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    Home » Recipes » Cupcakes & Muffins » Mini Chocolate Chip Banana Muffins

    Published: Jan 31, 2022 by Ansley Beutler

    Mini Chocolate Chip Banana Muffins

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    If you love banana bread, you'll love these mini chocolate chip banana muffins! They're soft and moist and the perfect size to just pop in your mouth for a quick on-the-go snack or treat. They're like Little Bites but better and made gluten fee and dairy free!

    This Mini Banana Muffin recipe is sponsored by Lily’s Sweets. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!

    Mini gluten free banana muffins scattered on parchment paper.

    These mini banana muffins are like the banana version of Little Bites! They're the perfect pop-able size and make a great healthy snack that cures the sweet tooth. They have no added sugar and they're perfect for little hands at snack time!

    I love baking with bananas because they can sweeten a treat naturally without. bunch of sugar. It's also a great way to use up old bananas.

    Thee delicious banana muffins are a spin off my popular gluten free healthy chocolate chip banana bread. If you love chocolate, check out my double chocolate banana muffins too!

    Jump to:
    • Recipe characteristics
    • Ingredients and notes
    • How to make mini banana muffins
    • How to remove the muffins
    • How to store
    • Frequently asked questions
    • Recipe
    • Reviews

    Recipe characteristics

    • Made gluten free and dairy free
    • Almond flour based
    • Naturally sweetened with bananas
    • Made in under 30 minutes
    • Great on-the-go snack
    • Kid approved

    Ingredients and notes

    Mini banana muffin ingredients on a blue surface.
    • Bananas - Use brown bananas or ones that are soft with some brown spots. If you only have fresh bananas or need to ripen your bananas faster, you can place them on a baking sheet with parchment paper and warm them up in the oven for 5 minutes at 350 F. They will turn a dark brown. Wait for them to cool down before using in this recipe.
    • Almond butter - This is what keeps the muffins nice and moist. Any type of nut butter like peanut butter, cashew butter, or seed butter.
    • Almond flour - The gluten free flour used in these muffins which creates a super fluffy texture.
    • Dark chocolate chips - What is banana bread without chocolate? I used Lily's Dark Chocolate Baking Chips which are stevia sweetened and perfect for these mini banana muffins! They're about the size of mini chocolate chips too which works great for mini muffins.
    Mini muffins scattered on a baking pan with a bag of chocolate chips.

    How to make mini banana muffins

    You can make these moist banana muffins in a large mixing bowl or in the bowl of a stand mixer. You will also need a mini muffin pan. I have this silicon one and love how easy is it to remove the muffins.

    Step 1 : Mix the wet ingredients

    First, whisk together the eggs, almond butter, and vanilla extract until well combined. You can use a stand mixer for this with the paddle attachment or in a large bowl with a stiff whisk or hand mixer.

    Person whisking a tan mixture in a glass mixing bowl.

    Step 2 : Mash the bananas

    Mash up the overripe bananas with a fork in a separate medium bowl or plate. If using a stand or hand mixer, you can add the bananas straight to the bowl.

    Mash the bananas up well so there aren't any large chunks.

    Pour the mashed bananas into the bowl with the eggs almond butter mixture and mix well to incorporate.

    • Person mashing bananas on a plate.
    • Person mixing mashed bananas into muffin batter.

    Step 3 : Fold in the dry ingredients

    Add the almond flour, coconut flour, and baking powder to the banana mixture and fold the flour mixture into the batter with a rubber spatula. Make sure not to over mix this step and only mix until the there are no flour clumps.

    • Flours about to be mixed into muffin batter.
    • Overhead view of a glass mixing bowl with banana muffin batter.

    Step 4 : Add the chocolate chips

    Add the chocolate chips to the bowl and fold into the batter to distribute.

    Person folding chocolate chips into banana muffin batter.

    Step 5 : Fill mini muffin tin

    Fill your mini muffin tin with mini muffin liners or grease with cooking spray and use a small cookie scoop or spoon to fill each cavity up almost all the way full.

    Because this is gluten free batter, it doesn't rise as much as traditional muffin batter so don't be afraid to fill up the muffin cavities.

    Sprinkle a few more chocolate chips over top if desired. 

    Bake muffins in the oven until golden brown on top. You should also be able to press on the center of a muffin and it feel stable.

    Muffin batter being poured into a mini muffin pan.

    How to remove the muffins

    Allow the muffins to cool down before removing from the muffin tin.

    If you're using a silicone pan, just push the bottom up with your finger to remove the muffins.

    If using a metal pan, run a knife around each muffin to "loosen it up" and then remove it.

    How to store

    Allow the muffins to cool down completely on a wire rack then transfer them to an airtight container. If the chocolate on top has cooled you can stack them on top of one another. If the chocolate is still soft, either wait a little longer for it to cool down or don't stack the muffins.

    They will keep for 5 days out on the counter or a week in the fridge. You can enjoy them warm, at room temperature, or straight from the fridge!

    Muffins baked in a min muffin pan.

    Frequently asked questions

    How long to bake mini banana muffins?

    Bake mini banana muffins for 20 - 22 minutes until the top of the muffin is golden brown and the muffins have risen.

    Can I substitute the almond flour?

    You can swap both the almond flour and coconut flour with oat flour, gluten free 1:1, all purpose flour or whole wheat flour. Be advised though, the muffins may not rise like shown.

    Can I make regular sized muffins?

    Yes, this recipe works as a regular muffin recipe too. The baking time will longer so I recommend checking the muffins after 25 minutes.

    Mini muffins with chocolate chips scattered on parchment paper.

    For more muffin recipes, check out my:

    • Paleo Chocolate Chip Muffins
    • Gluten free Blueberry Muffins
    • Gluten-free Lemon Poppy Seed Muffins

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Recipe

    Mini banana muffins scattered on parchment paper.

    Mini Chocolate Chip Banana Muffins

    If you love banana bread, you'll love these mini chocolate chip banana muffins! They're soft and moist and the perfect size to just pop in your mouth for a quick on-the-go snack or treat. They're like Little Bites but better and made gluten fee and dairy free!
    5 from 3 votes
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Keyword: banana bread muffins, banana mini muffins, gluten free muffins, mini banana muffins
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 48 mini muffins
    Calories: 35kcal
    Author: Ansley Beutler

    Ingredients
     
     

    • 3 eggs
    • ½ cup almond butter - any nut butter will work
    • 1 teaspoon vanilla
    • 3 overripe bananas
    • 1 cup almond flour
    • 3 tablespoon coconut flour
    • 2 teaspoon baking powder
    • ½ cup Lily's Dark Chocolate Baking Chips

    Instructions

    • Preheat oven to 350 F. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the eggs, almond butter, and vanilla until smooth.
    • Mash the bananas up on a separate plate which makes mixing it into the batter easier. Add the mashed bananas to the bowl and continue to mix. There may be small little clumps of banana in the batter which is okay.
    • Add the almond flour, coconut flour, and baking powder to the bowl and fold until no flour clumps remain.
    • Fold the Lily's Dark Chocolate Baking chips into the batter.
    • Grease a mini muffin pan with oil and fill each cavity with the batter about ¾ of the way full. Sprinkle some extra chocolate chips over top if desired and bake for 20 - 22 minutes until the muffins have risen and are golden brown on top.
    • Allow the muffins to cool slightly before removing from the pan and enjoy!

    Notes

    Almond butter substitute : Any type of nut or seed butter will work in this recipe. Just make sure it use the "creamy" style and not the chunky.
    Storing : Transfer the cooled muffins to an airtight container. If the chocolate on top has cooled you can stack them on top of one another. If the chocolate is still soft, either wait a little longer for it to cool down or don't stack the muffins. They will keep for 5 days out on the counter or a week in the fridge. You can enjoy them warm, at room temperature, or straight from the fridge!
     

    Nutrition

    Calories: 35kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 23mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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    Reader Interactions

    Comments

    1. Cheryl Blevens says

      February 02, 2022 at 5:06 pm

      5 stars
      Had some bananas going brown just when you posted this! They came out so well and the recipe made a lot so my family will be happy 🙂

      Reply

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