Easy Banana Chocolate Chip Mini Muffins
Because good things come in small packages, I decided to make mini muffins instead of regular-sized muffins to send to my son at college. Banana Chocolate Chip Mini Muffins have big banana and chocolate deliciousness in a small muffin.
Mini muffins are a favorite treat in my house. My oldest loves these chocolate chip mini muffins, and whenever I make mini apple muffins with streusel topping for meetings, they disappear.
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Why you’ll love banana chocolate chip mini muffins
- Quick and Easy: Readily available ingredients, one bowl, and ready in under 30 minutes.
- Perfect for Ripe Bananas: A great way to use up those overripe bananas sitting on the counter. Don’t throw them away!
- Kid-Friendly and Lunchbox-Approved: Mini size makes them perfect for little hands and school snacks. Take some to work for a mid-morning coffee break snack.
- Freezer-Friendly: Make a double batch and freeze for a grab-and-go treat anytime.
Ingredients and Equipment
You probably have all of the ingredients on hand to make these banana chocolate chip mini muffins.
- Unsalted butter
- Sugar
- Large Egg
- Pure Vanilla Extract
- All Purpose Flour
- Baking Soda
- Overripe Bananas
- Mini Semi-Sweet Chocolate Chips
Equipment
- Mini Muffin Tin – either one with 24 wells or two with 12 wells.
- Scoop – makes it easy to size the portions. This one from Zeroll is my new favorite. It’s easy on my hands since I have carpal tunnel syndrome.
- Mixing Bowl
- Spatula
- Oven Mitts
- Cooling Rack
Serving Suggestions
Mini banana chocolate chip muffins are a great addition to a brunch buffet, as part of a grab-and-go breakfast, a mid-morning snack, or a lunchbox treat.
Tips and Suggestions
These sweet little mini banana chocolate chip muffins are delicious just the way they are, but if you want to add some finely chopped pecans, don’t use larger pieces. If you prefer walnuts, use them instead of pecans, but make sure they are small pieces.
Add some cinnamon for some warmth. About half a teaspoon to the muffin batter would be ideal.
Let the muffins cool slightly, about 8 minutes, before removing them from the pan.
It’s not necessary to use paper muffin liners for this mini banana muffin recipe. I prefer not to use them, if possible, because muffins often stick to the liner.
How do you store mini muffins?
Store leftovers in an airtight container for up to 3 days. If you prefer to freeze some for later, wrap them individually in plastic wrap and put them in a freezer bag. Thaw completely before enjoying.
More banana and mini muffin recipes
I love making mini muffins. Praline pumpkin muffins are great for fall, pancake muffins are a sweet breakfast treat, classic blueberry muffins in mini form, and cherry chip muffins have a burst of cherry flavor.
If you want more banana recipes, try Grandma’s banana cake, double chocolate banana muffins, or classic banana bread.
Can I use frozen bananas in mini chocolate chip banana muffins?
Yes! Thaw and drain excess liquid before using. Too much liquid and the recipe will not be successful.
Can I make full-sized muffins instead of mini muffins?
Absolutely! Just increase the bake time to about 18–22 minutes and check for doneness with the toothpick test.
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Banana Chocolate Chip Mini Muffins
Ingredients
- 1 stick unsalted butter, melted and cooled
- ½ cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup flour
- ½ teaspoon baking soda
- ¾ cup mashed bananas about 2 medium bananas, overripe
- ½ cup mini chocolate chips plus more for topping muffins before baking
- non-stick cooking spray
Instructions
- Preheat the oven to 350℉. Spray a 24-cup mini muffin pan with non-stick cooking spray.non-stick cooking spray
- In a large bowl, combine the cooled, melted butter with the sugar. Whisk until combined. Add egg and vanilla and continue whisking.1 stick unsalted butter, melted and cooled, ½ cup sugar, 1 large egg, 1 teaspoon pure vanilla extract
- Stir in the flour and baking soda until combined, but don't overmix. Fold in the mashed bananas until mixed in. Gently stir in mini chocolate chips.1 cup flour, ½ teaspoon baking soda, ¾ cup mashed bananas, ½ cup mini chocolate chips
- Using a #40 scoop, fill the mini muffin pan wells ¾ full. Top each muffin with a few extra mini chocolate chips.
- Bake muffins for 12 – 15 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool baked muffins in the pan for 5 minutes before removing them and cooling completely on a wire rack.
Super delicious muffins! They did t last even two hours in my house, they all got eaten! Definitely my new go to recipe for ripe bananas!
Hi Catelyn, You made my day! I’m so glad you all enjoyed them. I hope you find more recipes on the website that you love!