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Chocolate Banana Mini Muffins

These chocolate banana mini muffins pack a lot of flavor and fiber into kids' lunchboxes! Making your own homemade muffins costs a lot less than purchasing them at the grocery store.

Chocolate Banana Mini Muffins

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I love to bake little lunchbox treats for the kids. But instead of just sugar, I include fruit and fiber.

The cocoa in these Chocolate Banana Mini Muffins hides the flaxseed and whole wheat flour.

This recipe is a great way to use up past-their-prime bananas that no one will eat.

Use up ripe bananas with this Chocolate Banana Mini Muffin recipe

Chocolate Banana Mini Muffins

The tricky part about making muffins is getting them fluffy. Be sure not to overmix the batter. Just make sure the dry ingredients incorporate with the wet, then stop.

I bought mini muffin pans many years ago, and they've held up so well with all my baking. I just spray them with cooking spray instead of using paper liners.

The kids and I love using a cookie scoop to fill muffin cups (it's also great for pancakes and of course, cookies!).

These muffins will pop right out so they can cool on stackable baking racks, which I love because they don't take up much storage space in my tiny kitchen.

This delicious muffin recipe is linked up to Whip It Up Wednesday at Nap Time is My Time and Tasty Tuesday at Balancing Beauty & Bedlam.

Print the recipe

Yield: 36 mini muffins

Chocolate Banana Mini Muffins

Chocolate Banana Mini Muffins
Prep Time 10 minutes
Bake Time 15 minutes
Total Time 25 minutes

Ingredients

  • 3-4 ripe bananas
  • 3/4 cup sugar
  • 1 egg, slightly beaten
  • 1/3 cup butter, melted
  • 1 cup whole wheat flour
  • 1/4 cup ground flaxseed (optional)
  • 1/2 cup cocoa powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large bowl, mash the bananas until smooth. Mix in sugar, egg and butter.
  3. In another bowl, stir together the flour, flaxseed, cocoa, cinnamon, salt, baking soda and baking powder.
  4. Fold the dry ingredients into the wet ingredients. Stir until just moistened; do not overmix or muffins will be tough.
  5. Spoon batter into prepared mini muffin tins. Bake 14-16 minutes or until a toothpick inserted into the center comes out clean.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 134Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 193mgCarbohydrates: 21gFiber: 3gSugar: 12gProtein: 2g

More muffin recipes

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Maliha

Monday 25th of February 2013

Just made these. Yummy! Replaced flax meal with rolled oats since I didn't have it.

Amy G

Monday 21st of January 2013

These are so great! I also made a GF and egg free version using coconut oil and different flours and they turned out great!

Thien-Kim

Monday 14th of January 2013

That looks really good! I like that it doesn't have a lot of sugar in them.

Emily

Saturday 12th of January 2013

Yum! I usually toss in a few mini chocolate chips when I make mini banana muffins, I'll be sure to try this next time.

Thanks for linking up to the Whip It Up Wednesday linky party this week - happy to have you!

Gina

Saturday 12th of January 2013

Thanks, Emily!

Heather

Tuesday 8th of January 2013

Do you ground the flaxseed or do you but it in powder form?

Gina

Tuesday 8th of January 2013

I use ground. I'll change it in the recipe. Thanks!

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