Mini Banana Chocolate Chip Muffins


Even banana chocolate chip muffins have hearts.


Mini Banana Chocolate Chip Muffins
Recipe adapted from my Mom’s classic banana bread


  • 2-3 mashed over ripe bananas
  • 2 1/2 cups flour
  • 1 cup sugar
  • 3 1/2 t baking powder
  • 1 t salt
  • 3 T oil
  • 3/4 cup milk
  • 1 egg
  • 1/2 cup mini chocolate chips + some melted for drizzling purposes


  1. Preheat oven to 350 degrees and spray mini muffin tins with cooking spray.
  2. In a large bowl mash bananas with potato masher until no big chunks remain. Stir in the dry ingredients until combined (flour, sugar, baking powder and salt).
  3. Add oil, milk and egg and stir until combined.
  4. Stir in chocolate chips.
  5. Fill mini muffin tins using cookie scoop or a tablespoon. Bake for 12-14 minutes or until tops are firm and a cake tester comes out clean. Loosen muffins with a paring knife and gently twist to loosen. Cool on wire racks.
  6. If you’re feeling fancy go a head and melt some chocolate and fill a sandwich bag and cut a teeny corner for drizzling or heart making.

Recipe makes about 43 mini muffins or one loaf of bread. If making the bread, bake for an hour!

3 thoughts on “Mini Banana Chocolate Chip Muffins”

  1. These are delicious! I was just looking to use up some overripe bananas but these came out so good I’m taking them for snack to my son’s preschool. I used semisweet chips.

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