From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Instructions
1
Preheat the oven to 350℉. Grease mini muffin tin(s) with non-stick spray or butter.
2
Cream together the butter, white sugar, and brown sugar in a large mixing bowl with a handheld mixer on medium-high speed. Add the vanilla and eggs and continue mixing until fluffy.
3
Mix in the mashed bananas and then add the flour, baking powder, and baking soda, mixing on low speed until just incorporated. Fold in the mini chocolate chips with a spatula.
4
Fill each greased well in the mini muffin tin(s) to the top with batter and sprinkle a few extra chocolate chips on top to garnish if desired. Bake pans one at a time in the preheated oven for 10-13 minutes or until slightly golden and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to finish cooling while you bake the remaining muffins. Enjoy!
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Banana Ripeness is Key 🍌Use very ripe bananas (spotted brown skin) for maximum sweetness and moisture, which reduces the need for added sugar and creates tender muffins.
- Freeze Chocolate Chips First ❄️Chill mini chocolate chips for 15 minutes before folding into batter so they hold their shape and distribute evenly throughout the mini muffins instead of sinking.
- Don't Overmix the Batter 🥄Mix wet and dry ingredients until just combined with visible flour streaks remaining—overmixing develops gluten and creates tough, dense muffins rather than light and tender ones.
- Fill Strategically for Even Baking 🧁Fill mini muffin cups exactly two-thirds full and use an ice cream scoop for consistency, ensuring uniform baking times and preventing overflow or underbaked centers.
- Cool Completely Before Storing 🧊Let muffins cool in the pan for 5 minutes, then on a wire rack for at least 30 minutes before storing to prevent condensation that makes them soggy.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by Knead Some Sweets
Check out more Knead Some Sweets content!Browse Knead Some Sweets recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.