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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.
5 from 6 votes
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 32 mini muffins

Ingredients  

  • 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

Instructions 

  • 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.
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