Banana Chocolate Chip Mini Muffins

A Few Words…

My family loves my recipe for Chocolate Chip Banana Loaf, so it makes sense for me to use it to bake mini-muffins!

You know that I’m all about eating real food, finding balance between healthy choices and making mindful decisions on indulgences. These mini muffins are the perfect size for an afternoon snack, when you have company coming, BBQ dinners – even to bring for a pot luck meal!

So cute, so yummy and a healthier treat!

Banana Chocolate Chip Mini Muffins

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Makes 30 -32 Mini Muffins

  • 2 medium ripe bananas, mashed (I always freeze over ripe bananas for baking and thaw them before mashing)
  • 1/2 cup plain yogurt (You can use vanilla flavored, I like using plain Greek Yogurt!)
  • 1 tsp. baking soda
  • 1 egg
  • 3/4 cup brown sugar
  • 1/4 cup canola oil
  • 1 tsp. vanilla
  • 1 1/2 cups flour - I mixed all purpose white and whole wheat flours!
  • 1 tsp. baking powder
  • 1 pinch salt
  • 1/2 cup dark or semi sweet mini chocolate chips
  • 1/4 cup white chocolate chips (optional)


Preheat oven to 350°F and put one of the racks in the middle of the oven. Line a 24 mini muffin tin with paper liners - I like using parchment paper muffin liners. This recipe makes 30-32 muffins (sometimes the bananas are a little bigger/more watery so it makes more), so bake the next batch when the first when is ready. If you have a 2nd muffin tin, prepare it so you can put it in the oven when the 1st batch is ready. Don't forget to put some water in the empty wells so that the empty muffin tins don't burn.

In a small bowl mix the bananas, yogurt and baking soda with a hand mixer and set aside. The mixture will bubble a little. Clean the beaters and in another small bowl beat the egg, brown sugar, oil and vanilla until frothy.

Combine the flours, baking powder, salt and chocolate chips in a large bowl.

Add the banana mixture to the sugar/oil mixture and use the hand mixer to blend well. Add this to the dry ingredients and stir gently just until moistened and the flour disappears.

Spoon the batter into the lined muffin tins so that they are 3/4 full.

Bake the muffins on the middle oven rack until a toothpick/cake tester inserted in the centre comes out clean, about 15 minutes (depending on your oven!).

Freezes wonderfully!

Updated Notes:
I used a cookie scoop to fill the parchment lined muffin tins and got 48 delicious mini muffins!