These Mini Banana Chocolate Chip Muffins are easy bite-sized banana bread muffins filled with chocolate chips.
Plus, these banana muffins are also healthy, low in added sugar, and refined sugar-free.
My kids love mini muffins so much. They are handy to eat with small hands and perfect lunchbox fillers.
If you like my mini banana muffin recipe, you’ll love this version with chocolate chips.
These banana chocolate chip muffins are also naturally:
- Refined sugar-free
- Egg-free vegan option provided
How To Make Mini Banana Chocolate Chip Muffins
First, you need mini muffin tins. I have two 12-hole mini muffin pans because the recipe makes 24 mini muffins.
It means you can bake the entire mini muffin batch at once with two pans. Also, I like to use mini paper liners to cover the muffin holes.
The paper makes it easier to release the mini muffins, and they look cuter, like mini cupcakes.
It’s very easy to make mini banana muffins all you need are:
- Ripe Banana – With dark black spots on their skin. The darker, the better, as it delivers more sweetness and moisture to the muffin batter.
- Avocado Oil or melted butter, or any vegetable oil you like, including melted coconut oil or canola oil.
- Vanilla Extract
- All-Purpose Flour or white wholewheat flour
- Baking Powder
- Mini Chocolate Chips – Dark chocolate chips or milk chocolate chips depending on your preference.
Mashing your ripe bananas and measuring them in measuring cups is essential.
Bananas come in so many different sizes that you would end up with a different amount of mashed bananas should you not measure them mashed.
Therefore, it’s better to mash them, pack them in a cup, and then add them to a mixing bowl.
Whisk in the egg, vanilla, avocado oil, and maple syrup in the bowl with the mashed bananas.
Now, using a spatula or wooden spoon, stir in the dry ingredients: flour, baking powder, cinnamon, and mini chocolate chips.
Preheat the oven to 350°F (180°C). Line two 12-hole mini muffin pans with mini paper liners.
Lightly oil the papers with non-stick cooking spray. Set the pans aside.
Baking The Muffins
Fill each muffin hole with a small cookie dough scoop. It’s about 2 tablespoons of batter.
You can bake both mini muffin pans at once. One on the center rack and one on the rack just under.
Bake for 15 to 22 minutes, or until golden brown on top and a toothpick inserted in the center of the muffins comes out clean.
Cool down on the pan for 5 minutes, then cool completely on a wire rack.
Of course, you can use this mini muffin recipe as a base for many other creations. For example, you can skip the chocolate chips and replace them with:
- Dried Raisins
- Finely Chopped Nuts
- Blueberries – a small size is better, or they make the muffins very moist and wet.
- Shredded Coconut
These mini banana chocolate chip muffins can be stored for up to 4 days in a cake box or sealed box in the fridge.
You can also freeze these mini banana muffins in zip-lock bags and thaw them on the kitchen counter for a few hours before eating.
If you have some food allergies, here are some options for you.
- Sugar-Free – Bananas naturally contain sugar from fructose. But if you want to skip the added sugar from syrup and chocolate chips you have two options. First, you can use no maple syrup and remove the chocolate chips. Or, you can use sugar-free maple syrup and stevia-sweetened chocolate chips.
- Gluten-Free – This recipe works with a 1:1 all-purpose gluten-free flour blend containing gum. The recipe won’t work with almond flour or coconut flour.
- Egg-Free Vegan Option – Swap the egg for 1/4 cup of mashed bananas or a flaxseed egg. To make a flax egg, stir one tablespoon of flaxseed meal with 3 tablespoons of lukewarm water. Set it aside for 10 minutes until gooey, then use it as an egg in the recipe. Make sure you use mini vegan chocolate chips with no added milk.
- Maple Syrup – You can use any liquid sweetener instead, such as agave syrup, coconut nectar, or honey, or more mashed banana to remove the added sugar.
Frequently Asked Questions
Below are some answers to your most frequent questions about this recipe.
Can I Use Standard Chocolate Chips?
It’s recommended to use mini chocolate chips for mini muffins, as the classic size melts so much that your muffin crumb will be converted into a chocolate one.
How Long Can I Freeze Mini Banana Muffins?
I keep these mini banana muffins for up to 3 months in airtight zip-lock bags or in a box in the freezer.
Thaw the muffin at room temperature the day before or a few hours before serving.
How Long Should I Bake Mini Banana Muffins?
Mini banana muffins bake faster than large muffins, between 15 and 22 minutes at 350°F (180°C).
After 15 minutes, insert a pick in the center of the muffin. If it comes out clean, then the muffins are baked.
Can I Use Yellow Bananas?
Yes, you don’t have to use ultra-ripe bananas for banana muffins.
However, if your bananas are yellow to green, the texture won’t be as moist, and the flavor will be less sweet.
Can I Remove The Sweetener?
Absolutely, skip the sweetener if you like, and add more mashed banana instead to keep the texture and moisture level the same.
Can I Use Brown Sugar?
You can replace the maple syrup with brown sugar and add 2 tablespoons of mashed banana or almond milk to keep the moisture level identic.
Have you tried this Mini Banana Chocolate Chip Muffins recipe? Share a comment or review below to connect with me.
Mini Banana Chocolate Chip Muffins
- Preheat the oven to 350°F (180°C). Line two 12-hole mini muffin trays with oil spray. Set them aside.
- Peel, mash the bananas with a fork and measure 1 cup – precision is important to avoid gummy muffins.
- Place the mashed bananas in a large mixing bowl and combine them with melted butter, egg, maple syrup, and vanilla.
- Stir in the remaining dry ingredients: flour, cinnamon, and baking powder.
- Fold in the mini chocolate chips and stir to incorporate.
- Fill the muffin holes with about 1 ½ tablespoons of batter.
- Bake in the center rack of the oven until golden brown and a pick inserted in the center of the baby muffins comes out clean – about 20-25 minutes.
- Cool them down immediately on a wire rack.
- Store in the fridge in an airtight container for up to 3-4 days or freeze in zip-lock bags and thaw 3 hours before eating.