Mini Banana Chocolate Chip Muffins

These mini chocolate chip banana muffins are the perfect after school snack or quick breakfast for kids! They are easy to make in one bowl, naturally sweetened with maple syrup and a fun recipe to make with your kids!

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I am always on the lookout for tasty snacks for my kids that are easy to make with pantry staples and whole foods.  My kids are constantly asking for snacks, so I try to have a few healthy options on hand to be able to get everyone through til meal time.  

These mini chocolate chip muffins are a perfect way to use up old bananas and will feel like a fun treat for your kids! They are so yummy, moist, full of awesome banana flavor and never last long in my house!  

The mini muffins are a great size for toddlers and little hands and one muffin is the perfect size for my 2 year old son.  My older kids always ask for another one and I love being able to say yes to that question and feel like the best mom ever 🙂

I hope you and your kids love these delicious muffins as much as my family does!

Ingredients

• Ripe Bananas
• Plain Yogurt
• Egg
• Maple Syrup
• Vanilla Extract
• All-purpose Flour
• Baking Soda
• Salt
• Mini Chocolate Chips
• Unsalted Butter

How to Make Mini Banana Chocolate Chip Muffins

Preheat your oven to 350 degrees Farenheit. 

In a large bowl mash your overripe bananas until smooth.  Add the plain yogurt, egg, vanilla and maple syrup and mix together.  Stir in the melted butter.  

Sprinkle the flour, baking soda and salt on top of the wet ingredients and stir until combined. 

Fold in the mini chocolate chips to the banana muffin batter until incorporated.  

Spray your mini muffin pan with cooking spray and add one heaping tablespoon to each muffin cup.  

Bake at 350 degrees Farenheit for 12-15 minutes until they look slightly golden brown.

Let cool for 5 minutes in the pan and then transfer to a wire rack.  

Mini Muffin Variations

• If you are looking for an extra boost of nutrition, I have made them with whole wheat flour and they have turned out great! 
• Substitute the mini chocolate chips for a different mix-in of your choice – blueberries, nuts, etc.  
• Leave out the chocolate chips to make yummy mini banana muffins
• Feel free to use regular granulated sugar, brown sugar or honey in place of the maple syrup
• Make these muffins and keep them in the freezer and use the frozen muffins for an easy addition to school lunches or picnics

Storage

Store in an airtight container at room temperature for 2-3 days.  

Store in the freezer in an airtight container, plastic wrap or freezer bag for 2-3 months.  

If you enjoy this muffin recipe we would really appreciate if you took a few minutes to leave a rating and comment!  Thank you!

Mini Banana Chocolate Chip Muffins

These mini banana chocolate chip muffins are naturally sweetened with maple syrup, made in one bowl and make an awesome snack for kids!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Equipment

• Bake Choice Non-Stick Mini Cupcake Liners
• Wilton Non-Stick 24 cup Mini Muffin Pan

Ingredients

  

• 2 bananas
• 1/4 cup yogurt
• 1 egg
• 1/2 teaspoon vanilla
• 4 tablespoons melted butter
• 1/3 cup maple syrup
• 1 cup flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

Instructions

 

• Preheat oven to 350 degrees Farenheit.
• In a large bowl mash bananas until smooth.  Add the plain yogurt, egg, vanilla and maple syrup and mix together.  Stir in the melted butter.
• Sprinkle the flour, baking soda and salt on top of the wet ingredients and stir until combined. 
• Fold in the mini chocolate chips to the batter until incorporated.   
• Spray your mini muffin pan with cooking spray and add one heaping tablespoon of the batter to each muffin cup. 
• Bake at 350 degrees Farenheit for 12-15 minutes until they look slightly golden brown.
• Let cool for 5 minutes in the pan and then transfer to a wire rack.  

Notes

Feel free to substitute the all purpose flour with whole wheat flour or use a combination of the two if desired.

You can substitute the maple syrup with regular granulated sugar, brown sugar or honey.

Store in an airtight container at room temperature for 2-3 days.  

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