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Chocolate Chip Banana Bread Mini Muffins

Chocolate Chip Banana Bread Mini Muffins:

As I hinted in my Chocolate Guinness Brownies post, there are probably quite a few things about me that, even in seven years of blogging, have never come up and might surprise some people!

For instance, I don’t know that I’ve ever mentioned on here how much I love to dance—any kind of dancing; I love it all. Pretty much every weekend, you can find me trying to persuade my friends to go out dancing with me. Sometimes they give in to my appeals, and we put on our comfortable shoes for a night on the town. (I once made the mistake of wearing heeled knee-high boots to go out dancing. Absolutely never again.)

Banana Mini Muffins

A couple of weeks ago, after friends stayed over following a night of dancing, I found myself in need of a quick and easy breakfast that I could make with limited supplies.

Because… you know… when your name is Chocolate-Covered Katie, it is expected that there will always be food at your apartment to feed your friends, regardless of whether or not you were out all night and therefore had no time to prepare said food.

These homemade mini muffins—inspired by my Homemade Hummingbird Cupcakes—were measured, baked, cooled, and plated before anyone else had even thought about waking up.

Chocolate Chip Banana Bread Mini Muffins

Banana Chocolate Chip Mini Muffins

(makes 30-35 mini or 11 large)

  • 1 cup mashed banana (240g)
  • 2 tbsp milk of choice (30g)
  • 2 tsp pure vanilla extract
  • 2 tsp white or apple cider vinegar
  • 3 tbsp vegetable or coconut oil (30g)
  • 1 cup spelt or all-purpose or Bob’s gf flour (130g)
  • only if using the gf flour, add 1/4 tsp xanthan gum
  • 1/2 tsp plus 1/8 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup mini chocolate chips, optional
  • 1/3 cup xylitol or sugar of choice (65g)
  • pinch stevia or 1 extra tbsp sugar of choice

*Note: You will get fewer muffins if omitting the chocolate chips. Preheat your oven to 350 F, and line a mini muffin tin with  liners. In a large mixing bowl, whisk together first 5 ingredients. In a separate bowl, combine all of the remaining ingredients and stir well. Pour wet into dry, and stir until batter is just evenly mixed. Pour into the muffin liners and bake 15 minutes (19-20 minutes for regular-sized) or until muffins have domed and a toothpick comes out clean from the center. Allow to sit 10 minutes before removing from the muffin tin. After a day, it is best to refrigerate or freeze leftover muffins.

Chocolate Chip Banana Muffins Nutrition Facts

Vegan Mini Muffins

Mini Banana Bread Muffins  Chocolate Chip Banana Bread Mini Muffins

Question of the Day: Dancing: Do you love it or hate it?

protein bars

Link of the Day:  Homemade Chocolate Fudge Protein Bars

5/5 (4)

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Published on June 2, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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  1. Trish says

    These are fantastic! I love banana bread, but most recipes seems to be more of a cake, really sweet. I made these this evening to have on hand for quick and mobile breakfast for my kids. I snuck one to taste and they are great, not too sweet but really delicious. I made them in my Pampered Chef brownie pan, so each one looks like a perfect little loaf of banana bread! Thanks so much Katie, we just recently discovered wheat, dairy and soy allergies between my two small kids…so your website has been nothing short of a life-saver!

  2. Steffanie says

    I am trying to make healthier choices and when I came across your channel I was blown away. I jumped out of bed when I saw that I had the ingredients for the banana bread muffins and… They… Were… The… Best!!!!!!!!! I gave one each to my family and they all came back for more!!!!!!! Actually my mother didn’t want another one until I told her they were healthy. Now we are both huge fans of Katie. Going to buy your book.

  3. kc says

    Just made these into cookies..yummy! Also I don’t use baking powder, I use more baking soda and vinegar. Seems to work :0)

  4. Awdur says

    Hi Katie! These look so good! I have them in the oven right now, so I can’t vouch for the taste of cooked muffins but the batter was tasty. 🙂 I went the large muffin route, and I ended up using whole wheat flour because, although I thought I had both spelt and gf flour, I ended up not having a cup of either! I also used defrosted frozen bananas since I didn’t have any fresh. So we’ll see how that all turns out.
    I am definitely a dancer! I prefer English country dancing, line dancing, that sort of thing. Eek, high heeled boots? Sounds most painful (although short boots with no heel can be quite comfortable for dancing). Even with the best of shoes my feet hurt by the end of the night. 😛
    Thanks for another great recipe!

  5. Maria says

    Has anyone tried this recipe as a loaf instead of muffins? Wondering about cooking time and if this would be a mini loaf or standard 9×5? Thanks

  6. Diana says

    These mini muffins were adorable and delicious, especially when warm! Very easy to make, too. I used a little under 1/2 cup of chocolate chips, and that was plenty.

  7. Samina says

    These were soooooooooooo delicious! I added 2 Tbsp maple syrup + 4 Tbsp white sugar for the sugar part and they were so satisfying and moist. I had three!



  8. Wendy Crouch says

    I have made these several times with a 1/4 cup coconut flour and an egg (not vegan) and they are GREAT!!



  9. Rubyred says

    Just took these out of the oven! they smell so good. I added some flax seeds and made them as regular-sized muffins. Letting them cool but they are hard to resist! I love dancing too but I agree, must wear comfy shoes



  10. Truly says

    Hi Katie, Do you have suggestions for how to reheat frozen baked goods like these muffins? I’m making a double batch- too many bananas- and will definitely freeze some, but what do I do when I’m ready to eat them? Let them thaw in the fridge overnight then microwave?? Thanks in advance!

  11. Patty says

    I just made these using oat flour and 2 tbsps of maple syrup + 2 packets stevia and they are great! I did one less tbsp each of milk and oil to account for the added liquid with the maple syrup. Will def be making again!

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