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!

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!

Table of Contents

• WATCH RECIPE VIDEO
• WHAT YOU’LL NEED
• PROCESS
• STORAGE INSTRUCTIONS
• SUBSTITUTIONS
• RECIPE NOTES

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.

PROCESS

1. Mash the bananas in a bowl until they are smooth. 
2. Add in the eggs and maple syrup 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.

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.

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. 

Here are some other easy muffin recipes you may like!

• Peanut Butter and Jelly Muffins
• Banana Nut Muffins
• Pumpkin Muffins