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Banana Chocolate Chip Mini Muffins

Delightful bite-sized muffins with the perfect blend of sweet bananas and rich chocolate chips, ideal for snacks, breakfast, or desserts.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 36 mini muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 cups mini chocolate chips plus extra for topping
Wet Ingredients
  • 3 ripe bananas, mashed Look for very ripe bananas for sweetness
  • 2/3 cups granulated sugar
  • 2 large eggs
  • 1/3 cups vegetable oil Can substitute with melted coconut oil

Method
 

Preparation
  1. Preheat your oven to 375°F and generously grease your mini muffin tin.
Mix Wet Ingredients
  1. In a large bowl, whisk together the mashed bananas, granulated sugar, eggs, and vegetable oil until smooth.
Combine Dry Ingredients
  1. In a separate bowl, whisk together the all-purpose flour and baking soda until well combined.
Mix the Batter
  1. Gently fold the dry mixture into the wet ingredients until just combined, then fold in the mini chocolate chips.
Fill Muffin Cups and Bake
  1. Divide the batter among the mini muffin cups, filling each about 2/3 full and topping with additional chocolate chips. Bake for 11 to 13 minutes until a toothpick comes out clean.
Cool and Enjoy
  1. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store at room temperature in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the microwave or skillet for a warm treat.