Mini Banana Chocolate Chip Muffins {Whole Grain}

These mini banana chocolate chip muffins are soft, fluffy, EASY to make and so perfect. They are the perfect little snack or just-because treat!

Get ready for the cutest and tastiest snack. Lightly sweetened with honey, these whole grain mini banana chocolate chip muffins are speedy and simple to make – and oh, so delicious!

Whole Grain Muffin Batter

The batter for these mini muffins is very straightforward. You are already familiar with the whole stir-the-wet-ingredients-into-the-dry-ingredients schpeel.

What sets them apart is that the dry ingredients include a heaping dose of whole grains in the form of whole wheat flour. Despite the bad rep that whole wheat flour gets, the muffins are still exceptionally light and fluffy.

The key is to use a white/light variety of whole wheat like hard or soft white wheat, kamut or einkhorn wheat flour or berries (if you are grinding them into flour at home).

If you don’t have whole wheat flour on hand, all-purpose flour can be subbed in. My favorite variation of these muffins is using half whole wheat flour and half all-purpose flour.

Naturally Sweetened

The muffins are sweetened in three ways:

1. Honey
2. Ripe, mashed bananas
3. Mini chocolate chips

In fact, if you use very ripe, very spotted bananas, you might even be able to cut back on the honey since the bananas and chocolate chips lend the bulk of the sweetness to the muffins.

You can easily sub in granulated or brown sugar for the honey, if you need to.

The Best Mini Muffin Pan

I have owned and operated a lot of mini muffin pans in my lifespan.

And I can say with all the fervor of my soul that using a light-colored aluminum muffin pan is key (vs a dark-colored or dark-coated pan). The mini muffins will bake more evenly without burning on the outside edges.

My favorite mini muffin pans are the USA brand pans {aff. link}. I ditched my other mini muffin pans in favor of these a couple of years ago and haven’t regretted it for one instant.

The muffins always come out evenly baked, perfectly domed and the pans are easy to wipe/clean up.

The Best Little Muffins

These mini banana chocolate chip muffins are the perfect snack for my always-hungry brood, especially during the summer months when they are eating everything in sight (and then some).

Truth be told, it is my 14-year old son who makes these mini muffins 99.9% of the time. They have become his specialty, and he’s been known to write his name in sharpie on bags of these baked muffins so there are a few left for him after his ravenous siblings are done.

It was his idea and *constant* prodding for me to finally post the recipe here! I think he’s glad he’ll be able to look up the recipe on the iPad in the kitchen now rather than hunting through the messy piles of my recipe notes.

They really are the best miniature muffins ever! They stay moist and fluffy for days and freeze great, too. We hope you love them!

One Year Ago: Cherry Cheesecake Pie
Two Years Ago: Double Chocolate S’Mores Cookies
Three Years Ago: Cherry Chocolate Cobbler 
Four Years Ago: Skillet Summer Vegetable Lasagna 
Five Years Ago: Cherry Pie Cookie Bars 
Six Years Ago: Tender Grilled Salmon
Seven Years Ago: Easiest-Ever Ice Cream Cake with Sugar Cone Crust
Eight Years Ago: Roasted Potato Salad with Simple Dijon Dressing and Bacon 
Nine Years Ago: Classic Chocolate Mint Brownies 
Ten Years Ago: 30-Second Chocolate Turtle Cookie Sundaes

Mini Banana Chocolate Chip Muffins {Whole Grain}

Yield: 48 mini muffins

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

• 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

• 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.

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. 
 

Serving: 1 mini muffin, Calories: 67kcal, Carbohydrates: 10g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 9mg, Sodium: 61mg, Fiber: 0.3g, Sugar: 5g

Follow @MelsKitchenCafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: from Mel’s Kitchen Cafe