Description

Light, fluffy, and moist mini banana muffins with chocolate chips that are perfect for busy mornings and lunchboxes. Easy to make and customizable for picky eaters.

Ingredients

Scale

3 medium ripe bananas (about 1 ½ cups mashed)
¼ cup (57g) unsalted butter, melted
½ cup (100g) granulated sugar
¼ cup (50g) packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups (190g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (85g) semi-sweet chocolate chips
¼ cup chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 24-cup mini muffin pan with paper liners or grease lightly.
Peel and mash the ripe bananas in a medium bowl until mostly smooth with a few small lumps.
To the mashed bananas, add the melted butter, granulated sugar, brown sugar, egg, and vanilla extract. Whisk until well combined and smooth.
In a separate bowl, whisk together the flour, baking soda, and salt to remove clumps.
Pour the dry ingredients into the wet ingredients. Gently fold together with a spatula until just combined; do not overmix.
Gently fold in the chocolate chips (and nuts if using).
Fill each muffin cup about ¾ full with the batter.
Bake for 12-14 minutes, or until tops are golden brown and a toothpick inserted comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use the ripest bananas possible for maximum sweetness and moisture. Do not overmix the batter to avoid tough muffins. These freeze well for up to 3 months. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, swap butter for coconut oil.

Prep Time: 20 minutes
Cook Time: 12-14 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 mini muffin
Calories: 65
Sugar: 6
Sodium: 80
Fat: 2.5
Saturated Fat: 1.5
Carbohydrates: 10
Fiber: 0.5
Protein: 1

Keywords: mini banana muffins, back-to-school snacks, banana muffins with chocolate chips, easy muffin recipe, kid-friendly breakfast, meal prep snacks