Irresistible Banana Peanut Butter Chocolate Chip Mini Muffins: Your New Favorite Bite-Sized Treat!
Experience pure bliss with these incredibly easy, moist, and flavorful banana mini muffins. Bursting with the beloved combination of sweet banana, creamy peanut butter, and rich chocolate chips, these fluffy, light, and perfectly baked treats are ideal for a quick breakfast, a satisfying snack, or a delightful dessert. They are not only simple to whip up but also wonderfully freezable, making them perfect for meal prep and enjoying anytime!
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About These Banana Peanut Butter Chocolate Mini Muffins
Get ready for a treat that’s truly irresistible! These delightful mini banana peanut butter chocolate chip muffins are not just good; they’re incredibly addictive. They represent the perfect fusion of classic banana bread, the comforting richness of peanut butter, and the sweet indulgence of chocolate chips, all packed into a convenient, bite-sized package. It’s hard to imagine a more perfect trio of flavors coming together in such a wonderfully moist and tender baked good.
The combination of banana, peanut butter, and chocolate is a match made in heaven. This incredible flavor profile has gotten me through tough times, literally! Years ago, after jaw surgery, I was limited to a liquid diet during recovery. The only thing that truly satisfied me and made the recovery bearable was a milkshake combining these very flavors. Even after a minor kitchen mishap where my friends accidentally broke my mother’s blender attempting to make one for me, my unwavering love for this delicious combination only grew stronger. It’s a testament to how comforting and profoundly enjoyable these flavors are when united.
What makes this recipe truly special is its unexpected origin. The base dough, believe it or not, was actually adapted from a recipe for baked doughnuts! At the time I first developed this, I didn’t own a doughnut pan. Facing this delightful dilemma, I decided that transforming the batter into mini muffins would be the perfect solution. Little did I know, this “doughnut” dough had a secret talent for creating the most unbelievably perfect mini muffins – light, fluffy, and bursting with flavor. It just works, and honestly, when the results are this delicious, there’s no need to question the magic!
These mini muffins are not just a treat for your taste buds but also a fantastic practical option for busy mornings or on-the-go snacking. Their small size makes them ideal for portion control, school lunchboxes, or a quick grab-and-go breakfast. Plus, their freezer-friendly nature means you can always have a stash of homemade goodness ready whenever a craving strikes. This recipe has been a staple for years and has been updated to ensure it remains a go-to favorite for everyone who tries it. Get ready to bake a batch of pure joy!
Note: This is an updated version of the original recipe, first posted on February 8, 2013. We’ve refined and expanded the details to make it even easier and more delicious for you.
Essential Ingredients for Perfect Mini Muffins
Crafting these delectable banana peanut butter chocolate chip mini muffins requires a few simple, everyday ingredients. The quality of each component plays a crucial role in achieving the moist, flavorful, and fluffy texture we all love. Here’s a detailed look at what you’ll need:
- Ripe Bananas: You’ll need approximately 1 cup of thoroughly mashed banana, which usually comes from about 2 small to medium very ripe bananas. The riper your bananas are – think soft, speckled brown, or even almost black peels – the sweeter and more intensely flavored your muffins will be. Ripe bananas also contribute significantly to the muffins’ moist texture. Make sure to mash them really well until smooth for an even consistency throughout the batter. If your bananas aren’t quite ripe enough, you can speed up the process by baking them on a baking sheet at 300°F (150°C) for 15-30 minutes until their skins are black and shiny.
- Granulated Sugar: This recipe primarily uses granulated sugar to provide the perfect amount of sweetness and contribute to the muffins’ tender crumb and beautiful golden-brown crust. For a slightly richer, deeper flavor, you can also substitute a portion of the granulated sugar with light brown sugar.
- Plain Greek Yogurt: Greek yogurt is a secret weapon in this recipe, adding incredible moisture, a slight tangy note, and a tender texture to the muffins without making them dense. Its acidity also reacts with the baking soda, helping the muffins rise beautifully. If you don’t have Greek yogurt, plain regular yogurt, sour cream, or even buttermilk can be used as substitutes, though the texture might vary slightly.
- Unsalted Butter: Melted unsalted butter adds richness and moisture. It’s important to melt the butter and allow it to cool slightly before incorporating it into the batter to avoid cooking the eggs. If you only have salted butter on hand, you can use it, but be sure to omit the additional salt called for in the recipe to prevent your muffins from becoming too salty.
- Large Eggs: Eggs act as a binder, providing structure and richness to the muffins. Always use large eggs for consistent baking results unless otherwise specified in a recipe.
- Vanilla Extract: High-quality vanilla extract enhances all the other flavors in the muffins, especially the banana and chocolate. You can make your own homemade vanilla extract for an extra special touch, or use a trusted brand like this Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey for its deep, aromatic notes.
- Creamy Peanut Butter: The star of the show alongside banana and chocolate! Creamy peanut butter is highly recommended for its smooth texture, which blends seamlessly into the batter. Feel free to use your favorite brand. While chunky peanut butter can work, it will result in small chunks of peanut in the muffins. If using natural peanut butter, stir it very well to re-incorporate the oils before measuring.
- All-Purpose Flour: Standard all-purpose flour provides the primary structure for these mini muffins. For gluten-free alternatives, a 1:1 ratio gluten-free baking flour blend can be used. If you prefer whole wheat flour, you can substitute it, but keep in mind that whole wheat flour absorbs more liquid, so you might need to add a touch more yogurt or milk if the batter seems too thick. Always measure flour by lightly spooning it into a measuring cup and leveling it off, rather than scooping directly, to avoid a dense muffin.
- Leavening Agents: This recipe uses both baking powder and baking soda. Baking powder provides the initial lift, while baking soda reacts with the acidic ingredients (banana, yogurt) to create additional carbon dioxide bubbles, ensuring your muffins are light, fluffy, and have that characteristic muffin dome. Using both ensures optimal rise and texture.
- Fine Kosher Salt: A small amount of salt is essential in baking to balance the sweetness and enhance all the other flavors, making them pop. Fine kosher salt is preferred for its even distribution.
- Mini Chocolate Chips: Crucial for mini muffins! Regular-sized chocolate chips can be too large and heavy for these smaller treats, sinking to the bottom or making the muffins difficult to portion evenly. Mini chocolate chips distribute perfectly, ensuring a delightful chocolate burst in every bite. Feel free to use semi-sweet, milk, or even dark mini chocolate chips based on your preference.
This Recipe’s Must-Haves: Tools for Muffin Success
Having the right tools can make your baking experience much smoother and more enjoyable. For these mini banana peanut butter chocolate chip muffins, you’ll need a few basic kitchen essentials:
- Measuring Cups and Spoons: Accurate measurements are key in baking. Ensure you have a reliable set of measuring cups and measuring spoons to precisely measure all your wet and dry ingredients.
- Mixing Bowls and Mixer: You’ll need a large bowl from your set of mixing bowls. While a powerful stand mixer makes the process effortless, a hand-held electric mixer with a large mixing bowl works just as effectively for combining the wet ingredients.
- Mini Muffin Tin: This is crucial for achieving those perfect bite-sized mini muffins. A 24-cup mini muffin tin is ideal for this recipe, ensuring you get a good batch of these delightful treats.
- Optional: Cookie Scoop: A small cookie scoop (about 1-1.5 tablespoon capacity) is a game-changer for neatly and evenly portioning the batter into the mini muffin cups, making the process quick and mess-free.
Here’s How to Make Banana Peanut Butter Chocolate Mini Muffins
Making these mini muffins is a straightforward process, perfect for bakers of all skill levels. Follow these simple steps to create a batch of incredibly moist and flavorful banana peanut butter chocolate chip mini muffins:
Step 1: Mix Together Wet Ingredients
Before you begin mixing, preheat your oven to 325°F (160°C). Then, prepare your mini muffin pan by greasing it thoroughly with cooking spray. This will help prevent sticking and ensure your muffins release easily once baked. Set the prepared pan aside.
In the bowl of your stand mixer (or a large mixing bowl if using an electric hand mixer), combine the mashed ripe banana, granulated sugar, and plain Greek yogurt. Beat these ingredients together on medium speed until they are well combined and the mixture appears smooth and creamy. This initial step ensures a uniform base for your muffins.
Next, gradually beat in the slightly cooled melted butter, large eggs, vanilla extract, and creamy peanut butter. Continue mixing until all these wet ingredients are fully incorporated into a smooth, cohesive batter. Make sure there are no streaks of unmixed ingredients, but avoid overmixing at this stage to keep the muffins tender.
Step 2: Add Dry Ingredients
To the wet mixture, add the all-purpose flour, baking soda, baking powder, and salt. Mix on low speed until the dry ingredients are *just* combined with the wet. The key here is not to overmix; overmixing can develop the gluten in the flour too much, resulting in tough, chewy muffins rather than light and fluffy ones. A few streaks of flour are acceptable.
Finally, gently fold in the mini chocolate chips using a spatula. Distribute them evenly throughout the batter with just a few careful folds. This ensures every mini muffin gets a perfect amount of chocolate goodness.
Step 3: Bake to Golden Perfection
Using a small cookie scoop or two spoons, evenly spoon the batter into the prepared 24-cup mini muffin tin, filling each cup approximately three-quarters of the way full. This ensures the muffins have enough room to rise without overflowing.
Bake in your preheated oven at 325˚F (160°C) for 12 to 15 minutes. The baking time can vary slightly depending on your oven, so keep an eye on them. The muffins are done when they are set, spring back lightly when touched, and the edges are beautifully golden brown. A toothpick inserted into the center of a muffin should come out clean or with a few moist crumbs attached.
Once baked, remove the muffin tin from the oven and let the mini muffins cool in the pan for about 5 minutes. This allows them to firm up slightly before being transferred. After 5 minutes, carefully remove the muffins from the pan and transfer them to a wire cooling rack to cool completely before enjoying. Cooling on a rack prevents the bottoms from becoming soggy and helps maintain their perfect texture.
Tips and Creative Variations for Your Muffins
These banana peanut butter chocolate chip mini muffins are fantastic as is, but a few tips can make them even better, and some variations can add a fun twist:
- Use a cookie scoop for perfect portions: This is truly the easiest and neatest way to portion the batter into the mini muffin tray! A small cookie scoop (1 to 1.5 tablespoons) ensures that each muffin is uniformly sized, bakes evenly, and looks professional. It also significantly speeds up the filling process.
- Converting to full-size muffins: You don’t have to keep these muffins mini! This recipe is easily adaptable for full-size muffins. Simply use a standard 12-cup muffin tin and increase the baking time. They will be just as tasty, perhaps even more satisfying for some. See the FAQ section below for more detailed instructions on baking full-size muffins.
- Add a streusel topping: For an extra layer of texture and sweetness, prepare a simple streusel topping. Combine 1/4 cup brown sugar, 2 tablespoons flour, 1/4 teaspoon cinnamon, and 1 tablespoon cold butter (cut into small pieces). Crumble this mixture over the top of the muffin batter before baking for a delightful crunchy crust.
- Introduce more nuts: If you’re a fan of nuts, consider adding 1/2 cup of finely chopped pecans or walnuts along with the chocolate chips. They complement the banana and peanut butter flavors wonderfully, adding a pleasant crunch.
- Drizzle with glaze: A simple glaze can elevate these muffins. A powdered sugar glaze (powdered sugar mixed with a little milk or water) or a peanut butter drizzle (melted peanut butter thinned with a touch of milk) would be delicious once the muffins have cooled.
- Spice it up: A pinch of cinnamon or nutmeg (about 1/2 teaspoon) can add warmth and depth of flavor, enhancing the banana notes.
- Try different chocolate: While mini semi-sweet chocolate chips are perfect, don’t hesitate to experiment with mini milk chocolate chips, dark chocolate chips, or even white chocolate chips for a different flavor profile.
Craving more delightful baked goods? Explore these other tasty muffin recipes: Mini Chocolate Chip Muffins | Classic Banana Bread Muffins | Pumpkin Cream Cheese Streusel Muffins | Orange Madeleine Mini Muffins | Wholesome Pumpkin Banana Muffins
Can I Turn These into Full-Size Muffins?
Absolutely! This versatile recipe can easily be adapted to make delicious full-size muffins. If you prefer a larger, more substantial treat, simply use a standard 12-cup muffin tin instead of a mini muffin tin. The process remains the same for mixing the batter. When it comes to baking, you will need to adjust the time. Full-size muffins typically require a longer baking period, usually around 15 to 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Keep a close eye on them, as oven temperatures can vary. The yield will be fewer muffins, generally 12-14 standard-sized muffins, but they will be just as moist and flavorful as their mini counterparts!
Can You Freeze Banana Mini Muffins?
Yes, these banana mini muffins are an excellent candidate for freezing, making them perfect for meal prep and having a quick snack or breakfast on hand. To freeze them effectively and preserve their freshness:
- Cool Completely: Ensure the muffins are completely cooled to room temperature before freezing. Freezing warm muffins will create condensation, leading to soggy muffins.
- Flash Freeze: Arrange the cooled muffins in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1 hour, or until the muffins are firm. This step prevents them from sticking together once bagged.
- Wrap Individually: Once flash-frozen, wrap each mini muffin individually in plastic wrap. This extra layer of protection helps prevent freezer burn and keeps them fresh.
- Final Storage: Place the individually wrapped muffins into a large freezer-safe airtight container or a heavy-duty resealable freezer bag. Squeeze out as much air as possible before sealing.
- Storage Duration: Stored properly, these muffins can be kept in the freezer for up to 3 months.
- To Thaw: When you’re ready to enjoy, simply place the frozen muffins in the refrigerator to thaw overnight. For a quicker option, you can remove the plastic and foil and warm them gently in the microwave for 15-30 seconds, or in a toaster oven until heated through.
Do I Have to Use Mini Chocolate Chips?
While mini chocolate chips are highly recommended for their ideal distribution in these smaller muffins, you certainly have options. If you prefer to skip the chocolate entirely, the muffins will still be incredibly delicious with the banana and peanut butter flavors shining through. Alternatively, you can customize your mini muffins with other delightful add-ins:
- Chopped Nuts: Incorporate finely chopped pecans, walnuts, or even almonds for added crunch and nutty flavor.
- Dried Fruit: Small diced dried cranberries, raisins, or chopped dates can add a chewy texture and a burst of fruity sweetness.
- Butterscotch Chips: For a different kind of sweetness, swap out the chocolate chips for butterscotch chips.
- Shredded Coconut: Toasted or untoasted shredded coconut can add a tropical twist.
- No Mix-ins: Sometimes, simplicity is best! Enjoy the pure banana and peanut butter flavors without any additions.
Why Did My Muffins Come Out Hard or Dry?
There are a few common reasons why muffins can turn out hard, dry, or tough, rather than soft and moist:
- Overbaking: This is by far the most common culprit! Muffins bake relatively quickly, especially mini muffins. If they are left in the oven for too long, the moisture evaporates, leading to a dry and crumbly texture. Make sure to remove them from the oven as soon as the edges start to turn golden brown and a toothpick inserted into the center comes out clean or with moist crumbs, not wet batter.
- Overmixing the Batter: When you mix flour with liquid, gluten develops. While some gluten is necessary for structure, overmixing overdevelops it, making the muffins tough and chewy. Always mix the dry ingredients into the wet until *just* combined; a few lumps or streaks of flour are perfectly fine.
- Incorrect Flour Measurement: Too much flour can drastically dry out muffins. It’s best to measure flour by weight using a kitchen scale, but if using measuring cups, spoon the flour lightly into the cup and level it off with a straight edge, rather than scooping directly, which compacts the flour and adds too much.
- Oven Temperature Issues: An oven that runs too hot can cook the muffins too quickly on the outside, drying out the inside before it’s fully baked. Using an oven thermometer can help ensure your oven is at the correct temperature.
- Insufficient Wet Ingredients: Double-check your measurements for wet ingredients like mashed banana, yogurt, butter, and eggs. Not enough moisture will naturally lead to a dry muffin.
Need some inspiration for breakfast? Check out my breakfast recipes page for more delicious ideas!
What to Serve with Banana Mini Muffins
These mini banana peanut butter chocolate chip muffins are incredibly versatile and delicious enough to enjoy entirely on their own! They make for a perfect grab-and-go snack or a satisfying breakfast when you’re short on time. However, if you’re looking to build a more complete meal or create a brunch spread, they pair beautifully with a variety of accompaniments:
- Classic Breakfast Sides: Serve them alongside your favorite breakfast proteins like crispy bacon, savory sausage links, or a fluffy omelet. They also complement simple poached eggs or scrambled eggs.
- Hearty Brunch Options: For a more substantial brunch, pair these sweet treats with a savory dish. This flavorful cast iron chorizo O’Brien hash is a must-make for a breakfast gathering, offering a fantastic contrast to the muffins’ sweetness.
- Fresh Fruit: A bowl of fresh berries, sliced bananas, or a fruit salad adds a refreshing balance and extra vitamins to your meal.
- Yogurt or Granola: Serve alongside a dollop of Greek yogurt and a sprinkle of granola for a balanced and textured breakfast.
- Coffee or Tea: A warm cup of coffee or your favorite tea is the perfect companion to these sweet and comforting muffins, making for a relaxing start to your day or a cozy afternoon break.
- Delicious Spreads: Elevate the experience by spreading them with extra creamy peanut butter, a decadent swirl of Nutella, a pat of softened butter, or even a homemade fruit jam. The possibilities are endless!
How to Store and Reheat Your Delicious Mini Muffins
Ensuring your mini muffins stay fresh and delicious for as long as possible is key. Proper storage and reheating methods can make all the difference:
Store.
Once your muffins have completely cooled to room temperature, you can store them in an airtight container. At room temperature, they will remain fresh for up to 2 days. For extended freshness, you can store them in the refrigerator, where they will last for up to 5 days. Placing a paper towel at the bottom of the container and another on top of the muffins can help absorb excess moisture and prevent them from getting soggy.
Freeze.
These mini banana muffins are excellent for freezing, allowing you to enjoy them weeks or even months later. First, ensure the muffins are fully cooled. Then, arrange them in a single layer on a baking sheet and place them in the freezer for about 1 hour, or until they are solid. This “flash-freezing” step prevents them from sticking together. Once firm, wrap each muffin individually in a layer of plastic wrap, followed by a layer of aluminum foil. This double wrapping provides maximum protection against freezer burn. Store the wrapped muffins in a large freezer-safe airtight container or a heavy-duty resealable freezer bag for up to 3 months.
Thaw and Reheat.
To thaw frozen mini muffins, the easiest method is to place them in the refrigerator overnight. This allows them to gradually come to temperature while maintaining their moisture. If you’re in a hurry and want a warm muffin, you can remove the plastic and foil and warm a frozen or thawed muffin slightly in the microwave for about 15 to 30 seconds. For a crispier exterior, you can also warm them in a toaster oven for a few minutes until heated through.
More Tasty Muffin Recipes to Explore
If you’ve fallen in love with these banana peanut butter chocolate chip mini muffins, you’re in for a treat with these other fantastic muffin recipes:
- Want full-size muffins with a similar classic appeal? Try these incredibly moist banana chocolate chunk muffins for a satisfying, bakery-style experience!
- If your heart is set on more mini muffins, you absolutely have to try the timeless mini blueberry muffins next! They are known for their incredibly fluffy and light texture, bursting with juicy blueberries.
- For another divine banana and chocolate combination, our one-bowl banana Nutella muffins are the ultimate treat, featuring the rich, hazelnut-chocolate swirl of Nutella alongside sweet banana and chocolate chips!
- Craving something bright and zesty? Classic lemon poppy seed muffins are just like the bakery-style favorites you know and love, complete with a delightful sweet lemony glaze that adds a perfect tang.
- For a wholesome yet delicious breakfast option, these honey blackberry oatmeal muffins offer a perfect balance of natural sweetness, fruity tartness from blackberries, and the hearty goodness of oats.
Finally, if you make this mini chocolate chip banana muffins recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I absolutely adore hearing from you all when you try my recipes, and I genuinely make time to respond to every single comment. Your feedback is invaluable!
Feel free to drop any questions you might have below as well – I’m always happy to help!
Oh, and be sure to tag me on Instagram if you make the recipe! It truly means the world to me to see these recipes come to life in your homes – looking through those beautiful photos is my favorite thing!
Banana Peanut Butter Chocolate Chip Mini Muffins Recipe Card
Equipment
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Measuring Cups
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Measuring Spoons
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Stand Mixer
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Mini Muffin Tin (24-cup)
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Small Cookie Scoop (optional, but recommended)
Ingredients
- 1 cup mashed ripe banana approximately 2 small bananas
- 1/2 cup granulated sugar
- 1/2 cup plain Greek yogurt
- 1/4 cup unsalted butter melted and slightly cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup creamy peanut butter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine kosher salt
- 1 cup mini chocolate chips
Instructions
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1. Preheat oven to 325˚F (160°C). Grease a 24-cup mini muffin tin with cooking spray and set aside.
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2. In the bowl of a stand mixer (or a large mixing bowl with an electric hand mixer), add the mashed banana, granulated sugar, and Greek yogurt. Beat on medium speed until well combined and smooth. Then, beat in the melted butter, eggs, vanilla extract, and creamy peanut butter until fully incorporated.
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3. Gradually add in the all-purpose flour, baking powder, baking soda, and salt. Mix on low speed until the dry ingredients are just incorporated. Be careful not to overmix; a few streaks of flour are fine. Gently fold in the mini chocolate chips using a spatula until evenly distributed.
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4. Spoon the batter into the prepared mini muffin pan, filling each cup about three-quarters full. A small cookie scoop works great for this.
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5. Bake for 12 to 15 minutes, or until the muffins are set, the edges are golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
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6. Remove the pan from the oven and let the muffins cool in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely before enjoying.