Mini Chocolate Chip Banana Muffins

Need a perfect lunchbox snack? These mini muffins with a whole lot of yum and your little one can help make it! This recipe is also perfect for the bananas in the kitchen that are going bad. These muffins are soft and fluffy banana bread muffins with chocolate chip. The muffins are so airy and just melt in your mouth!


  • 1 1/2 cups mashed banana (3 or 4 ripe bananas)
  • 1/3 cup melted butter (we used unsalted)
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup mini chocolate chips
  • Mixing bowls, spatula, and measuring cups and spoons.


  • Pre-heat the oven to 350°F
  • Spray a muffin tin with non-stick cooking spray or add cupcake sleeves.
  • Peel the bananas and mash them up in a large bowl, add melt butter and combine.
  • Add and mix in sugar, egg and vanilla.
  • Add flour, baking soda and salt to banana mixture and mix together,
  • Time to add the chocolate chips and fold together. A little lumpy is okay.
  • Spoon into greased muffin pan, fill each muffin hole about 3/4.
  • Bake for 12-14 minutes for mini muffins and 18-20 for regular size muffins. Use a toothpick to check if its fully done. The muffins are going to be a little golden brown on top.
  • Repeat with remaining batter.
  • When muffins are done, allow to cool for 5 minutes before transferring it to a cooling rack.
  • Enjoy with a glass of milk for your little ones or coffee for the parents!

This batch mix makes 36-42 mini muffins or 12-15 regular sized muffins. Check out this amazing muffin tray to make all at once! Or a 24 count pan.

This recipe has always been a big hit in our house. It’s perfect for your child’s lunchbox or for a snack at home. Enjoy this recipe and don’t forget to tag @mamabaydoun.


The muffins are SO amazing and I’m pretty sure you won’t have any leftovers. If you do (or if you want to make them ahead of time), here are the tips for storing the muffins:

  • TO STORE– The muffins will stay fresh in an airtight container for two days. If refrigerated, they will stay up to 5 days. If they get hard, add a piece of toast to the bag.
  • TO FREEZE– Place cooled muffins in a freezer bag and freeze up to two months. Thaw by putting it in the microwave for 30-60 seconds to enjoy, reheat if you enjoy warm.

This is one our favorite treats to make together. The boys enjoy mashing up the bananas and its all super easy to mix. These were a huge hit during quarantine, we made a large batch and dropped them off to our friend’s doors. Hope you enjoy this recipe as much as we do!


Though the chocolate chips really complete the muffins, you can use dried fruit like cranberries or raisins, walnut or pecans also work great! You can even add the nuts to the chocolate chips, if you’d like.

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