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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.
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
What kitchen tools will I need to make these Mini Chocolate Chip Banana Muffins?
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!
Mini Chocolate Chip Banana Muffins
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 27 mini muffins 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
Chocolate chip banana bread in a bite-sized mini muffin
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
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
Notes
** You can make full size muffins, but increase bake time to 30 minutes and use 3 tbsp of batter per muffin
Keywords: chocolate chip banana bread muffins, mini banana muffins, mini chocolate chip muffins
Made these this morning with the bananas that had been sitting on the counter for far too long… SO tasty & soft, and my husband might eat the whole batch before the day is done.
so glad you’re enjoying them!! And don’t worry the batch didn’t last more than 24 hours here either
These were amazing! And my kiddos loved them too!
★★★★★
Ah yay!! That makes me so happy!
Delicious and easy! I ate 5 in one sitting oops 🙂
★★★★★
haha I did the same!! Easy to do 🙂
I’ve tried so many paleo-friendly banana recipes and these are by far one of my favorites! I usually don’t like the texture that almond flour gives banana breads and muffins but the texture of these is super light and fluffy, and the recipe itself is super easy. I will definitely be making these again and would strongly recommend this recipe!
★★★★★
YAY! Thank you for sharing!!
Dangerously delicious! I have made it both with almond flour and all-purpose gf flour (1 1/4 cup flour baked for 20 minutes to make the larger muffins). Just perfect. Highly recommend this recipe.
thank you!!
I made the muffins full-size (yield was about 11 with a little extra) and they baked in about 25 minutes for my oven. Absolutely delicious, super easy, and I’m so glad they’re gluten and dairy free!
★★★★★
wonderful!! thank you!!!