30-Minute Mini Banana Chocolate Chip Muffins
These tender mini muffins combine the natural sweetness of mashed bananas with bursts of chocolate chips in every bite. The small size makes them perfect for lunch boxes, party platters, or portion-controlled snacking. Creaming butter and sugar creates a light, fluffy texture that pairs beautifully with the moist banana flavor. Mini chocolate chips distribute evenly throughout the small muffins, ensuring chocolate in every bite.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees F and prepare mini muffin tin with non-stick cooking spray
- 2
Cream together sugar and butter using hand or stand mixer until well combined
- 3
Add eggs one at a time, mixing well after each addition
- 4
Add mashed bananas, vanilla, and milk and mix well together
- 5
In separate bowl, sift together flour, baking soda, baking powder, and salt
- 6
Slowly add dry ingredients to wet ingredients
- 7
Fold in chocolate chips
- 8
Spoon batter into prepared mini muffin tin
- 9
Bake for 12-15 minutes or until cooked through and toothpick comes out clean
Tips
Use very ripe bananas for the best flavor and natural sweetness in your muffins
Don't overmix the batter once flour is added to keep muffins tender
Check doneness early as mini muffins bake faster than regular-sized ones
Good to Know
Store in airtight container at room temperature for 3 days or refrigerate for 1 week
Can be made 1 day ahead and stored covered
Serve at room temperature or slightly warmed
Common Mistakes
Don't overmix batter to avoid tough muffins
Don't overbake as mini muffins cook quickly
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen bananas for this recipe?
Yes, thaw completely and drain excess liquid before mashing for best results.
What if I only have a regular muffin tin?
Use regular tin and bake for 18-22 minutes, checking with toothpick for doneness.
How long do these muffins keep?
Store covered at room temperature for 3 days or freeze for up to 3 months.