When my children were young and home for the summer, the daily chorus was always, “Can I have a snack?” Growing kids burn a lot of energy and need frequent, easy nourishment. Store-bought snacks can add up, so I liked to prepare simple grab-and-go options that were easy to stash and that kids could help themselves to. These Banana Chocolate Chip Mini Muffins are one of those go-to recipes. They’re quick to make in a large batch, freeze or refrigerate well, and work for breakfast, after-school snacks, or lunchbox treats.
This recipe uses Pioneer Sweet Cream Baking Mix and just a few pantry ingredients, so you can have fresh mini muffins in minutes. They’re soft, banana-forward, and dotted with miniature chocolate chips for little bursts of chocolate in every bite.
How To Make Banana Chocolate Chip Mini Muffins
This is a quick overview; the full recipe follows below.
Start by mashing one large ripe banana in a medium bowl until it reaches a pudding-like consistency.
Stir in one 6 oz package of Pioneer Sweet Cream Baking Mix and 3/4 cup water until combined. Fold in about 1/2 cup miniature chocolate chips, reserving a few to sprinkle on top.
Spoon the batter into a mini muffin pan, filling each cavity most of the way, and top each muffin with a few extra chocolate chips.
Bake in a preheated oven at 375°F (190°C) for about 15 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean. Let them cool briefly before serving.
From one batch I made about 32 mini muffins — perfect for keeping on hand for quick snacks or breakfasts.
Banana Chocolate Chip Mini Muffins
Ingredients
- 1 Large ripe banana
- 1 (6 oz) Package Pioneer Sweet Cream Baking Mix
- 3/4 cup Water
- 1/2 + 2-3 tbsp Miniature chocolate chips
Instructions
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Preheat the oven to 375°F (190°C).
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In a medium mixing bowl, mash the banana until smooth. Add the baking mix and water, stirring until just combined. Fold in 1/2 cup miniature chocolate chips.
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Fill a mini muffin pan with batter and top each muffin with a few extra chocolate chips.
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Bake for about 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.
Notes
Freeze in an airtight container for up to 2 months; thaw or microwave briefly to reheat.
Heat gently in 10-second microwave increments until warm.
You can substitute other flavors of baking chips to vary the taste.