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5.0 from 6 votes

Mini Banana Chocolate Chip Muffins

Warm muffins, fresh from the oven, are like a warm hug. These Mini Banana Chocolate Chip Muffins are the perfect breakfast or snack anytime of the day or night! 

Prep Time
5 mins
Cook Time
5 mins
Total Time
22 mins
Servings: 24
Calories: 76 kcal
Course: Dessert , Breakfast , Brunch
Cuisine: American

Ingredients

  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅓ cup butter melted, cooled
  • 3 tablespoons granulated sugar
  • 3 tablespoons light brown sugar packed
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 3-4 large bananas overripe, mashed
  • ½ cup mini chocolate chips
  • ¼ cup walnuts or pecans chopped, if desired

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees. Line a 24- well muffin tin or 12-well muffin tin with liners. In medium sized bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Whisk to combine. Set aside.
  2. Melt butter in microwave and allow to cool. In large mixing bowl, beat butter and sugar together. Beat in egg, then add vanilla and mashed bananas and blend well.
  3. Mix in half of the flour mixture at a time. Do not over mix. Fold in chocolate chips and nuts, if using. Transfer to muffin tin, filling each ¾ full. Sprinkle additional chocolate chips on top (optional).
  4. Bake 11-14 minutes (24 well) or 15-17 minutes (12 well) or until toothpick comes out clean when inserted into center and golden muffin top bounces back when lightly pressed.
  5. Allow to cool in pan for 10 minutes before removing and cooling on wire rack.

Notes

  • You can also top your muffins with a streusel topping mix, a pinch of sanding sugar or a sprinkling of cinnamon sugar to make them extra special.
  • Three bananas work with this recipe but if you're looking for extra banana flavor use four bananas instead.
  • I think the mini chocolate chips disperse and melt better, but you can use regular sized chocolate chips or chopped chocolate if you wish.
  • Don't over mix the batter. Blend until just combined or you can end up with tough, dense, muffins.
  • Don't overbake muffins and start checking for doneness a few minutes earlier than the recipe recommends and use a toothpick to ensure muffins are baked.
  • Use bananas that are ripe but not overly mushy or the extra moisture can weigh down your batter and leave you with sunken muffin tops.
  • Make sure your leavening agents (baking soda and baking powder) are fresh and not expired.
  • To prevent your Mini Banana Chocolate Chip Muffins from sticking to the pan, be sure to thoroughly grease the mini muffin tin or use liners.
  • Allow the muffins to cool for at least 5 minutes in the pan before removing them.
  • For even baking, distribute the batter evenly among the mini muffin cups so you don't end up with unevenly baked muffins. Fill each to about three-quarters full.
  • If your oven has hot spots, rotate the pan halfway through the baking process.
  •  

Nutrition Information

Calories 76kcal (4%) Carbohydrates 11.6g (4%) Protein 1.3g (3%) Fat 2.9g (4%) Saturated Fat 1.7g (9%) Cholesterol 15mg (5%) Sodium 106mg (4%) Potassium 94mg (3%) Fiber 0.7g (3%) Sugar 3.7g (7%) Calcium 14mg (1%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 76

% Daily Value*

Calories 76kcal 4%
Carbohydrates 11.6g 4%
Protein 1.3g 3%
Fat 2.9g 4%
Saturated Fat 1.7g 9%
Cholesterol 15mg 5%
Sodium 106mg 4%
Potassium 94mg 2%
Fiber 0.7g 3%
Sugar 3.7g 7%
Calcium 14mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.