Mini Banana Chocolate Chip Muffins are a great way to use up your overripe bananas to make a fun snack or easy breakfast recipe made with simple ingredients.
My kids love the prepackaged mini muffins that you can buy at the grocery store, so instead, with the help of a mini muffin pan, I can make my own banana mini muffins with real mashed banana for the best, moist banana muffins and the best way to get that amazing banana flavor.
So, if you need a quick snack for the kids and you love traditional banana bread, whip up a batch of these banana bread mini muffins and enjoy your homemade delicious banana muffins.
Recipe Ingredient Notes
- Butter (room temperature)
- Sugar
- Eggs
- Fresh bananas, mashed
- Milk
- Lemon juice
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Milk chocolate chips (you can use regular chocolate chips or mini chocolate chips)
How to Make Mini Banana Chocolate Chip Muffins
- Preheat oven to 350 ℉
- In a large bowl, cream together butter and sugar.
- Add eggs and beat.
- Add bananas, milk, and lemon juice.
- Sift together the dry ingredients, flour, baking powder, baking soda, and salt, and add the flour mixture to the wet ingredients.
- Fold in chocolate chips.
- Spray the mini muffin tin with nonstick cooking spray and fill it with the muffin batter using a small cookie scoop.
- Bake in the preheated oven for 12-15 minutes or until the top of the muffin for this mini banana chocolate chip muffins are golden brown.
Convert to Large Muffins
This mini banana muffin recipe can be made into regular-sized delicious muffins, however, you will want to change the cook time as the muffins will take longer to bake as opposed to the mini muffin recipe.
Storage Instructions
Freezer: Store these in a freezer-safe ziplock freezer bag for up to 3 months for the best results for the delicious muffins.
Counter: Place any remaining muffins that you tend to eat the tender snickerdoodle muffins next 2-3 days in a ziplock bag and store them on the counter.
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Mini Banana Chocolate Chip Muffins Recipe
Ingredients
- ½ cup butter, 1 stick
- 1 cup sugar
- 2 eggs
- 1 cup mashed banana, (3-4 bananas)
- ¼ cup milk
- 1 teaspoon lemon juice
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups milk chocolate chips
Instructions
- Preheat oven to 350℉.
- In a large bowl, cream together butter and sugar.
- Add eggs and beat.
- Add bananas, milk and lemon juice.
- Sift together flour, baking powder, baking soda and salt and add to wet ingredients.
- Fold in chocolate chips.
- Spray mini muffin tins with nonstick cooking spray and fill with batter.
- Bake for 12-15 minutes or until golden brown on top.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
What a delicious idea. We love banana bread!These would be awesome to freeze and have for breakfasts.
The muffins were moist but one cup of sugar was way too much, I even reduced the
chocolate chips to 3/4 cups and they were overwhelmingly sweet (and I love desserts).
I made these tonight. Very good. I only used 1 cup of mini chocolate chips and that was perfect. Just enough chocolate. 2 cups seems excessive.
I only had 2 bananas and thus made a half batch (24 muffins). They were quick to mix up and turned out very well! I didn’t have mini chocolate chips, so I just chopped up some regular sized chocolate chips. I echo the other comments about the amount of chocolate chips. I usually love more chocolate, and it was delicious, but I felt that the amount of chocolate was overpowering the yummy taste of the banana. I will definitely make this again, but perhaps lessen the amount of chocolate. My kids love them though! Thank you!
best muffin recipe! thank you so much for sharing! 🙂
I just made these tonight- oh man, sooo good! As suggested, I only used 1 cup of mini chocolate chips and that was plenty.
Loved this recipe ! I took the advice to decrease the chocolate chips. I used 3/4 cup and 1 cup sugar. I also used the bite size muffin pan and this recipe made 96 bite size muffins. Tasted exactly like the ones you buy with 4 in a package. Moist and delicious !
This has become my go to muffin recipe. Tonight I divide the batch. Half I made banana no chocolate chips and half pumpkin. I subbed 1 cup of pumpkin for the the 2 bananas (half recipe), No lemon juice, added 1 teaspoon of vanilla and 1 teaspoon pumpkin spice. They were awesome!
Sounds delicious!! Thanks so much for stopping by our blog! Have a great weekend and Happy Valentine’s Day!
Love this recipe ,, I just took them out of the oven and my 4 year old has already snacked on 3 of them. I suggest you change the serves number from 12 to 48 . I made 24 mini muffins and 12 standard sized muffins. Will definitely be making these muffins again. Thanks !!
I made these muffins for the first time last week. I didn’t have a mini muffin tin so made them regular sized and with regular sized chocolate chips. They were incredible and my hubby said they are his favorite muffins ever. I made them a second time this weekend 🙂
Hi Brianne! We are so glad they worked for you in the regular sized muffin tin too! Thanks so much for stopping by our blog! Have a great week!
Just did part minis and other part regular size; added 1/2 cup crushed walnuts. Can’t wait till they come out of oven but batter looked (and tasted) great!!!
Mmmm! That sounds so good! Thanks for letting us know some fun ways to change up these muffins!
I made these for my Dayhome kids and they asked for me to make them again tomorrow? So delicious!
I followed exact measurements and it made exactly 48 mini muffins. I used 3 bananas and 1 whole bag of mini chocolate chips. ***There can never be TOO much chocolate?
I substituted Robin Hood revamped Gluten Free flour in this recipe and they muffins turned out great!
I use this recipe to make donuts and it wows every time!!!
This recipe turned out great EXCEPT I think if you are going to keep the 2 cups of mini chocolate chips in your recipe that you should advertise it/rename it to “VERY chocolate-y mini banana chocolate chip muffins”. I followed the recipe and used 2 cups without thinking, and it came out to be way too much chocolate in a mini muffin for most people’s tastes. Your pictures look fine, but they just show the outside of the muffins; when I bite into/cut open one of those muffins, it is very apparent how there are too many chocolate chips on the inside. A bit misleading. Wish I would’ve paid more attention to the comments before adding the chocolate chips.
Holy smokes…just finished making these…wow are they delicious. Now I can’t wait to get more super ripe bananas … this batch is headed to the hospital for the front line workers…they need a lot of appreciation..
This is the sweetest comment ever! We are so glad you loved the muffins, and THANK YOU for delivering them to our Front Line Heroes!!! Sending love!
I’ve tried a bunch of other recipes, but I just keep coming back to this one because it works so well. I used Greek yogurt in lieu of milk and coconut sugar instead of regular sugar, but they still turn out so beautifully. Thank you!