Mini Banana Chocolate Chip Muffins
User Reviews
5
Mini Banana Chocolate Chip Muffins
Description
Mini Banana Chocolate Chip Muffins use a blend of mashed bananas and oat flour to create a tender, moist crumb. Maple syrup and olive oil provide gentle sweetness and moisture without overpowering the natural banana flavor. Mini chocolate chips dispersed through the batter offer rich bites of chocolate that complement the fruitiness. The batter is mixed until relatively smooth, ensuring uniform texture in small muffin cups. Baking at 350°F for about 12 to 14 minutes sets a firm top while preserving softness inside. Cooling in the pan before removal helps maintain their shape. These bite-sized muffins are suitable for quick snacks, packed lunches, or casual breakfasts.
Using oat flour lends a mild nuttiness and slightly dense texture that balances well with the banana's softness. Maple syrup as a sweetener adds gentle caramel notes. Olive oil replaces butter for moisture and a lighter finish. The mini muffin format creates small portions, facilitating portion control or sharing. The recipe is forgiving, accommodating slight variations in mashed banana quantity without affecting results substantially.
Storing leftovers in an airtight container in the refrigerator extends freshness for several days, and freezing them allows longer storage up to three months. Thawing or gentle warming refreshes their soft quality. Mini muffins like these work well as convenient, handheld snacks or alongside spreads like nut butter or yogurt for a more substantial bite.
Ingredients
- ¾ cup banana see notes, mashed
- 3 large egg
- 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 salt 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.
Notes
- Measure about ¾ cup of mashed banana from 2 small or medium bananas for best texture.
- If needed, substitute eggs with extra banana; muffins will be denser and rise less without gluten.
- In absence of a mini muffin pan, bake the batter in a 12-cup muffin pan for about 25 minutes at the same temperature.
- Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 95 kcal
% 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.
User Reviews
Overall Rating
5
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