4.9 from 75 votes
Banana Chocolate Chip Mini Muffins
Banana Chocolate Chip Mini Muffins combine mashed overripe bananas, whole wheat and all-purpose flour, honey, and mini chocolate chips into small bite-sized muffins. The muffins yield a tender crumb with mild natural sweetness from banana and honey, balanced by the chocolate chips. These mini muffins are convenient for snacks or breakfast treats and bake quickly for easy preparation.
Prep Time
12 mins
Cook Time
13 mins
Total Time
25 mins
Servings:
36
mini muffins
Calories:
58 kcal
Course:
Dessert, Breakfast, Snacks
Cuisine:
American
Ingredients
- 1 cup whole wheat flour
- 1 cup flour all purpose
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large egg
- 2 medium banana over ripe
- 1/2 cup applesauce
- 1/3 cup honey
- 1 tablespoon vanilla
- 1/2 cup mini chocolate chips I use semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a mini muffin pan generously with spray cooking oil.
- In a large bowl, combine whole wheat flour, all purpose flour, baking soda and salt. Stir until well combined.
- In a medium-sized bowl crack two eggs. Whip the eggs with a fork or whisk until the yolks are mixed into the egg whites.
- Using the back of a fork in a bowl, mash the bananas until smooth without chunks. Add the bananas to the egg mixture.
- Add applesauce, honey and vanilla to the egg and banana mixture. Mix well until all the wet ingredients are combined.
- Pour the banana mixture into the flour mixture in the larger bowl. Stir until just combined with no large lumps.
- Portion batter into mini muffin tins. Sprinkle mini chocolate chips on the tops of the muffins before you place the muffins into the oven.
- Bake muffins for 11-13 minutes or until cooked through. When you insert a toothpick no raw batter clings to the toothpick and the toothpick comes out clean. Serve and enjoy!
Cup of Yum
Notes
- This recipe makes approximately 36 mini muffins depending on portion size.
- If applesauce is not available, use an equal amount of cooking oil as a substitute.
- Use all-purpose flour instead of half whole wheat for a lighter texture; using all whole wheat flour will result in denser muffins.
- Increasing bananas to three does not significantly alter the flavor and can be done for extra banana richness.
- Chocolate chips can be mixed into the batter or sprinkled on top before baking; about half a cup is recommended.
- Regular-sized muffins can be made by using a standard muffin pan; bake 18-22 minutes or until fully cooked.
- If muffins stick to the pan, let them cool longer and carefully loosen with a spoon.
- Avoid using paper liners as muffins tend to stick more and don’t release cleanly when warm.
Nutrition Information
Calories
58kcal
(3%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.1g
(1%)
Trans Fat
0.01g
(1%)
Cholesterol
11mg
(4%)
Sodium
53mg
(2%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
26IU
(1%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 36 mini muffins
Amount Per Serving
Calories 58
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 11mg | 4% |
| Sodium | 53mg | 2% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.