Soft, Fluffy Mini Muffins for Summer Snacking

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If your house is anything like mine during the summer, the phrase “I’m hungry!” starts about five minutes after breakfast and somehow never stops. That’s exactly why I love having a batch of these Healthy Banana Chocolate Chip Mini Muffins on hand. They’re soft, fluffy, naturally sweetened with banana and maple syrup, and the perfect grab-and-go snack for busy kids (and parents!).

These mini muffins strike the perfect balance between wholesome and delicious. The Greek yogurt keeps them moist, the ripe bananas add natural sweetness, and the mini chocolate chips make them feel like a treat without being overly sugary. I love making a batch at the beginning of the week and keeping them on the counter or in the fridge for easy snacking.

Ingredients

2 medium ripe bananas, mashed (about 220-240g peeled)

1/3 cup plain Greek yogurt

1/4 cup pure maple syrup

1 large egg

1 teaspoon vanilla extract

1/4 cup neutral oil

130g all-purpose flour

1 teaspoon cinnamon

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup mini chocolate chips

Main Ingredient Breakdown

Ripe Bananas

The bananas provide natural sweetness and moisture while helping reduce the amount of added sweetener needed.

Greek Yogurt

Greek yogurt helps keep these muffins soft and tender while adding a little protein and richness.

Maple Syrup

A small amount of maple syrup adds sweetness without making the muffins overly sugary.

Mini Chocolate Chips

Mini chocolate chips distribute evenly throughout the batter so every bite gets a little chocolate.

Cinnamon

A touch of cinnamon adds warmth and makes these taste like a bakery-style banana muffin.

Instructions

Preheat your oven to 350°F. Grease a mini muffin pan well and set aside.

In a large bowl, mash the bananas until mostly smooth. Add the Greek yogurt, maple syrup, egg, vanilla, and oil. Whisk until combined.

In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.

Add the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the mini chocolate chips.

Fill each mini muffin cavity about 85-90% full. Sprinkle a few extra mini chocolate chips on top if desired.

Bake for 11-13 minutes or until the tops spring back lightly and a toothpick comes out with a few moist crumbs.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.

Tips

Don’t overmix the batter. Stir just until the flour disappears for the softest muffins.

Use very ripe bananas with lots of brown spots for the best flavor and sweetness.

Skip the liners and grease the pan instead. These muffins release much more easily this way.

Store leftovers in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.

These freeze beautifully. Simply thaw at room temperature or microwave for a few seconds before serving.

FAQ

Can I make these in a regular muffin pan?

Yes! Divide the batter among 10-12 standard muffin cups and bake for about 18-22 minutes.

Can I use whole wheat flour?

You can substitute up to half of the all-purpose flour with whole wheat flour. Using all whole wheat flour may make the muffins denser.

Can I leave out the chocolate chips?

Absolutely. The muffins are delicious on their own, or you can swap in blueberries or chopped nuts.

How do I know when they’re done?

The tops should spring back when lightly touched, and a toothpick should come out with a few moist crumbs attached.

Can I freeze them?

Yes! Freeze in a zip-top bag for up to 3 months.