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Banana Chocolate Chip Mini Muffins

By Manali Singh

Jan 13, 2015, Updated May 07, 2023

Super Moist Bite-Size Banana Chocolate Chip Mini Muffins are perfect for snacking!

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Isn’t banana the most wonderful fruit as far as baking is concerned? I swear people make more banana bread than any other bread and there is a reason for it. Bananas not only add a lot of flavor but also make the baked good incredibly moist. I always buy more bananas than I can possibly consume before they start turning all brownish. Ok I confess, I deliberately buy extra so that I can bake them with them once they are all nice and ripe and this time around I made these mini banana chocolate chip muffins.

Aren’t they cute?

I love all things mini because it’s easier to eat them without going overboard with the calories. These mini muffins are the perfect bite size when you want to snack on something sweet. They are also perfect to take along with you to work, 1-2 can easily fit in a small box.

These muffins turned out super moist. The bananas that I used for this recipe were really ripe, like really ripe. So buy some bananas and let them ripe over the counter till they have big dark brown spots all over. The riper the bananas, the more flavorful and moist the muffins would be.

What also makes these muffins so moist is the use of oil and sour cream in this recipe. Trust me, sour cream made these muffins extra moist, they were like melting in my mouth! To get the nice muffin domes, I did what I do with my regular muffins, first bake at a higher temperature to get the dome [the initial burst of temperature cause the batter to rise high] and then bake at a lower temperature till done. Few timing adjustment obviously had to me made since these were mini muffins and they get done quicker compared to regular muffins.

Method

* Preheat oven to 425 F degrees. Spray two 12 cup mini muffin pan with non stick spray [or one 24 cup mini muffin pan]. Set aside.

In a bowl whisk together all purpose flour, salt, cinnamon powder and baking soda. Set aside.

In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer, beat together oil, sugar and vanilla extract till well combined, 1-2 minutes.

Add in the eggs and beat on medium speed till well combined, approximately 2 minutes.

Add in the mashed bananas and mix till well combined.

Now add 1/2 of the flour mixture and mix.

Add in the sour cream next and mix.

Now add the remaining 1/2 of the flour mixture and mix till just combined. Do not overmix.

Stir in the chocolate chips and chopped pecans [if using].

Fill the mini muffin pans with the batter using a small cookie dough scoop. Fill all the way to the top.

Bake at 425 F degrees for 3 minutes, then lower the temperature to 350 F degrees [keeping the muffins inside the oven] and bake for another 7-8 minutes or till a toothpick inserted in the center comes out clean. Let the mini muffins cool down in the pan for 5 minutes before transferring them onto a wire rack to cool completely.

* Do not overmix the muffin batter once you have added in the flour. Over-mixing leads to gluten formation which will further lead to hard & tough muffins.

* I recommend using sour cream in this recipe, however if you do not have it, you can replace it with greek yogurt.

* Since the bananas I used were really ripe and sweet, 1/2 cup of sugar was sufficient enough. In case you use less ripe bananas you might need to adjust the amount of sugar.

Banana Chocolate Chip Mini Muffins

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By Manali Singh

Servings: 24 mini muffins

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Super Moist Bite-Size Banana Chocolate Chip Mini Muffins are perfect for snacking!

Ingredients 

1x2x3x

• ▢ 1.25 cups all purpose flour
• ▢ ½ teaspoon cinnamon powder
• ▢ ¼ teaspoon salt
• ▢ ¾ teaspoon baking soda
• ▢ 2 large bananas ripe, mashed [around ¾ cup mashed bananas]
• ▢ ¼ cup vegetable oil [or canola oil]
• ▢ ½ cup granulated white sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup sour cream
• ▢ 2 eggs at room temperature
• ▢ ½ cup semi-sweet chocolate chips
• ▢ ⅓ cup pecans chopped [optional]

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Instructions 

• Preheat oven to 425 F degrees.
• Spray two 12 cup mini muffin pan with non stick spray [or one 24 cup mini muffin pan]. Set aside.
• In a bowl whisk together all purpose flour, salt, cinnamon powder and baking soda. Set aside.
• In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer, beat together oil, sugar and vanilla till well combined, 1-2 minutes.
• Add in the eggs and beat on medium speed till well combined, approximately 2 minutes.
• Add in the mashed bananas and mix till well combined.
• Now add 1/2 of the flour mixture and mix.
• Add in the sour cream next and mix.
• Now add the remaining 1/2 of the flour mixture and mix till just combined. Do not overmix.
• Stir in the chocolate chips and chopped pecans [if using].
• Fill the mini muffin pans with the batter using a small cookie dough scoop. Fill all the way to the top.
• Bake at 425 F degrees for 3 minutes, then lower the temperature to 350 F degrees [with the muffins inside the oven] and bake for another 7-8 minutes or till a toothpick inserted in the center comes out clean.
• Let the mini muffins cool down in the pan for 5 minutes before transferring them onto a wire rack to cool completely.

Nutrition

Calories: 109kcal, Carbohydrates: 13g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 66mg, Potassium: 77mg, Sugar: 6g, Vitamin A: 40IU, Vitamin C: 0.8mg, Calcium: 9mg, Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  Banana Chocolate Chip Mini Muffins