Today, I’ll walk you through everything: the ingredients, the step-by-step recipe, some tips to get them bakery-level good, and even a few ways you can tweak them to make them your own. And yes, I’ll probably overshare about my own muffin mishaps along the way. Ready? Let’s do this.
Today, I’ll walk you through everything: the ingredients, the step-by-step recipe, some tips to get them bakery-level good, and even a few ways you can tweak them to make them your own. And yes, I’ll probably overshare about my own muffin mishaps along the way. Ready? Let’s do this.
Why Mini Muffins Just Hit Different
Banana bread is classic. It’s comforting, nostalgic, and makes your kitchen smell like heaven itself. But here’s the deal: mini muffins are way more practical than a full loaf.
Why?
- Portion control (kinda). You can have just one… or five. No judgment.
- Faster bake time. You don’t have to wait forever for a loaf to cook through.
- Kid-friendly. Little hands grab them so easily (and yes, adults too).
- Perfect for sharing. Bake a batch, and suddenly you’re the most popular person in the office.
Honestly, who’s saying no to a warm, chocolate-studded banana muffin? Exactly.
Ingredients You’ll Need
Before you grab your whisk, let’s line up the ingredients. Nothing fancy here—you probably have most of this in your pantry right now.
Dry Ingredients
- 1 ¾ cups (250g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon (optional, but sooo good)
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups (360g) mashed very ripe bananas (about 3 large)
- ½ cup (110g) packed light brown sugar
- ½ cup (120ml) sour cream or Greek yogurt (full fat = extra moist)
- ¼ cup (60ml) sunflower oil or canola oil
- 2 large eggs, room temperature
- 1 teaspoon (5ml) pure vanilla extract
The Best Part
- ½ cup (85g) mini dark chocolate chips, plus extra for topping
- ½ cup (85g) regular dark chocolate chips, plus extra for topping
Notice the double chocolate chip situation? Yeah, we’re not here to mess around.
Step-By-Step Instructions
Alright, apron on. Here’s how I make these muffins every time without fail:
Step 1: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon (if you’re a spice fan), and salt. Set aside.
Tip: Whisking helps everything distribute evenly so you don’t get that dreaded clump of baking soda. Been there, tasted that… not fun.
Step 2: Mash the Bananas Like a Pro
In a large bowl, grab a fork and mash your ripe bananas until smooth. Don’t leave big chunks unless you like surprise banana pockets (I don’t).
Add in your brown sugar and eggs, whisk until glossy. Then add the sour cream (or yogurt), oil, and vanilla. Stir until combined.
Ever wondered why we use both brown sugar and white sugar? Brown sugar brings moisture and depth, while white sugar adds that touch of sweetness and structure. Together? Dream team.
Step 3: Combine Wet and Dry
Pour the dry mix into the banana bowl and gently fold with a spatula. Don’t overmix—seriously, resist the urge. A few lumps are fine, but overmixing = tough muffins.
Fold in both types of chocolate chips. Taste test the batter. (Yes, I said it. You’re an adult. Do what you want.)
Step 4: Rest the Batter
Cover the bowl and let the batter sit for 20–30 minutes. This little rest makes the muffins rise taller. I didn’t believe it either until I tried, and now I swear by it.
Step 5: Preheat & Prep
While the batter chills, preheat your oven to 425°F (220°C). Line your muffin tin with parchment liners (trust me, nothing sticks to these).
Step 6: Scoop and Bake
Fill each muffin cup to the rim—don’t be shy. Sprinkle a few extra chocolate chips on top for that bakery-style look.
Bake for 5 minutes at 425°F, then (without opening the oven door) reduce the heat to 350°F (175°C) and bake for another 13–15 minutes.
This trick gives you that iconic muffin top that makes you feel like a pro baker.
Step 7: Cool and Devour
Cool in the pan for 5 minutes, then move to a wire rack. Or, you know, burn your tongue eating one straight out of the oven. I won’t judge.
Tips for the Best Banana Bread Chocolate Chip Mini Muffins
Okay, so you want bakery-worthy muffins? Let me spill my tried-and-true tricks:
- Use super ripe bananas. I’m talking black-spotted, borderline “is this still edible?” bananas. The riper, the sweeter.
- Don’t skip the rest period. It sounds extra, but it makes a huge difference in rise.
- Double up on chips. Mini chips give you little bursts of chocolate in every bite, while regular chips melt into gooey pockets. It’s the best of both worlds.
- Bake at high heat first. That 425°F blast makes the tops puff up beautifully before you lower the temp.
- Store smart. Keep muffins in an airtight container at room temp for 2–3 days, or freeze for up to a month. Warm them up, and they’re as good as fresh.
Fun Variations to Try
Why stick to the classic when you can get creative? Here are some fun spins:
Add Nuts
Chopped walnuts or pecans bring crunch and balance out the sweetness.
Go Peanut Butter
Swirl a spoonful of peanut butter into the batter for a Reese’s vibe.
Make It Healthier (Sort Of)
Swap half the flour with whole wheat, or toss in some flaxseed. It’s still dessert, but hey, fiber.
Try White Chocolate or Caramel Chips
Switch things up with different chip flavors. White chocolate + banana = surprisingly addictive.
Banana Bread Chocolate Chip Mini Muffins Full Recipe
Ingredients
Dry Ingredients
- 1 ¾ cups (250g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups (360g) mashed very ripe bananas (about 3 large)
- ½ cup (110g) packed light brown sugar
- ½ cup (120ml) full fat sour cream or Greek yogurt
- ¼ cup (60ml) sunflower oil or canola oil
- 2 large eggs, room temperature
- 1 teaspoon (5ml) pure vanilla extract
Chocolate Chips
- ½ cup (85g) mini dark chocolate chips, plus extra for topping
- ½ cup (85g) regular dark chocolate chips, plus extra for topping
Instructions
- In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon (if using), and salt until well blended. Set aside.
- In a large bowl, mash the ripe bananas with a fork until smooth and creamy. Add the brown sugar and eggs, then whisk until glossy. Stir in the sour cream (or Greek yogurt), oil, and vanilla extract until combined.
- Pour the dry mixture into the wet mixture and gently fold with a spatula or wooden spoon until just combined. Do not overmix—some small lumps are perfectly fine. Fold in the mini and regular chocolate chips until evenly distributed throughout the batter.
- Cover the bowl with a clean towel and let the batter rest at room temperature for 20–30 minutes. This resting period helps the muffins rise higher during baking.
- Preheat the oven to 425°F (220°C) while the batter rests. Line a standard 12-cup muffin pan with parchment paper liners or lightly grease the cups to prevent sticking.
- Divide the batter evenly into the muffin cups, filling each one to the rim. Sprinkle a few extra chocolate chips on top for decoration and extra chocolatey goodness.
- Place the pan in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for another 13–15 minutes, or until the muffins are golden brown and spring back lightly when touched.
- Remove the pan from the oven and let the muffins cool for 5 minutes in the pan before transferring them to a wire rack to cool completely. Enjoy warm or store for later.
Nutritional Breakdown (Per Mini Muffin)
Based on a batch of 12 muffins.
- Calories: 240 kcal
- Carbohydrates: 33g
- Protein: 4g
- Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 210mg
- Fiber: 2g
- Sugar: 20g
👉 These values are approximate and can vary depending on the brand of ingredients you use (and, let’s be honest, how heavy-handed you are with the chocolate chips).
Frequently Asked Questions
Q: Can I make these muffins without chocolate chips?
Yes, but… why would you? 😉
Q: Can I use frozen bananas?
Totally! Thaw them first and drain any extra liquid before mashing.
Q: My muffins sank in the middle. What went wrong?
You probably opened the oven too early or didn’t bake them long enough. Also, overmixing is the sneaky culprit here.
Q: Can I turn this into a loaf instead of muffins?
Yep. Just bake in a greased loaf pan at 350°F for 50–60 minutes.
Why You’ll Love This Recipe
Every time I bake these, they disappear within hours. They’re moist, sweet, and full of chocolate—but they also feel light enough that you don’t feel guilty reaching for a second (or third). IMO, they’re the perfect balance of comfort food meets snackable treat.
And honestly? Mini muffins are just fun. They’re like the party version of banana bread. And who doesn’t love a good food party? 🙂
Final Thoughts
So there you have it—the ultimate banana bread chocolate chip mini muffins recipe. It’s easy, quick, and guaranteed to impress whether you’re baking for your family, a potluck, or, let’s be honest, just yourself on a cozy Sunday afternoon.
Next time your bananas start looking sad on the counter, don’t toss them—turn them into these delicious mini muffins instead. Because life’s too short for boring snacks, right?
Now excuse me while I go “taste test” another batch (purely for research purposes, of course).
