Banana Chocolate Chip Mini Muffins – Sweet, Moist, and Bite-Size Perfect

There’s something magical about the smell of banana bread baking — warm, cozy, and comforting. Now, imagine that same delicious aroma in bite-size form with melty chocolate chips in every bite! These Banana Chocolate Chip Mini Muffins are the perfect snackable treat — soft, moist, and just the right amount of sweet.

Whether you’re packing school lunches, prepping for breakfast on the go, or craving a mini pick-me-up during the day, these muffins deliver every time. They come together in minutes, use simple pantry ingredients, and bake up in under 15 minutes.

🍌 Why You’ll Love These Mini Muffins

• Quick and easy: Made in one bowl with no mixer required.
• Perfect size: Bite-size treats that kids and adults both love.
• Moist and flavorful: Thanks to ripe bananas and melted butter.
• Chocolate chip goodness: A touch of sweetness in every bite.
• Freezer-friendly: Perfect for make-ahead breakfast or snacks.

These muffins are like the best parts of banana bread and chocolate chip cookies — in a soft, portable package.

🧈 Ingredients You’ll Need

Dry Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt

Wet Ingredients:

• 3 medium ripe bananas – mashed
• ⅓ cup unsalted butter – melted (or vegetable oil)
• ½ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract

Mix-Ins:

• ½ cup mini chocolate chips (plus a few extra for topping)

🍫 How to Make Banana Chocolate Chip Mini Muffins

Step 1: Preheat the oven.
Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin tin or line with mini paper liners.

Step 2: Mix the dry ingredients.
In a small bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

Step 3: Mash the bananas.
In a large mixing bowl, mash the bananas until mostly smooth (a few small lumps are fine).

Step 4: Add wet ingredients.
Whisk in the melted butter, brown sugar, egg, and vanilla extract until well combined.

Step 5: Combine wet and dry mixtures.
Add the dry ingredients to the banana mixture and stir gently with a spatula until just combined — don’t overmix.

Step 6: Fold in chocolate chips.
Gently fold in the mini chocolate chips. The batter will be thick and rich.

Step 7: Fill the muffin tin.
Spoon the batter into the mini muffin cups, filling each about ¾ full. Sprinkle a few extra chocolate chips on top for a bakery-style look.

Step 8: Bake.
Bake for 11–14 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

Step 9: Cool and enjoy.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Banana Chocolate Chip Mini Muffins

Moist, bite-size banana muffins with melty chocolate chips — quick, easy, and perfect for breakfast or snacks.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

Servings: 24 mini muffins

Course: Breakfast, Dessert, Snack

Cuisine: American, Bakery

Calories: 90

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.25 tsp salt

Wet Ingredients

• 3 ripe bananas mashed
• 0.33 cup unsalted butter melted
• 0.5 cup brown sugar
• 1 egg large
• 1 tsp vanilla extract

Mix-Ins

• 0.5 cup mini chocolate chips plus extra for topping

Equipment

• Mixing bowls
• Whisk
• Mini muffin tin
• Wire rack

Method

 

1. Preheat oven to 350°F (175°C) and grease a 24-cup mini muffin tin.
2. Whisk flour, baking soda, baking powder, and salt in a small bowl.
3. Mash bananas in a large bowl and whisk in melted butter, brown sugar, egg, and vanilla.
4. Add dry ingredients and mix gently until just combined.
5. Fold in chocolate chips.
6. Spoon batter into muffin cups and top with extra chocolate chips.
7. Bake 11–14 minutes until golden and a toothpick comes out clean.
8. Cool 5 minutes in the pan, then transfer to a wire rack.

Notes

For extra banana flavor, use very ripe bananas with plenty of brown spots.

💡 Pro Tips for Perfect Mini Muffins

1. Use overripe bananas: The darker the peel, the sweeter and more flavorful your muffins.
2. Don’t overmix: Overmixing creates dense muffins — stir until just combined.
3. Add-ins: Swap chocolate chips for chopped nuts or peanut butter chips for variety.
4. Check early: Mini muffins bake fast! Start checking at 10 minutes.
5. Freeze for later: Cool completely, then freeze in airtight bags for up to 2 months.

🍴 Serving Ideas

• Breakfast on the go: Grab a few muffins and a banana for a quick morning bite.
• Snack time: Perfect for school lunchboxes or afternoon coffee breaks.
• Dessert platter: Pair with fruit and yogurt for a balanced treat.
• Warm treat: Microwave a few seconds and serve with a pat of butter.

🧁 Storage Tips

• At room temperature: Store in an airtight container for up to 3 days.
• In the fridge: Keeps fresh for up to 5–6 days.
• In the freezer: Freeze for up to 2 months. Thaw overnight or reheat briefly in the microwave.

🍫 Flavor Variations

• Peanut Butter Banana Mini Muffins: Add 2 tbsp of peanut butter to the batter.
• Double Chocolate Banana Muffins: Replace 2 tbsp flour with cocoa powder.
• Nutty Banana Muffins: Stir in chopped walnuts or pecans.
• Banana Blueberry Mini Muffins: Swap chocolate chips for fresh or frozen blueberries.

💛 Why Mini Muffins Are the Best Muffins

Mini muffins aren’t just adorable — they bake faster, stay moister, and make portion control a breeze. They’re also perfect for sharing or adding to a brunch spread without feeling too heavy.

Plus, the banana and chocolate combination is universally loved — comforting, nostalgic, and indulgent all at once.

🌟 Final Thoughts

These Banana Chocolate Chip Mini Muffins are everything you love about homemade banana bread — soft, moist, and perfectly sweet — but in an easy-to-grab mini form.

Whether you’re baking for family, meal prepping for the week, or just satisfying a craving, these muffins are sure to become a go-to favorite. They’re simple, satisfying, and impossible to eat just one!