Name: Mini Banana Muffins Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 2 cups flour; 3 teaspoons baking powder; ½ teaspoon salt; ½ cup butter, melted; 2 eggs; 3 very ripe bananas; 1 tablespoon lemon juice; 1 cup sugar; Mini chocolate chips (quantity to taste, approximately ½ cup or more)

There’s just something about a warm, bite-sized treat that hits the spot, especially when it's bursting with banana flavor and melty chocolate chips. This Mini Banana Muffins Recipe is exactly that kind of comforting, easy-to-make snack you’ll find yourself craving again and again.

The image shows a close-up of a pile of small, soft muffins studded with dark chocolate chips. The muffins have a light golden-brown color on their outer edges and a pale, moist inside visible in one muffin with a bite taken out. The chocolate chips are scattered unevenly on the top and inside the muffin, adding a dark contrast to the light bread. The muffins rest on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mini Banana Muffins Recipe
Top Tip
How to Serve Mini Banana Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mini Banana Muffins Recipe

Why You'll Love This Recipe

I’ve made these little banana beauties more times than I can count, and every single batch feels like a warm hug. They’re simple, quick, and perfect for just about any occasion—from a school lunchbox surprise to an afternoon coffee break companion.

Perfectly Portable: Their mini size means you can snack without the guilt or waste, ideal for little hands or quick bites.
Flavor Explosion: Ripe bananas bring natural sweetness and moisture, while lemon juice keeps the flavor bright and fresh.
Chocolate Chip Magic: Mini chocolate chips melt just right, giving little bursts of gooey chocolate–a total crowd-pleaser.
Speedy & Reliable: From start to finish, these muffins take less than 30 minutes, making them my go-to for last-minute baking urges.

There is a stack of three mini muffins placed on a white marbled surface, each muffin is light brown on the bottom and pale yellow on the top with dark chocolate chips spread all around. The top muffin is open-faced, showing a soft and moist inside with chocolate chips inside and on the surface. In the background, there is a blurred white bowl with dark chocolate chips and a hint of a yellow banana, along with more muffins scattered on the surface. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Mini Banana Muffins Recipe comes together with simple, kitchen-staple ingredients that combine to create a deliciously soft, flavorful muffin you’ll be proud to share—or hide all for yourself!

Flat lay of three very ripe bananas with a few peeled spots, a small pile of mini chocolate chips scattered nearby, a neat mound of granulated sugar, a pool of melted golden butter, two whole fresh eggs, a lemon cut in half with bright yellow flesh visible, and a small heap of white all-purpose flour, all beautifully arranged with soft natural light highlighting their textures and colors, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Sugar: Balances the natural sweetness of the bananas and helps create that tender crumb we all love.
Butter: Melted butter adds richness and moisture that makes these muffins so irresistible.
Eggs: Bind all the ingredients together and give the muffins structure.
Bananas: The star of the show—make sure they’re very ripe for the best flavor and texture.
Lemon juice: A little acidic punch that keeps the muffins bright and prevents the bananas from browning too much.
Flour: The base that holds everything together; all-purpose flour works perfectly here.
Baking powder: Gives the muffins their nice rise and fluffiness.
Salt: Enhances all the flavors and balances the sweetness.
Mini chocolate chips: My favorite touch—they melt in the oven to give tiny, sweet pockets of chocolate.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Mini Banana Muffins Recipe is how easy it is to tweak. Whether you want to add some nuts, swap out the chocolate chips, or even turn it into a breakfast muffin, the base recipe is super forgiving.

Variation: I love tossing in chopped walnuts or pecans for some crunch—it adds a delightful texture contrast.
Dairy-Free Swap: Melt coconut oil instead of butter, and you’re golden for a dairy-free treat that’s just as tasty.
Seasonal Twist: Try adding a sprinkle of cinnamon or nutmeg to give the muffins a warm, cozy note.
Banana Bread Loaf: Using the same batter, bake it in a loaf pan for a classic banana bread with the same great flavor.

Step-by-Step: How I Make Mini Banana Muffins Recipe

Step 1: Mix Butter and Sugar Until Smooth

Start by melting your butter—it’s important it’s fully melted so it blends smoothly with the sugar. I usually do this in the microwave for about 30 seconds. Then, combine the melted butter and sugar in a bowl, stirring until you have a nice, even mixture. This helps create a moist and tender crumb in the muffins.

Step 2: Add Eggs and Mash Bananas

Crack in your eggs and whisk them through the butter-sugar mix. Next, grab your very ripe bananas and mash them well—don’t leave big chunks unless you like that texture! Stir the mashed bananas right into your batter, making it rich and flavorful.

Step 3: Stir in Lemon Juice and Dry Ingredients

Add a tablespoon of fresh lemon juice. It’s a simple trick that makes a surprising difference, brightening the flavor and preventing your bananas from going too brown. Now, sift together the flour, baking powder, and salt, then gently fold them into the wet batter, mixing just until combined to keep the muffins tender.

Step 4: Fold in Mini Chocolate Chips and Prepare for Baking

Stir in mini chocolate chips, saving a handful to sprinkle on top for that extra chocolatey pop after baking. Spoon the batter into a well-greased mini muffin pan, filling each cup about ¾ full—this prevents overflow but gives a nice rise.

Step 5: Bake and Cool

Pop these into a 350°F oven for 15–18 minutes. You’ll know they’re done when the tops aren’t shiny or wet, and the edges start to turn a gentle golden brown. Let them cool for a bit before popping them out of the tin—this helps them hold their shape and stops them from falling apart.

Top Tip

After making these muffins several times, I’ve learned a few tricks that really make a difference in how they turn out—and I want you to have them, too!

Ripe Bananas Matter: I always wait until my bananas are speckled and deeply yellow or almost brown; this makes the muffins sweeter and moister every time.
Don’t Overmix: Mixing the wet and dry ingredients until just combined prevents dense, chewy muffins. A few lumps are totally okay!
Muffin Pan Prep: Greasing the mini muffin tin well is key. I use a non-stick spray to avoid any unwanted sticking but a little butter and flour works too.
Watch the Bake Time: These are small, so keep an eye on them after 15 minutes to avoid drying out; golden edges and a non-moist top are your doneness signals.

How to Serve Mini Banana Muffins Recipe

Mini Banana Muffins - Serving Suggestion

Garnishes

I like a light dusting of powdered sugar for a simple, elegant touch—or, if I’m feeling fancy, a thin smear of peanut butter or cream cheese frosting. Sometimes I sprinkle extra mini chocolate chips on top right before serving for little bursts of texture and sweetness.

Side Dishes

These muffins pair delightfully with a cup of coffee or chai tea for a morning pick-me-up. For a fuller brunch, I sometimes serve them alongside fresh fruit salad or even a dollop of Greek yogurt sweetened with honey—it adds a nice balance of creaminess.

Creative Ways to Present

Hosting a brunch or party? Arrange these Mini Banana Muffins Recipe on a tiered stand with colorful paper liners for a fun display. You can also bundle them in small paper bags tied with twine for adorable grab-and-go favors that everyone will appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature, and they usually stay fresh and moist for up to 5 days. Just make sure to let them cool completely before storing to avoid sogginess!

Freezing

These muffins freeze beautifully. Once cooled, I put them in a freezer-safe bag with a layer of parchment paper between to prevent sticking. They keep well for up to 3 months—perfect for a quick treat anytime.

Reheating

When I want to reheat, I zap a muffin in the microwave for 10-15 seconds. It’s incredible how fresh and soft they taste afterward—as if they were just baked.

Frequently Asked Questions:

Can I use frozen bananas for this Mini Banana Muffins Recipe?

Yes! Frozen bananas work great and actually make mashing easier since they're soft when thawed. Just make sure to thaw and drain any excess liquid before using to avoid excess moisture in the batter.

How do I know when the mini muffins are done baking?

Look for golden-brown edges and a dry, non-shiny top. You can also insert a toothpick into the center; it should come out clean or with a few moist crumbs—not batter.

Can I make this recipe gluten-free?

Absolutely. Swap the all-purpose flour for your favorite gluten-free blend. Be sure the baking powder you use is gluten-free as well. The texture may vary slightly, but they’ll still taste delicious!

Is there a way to make these muffins less sweet?

You can reduce the sugar amount slightly, but keep in mind that the ripe bananas and chocolate chips add sweetness too. If you want less sweetness overall, consider using unsweetened chocolate chips or omitting them.

Final Thoughts

I can’t recommend this Mini Banana Muffins Recipe enough—it’s a warm, comforting treat that’s just as simple to whip up as it is delicious. Whether you’re an experienced baker or just looking for something homemade and satisfying, these muffins will quickly become a favorite. I hope you enjoy making (and eating!) them as much as I do—let me know how your batch turns out!