Easy Banana Chocolate Chip Mini Muffins
*This post may contain affiliate links. See our affiliate policy here.
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. These mini banana muffins have been our favorite way to use over-ripe bananas since my kid was a toddler, but we still enjoy them today!
Table of Contents
Why We Love Banana Chocolate Chip Mini Muffins
- Great For Breakfast Or Snacks – These muffins are soft, have just the right amount of sweetness and are delicious for every day. Make this banana chocolate chip muffin recipe for the whole family to enjoy, chocolate chip banana muffins are the perfect snack, breakfast or treat.
- Fun Mini Size – The mini size is great for kids of all ages, and is also the perfect banana bread recipe to get kids in the kitchen with you baking. This banana muffin recipe can be made into a regular-sized muffin pan if you prefer, but the mini size is fun.
- These Use A Few Healthier Swaps – I’ve used ingredients like whole wheat flour and applesauce to both lighten up these muffins and give everyone a little nutrition boost in these delicious muffins that are still light and fluffy.
Ingredients For Mini Banana Chocolate Chip Muffins
Find the full printable recipe with specific measurements and directions below in the recipe card.
- whole wheat flour
- flour all purpose
- baking soda
- salt
- large eggs
- bananas medium size, over ripe, you can also add an extra banana for more banana flavor
- applesauce – can use storebought or leftover homemade applesauce
- honey
- vanilla
- mini chocolate chips I use semi-sweet chocolate chips, you could also use regular chocolate chips but you will likely need a few more.
How To Make Mini Banana Chocolate Chip Mini Muffins
- Preheat oven to 350 degrees. Prepare a mini muffin tin by spraying generously with spray cooking oil.
- In a large bowl, combine whole wheat flour, all purpose flour, baking soda and salt. Stir until well combined.
- In a medium-sized bowl crack two eggs. Whip the eggs with a fork or whisk until the yolks are mixed into the egg whites.
- Using the back of a fork in a bowl, mash the bananas until smooth without chunks. Add the mashed banana mixture to the egg mixture.
- Add applesauce, honey and vanilla to the egg and banana mixture. Mix well until all the wet ingredients are combined.
- Pour the banana mixture into the flour mixture in the larger bowl. Stir until just combined with no large lumps.
- Portion batter into mini muffin tins. Sprinkle mini chocolate chips on the tops of the muffins before you place the muffins into the oven.
- Bake muffins for 11-13 minutes or until cooked through and golden brown. When you insert a toothpick no raw batter clings to the toothpick and the toothpick comes out clean. Let cool, then serve and enjoy!
Doesn’t This Banana Mini Muffins Batter 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 Little Muffins From Sticking To The Pan?
I recommend spraying the muffin pan generously with cooking oil I prefer this cooking oil one because of the short ingredient list, but any pan spray can work.
A baking spray is formulated for baking and releases even easier then regular cooking oil. I usually pick Wilton’s baking spray , but I know a lot of people like Baker’s Joy
I don’t recommend paper liners for this type of muffin. With using ingredients like applesauce, the muffins tend to stick too much to the liners and rips the muffins.
Can I Use A Silicone Mini Muffin Pan?
Silicone pans now come in all different shapes and sizes, including mini muffins pans. 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. Placing the silicone pan on top of a baking sheet will help you get the pan in and out of the oven easily without spilling the batter. Here’s a great silicone pan starter kit, including a mini muffin silicone pan.
Can You Freeze These Mini Banana Muffins?
Freeze these mini chocolate chip muffins after you let them cool. Place them in a freezer safe zip top container and expect they will taste their best if eaten within 1-2 months.
Then just thaw and serve when you want moist and fluffy muffins. 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. These mini muffins are a great option for meal prep.
How Long Will Banana Chocolate Chip Mini Muffins Last?
Banana Chocolate Chip Mini Muffins will taste best if eaten within 3-4 days. Store leftovers in an airtight container on the counter.
Other Recipes You Will Love
Banana Boats (Easy Campfire Dessert!)
Frozen Chocolate Covered Bananas
3 Ingredient Banana Popsicles Recipe
Easy Zucchini Banana Bread
Pineapple Banana Bread
Chocolate Peanut Butter Banana Bread
Banana Chocolate Chip Mini Muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup flour all purpose
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 2 medium bananas over ripe
- 1/2 cup applesauce
- 1/3 cup honey
- 1 tablespoon vanilla
- 1/2 cup mini chocolate chips I use semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a mini muffin pan generously with spray cooking oil.
- In a large bowl, combine whole wheat flour, all purpose flour, baking soda and salt. Stir until well combined.
- In a medium-sized bowl crack two eggs. Whip the eggs with a fork or whisk until the yolks are mixed into the egg whites.
- Using the back of a fork in a bowl, mash the bananas until smooth without chunks. Add the bananas to the egg mixture.
- Add applesauce, honey and vanilla to the egg and banana mixture. Mix well until all the wet ingredients are combined.
- Pour the banana mixture into the flour mixture in the larger bowl. Stir until just combined with no large lumps.
- Portion batter into mini muffin tins. Sprinkle mini chocolate chips on the tops of the muffins before you place the muffins into the oven.
- Bake muffins for 11-13 minutes or until cooked through. When you insert a toothpick no raw batter clings to the toothpick and the toothpick comes out clean. Serve and enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
This post has had a major update and new photos take. If you found it with an image more like this, you are in the right place at the right recipe!
How long can they stay in the fridge for?
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!
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.
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
Can I substitute Quick Oatmeal for the cup of Whole Wheat Flour?
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
How much is 0.5 cups applesauce? Is it 1/3 cup? I am confused
.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
I ran out of vanilla. Do you think they’ll be good without it?
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
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?
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
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!
Sounds delicious!
Is it okay to use 2 cups of all purpose flour if I don’t have whole wheat?
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
Loved the recipe, however isn’t any oil/butter missing? They are not coming out of the tray, however taste is amazing.
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!