These Mini Banana Chocolate Chip Muffins are soft, fluffy, EASY to make and just perfect. They’re the perfect little snack or just a treat!
Get ready for the sweetest and tastiest snack. Lightly sweetened with honey, these Whole Wheat Mini Banana Chocolate Chip Muffins are quick and easy to make – and oh, so delicious!
Whole Wheat Muffin Batter
The batter for these mini muffins is super easy. You’re already familiar with the whole “Stir the wet ingredients into the dry ingredients” scheme.
The special thing about it is that the dry ingredients contain a heaped portion of whole grain in the form of whole grain flour. Despite the bad reputation that whole wheat flour has, the muffins are still exceptionally fluffy and fluffy.
The key is to use a white/light-colored whole grain variety such as hard or soft wheat flour, kamut or unicorn wheat flour, or berries (if you grind them into flour at home).
If you don’t have whole wheat flour on hand, you can add all-purpose flour. My favorite twist on these muffins is using half whole wheat flour and half all-purpose flour.
Naturally sweetened
The muffins are sweetened in three ways:
- Honey
- Ripe, mashed bananas
- Mini chocolate chips
If you’re using very ripe, heavily speckled bananas, you might even be able to reduce the honey, since the bananas and chocolate chips provide most of the sweetness to the muffins.
If necessary, you can easily replace the honey with granulated sugar or brown sugar.
The best mini muffin pan
I have owned and operated many mini muffin pans throughout my life.
And I can say with all the fervor of my soul that using a light-colored aluminum muffin pan (as opposed to a dark or dark-coated pan) is key. The mini muffins bake more evenly without burning the outside edges.
My favorite mini muffin pans are the USA brand pans {aff. Shortcut}. I gave up my other mini muffin tins in favor of these a few years ago and haven’t looked back for a moment.
The muffins always come out evenly baked and perfectly curved and the molds are easy to wipe off/clean.
The best little muffins
These Mini Banana Chocolate Chip Muffins are the perfect snack for my ever-hungry brood, especially during the summer months when they’ll eat everything in sight (and then some).
To be honest, it’s my 14-year-old son who makes these mini muffins 99.9% of the time. They’ve become his specialty, and he’s been known to write his name in felt-tip pen on bags of these baked muffins so he has a few left when his ravenous siblings are done.
It was his idea and his constant encouragement to finally publish the recipe here! I think he’s glad he can now look up the recipe on his iPad in the kitchen instead of digging through the messy stacks of my recipe notes.
They really are the best miniature muffins ever! They stay moist and fluffy for days, and they freeze great too. We hope you love them!
A year ago: Cherry Cheesecake Cake
Two years ago: Double Chocolate S’Mores Cookies
Three years ago: Cherry Chocolate Cobbler
Four years ago: Pan-fried summer vegetable lasagne
Five years ago: Cherry Pie Cookie Bars
six years ago: Tender grilled salmon
Seven years ago: The easiest ice cream cake ever with a sugar cone base
Eight years ago: Roasted potato salad with easy Dijon dressing and bacon
nine years ago: Classic Chocolate Mint Brownies
Ten years ago: 30 Second Chocolate Turtle Cookie Sundae
Mini Banana Chocolate Muffins {Whole Wheat}
- 2 ¼ cups (320 G) whole wheat white flour or all-purpose flour (or a combination)
- 1 teaspoon baking powder
- ½ teaspoon baking powder
- ½ teaspoon Salt
- 1 Cup (242 G) milk or buttermilk
- ¼ to ½ Cup (83 G) honey or granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 to 1¼ cups (236 to 295 G) mashed ripe bananas (about 3 medium bananas)
- 6 tablespoon (85 G) melted butter
- ¾ Cup (128 G) Mini chocolate chips
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Preheat the oven to 375 degrees F. Lightly grease two 24-cup mini muffin pans (if you only have one pan, bake them in two batches).
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a small bowl or measuring cup, whisk together the milk or buttermilk, honey or sugar, egg, and vanilla until well combined.
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Add the milk mixture, mashed bananas and butter to the dry ingredients.
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Mix with a silicone spatula until a few dry streaks remain.
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Add the chocolate chips and stir until well combined. Don’t mix too much.
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Fill mini muffin pan(s) 3/4 full with batter. Bake for 10-15 minutes, until the peaks spring back slightly when touched. Let cool for 2-3 minutes before turning onto a wire rack to cool completely.
honey/sugar: I’ve given a range for honey or sugar – I often use the full 1/2 cup, but I’ve been able to reduce to 1/4 cup if the bananas I’m using are exceptionally ripe and blotchy (and especially if I use the full 1 1/4 cup mashed bananas).
Portion: 1 mini muffin, Calories: 67kcal, Carbohydrates: 10G, Protein: 1G, Fat: 2G, Saturated Fatty Acids: 1G, Cholesterol: 9mg, Sodium: 61mg, Fiber: 0.3G, Sugar: 5G
Recipe Source: from Mel’s Kitchen Cafe
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