Mini Banana Chocolate Chip Muffins

Mini Banana Chocolate Chip Muffins

Today will be a brief posting day.  The kids are off from school today (Veteran’s Day),  my wife is in New York for business and I have my regular work that needs to be done.  I just wanted to continue posting some of the deserts that went over so well at my Sunday night poker game.

The Mini Banana Chocolate Chip Muffins take about 10 minutes to assemble and fit in one pan for a quick 15 minutes in the oven.

Printable recipe

Mini Banana Chocolate Chip Muffins


Yield 24 mini muffins



½ cup butter at room temperature

1 cup brown sugar

2 large eggs

2 teaspoons vanilla

1 ½ cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ground allspice

½ teaspoon ground nutmeg

½ teaspoon ground cloves

2 medium bananas, mashed.  About 1 ¼ cups

1 cup chocolate chips plus reserve extra chips to top the muffins with



  1. Spray the cups of a 24 count mini muffin pan.
  2. Preheat oven to 350 degrees.
  3. In a bowl sift together flour, baking soda, cinnamon, allspice, nutmeg and cloves.  Set aside.
  4. In a mixer, on medium speed, cream the butter and sugar until smooth. About 3-5 minutes.
  5. Beat in eggs one at a time, until well incorporated.
  6. Stir in vanilla.
  7. On low, slowly mix the dry ingredients into the wet until just combined.
  8. Stir in the mashed banana.
  9. Fold in the chocolate chips.
  10.  Spoon the batter into the muffin cups till about ¾ full.  If you over-fill the cups the muffins will overflow onto the top of the muffin tin, take longer to bake and be difficult to remove from the pan.  Sprinkle 3 or 4 of the reserved chocolate chips on the top of each batter filled cup.
  11.  Bake for 15 to 18 minutes or until the tops are light brown and a toothpick inserted into a muffin comes out clean.
  12.   Let cool in the pan for about 10 minutes before removing the muffins to a cooling rack.