Mini Chocolate Chip Banana Muffins

These Mini Chocolate Chip Banana Muffins are the perfect bite of chocolate chip banana bread. To make mini banana muffins just mix the simple ingredients in one bowl, bake for less than 20 minutes and you have a healthy and delicious treat.

30 minutes

Minimal prep

You’ll Learn: The special ingredients for a fluffy crumb

Worth It: You’ll go from start to snack in record time

Bonus: Easy to reheat in the toaster oven if there are even any leftover

Mini banana muffins are like a healthy version of Little Bites

Remember those Little Bite Muffins that you would get at school or after sports for a snack with you were a kid?

They were somehow the perfect muffin bite? These Mini Chocolate Chip Banana Muffins are the grown up version of those, but with healthy ingredients.

You know how when you make a loaf of banana bread the crispy edge pieces are super good? The mini muffin version of chocolate chip banana bread is the best because you get more of that perfectly cooked edge with a fluffy, moist center.

Check out these other gluten free muffin recipes

• Healthy Almond Muffins
• S’mores Muffins
• Healthy Double Chocolate Muffins
• Pumpkin Chocolate Chip Muffins

What kitchen tools will I need to make these Mini Chocolate Chip Banana Muffins?

• Mixing bowls
• Measuring spoons
• Measuring cups
• Liquid measuring cups
• Mini muffin pan

What ingredients will I need to make these chocolate chip banana bread muffins?

• Banana
• Eggs
• Vanilla extract
• Coconut oil
• Maple Syrup
• Almond flour
• Baking powder
• Baking soda
• Salt
• Mini chocolate chips

How to make mini banana muffins

Step 1: Prep pan and batter

First, preheat the oven to 350F and spray a mini muffin pan with oil or line with mini muffin papers. Then, place bananas in a large mixing bowl and mash with a potato masher or a fork.

Next, add the eggs, melted coconut oil, maple syrup, and vanilla extract to the mixing bowl and mix to combine thoroughly.

Then, add the almond flour to the mixing bowl and add the baking soda, baking powder, and salt on top of that. Mix the dry ingredients into wet thoroughly. Next, fold in the mini chocolate chips.

Step 2: Bake in the oven

Then, place 1 tbsp of batter into each of 27 muffins cups – you may need to bake multiple batches. Sprinkle extra mini chocolate chips on top of each muffin.

Finally, place in the oven to bake at 350F for 17 minutes. Allow the muffins to cool for at least 10 minutes before removing from the muffin tin.

Step 3: Enjoy!

How should I store these mini banana muffins?

I like to keep these in the refrigerator for up to 7 days. When I eat them I reheat in the toaster oven so they’re a little crispy on the edges but warm and soft in the middle.

Can I make full size chocolate chip banana bread muffins?

I have not tested this myself, but it can definitely work. I would place 3 tbsp of batter in each muffin cup and bake for about 30 minutes.

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

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Recipe

Mini Chocolate Chip Banana Muffins

5 from 6 votes

Chocolate chip banana bread in a bite-sized mini muffin

Recipe By: Madeline

Prep: 10 minutes minutes

Cook: 17 minutes minutes

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Servings: 27 mini muffins

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Ingredients

• ▢ 2 large ripe bananas
• ▢ 2 eggs
• ▢ 1/4 cup maple syrup
• ▢ 1/4 cup melted coconut oil
• ▢ 1 tsp vanilla extract
• ▢ 1 3/4 cup almond flour
• ▢ 1 tsp baking powder
• ▢ 1/2 tsp baking soda
• ▢ 1/4 tsp salt
• ▢ 1/3 cup mini chocolate chips + more for topping

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Instructions

• Preheat oven to 350F and spray a mini muffin pan with oil or line with mini muffin papers
• Place bananas in a large mixing bowl and mash with a potato masher or a fork
• Add the eggs, melted coconut oil, maple syrup, and vanilla extract to the mixing bowl and mix to combine thoroughly
• Add the almond flour to the mixing bowl and add the baking soda, baking powder, and salt on top of that
• Mix the dry ingredients into wet thoroughly
• Fold in the mini chocolate chips
• Place 1 tbsp of batter into each of 27 muffins cups – you may need to bake multiple batches
• Sprinkle extra mini chocolate chips on top of each muffin
• Place in the oven to bake at 350F for 17 minutes
• Allow the muffins to cool for at least 10 minutes before removing from the muffin tin

Equipment

• mini muffin pan

Recipe Notes

** You can make full size muffins, but increase bake time to 30 minutes and use 3 tbsp of batter per muffin

Nutrition Information

Serving: 27g, Calories: 90kcal (5%), Carbohydrates: 7g (2%), Protein: 2g (4%), Fat: 6g (9%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Trans Fat: 0.01g, Cholesterol: 12mg (4%), Sodium: 64mg (3%), Potassium: 43mg (1%), Fiber: 1g (4%), Sugar: 5g (6%), Vitamin A: 28IU (1%), Vitamin C: 1mg (1%), Calcium: 32mg (3%), Iron: 0.4mg (2%)

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.