These banana chocolate chip mini muffins are loaded with mashed brown banana and mini chocolate chips! They're the perfect bite-sized breakfast snack!
You might also like these banana chocolate chip cookies or these brown butter blueberry muffins!
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Ingredient Notes
You just need a few ingredients to make these mini banana chocolate chip muffins!
Cake Flour - I always use cake flour in my banana bread muffins because it makes it super soft and tender, but all purpose flour also works great!
Almond Flour - Substituting a portion of the flour for almond flour is one of my favorite tricks! It yields tender baked goods with a slightly nutty flavor. But if you prefer, just substitute all purpose flour.
Bananas - Brown bananas are welcomed here! They are much softer and sweeter than unripe bananas and help provide the moisture needed for soft, fluffy banana bread muffins. I highly recommend actually measuring out your mashed banana so that you don't end up with too much or too little. If you don't have enough banana, you can replace the rest with applesauce or sour cream!
Butter - If you're feeling fancy, I also recommend substituting the butter for brown butter for a rich, nutty depth of flavor!
Mini Chocolate Chips - Obviously you need mini chocolate chips for your mini muffins! My favorite are the Ghirardelli semi-sweet mini chips, but you can use whatever brand you prefer!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Mini Muffins
Preheat the oven to 400°F and line a 24 cup mini muffin pan with mini muffin liners.
Mash your bananas and measure out 1 cup. If you don't have enough banana to make 1 cup, you can replace the rest with applesauce, yogurt, or sour cream!
In a large mixing bowl, whisk together the melted butter and brown sugar.
Add in the mashed banana, egg, and vanilla and whisk until fully incorporated and smooth. Then stir in the milk.
Next fold in the flour, almond flour, baking powder, baking soda, and salt until just combined.
Then gently fold in the mini chocolate chips.
Spoon the muffin batter into the mini muffin cups so that they're almost full. If desired, press a couple extra mini chocolate chips into the tops.
Bake at 400°F for 12-15 minutes or until a cake tester comes out clean.
Remove from the pan and let the banana chocolate chip mini muffins cool on a wire rack.
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
Recipe FAQ's
These mini banana chocolate chip muffins will keep in an airtight container at room temperature for up to 3 days.
Yes! This recipe will make about 12 full sized banana muffins. Increase the baking time to 20-25 minutes.
Nope! You can use very ripe (almost completely brown) bananas for these mini chocolate chip banana bread muffins!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Banana Chocolate Chip Mini Muffins
Special Equipment
Ingredients
- ½ cup unsalted butter, melted
- ⅔ cup light brown sugar
- 1 cup mashed banana, about 2-3 small bananas
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ cup whole milk
- 1 ½ cups cake flour, substitute all purpose flour
- ¼ cup almond flour, substitute all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 400°F and line a 24 cup mini muffin pan with mini muffin liners.
- Mash your bananas and measure out 1 cup. If you don't have enough banana to make 1 cup, you can replace the rest with applesauce, plain yogurt, or sour cream!
- In a large mixing bowl, whisk together the melted butter and brown sugar.
- Add in the mashed banana, egg, and vanilla and whisk until fully incorporated and smooth. Then stir in the milk.
- Next fold in the flour, almond flour, baking powder, baking soda, and salt until just combined.
- Then gently fold in the mini chocolate chips.
- Spoon the muffin batter into the mini muffin cups so that they're almost full. If desired, press a couple extra mini chocolate chips into the tops.
- Bake at 400°F for 12-15 minutes or until a cake tester comes out clean.
- Remove from the pan and let the mini banana muffins cool on a wire rack.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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