These mini chocolate banana brownie muffins are the perfect soft treat! They are so moist, full of flavor, and SO easy to make!

Mini double chocolate banana muffins served with raspberries and yogurt.

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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 and we love them, 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!

WHAT YOU’LL NEED

Here is what you’ll need to make these mini chocolate banana brownie muffins:

Ingredients to make chocolate 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. 
  • Vanilla Extract: For added flavor.
  • 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.
Mini double chocolate banana muffins served with raspberries and yogurt.

PROCESS

  1. Mash the bananas in a bowl until they are smooth. 
  2. Add in the eggs, maple syrup, and vanilla extract to the bowl with the bananas and mix until combined.
  3. Add in the almond flour, unsweetened cocoa powder, and baking powder and mix until combined.
  4. Fold in the chocolate chips until incorporated.
  5. Scoop the mixture evenly into a mini muffin pan and sprinkle the top with a few extra chocolate chips if you’d like. 
  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.
Steps to make chocolate brownie muffins.

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!

SUBSTITUTIONS

  • Eggs: You may replace the eggs with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
  • 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.
Mini chocolate banana muffins fresh out of the oven.

RECIPE 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. 
Double chocolate mini muffins served with raspberries and yogurt.

Here are some other easy muffin recipes you may like!

Mini chocolate banana muffins fresh out of the oven.
Mini chocolate banana muffins fresh out of the oven.

Mini Chocolate Banana Brownie Muffins

These mini chocolate banana brownie muffins are the perfect soft treat! They are so moist, full of flavor, and SO easy to make!
5 from 7 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: brownie muffins, chocolate banan muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 30 mini muffins

Ingredients 

  • 2 medium overripe bananas
  • 2 eggs
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
  • 1 ½ cups almond flour
  • ¼ cup unsweetenend cocoa powder
  • 2 tsp baking powder
  • 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, maple syrup, and vanilla extract 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. 

Nutrition

Nutrition Facts
Mini Chocolate Banana Brownie Muffins
Amount per Serving
Calories
54.91
% Daily Value*
Fat
 
3.55
g
5
%
Saturated Fat
 
0.59
g
4
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.06
g
Monounsaturated Fat
 
0.14
g
Cholesterol
 
11.28
mg
4
%
Sodium
 
33.25
mg
1
%
Potassium
 
46.28
mg
1
%
Carbohydrates
 
5.24
g
2
%
Fiber
 
1.04
g
4
%
Sugar
 
2.73
g
3
%
Protein
 
1.78
g
4
%
Vitamin A
 
20.87
IU
0
%
Vitamin C
 
0.68
mg
1
%
Calcium
 
31.84
mg
3
%
Iron
 
0.41
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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6 Comments

  1. 5 stars
    I just made these and they are tasty! I have a metal pan and for me it only made 24 muffins (which is plenty!).

    I put a little less than 1/4 cup of cocoa powder since my kiddo hasn’t ever had it, I didn’t want it to be too bitter for her. I also put 1.5tsp of maple syrup (instead of 2TBPS), and it’s sweet enough 🙂

    I will be stealing these if my kiddo doesn’t like them – but I am sure she will.

    1. I’m so happy that you liked these muffins! And thank you so much for sharing those modifications, I’m sure others will find them helpful! Thanks for sharing your great review, Melody!😊

  2. 5 stars
    These are so so so good! Made them exactly as the recipe stated and thought they were perfect. Will definitely be trying the other muffin recipes as well! Thanks for sharing 🙂

  3. 5 stars
    Love these and so easy to make! I added peanut butter chips instead of chocolate chips because, hello, banana, chocolate and peanut butter = heavenly trio! Thank you for the recipe, Lily!!

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