Easy Banana Chocolate Chip Mini Muffins Recipe | Moist, Bite-Sized Homemade Treats
By Rebecca St.Clair
These moist banana chocolate chip mini muffins are the perfect sweet treat made with simple ingredients. This homemade banana muffins recipe is great for meal prep and makes a batch of soft, delicious mini muffins everyone will love. Perfect is you’re looking for easy banana chocolate chip muffin recipes with ripe bananas.
These easy mini muffins are soft, sweet, and perfectly bite-sized. This easy homemade muffin recipe is perfect for breakfast, brunch, snacks for school lunches, or snacks on the go. If you’re looking for best moist banana chocolate chip mini muffins recipe for kids, this one is simple and delicious.
These banana chocolate chip mini muffins are fluffy, flavourful, and so easy to make! This easy mini muffins recipe uses ripe bananas and pantry staples for a moist, homemade treat. Make snack time extra special with these easy banana chocolate chip mini muffins!
This simple mini muffin recipe is quick to prepare and full of rich banana flavor and chocolate goodness. If you’ve been searching for how to bake mini banana muffins with chocolate chips at home, this recipe is a must-try.
Why You’ll Love This Recipe
Quick and easy – This recipe comes together in no-time all in one bowl.
Kid approved – The perfect size for little hands and school lunches.
Flavour – The perfect way to use up over ripe bananas.
Store bought snack – Make these kid-favourite store-bought snacks at home with simple ingredients.
How to store banana chocolate chip mini muffins
Room Temperature
- Let the mini muffins cool fully before storing to prevents condensation.
- Line an airtight container with paper towel
- Place muffins in a single layer
- Add another paper towel on top
- Store at room temperature for up to 3 days.
Fridge
Mini muffins in the fridge will dry out faster.
- Allow them to cool to room temperature.
- Store in an airtight container.
- Warm slightly before eating for best texture.
Freezer
- Allow the mini muffins to cool to room temperature.
- Place muffins in a freezer-safe bag or container.
- Separate layers with parchment paper.
- Store in the freezer for up to 3 months.
To thaw:
- Leave at room temp for 30–60 minutes
- Or microwave for 10–15 seconds.
Ingredients
Butter – I used melted butter for a rich moist muffin.
Vanilla – Flavour.
Sugar – I used a combination of brown sugar and white sugar.
Egg – Can be replaced with your favourite egg substitute.
Banana – Use over ripe bananas for the best results.
Flour – All-purpose flour.
Baking soda – To lift and rise the batter as it cooks.
Salt – Flavour.
Chocolate chips – Use mini chocolate chips for best results.
How to make easy banana chocolate chip mini muffins
- Preheat oven to 350 °F (180 °C).
- Grease or line a mini muffin tin.
- Melt 1/2 cup of butter.
- In a large bowl, add in the melted butter with 1/2 cup of brown sugar and 1/4 cup of white sugar.
- Beat until light and creamy.
- Beat in 1 teaspoon of vanilla extract and 1 egg.
- Mash 3-4 over ripe bananas.
8. Mix the mashed bananas into the batter.
9. Sprinkle in 1/4 teaspoon of salt, 1 teaspoon of baking soda, and 1 1/2 cups of all-purpose flour.
10. Add in 1 cup of mini chocolate chips.
11. Mix until the batter just comes together. Make sure to scrape down the bottom and sides of the bowl halfway through to make sure everything is getting mixed in evenly.
12. Scoop the batter into the greased or lined muffin tin.
13. Bake in the preheated oven for 15 minutes or until browned and a tooth pick inserted into the centre of the muffins comes out clean.
14. Allow to cool and then remove from the muffin tin.
Banana Chocolate Chip Mini Muffins
These easy banana mini muffins are soft, sweet, and perfectly bite-sized. Perfect for breakfast or snacks for school lunches.
Ingredients
- 1/2 cup butter, melted 125 ml
- 1/2 cup brown sugar 100 g
- 1/4 cup white sugar 50 g
- 1 teaspoon vanilla extract 5 ml
- 1 egg
- 3-4 ripe bananas
- 1/4 teaspoon salt 1 g
- 1 teaspoon baking soda 5 g
- 1 1/2 cups all-purpose flour 225 g
- 1 cup mini chocolate chips 150 g
Instructions
- Preheat oven to 350 °F (180 °C).
- Grease or line a mini muffin tin.
- Melt 1/2 cup of butter.
- In a large bowl, add in the melted butter with 1/2 cup of brown sugar and 1/4 cup of white sugar.
- Beat until light and creamy.
- Beat in 1 teaspoon of vanilla extract and 1 egg.
- Mash 3-4 over ripe bananas.
- Mix the mashed bananas into the batter.
- Sprinkle in 1/4 teaspoon of salt, 1 teaspoon of baking soda, and 1 1/2 cups of all-purpose flour.
- Add in 1 cup of mini chocolate chips.
- Mix until the batter just comes together. Make sure to scrape down the bottom and sides of the bowl halfway through to make sure everything is getting mixed in evenly.
- Scoop the batter into the greased or lined muffin tin.
- Bake in the preheated oven for 15 minutes or until browned and a tooth pick inserted into the centre of the muffins comes out clean.
- Allow to cool and then remove from the muffin tin.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 178Total Fat 8gSaturated Fat 5gUnsaturated Fat 3gCholesterol 19mgSodium 127mgCarbohydrates 26gFiber 1gSugar 13gProtein 2g
Nutrition information isn't always accurate.
