5.0 from 12 votes
Mini Banana Chocolate Chip Muffins
Mini Banana Chocolate Chip Muffins are the perfect way to use up any ripe bananas sitting on your counter. They bake in half the time compared to full-size muffins!
Prep Time
15 mins
Cook Time
15 mins
Total Time
29 mins
Servings: 24
Calories: 95 kcal
Course:
Snacks
Cuisine:
American
Ingredients
- ¾ cup mashed banana (see notes)
- 3 large eggs
- ¼ cup maple syrup
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- 1 ½ cups oat flour (certified gluten-free, if needed)
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350ºF and grease a mini muffin pan with non-stick cooking spray. In a large bowl, use a fork to mash the banana until smooth.
- Add in the eggs, maple syrup, olive oil, vanilla extract, oat flour, baking powder, and salt. Stir well until the batter looks relatively smooth, with no lumps of flour remaining.
- Fold in the mini chocolate chips, then divide the batter among the 24 mini muffin cups in the prepared pan. Bake at 350ºF for 12 to 14 minutes, or until the tops of the muffins feel firm to the touch.
- Let the muffins cool in the pan for at least 15 minutes, then gently twist them to remove them from the pan. (Or run a knife around the edge of each muffin to help them release.) Leftover muffins can be stored in an airtight container in the fridge for up to 5 days. Or freeze them for up to 3 months.
Cup of Yum
Notes
- Nutrition information is for 1 mini muffin, assuming you get 24 from this batch. This information is automatically calculated and is just an estimate, not a guarantee.
- Banana note: You should get 3/4 cup mashed banana from roughly 2 small/medium bananas. If you end up with a little more or less than that, this recipe should still turn out just fine.
- Egg note: Mini muffins are more forgiving than full-size muffins. If you need an egg-free option, you can most likely replace the eggs with an extra banana. The muffins won't rise quite as much in this case. (All-purpose flour would also give you better results in this case, too, since gluten acts as a binder.)
- Don't have a mini muffin pan? You can bake this batter in a 12-cup muffin pan for 25 minutes at 350ºF.
Nutrition Information
Calories
95kcal
(5%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
24mg
(8%)
Sodium
61mg
(3%)
Potassium
102mg
(3%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
45IU
(1%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 95
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 61mg | 3% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.