Chocolate Chip Banana Bread Mini Muffins


I adapted this recipe from my basic banana bread. It’s a fairly straightfoward recipe, using pantry basics: eggs, oil, vanilla extract, brown sugar, all-purpose flour and typical leavening agents. My family really likes chocolate chips, but other mix-ins like nuts or berries work well, too!

Chocolate Chip Banana Bread Mini Muffins

  • Servings: 24
  • Difficulty: easy
  • Print


  • 1 medium very ripe banana (roughly 1/2 cup) mashed
  • 1 large egg
  • 1/2 cup canola oil
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup light brown sugar loosely packed
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 2 tbsp mini chocolate chips


  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, whisk mashed banana, egg, oil, and vanilla extract until uniform. Then mix in brown sugar.
  3. Add flour, baking soda, baking powder, and salt. Mix until well-combined.
  4. Stir in chocolate chips (or other mix-ins).
  5. On a non-stick mini muffin tray, spray 24 of the mini muffin cups with non-stick spray. Then distribute batter evenly among the 24 mini muffin cups.
  6. Bake at 350 degrees F for 10-13 minutes, until edges just start to turn golden and toothpick stuck in center comes out clean with maybe a couple crumbles (but no raw batter).
  7. Allow to cool 10-15 minutes before removing from pan.
Makes about 24 mini muffins at roughly 85 calories per mini muffin. Great for breakfast, snacks, and dessert!

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