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Easy Mini Banana Chocolate Chip Muffins

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These mini banana chocolate chip muffins are moist, tender, and perfect for lunch boxes, quick breakfasts, or snacks. They feature mashed bananas with small lumps for texture and bursts of chocolate sweetness.

Ingredients

Scale
  • 2 medium ripe bananas, mashed with some small lumps
  • 1 ½ cups (190 grams) all-purpose flour (can substitute almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup (56 grams) unsalted butter, melted and slightly cooled
  • ⅓ cup (67 grams) brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (90 grams) mini chocolate chips (semi-sweet or dairy-free)
  • Optional: ¼ cup chopped walnuts or pecans
  • Optional: fresh blueberries instead of chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your mini muffin tin or line it with mini paper liners.
  2. In a large bowl, mash 2 ripe bananas with a fork or potato masher until mostly smooth but with a few small lumps remaining.
  3. Add melted butter, brown sugar, egg, and vanilla extract to the mashed bananas. Whisk gently until well combined.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt.
  5. Slowly add the dry ingredients to the wet mixture in two parts, gently folding with a spatula until just combined. Avoid overmixing.
  6. Gently fold in the mini chocolate chips, reserving a few to sprinkle on top.
  7. Spoon the batter into the prepared mini muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  8. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Use ripe bananas with brown spots for best sweetness and moisture. Avoid overmixing the batter to keep muffins tender. If using regular muffin tins, bake for 18-20 minutes. You can substitute almond flour for gluten-free option. For vegan adaptation, replace egg with flax egg and butter with coconut oil. Store muffins in airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Keywords: banana muffins, mini muffins, chocolate chip muffins, lunch box snacks, easy muffins, quick breakfast, kid-friendly, moist muffins

Find it online: https://dahliadishes.com/easy-mini-banana-chocolate-chip-muffins-recipe-for-perfect-lunch-boxes/