Banana Chocolate Chip Mini Muffins

Making Bite sized Banana Chocolate Chip Mini Muffins is a simple way to turn those brown bananas into something delicious that the whole family will love!

My family loves bananas until they suddenly don’t love them and I end up with ugly brown bananas on my counter.  It’s either throw them out or make something with them. In an effort to try to be less wasteful, I am trying to use up what we have.

Surprising my family with these simple but delicious banana chocolate chip mini muffins ensures that I don’t have to throw them out, and making them bite sized means that they are perfect to grab and go snack. They also freeze well, not that there’s any ever left!

Why We Love Banana Chocolate Chip Mini Muffins

I have been making this recipe since I found it in a cookbook given to me by my home economics teacher in seventh grade.  It has been reworked a few times but it is the simplest recipe that I have ever come across and my family loves it. 

Today I am making mini muffins but this recipe also makes a banana loaf or regular sized muffins. My whole family seems to love the bite sized version so that’s what I make most often, but I have included the cooking times in the recipe for the loaf and the regular muffins just in case!

How to Make Banana Chocolate Chip Mini Muffins

Gather your ugly bananas. They may look like the ones above or they may be completely brown. Doesn’t matter! Just peel 3-4 of them and put the mushy brown banana parts into the bowl.

Preheat the oven to 375 degrees F.

Mash the bananas. This can be done with a potato masher, a couple of forks, or my favorite way – in the bowl of my electric mixer. 

Add brown sugar, butter, egg and vanilla to the bananas and mix until combined. If you are using a mixer, take the beater attachment off and remove the bowl from the mixer completely. All the rest is done by hand.

Add flour, salt, baking powder and baking soda into the bowl. These don’t have to be sifted together first or anything like that. They can all just get dumped in at once. Using a spatula, mix the dry ingredients into the wet ingredients just until they are combined.   Barely mixed.  Not kidding.

And now for the good stuff.  My family (husband included) prefer chocolate chips over nuts in banana muffins.  I kind of like nuts better than chocolate chips and sometimes I sneak them in with the chocolate chips but if they had their way, it would be chocolate chips only.  Weirdos.

Stir one cup of mix ins (chocolate chips and/or nuts) into the mixture just enough to incorporate them all the way through. 

Generously spray mini muffin tins, muffin tins or loaf pan with cooking spray then spoon in the batter. Fill the mini muffin tins or loaf pan about 3/4 full. They will rise a little bit while they bake.

Bake in a 375 degree F oven for 12 minutes for mini muffins, 20 minutes for regular muffins and 35-40 minutes for a loaf.

You can check to make sure they are done by sticking a toothpick in and pulling it out. If the toothpick comes out clean then they are ready.

Important to note: Glass pans need a longer cook time than metal pans!

Allow to cool and then remove from the pan and serve immediately.  I store them in a big ziploc bag on the counter.  They never last for long.  You can also freeze them for another time when you need a tasty little snack.  Enjoy!

Other Sweet Bites You May Like

Butterscotch Ranger Cookies – a little bit of everything when you want something a little out of the ordinary.

Brown Sugar Candy – decadent and rich little bites of heaven.

Pizookie – warm, melty goodness!

Cinnamon Toasted Almonds – just like the ones at the fair… but not $10!

Small Batch Chocolate Chip Cookies – the perfect Baker’s Dozen using no-frill pantry ingredients!

Get the Printable Recipe Here

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