Mini chocolate chip banana muffins are a delightful treat that combines some of my favorite things: convenience, fluffiness, deliciousness, and fun. And, of course, chocolate.
Their mini size makes them perfectly portable, allowing you to enjoy them on the go or pack them for a picnic.
The fluff factor of these muffins is incredibly delightful, with each bite offering a tender crumb that melts in your mouth.
Bursting with the natural sweetness of ripe bananas and the irresistible chocolatey goodness of mini chocolate chips, they can be enjoyed as a quick breakfast, a snack, or a sweet treat guaranteed to bring a smile to your face.
Muffin tin recipes like these Mini Cheesecakes in a Muffin Tin or these Mini Apple Pies in a Muffin Tin are absolutely perfect for any party or grab and go dessert! These mini banana muffins are great for packing along with these Bite-Sized Chocolate Brownies in a Muffin Tin!
Why You’ll Love these Mini Banana Muffins
Super convenient! Mini banana muffins with mini chocolate chips are incredibly convenient. Their small size makes them easy to grab and enjoy on the go. Whether you’re in a hurry in the morning or need a quick pick-me-up during the day, these bite-sized treats are a super convenient option. They are perfect for snacking, packing in lunchboxes, or even serving at parties and gatherings. Their portability and grab and go nature allow for a quick and easy indulgence whenever the craving strikes.
Oh So Fluffy! Even though we’re using almond flour as the base of these muffins, you’ll be shocked (shocked I tell you!) at how fluffy they are. Every bite offers a sweet balance of a tender banana-infused muffin base and the tiny pockets of melty chocolate goodness.
Cozy & Comforting. Mini banana muffins with mini chocolate chips offer a sense of comfort and nostalgia that is hard to resist. Aside from the sweet comfort with each delicious bite, the aroma that fills the kitchen as these muffins bake making the whole experience cozy through and through.
Ingredients for Mini Banana Muffins
Bananas are a key ingredient in mini banana muffins as they provide natural sweetness and moisture. When ripe bananas are mashed and incorporated into the batter, they add that traditional banana flavor we all know and crave.
Eggs are commonly used in baking as they act as a binding agent and provide structure to the muffins. They also add moisture, richness, and a fluffy texture to the batter.
Natural peanut butter adds a creamy and nutty flavor to the mini banana muffins. It also provides healthy fats, protein, and additional moisture to the batter. Peanut butter is a good source of energy and can enhance the overall taste experience of the muffins. If you can’t do peanuts or are in a pinch and need a substitute, try almond butter, sunflower seed butter or tahini!
Agave Nectar, Honey, or Maple Syrup
These natural sweeteners serve as alternatives to refined sugar. They add sweetness to the muffins while also contributing to their moisture and tenderness.
Blanched almond flour is a gluten-free flour option commonly used in baking. It adds a nutty flavor, moisture, and a tender crumb to the mini banana muffins. Almond flour is also rich in healthy fats, protein, and fiber, making it a nutritious choice.
Baking powder is a leavening agent that helps the mini banana muffins rise and achieve a light and fluffy texture. It creates air bubbles within the batter, resulting in a soft and tender crumb.
Salt enhances the flavors in baked goods and helps balance the sweetness. It plays a crucial role in the overall taste profile of the mini banana muffins, ensuring that the flavors are well-rounded.
Mini Chocolate Chips
Mini chocolate chips are a delightful addition to mini banana muffins. They provide bursts of sweetness and chocolatey goodness in every bite. The mini size allows for even distribution throughout the muffin, ensuring a balanced chocolate flavor.
How to Make Mini Banana Muffins
Prep your baking things: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease the tin with cooking spray.
Mix the wet ingredients: In a mixing bowl, combine the mashed bananas, eggs, natural peanut butter, and your choice of sweetener (agave nectar, honey, or maple syrup). Mix well until the ingredients are thoroughly combined.
Add the dry ingredients: Add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix, as this can pop all the fluff and result in denser muffins.
Add them chippers! Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
Fill the tins: Using a spoon or a small cookie scoop, fill each mini muffin cup with the batter, filling them about ¾ full. These muffins rise a bit, but not too much, so you can fill them nearly all the way.
Bake: Place the muffin in in the oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. My muffins took 13 minutes but you may plus or minus a minute or two depending on your oven.
Cool: Once baked, remove the mini muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
Tips for Success
Use spotty ripe bananas. The ideal bananas for making banana muffins are those that have developed brown spots on their skins. These spotty ripe bananas are sweeter and have a softer texture, which adds natural sweetness and moisture to the muffins. The ripened bananas also have a more pronounced flavor, making the muffins more flavorful.
Measure the mashed bananas accurately. When incorporating mashed bananas into the muffin batter, it’s essential to measure them accurately. This ensures the right balance of moisture and flavor in the muffins. Use a measuring cup to measure the mashed bananas helps maintain consistency in the texture and taste of the muffins.
Fill muffin tins almost the whole way. When filling the muffin tins, it’s best to fill them almost to the top, leaving a little space for the batter to rise as it bakes. This allows the muffins to develop a rounded and nicely domed shape. However, be cautious not to overfill the tins, as this can cause the batter to overflow or result in flat-topped muffins.
Add more mini chocolate chips on top. This is kinda an always rule for me. To elevate the visual appeal and ensure a delightful chocolate experience, consider adding a few extra mini chocolate chips on top of each muffin before baking. This not only creates a pretty presentation but also guarantees bursts of chocolate flavor on the muffin tops.
Don’t overmix the batter. When combining the wet and dry ingredients, be cautious not to overmix the batter. Overmixing can result in tough and dense muffins. Mix the ingredients just until they are combined, with a few lumps remaining. This ensures a tender and fluffy texture in the finished muffins.
Variations on these Mini Banana Muffins
Nutty Mini Banana Muffins
Consider incorporating chopped nuts into the muffin batter for added crunch and flavor. Walnuts, pecans, or almonds work well with the banana and chocolate chip combination. Simply fold in about ½ cup of your preferred nuts into the batter before baking. Make sure to chop them well so they don’t overpower the mini muffin.
Add warmth and depth to the muffins by incorporating spices. Sprinkle in a teaspoon or two of ground cinnamon or a pinch of nutmeg or allspice into the batter. These spices complement the banana flavor and pair well with chocolate.
Coconut Mini Banana Muffins
Add shredded coconut to the muffin batter. About ½ cup of sweetened or unsweetened shredded coconut can be mixed in before baking, adding texture and a hint of coconut flavor.
For an indulgent touch, prepare a streusel topping to sprinkle on top of the muffins before baking. Mix together almond flour, coconut sugar, melted butter, and a pinch of cinnamon until crumbly. Sprinkle the streusel mixture over each muffin for a delightful crispy topping.
Peanut Butter Swirl Mini Banana Muffins
Intensify the peanut butter flavor by swirling a spoonful of peanut butter into the muffin batter before baking. Drop small dollops of peanut butter on top of the batter in each muffin cup, then use a toothpick to gently swirl it into the batter.
How to Store Extras
Room Temperature: If you plan to consume the muffins within a day or two, storing them at room temperature is a convenient option. Place the muffins in an airtight container or sealable bag. This helps retain their moisture and prevents them from drying out. Keep them in a cool, dry place away from direct sunlight and heat sources.
Refrigerator: If you anticipate that the muffins will last longer than a couple of days, storing them in the refrigerator can help extend their shelf life. Place the muffins in an airtight container or wrap them tightly with plastic wrap. The fridge will help maintain their freshness for up to 5-7 days.
Freezer: If you have a large batch of mini banana muffins or want to store them for an extended period, freezing is the best option. Ensure the muffins have completely cooled before freezing them. Individually wrap each muffin in plastic wrap or place them in a freezer-safe container or resealable bag. This prevents freezer burn and keeps the muffins fresh. Frozen muffins can be stored for up to 2-3 months.
- 1 cup mashed ripe bananas (about 2 large spotty bananas)
- 3 eggs
- 1/4 cup natural peanut butter
- 1/4 cup agave nectar, honey or maple syrup
- 2 cups blanched almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- Prep your baking things: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease the tin with cooking spray. In a small bowl, mash your bananas and measure 1 cup.
- Mix the wet ingredients: In a mixing bowl, combine the mashed bananas, eggs, natural peanut butter, and your choice of sweetener (agave nectar, honey, or maple syrup). Mix well until the ingredients are thoroughly combined.
- Add the dry ingredients: Add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix, as this can pop all the fluff and result in denser muffins.
- Add them chippers! Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
- Fill the tins: Using a spoon or a small cookie scoop, fill each mini muffin cup with the batter, filling them about ¾ full. These muffins rise a bit, but not too much, so you can fill them nearly all the way.
- Bake: Place the muffin in in the oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. My muffins took 13 minutes but you may plus or minus a minute or two depending on your oven.
- Cool: Once baked, remove the mini muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
- Serving Size: 1 mini
- Calories: 39
- Sugar: 3.3g
- Sodium: 28mg
- Fat: 2.2g
- Saturated Fat: 0.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4.7g
- Fiber: 0.5g
- Protein: 1.2g
- Cholesterol: 10mg