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These Mini Banana Muffins made with chocolate chips are a favorite in my household. They are so soft and fluffy, easy to make, and delicious. Perfect as a snack, breakfast, or dessert.
You can either make 24 mini muffins or 12 regular muffins if you do not have a mini muffin pan. All you need are some ripe bananas, chocolate chips, and pantry staples to whip up these mini chocolate chip banana muffins. They came out soft, fluffy, and addictive. The kids will love them, and they are perfect to add to lunchboxes.
You may also want to try my banana oatmeal muffins or my protein banana bread.
Recipe Overview
Ingredients & Substitutions
Below is a list of the ingredients I used. Full measurements in the recip card below.
- Egg: If you prefer to make it without an egg, use 1 tablespoon of ground flaxseed instead. Mix the ground flax with 3 tablespoons of water.
- Oil or melted butter: I used coconut Oil, but any other neutral oil option will work.
- Sugar: Whichever you have on hand. I used brown sugar, but coconut sugar, white sugar, or cane sugar will work.
- Ripe banana: You will need 1 cup of mashed banana (about 2 large ripe bananas)
- Vanilla extract
- All-purpose flour: or any other flour like whole wheat, oat, or gluten-free.
- Baking powder, baking soda, and salt
- Ground cinnamon: to add some warmth to the muffins.
- Mini chocolate chips: Use sugar-free or dairy-free if you prefer.
How to make mini banana muffins
Preheat the oven to 350°F and prepare a mini muffin pan with cooking spray.
In a bowl, add the egg, coconut oil, brown sugar, mashed bananas, and vanilla extract. Whisk to combine.
To another bowl, toss together the flour, baking powder, baking soda, salt, and cinnamon.
Pour the flour mixture over the wet ingredients, and whisk to incorporate. Fold in the mini chocolate chips.
Divide the muffin batter evenly in the muffin pan and top with more chocolate chips if needed
Bake for 12-14 minutes or until a toothpick comes out clean. Allow it to cool for 5 minutes and enjoy.
Common Questions
These muffins last 2 days covered on your kitchen counter, 7 days when stored in a container in the fridge.
Yes. You can place them in a freezer-safe container and freeze for up to 2 months.
Yes. Simply use dairy-free chocolate chips and replace the one egg with an egg substitute or flax eggs.
You can use peanut butter chips or replace them with any nuts, like walnuts.
More Muffin Recipes
- Carrot Banana Muffins
- Cinnamon Muffins
- Pistachio Muffins
- Sweet Potato Muffins
- Chocolate Zucchini Muffins
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Mini Chocolate Chip Banana Muffins
Ingredients
- 1 egg
- 1/3 cup coconut Oil
- 1/3 cup brown sugar, or cane sugar
- 1 cup mashed banana, about 2 large ripe bananas
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup mini chocolate chips, plus 2 tbsp for topping
Instructions
- Preheat the oven to 350°F and prepare a mini muffin pan with cooking spray
- In a bowl, add the 1 egg, 1/3 cup coconut Oil, 1/3 cup brown sugar, 1 cup mashed banana, and 2 teaspoons vanilla extract. Whisk to combine.
- To another bowl, toss together the 1 ¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ⅛ teaspoon salt, and 1 teaspoon ground cinnamon.
- Pour the flour mixture over the wet ingredients, and whisk to incorporate. Then fold in the 1/3 cup mini chocolate chips.
- Divide the muffin batter evenly among the muffin cups, and top with additional chocolate chips if needed.
- Bake for 12-14 minutes or until a toothpick comes out clean. Allow it to cool for 5 minutes and enjoy.
Notes
- If you do not have a mini muffin tin pan, use a regular muffin pan and make 12 muffins instead.
- Instead of chocolate chips, you can omit or swap with chopped nuts.
- For a vegan option, use dairy-free chocolate chips and swap the egg with a flax egg substitute.
- Use any flour you have on hand. Gluten-free works well, too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
