Mini Banana Chocolate Chip Muffins
Bite-sized and bursting with flavor, these Mini Banana Chocolate Chip Muffins are the perfect balance of sweet and moist, making them an irresistible treat for any time of day. Made with ripe bananas for natural sweetness, a touch of brown sugar for depth, and studded with mini chocolate chips, these muffins are a delightful way to use up those overripe bananas in your pantry. With a prep time of just 10 minutes and a quick 15-minute bake, this easy recipe is ideal for busy mornings, school lunches, or a grab-and-go snack. Plus, their mini size makes them kid-friendly, portion-controlled, and perfect for sharing! Whether enjoyed fresh out of the oven or as a make-ahead treat, these muffins are sure to become a household favorite.
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Recipe Information
Ingredients
- 2 large Ripe bananas
- 60 grams Unsalted butter
- 50 grams Granulated sugar
- 50 grams Light brown sugar
- 1 teaspoon Vanilla extract
- 1 large Egg
- 120 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 80 grams Mini chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a mini muffin tin or line it with paper liners.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Melt the unsalted butter in a microwave or on the stovetop, and then stir it into the mashed bananas.
Add granulated sugar, light brown sugar, and vanilla extract to the banana mixture. Stir until well combined.
Beat in the egg until the mixture is smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.
Fold in the mini chocolate chips, reserving a few for topping, if desired.
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Sprinkle the reserved chocolate chips on top of each muffin, if desired, for extra chocolaty goodness.
Bake in the preheated oven for 12–15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy your delightful mini banana chocolate chip muffins!
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 1354 mg | 59% | |
| Total Carbohydrate | 308.2 g | 112% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 176.8 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 154 mg | 12% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1256 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
