Super delicious and adorable MINI banana muffins with mini chocolate chips. These bite size mini banana chocolate chip muffins are a super quick and easy muffin recipe to make that everyone will love!
I decided to make mini muffins one day because my son loves those packaged mini muffins we all grew up on and I just knew I could make them homemade for a more affordable price and with way less ingredients! These mini banana chocolate chip muffins stay moist for days and they're toddler approved!
Banana and chocolate are two flavors that simply belong together and these banana chocolate chip muffins are the perfect representation of that! Simple bite size muffins are perfect for breakfast, a midday snack, and even for dessert after dinner.
Check out these other flavorful muffin recipes you're sure to love! If you're looking for a similar muffin with healthier ingredients, check out this banana date muffin recipe or this versatile healthy banana chocolate chip muffin recipe.
Jump to:
- Ingredients for Mini Banana Chocolate Chip Muffins
- How to Make Mini Banana Chocolate Chip Muffins
- Substitutions and Variations for Mini Banana Chocolate Chip Muffins
- Equipment Needed for Mini Muffins
- How To Store Mini Banana Chocolate Chip Muffins
- Tips for Baking the Best Muffins
- Other Muffin Recipes...
- Banana Chocolate Chip Mini Muffins
Ingredients for Mini Banana Chocolate Chip Muffins
Simple ingredients are used to make these mini banana chocolate chip muffins. The same ingredients you would need to make banana bread, plus some mini chocolate chips!
- ripe bananas (brown and spotty bananas make for the perfect texture and sweetness - make sure they are ripe!)
- unsalted butter, melted
- brown sugar (light or dark will work)
- sugar
- eggs
- all purpose flour or a 1:1 gluten free flour (one that includes xanthan gum)
- baking soda
- cinnamon
- salt
- vanilla extract
- mini chocolate chips
How to Make Mini Banana Chocolate Chip Muffins
In a bowl, whisk together all of the dry ingredients and then set aside. Nest, mash the ripe bananas - they should be super easy to mash up, that's how you know they are ready!
Add in the melted butter and sugar, whisking until combined. Then whisk in the eggs and vanilla extract. Then whisk in the flour mixture until combined and afterwards fold in the mini chocolate chips. Avoid overmixing.
Bake muffins at 375 degrees Fahrenheit for around 12-14 minutes.
Muffins should have a perfect little muffin dome top and be lightly golden on top and a bit darker around the edges.
Let the mini banana muffins cool for around 5-10 minutes in the pan before releasing them by using a fork or butter knife slid down the side of the muffins to pop them out! Cool completely on a cooling rack or plate.
Store in an airtight container or bag. Enjoy!
Don't let your bananas go to waste, rotting away on your counter - make these banana recipes instead!
Substitutions and Variations for Mini Banana Chocolate Chip Muffins
- Gluten Free Flour - You can use a gluten free 1:1 all purpose flour in place of the regular all purpose flour used in this recipe. Be sure to use a gluten flour blend that advertises as a 1:1 all purpose flour with xanthan gum. This ensures you will receive the most similar texture.
- Dairy Free - To make these muffins dairy free, use a dairy free butter and dairy free chocolate chips.
- Add ins - Different add ins can be used in place of the mini chocolate chips. These are mini muffins after all! Finely chopped nuts, chopped berries, chopped dried fruits, sprinkles, etc.,. You can also omit mix ins all together and simply make plain mini banana muffins that will be easy and delicious!
- Maple Syrup, Honey, or Coconut Sugar - You can substitue the sugar amounts (1 cup total) for equal parts coconut sugar, honey, or real maple syrup if desired in equal parts. Keep in mind this will change the taste, color, and texture compared to the original recipe, but this does work. In fact, I only use maple syrup in my easy healthy banana bread recipe!
Check out this other healthy banana chocolate chip muffin recipe that can easily be made gluten free, dairy free, and/or refined sugar free.
Equipment Needed for Mini Muffins
This recipe is simple to make and the only piece of special equipment you need is a mini muffin pan. You do not need to use mini muffin liners but you can if you'd like! If you do not use liners, be sure to grease the pan well with a nonstick oil spray to ensure the muffins do not stick - a must!
How To Store Mini Banana Chocolate Chip Muffins
Store the baked muffins in an air tight container at room temperature for up to 5 days or in the refrigerator for up to a week. It is important to keep these mini muffins in an airtight container to avoid losing moisture.
Tips for Baking the Best Muffins
- Let the muffin batter rest 15-20 minutes before baking. This helps the dry ingredients absorb the wet ingredients and the batter will create air bubbles, aiding in the rise of the muffins.
- Use room temperature ingredients. This is especially true for cold ingredients often used for muffins such as milk, eggs, and/or butter.
- Measure the flour properly. Flour is the most commonly incorrectly measured ingredient in baking and using too much or too little can greatly alter the outcome of any recipe. The MOST accurate way to measure flour is to weigh it with a food scale. Most recipes will account for around 120-130 grams per 1 cup of flour. If you do not have a scale or the recipe does not specify metric measurements, use the spoon and level method! At the very least, you should ALWAYS fluff up the flour before measuring it into the measuring cups. Fluff the flour up with a utensil in the container and/or bag, then use a spoon to spoon the flour into the measuring cup until full, then take the straight edge/handle of the spoon or butter knife to level off the flour from the top of the measuring cup.
- Avoid overmixing! Always whisk the dry ingredients in a separate bowl first and then fold the dry ingredients in gently. Some small lumps are okay! Overmixing can create a tough and/or gummy muffin by developing the gluten too much. It's important to avoid this in order to achieve that traditional moist muffin texture. . If you are using a gluten free flour 1:1 blend, then you do not need to worry about this as much.
- Use muffin/cupcake liners!I love to use parchment paper squares as liners to make for an easy impressive way to elevate the muffins. I especially like to use these liners when adding a crumb topping like in my pumpkin banana muffins recipe because it helps contain the topping!
- Fill the muffin liners all the way full, up to the top of the muffin pan. Muffin batter tends to be thicker and bake as a quick bread. Muffins can be filled higher than cupcakes because they are formulated differently to accommodate a higher rise for that traditional domed muffin top.
- Preheat the oven and bake at a high temperature. Muffins need to be baked at high heat, around 400-425 degrees Fahrenheit for at least the first 5-7 minutes of baking and then reduced down to 350-375 degrees Fahrenheit to finish baking the rest of the way. Some muffins I steadily bake at 400 the entire time, while other muffins respond better to the initial rapid heat rise.
- Use a cookie scoop or ice cream scoop to scoop the muffin batter evenly in the muffin pan. This is an easy tip to distribute the batter evenly (you could also use a scale) and helps avoid making a mess with the batter.
- Space out the muffins in the pan for more rise. This is basically a magic trick, but I'm telling you it really helps create those big tall muffin tops! While it is not necessary at all; if you desire domed muffin tops or struggle to get your muffins to rise properly, try this tip! Filling every other muffin well and leaving the spaces inbetween empty allows for more air and heat circulation around the muffins. This allows the muffins to rise with much higher perfectly domed tops.
- Use both baking soda and baking powder. All of my muffin recipes call for both of these ingredients. They both assist with rise, but also play a role in the texture and final outcome of the muffin.
- When making mini muffins, use mini add ins! For example, instead of regularly sized chocolate chips, use mini chocolate chips. For any fruits or nuts, chop them first before folding into the muffin batter. Remember mini muffins also require much less time to bake!
Other Muffin Recipes...
Looking for other recipes like this? Try these:
Banana Chocolate Chip Mini Muffins
Equipment
- mini muffin pan(s)
- nonstick baking spray or mini muffin liners
Ingredients
- 285 grams mashed bananas (about 4 small bananas, mash first and then measure!)
- ½ cup unsalted butter, melted (1 stick, use dairy free butter for dairy free option*)
- ½ cup sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour (or all purpose 1:1 gluten free flour*)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup mini chocolate chips (use dairy free or omit for dairy free option*)
Instructions
- Preheat oven to 375℉. Prepare mini muffin pan(s) by greasing with nonstick baking spray or lining with mini muffin liners. Melt one stick (½ cup) of unsalted butter and set aside.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- Next, mash the ripe bananas - they should be super easy to mash up, that's how you know they are ready! Measure out 285g after they are mashed to ensure you have the right amount.
- Tp the mashed bananas, add in the melted butter, brown sugar and sugar, whisking until combined. Then whisk in the eggs and vanilla extract.
- Fold in the flour mixture until combined and then fold in the mini chocolate chips. Avoid overmixing!
- Scoop a little over a tablespoon into each mini muffin well and bake in the oven for 12-14 minutes. Muffins are done when baked through and they have a perfect little muffin dome with a lightly golden top and golden brown around the edges.
- Let the mini banana muffins cool for around 5-10 minutes in the pan before releasing them by using a fork or butter knife slid down the side of the muffins to pop them out! Cool completely on a cooling rack or plate.
- Store in an airtight container or bag. Enjoy!
Notes
- Use mini chocolate chips for this mini muffin recipe. They disperse perfectly and their tiny size is perfect for mini muffins. Use semi-sweet or dark chocolate for the best flavor and to avoid making these muffins overly sweet. Use dairy free mini chocolate chips for a dairy free muffin version.
- Mash your bananas and then measure the mashed banana afterwards. Due to all bananas varying in size, it is best to mash and then measure to avoid using too much or too little of the mashed bananas.
Let us know if you made this recipe!