Enjoy the taste of classic banana bread in muffin form! These Mini Banana Chocolate Chip Muffins are perfect for quick snacks or breakfast!

Anyone else need quick snacks to get through the day?

I like treating myself with little snacks here and there, mostly to get me from meal to meal.

Muffins are some of my favorites, because they’re quick and easy to eat.

But I also like being frugal, so I make my own snacks whenever I can.

These Mini Banana Chocolate Chip Muffins are super cute and a huge hit with kids! They’re a healthier version of the little bags you can buy at the store, with the advantage of being super cheap to make.

And they’re a great way to use up those old bananas that you can never seem to eat in time.

Scroll to the bottom of the post to get to the recipe card. Or keep reading to learn a few tips and tricks!

Ingredients

• Whole wheat flour: Has more fiber than all-purpose flour, which keeps you full longer
• Baking soda
• Salt
• Bananas: Use really brown bananas for a sweeter flavor
• Brown sugar: You can also substitute with honey
• Vanilla extract: Either pure vanilla extract or imitation vanilla, whichever you can afford
• Olive oil: Adds moisture and some healthy fats to the muffins
• Egg
• Greek yogurt: I use plain nonfat Greek yogurt, for extra protein
• Milk: Helps bind the mixture together
• Chocolate chips: I like mini chocolate chips to make them go further, but regular chocolate chips are fine!

How to Make Mini Banana Muffins

Mix wet and dry ingredients

Preheat the oven to 350 degrees. In a large bowl, combine the flour, baking soda, brown sugar, and salt.

In a medium bowl, add the bananas and mash. Then add the vanilla, oil, egg, yogurt, and milk and mix together.

Add chocolate chips

Add the wet ingredients to the dry ingredients and combine. Gently fold in the chocolate chips.

Bake and cool

Pour muffin batter into a greased mini muffin tin and bake for 10-12 minutes until a toothpick comes out clean. Let cool for 5 minutes, then transfer to a wire cooling rack to cool completely.

How to Store

Once these muffins cool to room temperature, store them in an airtight container.

Here’s how long they’ll last:

• On the counter: 1-2 days
• In the fridge: 5-6 days

How to Freeze

Did you know that muffins freeze really well?

Place them on a baking sheet lined with parchment paper and put that in the freeze for 3-4 hours.

Then transfer them to a labeled gallon-sized freezer bag. They’ll stay fresh up to 3 months in the freezer!

Recipe Tips

• Use overripe bananas: Make sure the bananas are nice and brown! I actually freeze bananas that I know I won’t use right away. Just thaw them out a little before using.
• Spray the muffin pan: This is super important! Use some kind of oil or cooking spray. It’ll be much easier to get out the muffins.
• Make regular muffins: If you want regular-sized muffins, bake them in a standard sized muffin tin and add an extra 5 minutes or so.

Print the Recipe

You’re going to love these Banana Mini Muffins! Print the recipe below and don’t forget to leave a review!