Mini Chocolate Chip Banana Muffins

Mini banana chocolate chip muffins are the perfect way to add fun to school lunches, make for an easy breakfast, or serve up as a sweet snack!

WHAT’S NEW?

A week from today, I’ll be on vacation and let me just say…I’m ready for it. Mentally, emotionally, physically…ready. I’ve HUSTLED this semester knowing that we can drop both a lab and lecture test, both of which I’ll miss or need to make-up for on account of vacation. I told myself that if I was happy with my grade going into vacation, I would use that 2 exams as my dropped exams and, whoop! I’ve accomplished that! Lectures, homework, and other assignments will march on, but the exams are the killer in this anatomy class. Incredibly happy about all of that!

Aside from that, our weeks are a different kind of busy – Piper in tennis and Shea at swim and volleyball every night. I’m trying for family meals most nights, but let’s be honest, the weeks are insanity. It’s the weekends I look forward to most. I love the sleeping in, the lounging around with a book and coffee, and a leisurely kitchen session of brunch and prep for the week. This weekend, following the girls’ first sleepover, I whipped up these mini chocolate chip banana muffins and MY GOODNESS were they enjoyed. The recipes makes 36 and there were hardly enough left to photograph 😉 Needless to say, these mini muffins were a huge, huge hit!

ROLL CALL FOR THIS RECIPE

• Over-ripe Bananas: Anyone else stock up on bananas with the intent to bake up a storm? Or perhaps you over-buy and your bananas are starting to look a little sad with lots of brown spots. Aside from your favorite banana bread recipe, these fluffy muffins are a fun, quick breakfast or snack to enjoy with your overripe bananas!
• Kid-Friendly Snack: These mini banana muffins with mini chocolate chips are so much fun and the perfect size! The little hands will gobble them right up!
• Simple Ingredients: These muffins use a few simple, pantry staples making them perfect for meal prep or making a sweet treat in a pinch!

KEY INGREDIENTS AND SUBSTITUTIONS

• Flour: This recipe calls for a bit of sneaky fiber from whole wheat flour, but can easily use all-purpose flour alone. Oat flour would be an excellent substituion, as well.
• Baking Powder: If you find yourself without baking powder, you can use 1 1/2 teaspoons of cream of tartar with 3/4 teaspoon of baking soda.
• Bananas: Use medium-to-large, overripe or brown bananas for best results and to get mashed banana without a fight. You can use about 2 cups of applesauce or another fruit puree as a substitute.
• Sugar: Granulated sugar is best to help lock in moisture and keep muffins from getting dense. Muffins often follow a 2:1 ratio of flour to sugar, however I’ve reduced to 4:1 to reduce the added sugar.
• Almond Milk: Feel free to use your milk of preperence. Any milk will work here – cow’s milk, oat milk, coconut milk, soy milk, etc.
• Avocado Oil: You can use olive oil, canola oil, grapeseed oil, unsalted butter, or coconut oil in place of avocado oil.
• Vanilla Extract: Pure vanilla extract is the best, but imitation is just fine. You may also omit this ingredient.
• Chocolate Chips: Use any chocolate chip you prefer…more, less, or none, are you prefer!

VARIATIONS, STORAGE, and TIPS

• Double this recipe to make for leftovers that you can freeze for later – it’s a great way to stock your freezer for later enjoyment!
• Allow the muffins to cool completely before removing from the muffin tin.
• Store leftovers in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.
• Freeze leftovers in a single layer in an air-tight ziplock bag for up to 6 months. Thaw overnight in the fridge or at room temperature for 45-60 minutes.

FAQ

Are these muffins vegan?

If made with vegan chocolate chips (such as dark chocolate versus milk chocolate or semi-sweet chocolate chips), these muffins are, in fact, vegan!

Can these muffins be made in a standard muffin tray rather than a mini muffin tin?

Yes! Fill each well just over half-way full with the muffin batter and bake at 350 degrees Farenheiht for 23-25 minutes or until the center of a muffin pierced with a toothpick comes out cleanly and the tops and sides begin to turn golden brown. 

I don’t love chocolate, what other mix-ins could I use in place of the chocolate chips?

​Try dried fruit such as cranberries or chopped nuts – walnuts, pecans, etc. or some combination of the two!

NUTRITIONAL MERITS

• These muffins are reduced sugar and contain a bit of fiber thanks to the whole wheat pastry flour and banana
• When using a dairy-free chocolate chip, these muffins are naturally vegan
•  If you swap in oat flour for all-purpose and wheat flour, these muffins can easily be made gluten-free

Lover of all things banana? A classic to enjoy!

• Chocolate Strawberry Banana Smoothie
• Banana Breakfast Cookies
• Healthy Blender Banana Oatmeal Pancakes
• Chunky Monkey Banana Baked Oatmeal
• Pineapple Peach Smoothie
• Banana Bread Protein Bars
• Vegan Whole Wheat Banana Nut Pancakes

Be well,