Banana Chocolate Chip Mini Muffins

Don’t toss the brown bananas! Instead, Transform them into these easy and delicious Bite sized Banana Chocolate Chip Mini Muffins.

My family loves bananas until they suddenly don’t. With ugly brown bananas on my counter, It’s either throw them out or make something with them.

These Banana Chocolate Chip Mini Muffins are simple but delicious. Their small size makes them perfect to grab and go and they also freeze well. A great way to use rather than toss!

What you’ll need to make Banana Chocolate Chip Mini Muffins

• Brown Bananas – 3-4 ripe bananas. They can be mushy, they should not be fresh.

• Butter – regular salted butter, softened.

• Vanilla Extract – basic, everyday vanilla extract but you can substitute almond extract instead.

• One Egg – we use one large egg, white or brown.

• Brown Sugar – packed, light or dark brown sugar.

• Flour – regular all purpose flour. You can use whole wheat flour but the muffins may be drier and more dense.

• Salt – we use plain iodized salt but fine sea salt can be used if you prefer.

• Baking Powder & Baking Soda – these help the muffins to rise and stay moist.

• Chocolate Chips – mini chocolate chips or regular chocolate chips may be used. If you are not going to use nuts, double the amount of chocolate chips.

• Nuts – chopped walnuts or pecans work great in this recipe and provide extra texture. If you want to skip them, feel free but feel free to add extra chocolate chips instead.

How to make Banana Chocolate Chip Mini Muffins

These began with a recipe from home economics 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 them. 

This recipe also can be used for a banana loaf or regular muffins. The bite sized version is the overall choice in our house but the recipe includes cooking times for all of the options just in case!

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 with a potato masher, a fork, or use the whisk attachment in the bowl of an electric mixer. 

Add brown sugar, butter, egg and vanilla to the bananas and mix until combined.

Add flour, salt, baking powder & baking soda and barely mix (just until incorporated). You do not need to sift together first.

Add chocolate chips and nuts (if desired) and mix only enough to blend.

Do not overmix or the muffins will become dense.

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.

The loaf/muffins/mini muffins are done when a toothpick inserted in the center comes out clean. Important to note: Glass pans need a longer cook time than metal pans!

Store at room temperature in a covered container. Enjoy!

Other Sweet Bites You Might Like

Air Fryer Apple Pie Egg Rolls – Crispy egg roll wrappers bursting with warm sweet and tart apple pie filling.

Seven Layer Magic Bars – a thin graham cracker base topped with layers of chopped pecans, chocolate, butterscotch and coconut wrapped in sweet and gooey caramel.

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

Apple Crumble Cookie Cups – fresh apple wrapped in a buttery cinnamon, vanilla, and brown sugar sauce and baked in a bite sized oatmeal cookie cup.

Fudgy Salted Cookie Bars – a great balance of gooey chocolate and the perfect hint of flaky sea salt!