Bananas are very popular in our home! I like to keep them on hand on a regular basis, and these mini banana muffins are hands down our favorite muffins to make using the over-ripe bananas. These mini banana muffins are super moist, have little bits of chocolate chips throughout and make a perfect treat for playdates, quick breakfast options, and even toss in your child’s lunch.
Playdates are the ultimate entertainment for your child, plus it isn’t too shabby for the parents either. In our home we count down till the next play date, it is always a fun adventure! Playing with friends is a blast and helps all of us break up the week. With fun costumes, block towers tumbling over, and the laughter of little ones warms my heart.
I love when we have new kids join in on the playdate, it’s like a breath of fresh air. The more, the merrier in my eyes.
With all that fun playtime comes some rumbly tummies that need a tasty snack, and that is where my mini banana muffins come in. These bite-size muffins are delicious, and the kids and parents will both be reaching for seconds.
My family always reaches for thirds when I make this blueberry bread loaf. It’s just like a blueberry muffin, but you’ll spend less time making portions. Plus you can slice just a little piece off the end when no one is looking!
The Perfect Mini Banana Muffins To Serve Up
I am all about having snacks available during playdates when people come over. With all that playing the kids need to have food to give them a boost and water to hydrate. Plus my helper always ensures there are three chocolate chips in each muffin.
Your kids will have a blast helping make these muffins. They are super easy to whip up, and the flavors are perfection. So grab a bowl, spoon, and measuring cups and roll your child’s sleeves up. Let them help you make the perfect treat to go along with their play date.
I substitute applesauce for the oil to help make them a bit healthier, and no one will ever know.
The chocolate chips add the perfect amount of sweetness, and your kiddo can practice their counting skills. We do three chips per muffin, but your welcome to do as many as you want.
Love muffins? Try these Cheery Orange Muffins for a irristable orange and vanilla muffin with chocolate chips!
Mini Banana Chocolate Chip Muffins
Ingredients
- 1 cup Whole Wheat Flour
- 1 cup All Purpose Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 medium Over Ripe Bananas
- 2 large Eggs
- 1/2 cup Applesauce
- 1/3 cup Honey
- 1 tbsp vanilla
- 1/2 cup Mini Chocolate Chips
Love Family Recipes?Follow @OnMyKidsPlate On Pinterest For MoreInstructions
- Preheat oven to 350 degrees.
- In a large bowl, combine flours, baking soda and salt. Stir until combined.
- In a separate medium-sized bowl, scramble too eggs with a fork.
- Using the back of a fork, mash bananas until smooth without chunks. Add to egg mixture.
- Add applesauce, honey, vanilla to the egg and banana mixture. Mix well.
- Combine wet and dry ingredients in the larger bowl. Stir until combined with no lumps.
- Using a spoon, portion batter into mini muffin tins. Sprinkle mini chocolate chips on the tops.
- Bake for 11-13 minutes, or until when you insert a toothpick no raw batter clings to the toothpick and the toothpick comes out clean. (avoiding melty chocolate chips with this test.)
Notes
Nutrition
What is so great about these muffins is you can make ahead of time, serve up for breakfast with some fresh fruit, or slide into your child’s lunchbox. Freeze these mini chocolate chip muffins and just thaw and serve when you want. I love making a big batch of our favorite muffins and cookies and then freezing them, so on days I might forget to whip up a treat for our next play date, I have goodies stocked.
Related: Pink Raspberry Mini Pancakes
I am sure you and your family will enjoy these bite-size mini banana muffins. They are our go-to muffin, toss in a few chocolate chips, or even add some nuts for that crunch factor. You can never go wrong with mini muffins in our house. The mini size makes them extra scrumptious.
Doesn’t This Banana Mini Muffins Recipe Need Oil or Butter?
No butter or oil is needed in the batter for this muffin recipe. Oil and butter creates moisture in baked goods like muffins, cakes and quick breads. In this recipe the combination of applesauce and banana keeps these muffins gooey and delicious.
You may need a little oil for the pan so the muffins release depending on the type of pan you use.
How Do I Keep These Muffins From Sticking To The Pan?
There are a couple different choices to keep muffins (even mini muffins!) from sticking to the pan.
Metal Muffin Pan-
- Spritz the pan with a light spritz of oil. I prefer this one because of the short ingredient list, but any pan spray will work.
- Another option is to use mini cupcake liners made of paper or mini parchment liners for your mini muffins. These are inexpensive but do need to be removed before eatting.
Silicone Muffin Pan-
Silicone pans now come in all different shapes and sizes. Silicone does get a little wobbly when you are putting it in the oven, but allows you to pop the muffins out of the pan without using any oil or liners. Muffins baked in silicone pans always come out the perfect shape! Here’s a great silicone pan starter kit, including a mini muffin silicone pan.
Before filling a silicone pan with your muffin batter, place the silicone pan on top of a metal cookie sheet. Place both the silicone pan and the cookie sheet in the oven when baking. This will give your pan more stability and allow you to move the muffins easily in and out of the oven.
Have More Ripe Bananas? Try These Recipes
- Frozen Chocolate Dipped Banana Pops – These delicious and healthy banana treats work best with a ripe banana, yum!
- Banana Popsicles – Only three ingredients for these delicious banana popsicles that are creamy, tasty and dairy free!
Mini Banana Chocolate Chip Muffins
Ingredients
- 1 cup Whole Wheat Flour
- 1 cup All Purpose Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 medium Over Ripe Bananas
- 2 large Eggs
- 1/2 cup Applesauce
- 1/3 cup Honey
- 1 tbsp vanilla
- 1/2 cup Mini Chocolate Chips
Love Family Recipes?Follow @OnMyKidsPlate On Pinterest For MoreInstructions
- Preheat oven to 350 degrees.
- In a large bowl, combine flours, baking soda and salt. Stir until combined.
- In a separate medium-sized bowl, scramble too eggs with a fork.
- Using the back of a fork, mash bananas until smooth without chunks. Add to egg mixture.
- Add applesauce, honey, vanilla to the egg and banana mixture. Mix well.
- Combine wet and dry ingredients in the larger bowl. Stir until combined with no lumps.
- Using a spoon, portion batter into mini muffin tins. Sprinkle mini chocolate chips on the tops.
- Bake for 11-13 minutes, or until when you insert a toothpick no raw batter clings to the toothpick and the toothpick comes out clean. (avoiding melty chocolate chips with this test.)
Notes
Nutrition
Brandi says
How long can they stay in the fridge for?
Kristy Richardson says
They usually last about 3-4 days in the fridge. They are a really moist muffins with the addded applesauce. They can also be frozen and defrosted just a few at a time. Hope that helps!
Andrea says
My suggestion would be to mix the chocolate chips into the batter, they ended up on my fingers when I got the muffins out of the tin.
Kristy Richardson says
It’s intended to have young kids help you in the kitchen, and also to limit the amount of chocolate for small children. As an adult, you are welcome to add the chocolate chips however you like. -Kristy
Irene says
Can I substitute Quick Oatmeal for the cup of Whole Wheat Flour?
Kristy Richardson says
Irene- I have never tried substituting oatmeal into this recipe. If I was going to try it I would probably blend them in a food processor first. Let me know if you try it how it goes! -Kristy
Maria says
How much is 0.5 cups applesauce? Is it 1/3 cup? I am confused
Kristy Richardson says
.5 is half a cup. Sorry this is an older recipe on my site (that is still delicious!) that likely needs a few updates to the post itself. -Kristy
Tahany says
I ran out of vanilla. Do you think they’ll be good without it?
Kristy Richardson says
Hi Tahany, I haven’t tried this recipe without vanilla. Almond extract is a common substitute, and I’ve also heard using real maple syrup spoon for spoon can help give baked goods a similar flavor boost that vanilla does. I would expect without vanilla or a substitution, that the flavor on these muffins simply won’t be as tasty. Good luck! -Kristy
Ash says
Hi- I want my 9month old to be able to have some of these. What can I use instead of honey? Can I just eliminate it?
Kristy Richardson says
Hi Ash,
With a child that young you may be able to eliminate the honey altogether and they would still enjoy the muffins. Banana, applesauce and chocolate chips do add some sweetness to the muffin also, but adults may find them not sweet enough if you simply eliminate the honey altogether. You could also try other alternatives such as maple syrup or date syrup (this will change the flavor of the muffin a bit but can be substituted 1:1) coconut sugar or regular white granulated sugar depending on your preferences. Hope that helps! -Kristy
Denise says
Great recipe. I did 1 cup wheat flour , 1 cup almond flour. The texture was perfect! 1/2 cup of maple syrup and a few with chocolate chip and walnuts. They are so delicious!
On My Kids Plate says
Sounds delicious!
Betsy says
Is it okay to use 2 cups of all purpose flour if I don’t have whole wheat?
On My Kids Plate says
Hi Betsy- Yes you can substitute 2 cups of all purpose flour if you don’t have whole wheat. I’ve done this in the past and it the recipe turns out just fine.
Happy Baking! -Kristy
Kat says
Loved the recipe, however isn’t any oil/butter missing? They are not coming out of the tray, however taste is amazing.
On My Kids Plate says
Hi Kat,
Oh no, I’m so sorry the muffins are sticking for you. No oil or butter is needed in the batter for these muffins, the applesauce/banana combo actually takes care of the moisture that butter or oil would add. When it comes to your pan releasing the muffins though, you do need to either spritz with a little oil or pan spray on the pan (for a metal pan), use paper liners (same ones you’d use for cupcakes), or use a silicone pan which you can pop the muffins right out of. I’ll be sure to add a note to the recipe. Sorry!
Every now and then I’ve had muffins stick a little in my metal pan when I didn’t quite get the oil evenly. I found a spoon to be more helpful than a knife for scooping out a rouge muffin. I’m glad you loved the recipe taste!