The perfect breakfast and my kid’s favorite muffin recipe. These Mini Banana Chocolate Chip Muffins are simple to make and can be frozen for a quick breakfast all week.
I love a good muffin recipe and when they are bite size and it’s totally acceptable to eat like 5 then I really love them. These Mini Banana Chocolate Chip Muffins make the perfect breakfast. My kids love how little they are and I love trying to see how many I can fit in my mouth at one time. Just kidding, don’t do that. You may need to chug a gallon of milk if you do, not speaking from experience I just heard that somewhere. 😉
Mini Banana Chocolate Chip Muffins Instructions:
Ready to get cooking! Start by preheating your oven to 350 degrees F then prepare your mini muffin tin with nonstick cooking spray. Cream together sugar and butter. When well combined add eggs one at a time. Add your bananas and milk and continue to mix well together. In a separate bowl sift together flour, baking soda, baking powder, and salt. Then slowing add this to your wet ingredients. Time for the good stuff, fold in chocolate chips. Spoon into your prepared mini muffin tin and allow to cook for 12-15 minutes or until cooked through and a toothpick comes out clean.
Freezing Tips:
Once these Mini Banana Chocolate Chip Muffins have cooked allow them to cool completely. Remove them from the muffin tin and place them on a baking sheet. Allow them to freeze separately and then add them to a large freezer bag. You can pull out one at a time and reheat in the microwave for 30 seconds at a time until warmed or in a toaster oven. I like freezing them separately like this so they don’t all stick together and it’s easy to grab one at a time. Otherwise, you could wrap each in foil and freeze them that way.
Because Muffins are my Jam! And they also taste good with jam!
Double Chocolate Oatmeal Muffins
Peanut Butter Chocolate Chip Muffins
Amazing mini banana chocolate chip muffins that are great for breakfast.
- 1/2 cup Butter (softened)
- 1 cup Sugar
- 2 Eggs
- 1 cup Mashed Bananas
- 1 teaspoon Vanilla extract
- 1/4 cup Milk
- 2 cups All-purpose flour
- 1/2 teaspoons Baking soda
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1 cup Mini Chocolate Chips
Preheat your oven to 350 degrees F. Prepare a mini muffin tin with non-stick cooking spray.
Use a hand or stand mixer to cream together sugar and butter. When well combined add eggs one at a time.
Add your bananas, vanilla, and milk and continue to mix well together.
In a separate bowl sift together flour, baking soda, baking powder, and salt. Then slowing add this to your wet ingredients. Fold in chocolate chips.
Spoon into your prepared mini muffin tin and allow to cook for 12-15 minutes or until cooked through and a toothpick comes out clean.
Recipe Video
Jennie says
at 8:06 pmYes, you just may need to add extra time when cooking.
Bonnie Anderson says
at 4:58 pmIs it the same ingredients and directions if its not in a mini muffin pan?
Jennie says
at 4:16 pmOh yum that does sound good! I’ll have to add some next time =) Thanks for stopping by Steph!
Steph says
at 2:57 pmThese look like a super tasty treat that combine two of my favorites – only thing better is if there were peanut butter too!
Jennie says
at 1:20 pmThanks Tara!!
Tara Siudy (Little Miss Dexterous) says
at 10:39 amThese look delish! Pinning and sharing!
Jennie says
at 9:51 pmThanks for stopping by!
Miz Helen says
at 5:24 pmYour Muffins look fabulous! I appreciate you sharing this awesome post with Full Plate Thursday and have a great day.
Come Back Soon!
Miz Helen