Chocolate Chip Banana Bread Mini Muffins – These easy to make Banana Chocolate Chip Muffins are a simple adaptation of one of my favorite recipes.
Banana bread is one of my all-time favorite recipes for many reasons, not the least of which is that it’s easy to make and tastes just like bread! Craving a muffin one day, I took a banana bread recipe, added some chocolate chips and put it in muffin tins. The result: a game changer!
Chocolate Chip Banana Bread Mini Muffins
Banana bread is also one of the first recipes I made as a child. I loved peeling bananas, mashing them in a bowl, tossing and mixing them with the rest of the ingredients and making something so easy and delicious. Everyone I introduced it to always seemed to like it (which made me feel good).
Soft & Moist Chocolate Banana Muffins Recipe
Those early experiences are probably one of the reasons I love cooking so much. Even as a child, when people responded positively to my cooking, it made me want to cook more. It is the same today. It warms my heart to see my family’s faces light up after using their new recipe.
These Banana Chocolate Chip Muffins are great because if you have ripe, sweet bananas, this is a fool proof recipe even for people who rarely bake. Who doesn’t love the idea of turning those really bad bananas into something delicious! This is a victory.
I adapted my recipe for the muffins, which are more appealing to little hands, and added chocolate chips as a special treat. I guarantee you will have the same great feeling I recommend them to friends and family!
Finally, you know I love a recipe that you can make yourself. If you don’t want to add chocolate chips, you can leave them out, or replace them with dried fruit or nuts! Also, Banana Chocolate Chip Muffins freeze great, which I love! If you like this muffin recipe, check out Spinach Cake Muffins, Apple Cider Muffins, and Very Strawberry Muffins.
One Bowl Banana & Chocolate Chip Muffins Recipe
5. Pour water into greased or lined muffin cups about 2/3 of the way up and bake for 18 minutes.
Cut it! Post a picture of any recipe you make on Instagram – I’d love to see them! Sign @
Hi, I’m Ekaterina. Three mothers. A Kentucky girl living in California. Here’s what I know: All kids can eat big, and eating should be easy. I make simple, healthy recipes that the whole family will love. Published: April 27, 2021; Last updated: May 6, 2022 Each muffin has a super domed and fluffy muffin covered in chocolate chips. Prep Time 5 Minutes Working Time 15 Minutes Cook Time 22 Minutes Skip to Recipe Blog Post Content Use the links below to jump to different sections of this post!
These small batch Banana Chocolate Chip Muffins are packed with flavor using bananas, whipped cream, brown sugar and mini chocolate chips! Their crumbles are just like your favorite banana bread, but with a crispy, sky-high and domed muffin top! This recipe makes a small batch and only 6 muffins, perfect for a family of 2-4.
Banana Chocolate Chip Oatmeal Muffins
Most muffin recipes usually yield at least a dozen muffins; Or, often, more! However, this Banana Chocolate Chip Muffins recipe makes a total of 6 muffins. So cute, isn’t it? This is the perfect amount for a small family of 4 (with extras for mom and dad).
As I mentioned earlier, this small batch banana chocolate chip muffin recipe is based on the banana muffins from my cookbook,
. In my cookbook, I share exclusive recipes that are quick to assemble (or can be made quickly in a few nights) and are suitable for weekend cooking. This recipe meets that criteria – the dough comes together in 15 minutes!
As you know, the best banana pancakes are made with ripe bananas. You know, the one that’s so smelly and so stained that it’s almost black? This banana chocolate chip muffin recipe makes the most of bananas!
Small Batch Banana Chocolate Chip Muffins » Hummingbird High
This small batch banana chocolate chip muffin recipe has ingredients that can easily be substituted for other similar ingredients.
In my cookbook, I’ve shared recipes with completely adaptable ingredients. What does it mean? In theory, if you’re missing a certain ingredient, you can easily substitute it for something you already have on hand! This will prevent you from running to the grocery store at the last minute, and will encourage you to use what’s in your pantry. Check the ingredients section below for my substitution suggestions!
These muffins are packed with bananas, cream, and brown sugar so they stay fresh and moist for days! Plus, you can save the dough for later baking, or freeze the finished muffins for future enjoyment.
These small batch banana chocolate chip muffins use about 1 large banana or 2 medium bananas to 5 ounces (or 142 grams) of very ripe peeled bananas. This recipe works best if you use perfectly ripe, blemished and black bananas. Banana Muffins? Very mature. “It’s a bad idea to leave them on the counter for another day because it will attract a lot of fruit flies.”
Chocolate Chip & Strawberry Banana Bread Mini Muffins
Technically, yes. But I guarantee you that the resulting banana muffins won’t be as moist as they would be if you used black bananas. Why? When a banana ripens naturally, the fruit inside becomes sweet and delicious. Yellow bananas are still very starchy and lack natural sugars and flavors.
There are tons of tips online about how to ripen your bananas faster; Here are the ones that work best for me:
Yes, you can make these banana muffins with frozen bananas! In fact, I encourage you to do the same. I am
Freeze ripe bananas for future baking projects. I put the bananas, skin and all, in a gallon size bag and freeze. In the refrigerator, the crust turns completely black (don’t worry, this is normal!). Then oil is poured over the fruit to make the banana more delicious.
Coconut Banana Muffins With Chocolate Chips
When I want to use frozen bananas in a recipe, I transfer them to the refrigerator, still in their bags, and thaw them overnight. Or, if it’s a hot day, I thaw them on the counter at room temperature for a few hours on a plate. The plate is important – when bananas melt, they release a large amount of liquid. Don’t drop it! Drain the fruit and its liquid into a bowl. Mix the recipe together before using. This banana juice is really the secret to making the best and insanely moist banana muffins.
Can I substitute the bananas in this banana chocolate chip muffin recipe to make another type of fruit muffin?
No, please. Doing so would be like making pumpkin pie without the pumpkin. You need bananas to create the structure and texture of the caffeine.
If you want to make a different kind of fruit muffin, I suggest you check out Copycat Levain Bakery’s blueberry muffin recipe (with a small batch version). The Little Pack post teaches you how to replace blueberries with other types of fruit that suit your preferences.
Mini Pumpkin Chocolate Chip Muffins Recipe
Whipped cream adds moisture and flavor to Banana Chocolate Chip Muffins, and gives the muffins a soft and tender crunch. But the best part? The cream adds a really subtle tang, which is the secret
Yogurt: Cream can be replaced with plain, unflavored full-fat regular or Greek yogurt. Avoid using flavored yogurts as they have added sugar and artificial flavors that will affect your banana bread. Finally, plain unflavored yogurt is more acidic than cream. Substituting yogurt for sour cream in this recipe results in Tangier Banana Muffins.
Crème Fraîche: Cream can be replaced with crème fraîche. However, note that fresh cream is less acidic than cream. This means that your banana muffins will be less runny than if you used cream.
Other Creamy Dairy Products: According to a New York Times article on recipe substitutions, cream can be substituted with mascarpone, neufchatel, quark, and more. However, I’ve never tried their offerings – I can only vote for the crème fraîche and yogurt.
Keto Mini Banana Chocolate Chip Muffins
To make these small batch banana chocolate chip muffins, you’ll need ½ cup of densely packed light or dark brown sugar.
Brown sugar is granulated white sugar that has been touched in strips for its signature color and flavor. Since granulated sugar contains granules, it adds more moisture to baked goods than granulated sugar. Hard sugar comes in two varieties: light or dark. Dark brown sugar is my personal preference; Since there is more plate in it, I find it tastier. But you
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