Weight Watchers
Chocolate Chip Banana Mini Muffins are the kind of snack you bake once and then keep around all week.
They’re small, soft, and just sweet enough, with a texture that stays tender thanks to yogurt and ripe banana. These muffins work just as well in the morning as they do in the afternoon when you want something quick and easy.
This recipe uses everyday ingredients you probably already have. Ripe bananas add natural sweetness, oats give a little structure, and mini chocolate chips spread evenly through each bite.
Because they’re baked in a mini pan, the portions stay consistent and easy to grab. They also cool fast, which helps when you’re baking ahead and storing them for later.
These muffins fit into busy routines without much effort. They store well on the counter for a couple of days and freeze without losing texture, so you can make a batch and forget about snacks for a while.
If you like keeping a few baked items ready for the week, this recipe makes that simple. It’s a reliable option when you want something homemade that doesn’t feel like a project.
Why You’ll Love This Chocolate Chip Banana Mini Muffins
Small Batch Friendly
The recipe makes 24 mini muffins, which keeps portions manageable and easy to store.
Freezer Friendly
These muffins freeze well and thaw without drying out.
Everyday Ingredients
Everything comes from standard pantry and fridge staples.
Ingredient Substitutions
Yogurt
Use any plain yogurt you have on hand.
Brown Sugar
White sugar works if needed.
Whole Wheat Flour
Replace with all-purpose flour if preferred.
Tips and Tricks
Mixing Batter
Stir the batter just until mixed to keep the muffins soft.
Banana Ripeness
Use bananas with plenty of brown spots for better sweetness.
Chocolate Chips
Mini chips spread more evenly than regular chips.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Chocolate Chip Banana Mini Muffins
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- ⅔ cup low-fat plain yogurt
- 1 large egg
- ½ cup quick oats
- ⅓ cup packed brown sugar
- 1 large ripe mashed banana
- 1½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅓ cup whole wheat flour
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup mini chocolate chips divided
Instructions
- Preheat oven to 375°F. Spray 24-cup mini-muffin pan with nonstick spray.
- Whisk together yogurt, milk, and egg in large bowl. Add oats, brown sugar, banana, and vanilla, whisking to combine; let stand 5 minutes.
- Meanwhile, whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt in medium bowl. Add flour mixture and all but 1 tablespoon chocolate chips to yogurt mixture, stirring until moistened.
- Spoon batter evenly into prepared muffin cups; sprinkle evenly with reserved chocolate chips.
- Bake until golden brown on top and toothpick inserted into center of muffin comes out clean, 15–17 minutes. Let cool in pan on wire rack 5 minutes; run knife around inside of cups to loosen muffins from pan. Remove from pan and cool completely on rack. Store in airtight container at room temperature up to 2 days or freeze up to 3 months.
Notes
Tips and Tricks
Mixing BatterStir the batter just until mixed to keep the muffins soft. Banana Ripeness
Use bananas with plenty of brown spots for better sweetness. Chocolate Chips
Mini chips spread more evenly than regular chips.
Nutrition
You May Also Like
