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Mini Banana Chocolate Chip Muffins are an adorable bite-sized treat. They are the perfect after-school snack to make when you have ripe bananas to use up. 

mini banana chocolate chip muffins cooling on a wire rack.

While you can certainly bake these muffins in a full-size muffin pan, the mini version will bake in half the time. The mini muffin pan creates perfectly portioned treats, too!

Stirring in mini chocolate chips makes these muffins taste like dessert. But if you don’t have mini ones on hand, you can chop up a chocolate bar, instead!

Ingredients You’ll Need

This banana muffin recipe is naturally gluten-free when you use certified gluten-free oat flour. Oat flour is made by grinding oats in a dry blender until it resembles flour, so you most likely have everything you need in your pantry already. 

Paired with mashed banana and a touch of maple syrup, these muffins taste like lightly sweetened banana bread with the perfect amount of banana flavor.

ripe bananas, oat flour, eggs, and mini chocolate chips arranged on a cutting board.

Using olive oil makes them dairy-free, and also gives these muffins a moist texture when they have cooled down. Melted butter or coconut oil is also an option, but the muffins won’t be quite as tender when they cool down with those swaps. 

How to Make Mini Chocolate Chip Banana Muffins

Preheat your oven to 350ºF and grease a mini muffin pan with non-stick cooking spray or melted butter. Or use mini muffin liners, if you prefer.

In a large mixing bowl, mash the banana with a fork until there are no big lumps.

Then add in the oat flour, eggs, maple syrup, olive oil, baking powder, vanilla extract, and salt. There’s no need to mix dry ingredients separately from wet ingredients when working with gluten-free ingredients.

banana mashed with a fork and the rest of the muffin ingredients added to a glass bowl.

Stir well until the muffin batter looks relatively smooth. (A few lumps of banana are okay, but make sure there are no pockets of flour that were missed.)

Fold in the mini chocolate chips, then use a heaping tablespoon or cookie scoop to divide the batter in the greased mini muffin tin. There should be enough batter to fill each muffin cup nearly to the top.

You should get 24 mini muffins from this batch.

mini chocolate chips added to muffin batter and ready to bake in pan.

Sprinkle a few extra chocolate chips on top, if you’d like, then bake these at 350ºF for 12 to 14 minutes. The edges of the muffin where they touch the pan should start to look lightly golden and your kitchen should smell like banana bread when they are done. 

Test the center of the muffins by pressing on the top of one slightly. It should spring back up when they are done cooking. Or, you can insert a toothpick into the center of a muffin to make sure there’s no wet batter sticking to it when removed.

mini chocolate chip muffins cooling in the muffin pan.

Let the muffins cool in the pan for 30 minutes. Then twist them in the pan to help remove them. (Or run a knife around the edge of each muffin if they are sticking.)

Leftover muffins can be stored in an airtight container in the fridge for up to 5 days. Or store them in the freezer for up to 3 months. Let them thaw in the refrigerator overnight before serving again. 

Frequently Asked Questions

Can I use a different flour?

You can most likely use all-purpose flour with this recipe and get similar results. If you want to use almond flour, check out my almond flour banana muffins for the proper ratio of ingredients. When you bake them in the mini muffin pan, the bake time will be closer to 12-15 minutes. 

Can I omit the chocolate chips?

Of course! For a refined sugar-free option, add in some crunchy chopped walnuts or pecans instead. 

Can I replace the eggs?

Mini muffins are much more forgiving when it comes to egg-free baking, so I think you could use one more mashed banana to replace the eggs in this recipe. They won’t rise quite as much in this case, but they should still be tasty. 

Can I use baking soda instead?

You can replace the baking powder in this recipe with 3/4 teaspoon of baking soda. The muffins will brown on top even more with this swap.

Looking for more muffin recipes? Try Vegan Pumpkin Muffins, Spinach Muffins, or Chocolate Zucchini Muffins for more ideas. 

mini banana chocolate chip muffins cooling on a wire rack.

Mini Banana Chocolate Chip Muffins

5 from 1 vote
Mini Banana Chocolate Chip Muffins are the perfect way to use up any ripe bananas sitting on your counter. They bake in half the time compared to full-size muffins!
prep15 mins cook14 mins total29 mins
Servings:24

Ingredients
 
 

  • ¾ cup mashed banana (see notes)
  • 3 large eggs
  • ¼ cup maple syrup
  • ¼ cup olive oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups oat flour (certified gluten-free, if needed)
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ cup mini chocolate chips

Instructions

  • Preheat the oven to 350ºF and grease a mini muffin pan with non-stick cooking spray. In a large bowl, use a fork to mash the banana until smooth.
  • Add in the eggs, maple syrup, olive oil, vanilla extract, oat flour, baking powder, and salt. Stir well until the batter looks relatively smooth, with no lumps of flour remaining.
  • Fold in the mini chocolate chips, then divide the batter among the 24 mini muffin cups in the prepared pan. Bake at 350ºF for 12 to 14 minutes, or until the tops of the muffins feel firm to the touch.
  • Let the muffins cool in the pan for at least 15 minutes, then gently twist them to remove them from the pan. (Or run a knife around the edge of each muffin to help them release.) Leftover muffins can be stored in an airtight container in the fridge for up to 5 days. Or freeze them for up to 3 months.

Notes

Nutrition information is for 1 mini muffin, assuming you get 24 from this batch. This information is automatically calculated and is just an estimate, not a guarantee.
Banana note: You should get 3/4 cup mashed banana from roughly 2 small/medium bananas. If you end up with a little more or less than that, this recipe should still turn out just fine.
Egg note: Mini muffins are more forgiving than full-size muffins. If you need an egg-free option, you can most likely replace the eggs with an extra banana. The muffins won’t rise quite as much in this case. (All-purpose flour would also give you better results in this case, too, since gluten acts as a binder.)
Don’t have a mini muffin pan? You can bake this batter in a 12-cup muffin pan for 25 minutes at 350ºF.

Nutrition

Calories: 95kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 61mg | Potassium: 102mg | Fiber: 1g | Sugar: 5g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.5mg
Course: Snack
Cuisine: American
Keyword: mini banana chocolate chip muffins

If you try these mini banana chocolate chip muffins, please leave a comment and star rating below letting me know how you like them.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

    1. Yes, I think regular flour would work here, too. You may want to reduce the flour by 1/4 cup in that case, because all-purpose flour weighs more than oat flour. Let me know if you experiment with it!