• Sarah Cohan

Mini Banana Chocolate Chip Muffins

My mom made these all the time when I was growing up. They're super quick and easy to make, a great bite size snack, and definitely fall on the thin line between muffin and cupcake. If you're a fan of the banana and chocolate combo, these are not to be missed!

Happy Baking!


Makes 40-45 mini muffins


  • 1.5 cups AP flour (180g)

  • 2/3c sugar (166g)

  • ¼ teaspoon salt

  • 1.5 teaspoon baking powder

  • 1 egg

  • 1 stick of unsalted butter, melted

  • 1 cup well-mashed very ripe banana (about 2 bananas)

  • ½ teaspoon vanilla extract

  • 1/4 cup milk

3/4 cup mini chocolate chips

  • Medium/large mixing bowl

  • Glass measuring cup

  • Whisk

  • Fork

  • Mini cupcake/muffin tins

  • Cooking spray OR mini cupcake liners

  • Small (2tsp) cookie scoop OR spoon


  1. Heat oven to 375F.

  2. In your mixing bowl, whisk together 180g AP flour (1.5c), 166g sugar (2/3c), ¼ tsp salt, and 1.5tsp baking powder.

  3. With the same fork you used to mash your banana, mix the mashed banana into the melted butter.

  4. Add 1 egg and ½ tsp vanilla and mix well with the fork.

  5. Add 1/4c milk and mix to combine.

  6. Add your wet ingredients to your dry ingredients in the mixing bowl, then whisk to combine (don't overmix; stop as soon as there's no traces of flour left in the batter).

  7. Add ¾ c mini chocolate chips, gently whisk a few more times to combine.

  8. Either line your muffin tins with liners, or spray them with cooking spray.

  9. Scoop (or spoon) 2tsp of batter into each, and bake 13-15 minutes until barely browning.

  10. Cool in tins. Will keep room temperature in tupperware 3-4 days, refrigerated up to one week

custom desserts

boston, massachusetts

© 2014 by Sarah Cohan