Mini Banana Chocolate Chip Muffins
These Mini Banana Chocolate Chip Muffins combine mashed bananas and oat flour for a soft, moist texture with a subtle sweetness from maple syrup. The addition of mini chocolate chips adds small bursts of rich chocolate flavor throughout. Their small size makes them convenient for snacking or serving at gatherings. Baking in a mini muffin pan ensures even cooking and tender crumb, while olive oil keeps the muffins moist. These muffins are a practical way to use ripe bananas and make a tasty treat that holds well refrigerated or frozen.
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
Nutrition Facts
Serving: 24 Serving
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.