Name: Mini Banana Muffins with Mini Chocolate Chips Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup sugar; ½ cup butter melted; 2 eggs; 3 bananas very ripe; 1 tablespoon lemon juice; 2 cups flour; 3 teaspoons baking powder; ½ teaspoon salt; mini chocolate chips (about ½ cup plus extra for topping)

There’s something truly comforting about warm, bite-sized treats fresh from the oven. This Mini Banana Muffins with Mini Chocolate Chips Recipe hits that sweet spot every time—perfectly soft, bursting with banana flavor, and dotted with melty mini chocolate chips. You’ll find yourself sneaking one (or two) straight away.

The image shows several small muffins with a light golden brown outer layer and a soft, pale yellow inside. Each muffin is dotted with many dark brown chocolate chips, some embedded inside and some on top. The muffins are stacked closely together on a white marbled surface, with one muffin in the front having a bite taken out, revealing a moist and fluffy texture inside. The chocolate chips on top are slightly shiny, and the muffins have a lightly textured surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mini Banana Muffins with Mini Chocolate Chips Recipe
Top Tip
How to Serve Mini Banana Muffins with Mini Chocolate Chips Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mini Banana Muffins with Mini Chocolate Chips Recipe

Why You'll Love This Recipe

These mini muffins have become one of my go-to easy snacks—whether for a quick breakfast or an afternoon pick-me-up. The small size means they’re perfect for little hands and big cravings alike, and the mini chocolate chips add just the right bit of indulgence without stealing the show from the bananas.

Convenient Size: Mini muffins bake quickly and are perfectly portioned for snacking or lunchboxes.
Perfect Banana Flavor: Using ripe bananas adds natural sweetness and moisture, making these muffins tender every time.
Chocolate Chip Surprise: Mini chocolate chips melt just enough to give you little pockets of gooey joy in every bite.
Simple Ingredients: You probably already have everything on hand, making this an easy recipe for last-minute baking.

Three small chocolate chip muffins are stacked vertically on a white marbled surface. The bottom two muffins are whole, golden-brown on the bottom and lightly golden with dark chocolate chips on top. The top muffin is broken in half, with the open side showing a soft, light yellow inside filled with chocolate chips. Scattered chocolate chips lie around the muffins, and blurred muffin shapes and a glass of milk sit in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Mini Banana Muffins with Mini Chocolate Chips Recipe come together beautifully to create moist, tender bites. Knowing a bit about each can help you pick the best versions and understand their roles as you bake along.

Flat lay of three very ripe bananas with their natural spots, a small pile of mini chocolate chips, a melt of golden butter, two fresh eggs with smooth shells, a heap of granulated sugar sparkling softly, a few tablespoons of bright lemon juice glistening in a shallow puddle, and a mound of white flour dusted lightly, all beautifully arranged with natural light casting gentle shadows, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Sugar: Provides sweetness and helps with browning—using granulated sugar keeps the texture just right.
Butter (melted): Adds richness and moisture; melting it helps mix everything smoothly.
Eggs: Bind everything together and add structure while keeping the muffins tender.
Bananas (very ripe): The star ingredient! Very ripe bananas are sweeter and mash easily, giving natural flavor and moistness.
Lemon Juice: A small amount brightens up the banana flavor and helps prevent browning.
Flour: Provides the base structure; all-purpose flour works perfectly for these muffins.
Baking Powder: Gives the muffins their rise and light texture.
Salt: Enhances all the flavors, balancing sweetness.
Mini Chocolate Chips: Tiny bursts of melty chocolate that blend perfectly without weighing the muffins down.

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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.

Make It Your Way

One of the things I love about this Mini Banana Muffins with Mini Chocolate Chips Recipe is how easily it adapts to what you have or prefer. Personally, I like to mix in a handful of chopped walnuts for a little crunch, but you can customize them however you like!

Variation: Try swapping mini chocolate chips for white chocolate or butterscotch chips if you want a different sweet twist—I’ve done this for holiday treats and it was a hit!
Vegan option: Use flax eggs and coconut oil instead of butter to make these mini muffins plant-based without losing texture.
Extra banana flavor: Mash in a little extra banana or add a tiny splash of vanilla extract to amplify that warm banana goodness.
Spice it up: A pinch of cinnamon or nutmeg adds cozy warmth—perfect if you’re making these in cooler months.

Step-by-Step: How I Make Mini Banana Muffins with Mini Chocolate Chips Recipe

Step 1: Mix Butter and Sugar Until Smooth

Begin by combining the melted butter and sugar in a large bowl. I like to let the butter cool just a bit after melting it so it doesn’t cook the eggs when added later. Stir them together until the sugar starts to dissolve and the mixture looks smooth—this is the base of your batter, so take a moment to enjoy the buttery-sweet aroma.

Step 2: Add Eggs and Beat Well

Crack in the eggs and whisk well to fully incorporate. You want the eggs to blend into the butter-sugar mixture evenly, creating a creamy texture. This helps your muffins rise nicely without tunnels or dry spots.

Step 3: Mash Bananas and Mix In with Lemon Juice

Grab your very ripe bananas—soft and speckled are best—and mash them with a fork or potato masher. Stir them directly into the batter along with the lemon juice. The lemon juice may seem small, but it keeps the banana flavor fresh and bright, preventing any dull or overly sweet notes.

Step 4: Combine Dry Ingredients Separately, Then Add

In another bowl, whisk together the flour, baking powder, and salt. Adding baking powder ensures your muffins get that lovely lift and softness, and salt balances the sweetness beautifully. Gently fold the dry ingredients into the wet mixture—don’t overmix! Just combine until there are no dry pockets.

Step 5: Stir in Mini Chocolate Chips

Finally, toss in the mini chocolate chips. I love these little gems because they distribute evenly and melt just right without overwhelming the muffin. Save a sprinkle of chips to top each muffin before baking—it makes them look so inviting!

Step 6: Fill and Bake Mini Muffin Pan

Spoon the batter into a well-greased mini muffin tin, filling each cup about three-quarters full. The mini sizes bake fast, so pop them into a preheated 350°F oven for 15–18 minutes. You’ll know they’re done when the edges turn golden brown and the tops aren’t wet to the touch. I like to lightly press a toothpick in the center – if it comes out clean or with just a few crumbs, they’re perfect!

Step 7: Cool & Enjoy

Let the muffins cool in the pan for 5 minutes before you pop them out onto a wire rack to cool completely—or eat a warm one right away if you can’t resist! These bite-sized mini muffins are so delightful fresh out of the oven.

Top Tip

From making these mini muffins countless times, a few small tweaks really changed the game and made the baking process easier and the results even better.

Use Very Ripe Bananas: Trust me, waiting until your bananas are heavily spotted or almost brown makes the muffins naturally sweeter and more moist.
Don’t Overmix: Once you add the flour, stir just until combined—overmixing makes muffins tough, and here you want soft and fluffy every time.
Grease Thoroughly: Because these are mini muffins, they can stick easily—use butter or non-stick spray well so they pop out cleanly.
Watch Baking Time Closely: Mini muffins bake quickly; check a few minutes before the timer to avoid overbaking, which dries them out.

How to Serve Mini Banana Muffins with Mini Chocolate Chips Recipe

Mini Banana Muffins - Serving Suggestion

Garnishes

I love to sprinkle a little more mini chocolate chips on top right before baking for that extra chocolatey sparkle. Sometimes a light dusting of powdered sugar after they’ve cooled adds a simple, elegant touch—especially if I’m serving them with coffee or tea for guests.

Side Dishes

These mini banana muffins are so versatile you can pair them with a cup of yogurt and fresh berries for brunch, or just grab a glass of cold milk for a classic combo. I also enjoy them alongside a bowl of warm oatmeal or a smoothie to round out a wholesome breakfast.

Creative Ways to Present

For special occasions, arranging these muffins in a tiered dessert stand really elevates their fun size. Adding paper liners with cute prints or wrapping small bundles with ribbon makes for a sweet edible gift. I once made a mini muffin “cake” for a friend’s baby shower—stacking layers of muffins with cream cheese frosting between was a major hit!

Make Ahead and Storage

Storing Leftovers

Once your muffins have fully cooled, I store them in an airtight container at room temperature. They stay fresh for about 5 days that way. I keep the container away from direct sunlight, and it’s helped me keep them chewy and moist throughout the week—which is perfect for grabbing a quick snack.

Freezing

To freeze, I let the muffins cool completely, then pop them in a freezer-safe bag or airtight container. They freeze wonderfully for up to 3 months without losing taste or texture. When I want one, I just take it out the night before to thaw or heat it briefly.

Reheating

For that fresh-baked warmth, I microwave leftover muffins for about 10–15 seconds. This warms the mini chocolate chips just right without drying them out. If I have more time, I pop them in a toaster oven wrapped loosely in foil for 5 minutes for a lightly crisped top.

Frequently Asked Questions:

Can I use frozen bananas for this recipe?

Yes! Frozen bananas work great—just thaw and mash them before using. They’re often even softer and sweeter after freezing, which enhances the flavor.

How do I prevent mini muffins from sticking to the pan?

Grease your mini muffin pan thoroughly with butter or non-stick spray, making sure to reach every nook and cranny. Alternatively, using mini paper liners works well too, especially if you want an easy release and less mess.

Can I make these muffins gluten-free?

Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free blend designed for baking. Be sure your blend contains xanthan gum or add it separately to help with structure.

How ripe should the bananas be for best results?

Use bananas that are heavily spotted, mostly brown or black on the peel. At this stage, they’re sweeter and softer, which means your muffins will have the best banana flavor and moist texture.

Final Thoughts

This Mini Banana Muffins with Mini Chocolate Chips Recipe has genuinely become a little slice of happiness in my kitchen. It’s simple, flexible, and yields these delightful bite-sized treats that everyone in my family loves. I hope you give it a try—you might just find yourself baking these mini muffins over and over, just like I do!