Mini Banana Chocolate Chip Muffins

from 4 votes

Tired of banana bread? Put those overripe bananas to good use in a family-friendly recipe for Mini Banana Chocolate Chip Muffins that are perfect for lunch boxes, after-school snack and breakfast on-the-go.

A child's hand reaches for a muffin on a platter piled high with Mini Banana Chocolate Chip Muffins

Our fruit bowl runneth over on the regular at our house. With so many little ones on the move around here, bananas are a popular snack option, smoothie addition and quickbread base. Despite so many ways to use up the versatile fruit, we inevitably can’t make it through our weekly stash. The darkly-speckled, almost past its prime fruit has found a new home in this recipe for Mini Banana Chocolate Chip Muffins.

These snackable, bite-sized muffins are now on the weekly rotation at our house, quickly becoming the most-requested addition for lunch boxes and the after-school snack lineup.

Mini Chocolate Chip Banana Muffins on a white serving platter next to a bunch of ripe bananas

How Long to Bake Mini Banana Bread Muffins

Once your oven hits 400°F, you’re just 14 to 16 minutes away from mini muffin bliss. Similar to banana bread, it’s important to use the toothpick test to ensure the muffins are baked through.

While mini chocolate chips are the perfect size and flavor mix-in, feel free to skip them or swap in an alternative, such as chopped walnuts or pecans, or even additional fruit like blueberries.

A clear bowl containing batter and mini chocolate chips

How to Freeze Banana Chocolate Chip Muffins

In need of mini muffins in seconds rather than minutes? The great news is that these muffins freeze like a breeze and can be reheated in less than a minute in the microwave.

A top-down view of a mini muffins studded with chocolate chips in a muffin pan

Most important on the freezing front is to ensure the muffins have cooled completely before wrapping them securely in plastic wrap and storing them in a sealable plastic bag in the freezer. When the craving strikes, grab a mini muffin or two, pop them in the microwave and start snacking before your coffee has even finished brewing!

The Best Way to Store Mini Muffins

If you aren’t going the freezer route, the optimal way to store mini muffins is to let them cool completely and then seal them in an airtight container kept at room temperature.

A close-up view of mini banana muffins studded with mini chocolate chips

To extend the shelf life of the muffins, and prevent them from becoming too moist (yes, that’s a thing!), line the container with paper towels, which will absorb any extra moisture. Less moisture means less chance of sticky tops and a longer window to enjoy this bite-sized snack!

Mini Banana Chocolate Chip Muffins on a large plate next to a bowl filled with mini chocolate chips and a bunch of ripe bananas
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Mini Banana Chocolate Chip Muffins

Tired of banana bread? Put those overripe bananas to good use in a family-friendly recipe for Mini Banana Chocolate Chip Muffins that are perfect for lunch boxes, after-school snack and breakfast on-the-go.
Author: Kelly Senyei
5 from 4 votes
A close-up view of mini banana muffins studded with mini chocolate chips
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 32 mini muffins


  • Cooking spray
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 very ripe, darkly-speckled bananas
  • 1/4 cup sour cream
  • 1/4 cup olive oil or vegetable oil
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 3/4 cup mini chocolate chips


  • Preheat the oven to 400°F. Grease two mini muffin pans with cooking spray.
  • In a large bowl, whisk together the flour, sugar, baking soda and salt.
  • In a medium bowl, mash the bananas then stir in the sour cream, vegetable oil, eggs and vanilla extract. Add the wet ingredients to the dry and mix just until combined. Stir in the chocolate chips.
  • Using a small ice cream scoop or two small spoons, scoop the batter into the prepared mini muffin pan, filling each cup full.
  • Bake the muffins until a toothpick inserted comes out clean, 14 to 16 minutes. Remove them from the oven and let them cool in the pan for 5 minutes before serving.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 101kcal, Carbohydrates: 16g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 12mg, Sodium: 78mg, Potassium: 55mg, Fiber: 1g, Sugar: 9g, Vitamin A: 43IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg


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  1. 5 stars
    These muffins are delicious and easy to make! My child had it for breakfast and brought some for snack at school.
    Had to use buttermilk instead of sour cream and it still came out really good! Thank you for sharing your recipe, Kelly!

  2. Hello, can I make these into blueberry muffins by following the same recipe but just adding blueberries instead of bananas and chocolate chips?

  3. 5 stars
    My kids love these mini muffins! Printing out the recipe and adding it to my recipe binder. Thanks for sharing your recipe!

      1. Hi Ruplai! You’ll need the acidity in the sour cream to react with the leavening agent. You could swap in buttermilk or greek yogurt.