Mini Chocolate Banana Brownie Muffins
on Jan 11, 2022, Updated Jan 26, 2024
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These mini chocolate banana brownie muffins are the perfect soft treat! If you have some overripe bananas sitting on your counter, you can turn them into these little bites in just 30 minutes. They are moist, full of flavor, and SO easy to make!
I’m always looking for ways to use up ripe bananas and decided to turn my recent ripe batch into a chocolatey treat. I’ve been making these chocolate chip oat muffins pretty often, but I wanted to test out a chocolatier flavor combo – because who doesn’t love chocolate? ;). These muffins are dairy-free, gluten-free, and refined sugar-free. The ripe bananas provide the main sweetness for these muffins and the final result is a tender, brownie-like soft bite. These muffins almost melt in your mouth and all of the flavors merge together so well. This is one of those treats that I intended on making for the boys but ended up eating most of the batch of myself 😉 If you’re a chocolate lover, you’ll definitely love this healthy treat!
If you have more than just 2 ripe bananas ready to use up, be sure to try out this peanut butter banana cake, these strawberry banana oatmeal muffins, or these spinach banana muffins!
Table of Contents
Watch Recipe Video
What You’ll Need
Here is what you’ll need to make these mini chocolate banana brownie muffins:
- Almond Flour: Provides nutty flavor and moistness to the muffins. I always use the Kirkland brand blanched almond flour!
- Bananas: The main source of sweetness for these muffins. Make sure to use bananas covered in several brown spots. We want ALL the brown spots for the best sweetness!
- Eggs: Used as a binder to help hold the muffins together.
- Maple Syrup: Optional ingredient for a little added sweetness to the muffins.
- Baking Powder: Leavening agents to help the muffins rise.
- Chocolate Chips: An optional ingredient for added sweetness. I used mini chocolate chips for these mini muffins, but you may use regular chocolate chips.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Eggs: The best replacement for the eggs in this recipe would be a liquid egg replacer like the brand Just Egg.
- Almond flour: If your little one is allergic to nuts, or you’d like to use an alternative to almond flour, try this similar recipe for chocolate chip oat muffins which uses oat flour instead!
- Chocolate chips: You may replace the chocolate chips with chopped nuts or omit them altogether!
- Maple syrup: The maple syrup adds a little extra sweetness to the muffins, but may be omitted. If you are omitting the maple syrup, be sure to use bananas that are overripe with several brown spots for maximum sweetness.
Step By Step Instructions
STEP 1: Mash the bananas in a bowl until they are smooth.
STEP 2: Add in the eggs and maple syrup to the bowl with the bananas and mix until combined (Images 1 & 2).
STEP 3: Add in the almond flour, unsweetened cocoa powder, and baking powder and mix until combined (Images 3 & 4).
STEP 4: Fold in the chocolate chips until incorporated (Image 5).
STEP 5: Scoop the mixture evenly into a mini muffin pan and sprinkle the top with a few extra chocolate chips if you’d like (Image 6).
STEP 6: Bake the muffins at 350 degrees F for about 20 minutes or until a toothpick inserted comes out clean. Let them cool completely before removing them from the muffin pan.
Storage Instructions
Let the muffins completely cool and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!
Tips For Success
- These muffins contain unsweetened cocoa powder which does contain a small amount of caffeine. The amount of caffeine in the amount of cocoa powder used is small and the amount in each individual muffin serving is even smaller, but keep this in mind and offer at your discretion.
- This recipe makes 30 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
- If you’d like a smoother batter, you may blend your bananas beforehand before combining them with the rest of the ingredients. I love using this nutribullet blender to blend the ingredients to make smooth batters.
- I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat it with a cooking spray beforehand.
Recipe FAQs
The almond flour is pretty important in this recipe as it helps provide a soft, brownie-like texture. If your little one is allergic to nuts, or you don’t have almond flour on hand, you can try out this recipe for chocolate chip oat muffins and add in a little cocoa powder for a similar taste!
Due to the caffeine content, it is generally recommended to avoid cocoa powder until age 2. That said, small tastes after age 1 are safe to offer in moderation.
Yes! If making normal-sized muffins, add an additional 5-10 minutes to the total bake time. Check on the muffins after 5 minutes using the toothpick test for doneness.
Other Chocolate Recipes You’ll Love
Oatmeal Chocolate Pudding
Chocolate Chip Oat Muffins
Chocolate Banana Pancakes
Maple Syrup Chocolate Chip Cookies (Egg-Free)
If you tried these Mini Chocolate Banana Brownie Muffins please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Mini Chocolate Banana Brownie Muffins
Ingredients
- 2 medium overripe bananas
- 2 eggs
- 2 tbsp maple syrup
- 1 ½ cups almond flour
- ¼ cup unsweetenend cocoa powder
- 2 tsp baking powder
- ⅓ cup mini chocolate chips, (optional)
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Mash the bananas in a bowl until smooth.
- Add in the eggs, and maple syrup to the bowl with the bananas and mix until combined.
- Add in the almond flour, unsweetened cocoa powder, and baking powder and mix until combined.
- Fold in the chocolate chips until incorporated.
- Scoop the mixture evenly into a mini muffin pan and sprinkle the top with a few extra chocolate chips if you’d like.
- Bake the muffins for about 20 minutes or until a toothpick inserted comes out clean. Let them cool completely before removing them from the muffin pan.
Notes
- These muffins contain unsweetened cocoa powder which does contain a small amount of caffeine. The amount of caffeine in the amount of cocoa powder used is small and the amount in each individual muffin serving is even smaller, but keep this in mind and offer at your discretion.
- This recipe makes 30 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
- If you’d like a smoother batter, you may blend your bananas beforehand before combining them with the rest of the ingredients. I love using this nutribullet blender to blend the ingredients to make smooth batters.
- I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
delicious and easy to make!