I absolutely love this Banana Chocolate Chip Mini Muffins Recipe because it comes together so quickly—and the result is just delightful. These muffins are perfectly bite-sized, making them an ideal snack for busy mornings, afternoon pick-me-ups, or even lunchbox surprises. Plus, they manage to balance natural banana sweetness with melty pockets of chocolate chips, which makes them hard to resist.

When I first tried this recipe, I was amazed at how simple it was yet packed so much flavor. You’ll find that it’s not only convenient but also a crowd-pleaser. This Banana Chocolate Chip Mini Muffins Recipe is truly a versatile little treat that fits well whether you’re serving guests or just need something sweet and satisfying at home.

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Why You’ll Love This Recipe

  • Quick and Easy: You only need a few ingredients and less than 20 minutes to bake, perfect for busy days.
  • Great Use for Ripe Bananas: It’s a fantastic way to avoid waste while enjoying something delicious.
  • Kid-Friendly Size: Mini muffins are cute, portion-controlled, and loved by little hands and adults alike.
  • Moist and Flavorful: The banana adds moisture and natural sweetness, while chocolate chips give every bite a little indulgence.

Ingredients You’ll Need

These ingredients come together in harmony to create light, fluffy mini muffins that burst with flavor. One key tip: use a ripe banana with lots of brown spots—the riper, the sweeter and tastier your muffins’ll be.

  • Large Ripe Banana: Adds natural sweetness, moisture, and helps bind the ingredients, so no eggs are needed.
  • Pioneer Sweet Cream Baking Mix: This mix is my go-to for easy baking—you get the perfect muffin base without the fuss.
  • Water: Simple hydrates the batter perfectly to get the right texture.
  • Miniature Chocolate Chips: Tiny bursts of chocolate in every bite; I like sprinkling a few on top for extra charm.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Banana Chocolate Chip Mini Muffins Recipe to suit different tastes and occasions—it’s a fantastic base to get creative with. You might want to toss in nuts, swap chocolate chips for dried fruit, or even add a hint of cinnamon to switch things up.

  • Nutty Twist: I often mix chopped walnuts or pecans into the batter for added crunch and flavor.
  • Spiced Version: Adding a teaspoon of cinnamon or pumpkin pie spice makes these muffins smell like fall heaven, my favorite cozy update.
  • Gluten-Free Alternative: You can try a gluten-free baking mix if wheat is a concern, just make sure it has a similar texture for best results.
  • Dairy-Free Chocolate Chips: Perfect for those with dietary restrictions—I’ve found some great dairy-free mini chips that melt beautifully.

How to Make Banana Chocolate Chip Mini Muffins Recipe

Step 1: Mash Your Banana and Combine Ingredients

Start by peeling and mashing one large ripe banana in a medium-sized bowl—I use a fork and go for a smooth, jam-like consistency without big lumps. Next, add the Pioneer Sweet Cream Baking Mix and water, stirring until everything is just combined. You want a moist but not too runny batter. Overmixing can make the muffins tough, so be gentle!

Step 2: Fill the Mini Muffin Tin and Add Chocolate Chips

Spray or grease your mini muffin pan to prevent sticking. Then, spoon the batter evenly into each cup—these little guys should be about 2/3 full so they bake up with perfect rounded tops. Before popping them in the oven, sprinkle 2-3 miniature chocolate chips on top of each muffin for that irresistible melty peek.

Step 3: Bake and Cool

Bake at 375°F (190°C) for about 15 minutes, checking at 13 minutes if your oven runs hot. The muffins are done when a toothpick inserted comes out clean or with just a few moist crumbs. Let them cool for 5-10 minutes so they firm up before you try to pop them out—otherwise, they might fall apart.

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Pro Tips for Making Banana Chocolate Chip Mini Muffins Recipe

  • Use Ripe Bananas: The sweeter and more spotted your banana, the better the flavor and moisture in the muffins.
  • Don’t Overmix: Stir just until combined to keep the muffins tender and soft.
  • Add Extra Chocolate Chips on Top: They melt beautifully on the surface and look irresistible.
  • Cool Properly Before Removing: Let the muffins sit for a few minutes to prevent crumbling when taking them out of the pan.

How to Serve Banana Chocolate Chip Mini Muffins Recipe

A red silicone muffin tray filled with 24 round cavities, each filled with light yellow cake batter topped with scattered small dark chocolate chips. The batter layers are smooth and evenly spread, filling most of each cavity, with the chocolate chips sitting loosely on top, creating a contrast between the creamy batter and the dark chocolate. The tray is placed on a white marbled surface with a black handle visible at the top and bottom edges of the tray. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple with these mini muffins, but a light dusting of powdered sugar or a small spread of nut butter on the side really elevates the experience. When I’m feeling fancy, I sometimes add a few extra chocolate shavings on top right after baking—they add a little glamour and extra chocolatey goodness.

Side Dishes

This recipe pairs beautifully with a hot cup of coffee or tea for breakfast. I also enjoy serving it alongside fresh fruit salad or yogurt for a balanced snack that’s satisfying and delicious. It’s perfect for brunch spreads or afternoon gatherings.

Creative Ways to Present

For parties, I like arranging these Banana Chocolate Chip Mini Muffins Recipe on a tiered stand with fresh berries and small bowls of dipping sauces like honey or cream cheese frosting. Wrapping a few in parchment paper tied with twine makes a lovely, homemade gift. These little muffins are such crowd-pleasers, they always disappear fast!

Make Ahead and Storage

Storing Leftovers

I usually store leftover muffins in an airtight container at room temperature for up to 3 days. They stay soft and flavorful, which is fantastic when you want a quick grab-and-go treat. If the bananas are really ripe, I make sure to eat them sooner rather than later.

Freezing

Freezing is a great option if you’ve made a big batch. I let the mini muffins cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. This way, they don’t stick together, and I can pull out just what I need. They freeze well for up to 2 months.

Reheating

When I want a warm muffin, I pop it in the microwave for about 15-20 seconds if thawed, or 30-40 seconds from frozen. This revives the moist texture and melts the chocolate chips perfectly. Alternatively, a quick 5-minute warm-up in a 350°F oven works wonders too.

FAQs

  1. Can I use regular flour instead of Pioneer Sweet Cream Baking Mix?

    Yes, you can substitute with all-purpose flour, but you’ll need to add baking powder, sugar, and a pinch of salt separately. The Pioneer mix simplifies things because it’s pre-measured and balanced for baking muffins, so the texture might be a bit different.

  2. Can I make this Banana Chocolate Chip Mini Muffins Recipe vegan?

    Since this recipe doesn’t use eggs or dairy directly, it’s mostly vegan-friendly. Just be sure to check that the Pioneer Sweet Cream Baking Mix and chocolate chips you use are vegan. Otherwise, switch to a vegan baking mix and dairy-free chocolate chips.

  3. How do I know when mini muffins are fully baked?

    Insert a toothpick in the center of a muffin; if it comes out clean or with a few moist crumbs (but no raw batter), they’re done. Because these are small, they bake pretty quickly—usually in about 15 minutes.

  4. Can I double the recipe for a larger batch?

    Absolutely! Just double all ingredients and use multiple mini muffin pans or bake in batches. Keep an eye on baking times, which may vary slightly depending on oven and fullness of pans.

Final Thoughts

This Banana Chocolate Chip Mini Muffins Recipe holds a special place in my kitchen because it’s an easy, no-fuss way to whip up something yummy that everyone enjoys—from kids asking for seconds to friends dropping by for coffee. It’s a small delight that brightens the day and makes use of those perfectly ripe bananas we all have sitting on the counter. I really hope you give this one a try—you’ll love how convenient and tasty these mini muffins turn out, I promise!

Print
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Banana Chocolate Chip Mini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 58 reviews
  • Author: Villerius
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 mini muffins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Description

Delight in these moist and flavorful Banana Chocolate Chip Mini Muffins, perfect for breakfast or a quick snack. Made with ripe banana and miniature chocolate chips, these bite-sized treats combine natural sweetness and chocolatey goodness in every mini muffin.


Ingredients

Units Scale

Dry Ingredients

  • 1 (6 oz) Package of Pioneer Sweet Cream Baking Mix

Wet Ingredients

  • 1 Large Ripe Banana
  • 3/4 cup Water

Add-ins

  • 1/2 cup Miniature Chocolate Chips, plus 2-3 tbsp extra for topping

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it reaches the right temperature for baking the muffins evenly.
  2. Mash Banana and Mix Ingredients: In a medium-sized mixing bowl, thoroughly mash the ripe banana until smooth. Add the Pioneer Sweet Cream Baking Mix and 3/4 cup water to the bowl, then stir all the ingredients together until just combined without overmixing.
  3. Fill Mini Muffin Pan: Spoon the batter into a mini muffin pan, filling each cup about three-quarters full. Sprinkle a few extra miniature chocolate chips on top of each muffin for an appealing chocolate topping.
  4. Bake: Place the pan in the preheated oven and bake for approximately 15 minutes or until the muffins are cooked through and a toothpick inserted into the center comes out clean.
  5. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack. Enjoy these mini muffins warm or at room temperature.

Notes

  • For best results, use a ripe banana with brown spots to maximize sweetness and moisture.
  • You can substitute the Pioneer Sweet Cream Baking Mix with your favorite all-purpose baking mix if unavailable.
  • Miniature chocolate chips melt well but regular-sized chips can be chopped for a similar effect.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 mini muffin
  • Calories: 95
  • Sugar: 8g
  • Sodium: 120mg
  • Fat: 3.5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1.2g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 5mg

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