Mini Chocolate Banana Brownie Muffins

5 from 17 votes

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

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: mini muffins

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.

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.