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Stack of mini banana chocolate chip muffins on white plate.

Mini Banana Chocolate Chip Muffins {Whole Grain}

Yield: 48 mini muffins
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

  • 2 ¼ cups (320 g) white whole wheat flour or all-purpose flour (or a combination)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (242 g) milk or buttermilk
  • ½ cup honey (166 g) or granulated sugar (106 g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 to 1 ¼ cups (236 to 295 g) mashed ripe bananas (about 3 medium bananas)
  • 6 tablespoons (85 g) butter, melted
  • ¾ cup (128 g) mini chocolate chips

Instructions 

  • Preheat the oven to 375 degrees F. Lightly grease two 24-cup mini muffin pans (if you only have one tin, cook in two batches).
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a small bowl or liquid measuring cup, whisk together the milk or buttermilk, honey or sugar, egg and vanilla until well-combined.
  • To the dry ingredients, add the milk mixture, mashed bananas, and butter.
  • Mix with a silicone spatula until a few dry streaks remain.
  • Add the chocolate chips and mix until just combined. Don't over mix.
  • Fill the mini muffin pan(s) 3/4 full with batter. Bake for 10-15 minutes until the tops spring back lightly to the touch. Let cool for 2-3 minutes before removing to a wire rack to cool completely.

Notes

Flour: if using whole wheat flour, a white whole wheat flour is recommended so the muffins are light and fluffy and not heavy and dense. My preference is to use hard or soft white, kamut or einkhorn wheat flour. If not using a scale, measure the flour with a light hand so it isn't packed into the cup.