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Mini Banana Chocolate Chip Muffins That Make Everyone Smile
There’s something deeply comforting about the smell of bananas and chocolate wafting through the kitchen. These Mini Banana Chocolate Chip Muffins are tiny bites of joy that make mornings feel special and lunchboxes a little brighter.
Whether you’re using up ripe bananas or baking a fun snack for the kids, this recipe is quick, dependable, and guaranteed to get a chorus of “mmm” after the first bite.
These muffins are soft, fluffy, just the right amount of sweet, and packed with gooey chocolate chips in every bite. Plus, they freeze well, reheat like a dream, and work just as beautifully as a breakfast treat or after-school pick-me-up.
Recipe Snapshot
| Category | Details |
| Yield | 24 mini muffins |
| Serving Size | 2 muffins |
| Prep Time | 10 minutes |
| Bake Time | 12 minutes |
| Total Time | 25 minutes |
| Calories per Serving | 120 |
| Primary Cooking Method | Baking |
| Cooling Time | 5 minutes |
| Occasion | Breakfast, School Snacks |
| Diet Type | Vegetarian |
Calories are approximate and may vary depending on exact ingredients used.
Mini Banana Chocolate Chip Muffins
Course: Breakfast / SnackCuisine: AmericanDifficulty: EasyYield
24
mini muffinsPrep time
10
minutesBake Time
12
minutesCalories
120
kcalIf you’ve got a few overripe bananas lying around and a craving for something warm, soft, and sweet, these Mini Banana Chocolate Chip Muffins are the solution.
With a prep time of just 10 minutes and a bake time of around 12, they’re a fast fix for banana bread cravings in mini, snackable form.
Each muffin bursts with rich banana flavor, a touch of tang from yogurt, and melty pockets of chocolate in every bite. Great for toddlers, breakfast trays, and grab-and-go snacks.
Ingredients
1 cup mashed overripe bananas (about 2 large bananas)
1 large egg, room temperature
¼ cup unsalted butter, melted and slightly cooled
¼ cup plain Greek yogurt (or sour cream)
½ cup brown sugar, packed
1 tsp vanilla extract
¾ cup all-purpose flour
¼ cup whole wheat flour (or substitute with all-purpose)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ tsp ground cinnamon (optional but recommended)
½ cup mini chocolate chips (plus a few extra for topping)
Directions
- Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin pan with paper liners or lightly spray each cavity with nonstick cooking spray. Preheating ensures the muffins rise evenly and bake properly. - Mash the Bananas
Peel and mash the bananas in a large mixing bowl until mostly smooth. It’s okay to leave a few lumps for extra texture. This step is key—ripe bananas will be naturally sweet and soft. - Mix the Wet Ingredients
Add the egg, melted butter, Greek yogurt, brown sugar, and vanilla extract to the mashed bananas. Whisk thoroughly until the mixture is smooth and uniform. The yogurt helps keep the muffins tender and moist. - Whisk the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Mixing these separately ensures the leavening agents are evenly distributed. - Combine Wet and Dry
Gently pour the dry mixture into the wet mixture. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix—doing so can lead to dense muffins. - Add Chocolate Chips
Fold in the mini chocolate chips using a spatula. Be sure they’re evenly dispersed throughout the batter. Reserve a small handful of chips to sprinkle on top of each muffin for presentation. - Scoop and Fill
Spoon the batter into the prepared mini muffin tin, filling each cavity about ¾ full. Top each with a couple of chocolate chips to enhance their bakery-style appearance. - Bake to Perfection
Place the tray in the preheated oven and bake for 11 to 13 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Mini muffins bake fast—so keep an eye on them starting at 11 minutes. - Cool and Serve
Let the muffins cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature. Store leftovers once fully cooled.
Extra Tips for Bakery-Level Muffins
- Use ultra-ripe bananas with dark spots for the richest flavor.
- Don’t overmix the batter—just stir until the flour disappears.
- If you like more rise, fill the cups a little fuller and bake on the center rack.
- Sprinkle coarse sugar on top before baking for a crunchy finish.
Equipment Needed
- Mini muffin pan (24-cup)
- Paper mini muffin liners or cooking spray
- Two mixing bowls
- Whisk and spatula
- Ice cream scoop or spoon
- Wire cooling rack
Make-Ahead Tips
Planning ahead? These muffins are perfect for prepping in batches. You can mix the dry ingredients the night before or freeze the fully baked muffins for up to 2 months. Reheat in the microwave for 10–15 seconds for a fresh-baked taste.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 6 days, but let them come to room temp before serving.
- Freezer: Freeze in a single layer, then transfer to a freezer bag. Thaw overnight or reheat for 15 seconds in the microwave.
Extra Tips for Bakery-Level Muffins
- Use ultra-ripe bananas with dark spots for the richest flavor.
- Don’t overmix the batter—just stir until the flour disappears.
- If you like more rise, fill the cups a little fuller and bake on the center rack.
- Sprinkle coarse sugar on top before baking for a crunchy finish.
Frequently Asked Questions
Q: Can I make these muffins without chocolate chips?
Yes. Replace them with blueberries, raisins, chopped nuts, or leave them plain for a classic banana flavor.
Q: Can I use oil instead of butter?
Yes, melted coconut or vegetable oil can be swapped in equal measure.
Q: Can I use all all-purpose flour?
Yes, substitute the whole wheat flour with an equal amount of all-purpose if preferred.
Q: Can I make these gluten-free?
Use a 1:1 gluten-free flour blend for best results. Texture may vary slightly.
Q: What’s the best way to check doneness?
Insert a toothpick in the center—if it comes out clean or with a few crumbs, the muffins are ready.
Serving Suggestions
Serve these mini muffins in a variety of ways:
- With a steaming mug of coffee or herbal tea
- As a side to scrambled eggs or fruit salad
- Packed in school lunchboxes
- Warmed with a smear of peanut butter or honey
Nutrition Table (Per 2 Muffins, Estimated)
| Nutrient | Amount |
| Calories | 120 |
| Fat | 5g |
| Carbohydrates | 18g |
| Sugar | 9g |
| Protein | 2g |
| Fiber | 1g |
| Sodium | 75mg |
| Cholesterol | 20mg |
These values are estimates and can vary based on specific ingredients used.
Final Thoughts
These Mini Banana Chocolate Chip Muffins are more than just a way to use up ripe bananas—they’re a reliable, crowd-pleasing treat that you can whip up in no time. With their tender crumb, rich banana flavor, and gooey chocolate chips, they’re perfect for picky eaters and adults alike. Whether enjoyed fresh from the oven or pulled from the freezer, they’re always ready to deliver a smile.
Bake a batch today—and maybe a second one to freeze. Your future self will thank you.
