recipe does the trick)! I added one scoop of Greek yogurt and milled flax seeds the second time and they tasted the same, but a bit more moist. So good!
Hi Ana! Thank you so much! I’m thrilled your whole family enjoyed them — that’s the best kind of win! Love the idea of adding Greek yogurt and flax for a little boost. Great job making it your own!
I made these at Christmas, they were a big hit with the grandkids and the son-in law!
Hi, Janet! I’m so happy that your family enjoyed them so much! Thank you for making them part of your Christmas with family ❤️
I followed the recipe exactly but ended up cooking them for 3 more minutes because i think i overfilled the muffin tins. I am not a great baker and these came out so delicious! I’ll probably be making them every week for snack time. My kids and nieces and nephew devoured them.
Hi, Mel! I am thrilled they turned out great for you and that the kiddos loved them.
I accidentally added an extra banana but the recipe was still so good! So yummy and fluffy. Will definitely make this a staple in our kitchen.
Hi, E! I’m so happy you enjoyed the muffins. Thank you for sharing!
So tasty! I doubled the recipe (except for the butter) since I had 4medium-ish bananas that I needed to get rid of, and a little less sugar since they were all really brown and likely super sweet. Best banana bread I’ve made in a while!
Hi, Hayden! I am so happy it was so tasty! Thank you for sharing!
easy to make and delicious. I used mini liners. They worked well
made this recipe without the chocolate chips, and I topped with cinnamon and sugar and used cinnamon extract instead of vanilla. They were so yummy !!!
Hi, Mamai Mai! Thank you so much for sharing how you adapted the recipe. Cinnamon extract sounds delicious!
Hi there, if I want to use maple syrup instead of sugar, how much maple syrup should I use? Thank you
Hi Shaminy! I would recommend replacing the 1/2 cup of granulated sugar called for in this recipe with just 1/3 cup maple syrup. I hope this helps and that you enjoy!