A few weeks ago, my dad mentioned that Grandma hadn’t slept well for a few days. She would doze off in the evening, sometimes in her favorite comfy armchair instead of her bed, but wake up a couple of hours later and couldn’t click off again. Since Grandma only lives a short 15-minute drive away, I decided to bring over a little surprise to cheer her up.
That evening, I knocked on her door, holding her favorite splurge in a box fresh from the oven. When she spotted the surprise, her eyes lit up, and her hands flew straight to her mouth, the same way a little kid’s would on Christmas morning. “Is that for me??” she asked, her lips widening in a huge smile.
After setting it down on the counter and giving her a hug, Grandma and I went back to the living room. She settled into her special chair while I leaned back into the sofa, and we spent the next hour chatting.
Towards the beginning of our meandering conversation, Grandma inquired about what I planned to bake that week. I described the new recipes I needed to test (these cookies, along with two other desserts coming soon!), and I also shared that I wanted to bake my current favorite banana bread with the very brown and speckly bunch on my counter.
Upon hearing that, Grandma replied, “I just threw out a few bananas last week! They were much too ripe to eat, but I don’t have the energy or ingredients to bake banana bread anymore.” I laughed and told her to give me a call the next time that happened—I’m always up for baking banana-flavored goodies!
So she did, and these Chocolate Chip Banana Mini Muffins are the result of those extra bananas! Aren’t they adorable? (Mini treats always look cuter to me… Maybe it’s because I’m so short myself!) These muffins are supremely tender and full of rich, melty chocolate chips… But they’re secretly healthy and just 45 calories!
Which makes it totally acceptable that I snuck seconds… And thirds… Right??
To start, you’ll use white whole wheat flour. White whole wheat flour is made by finely grinding a special variety of white wheat, whereas regular whole wheat flour comes from a heartier strain of red wheat. This gives white whole wheat flour a lighter taste and texture, similar to that of all-purpose flour, but it still has the same health benefits (including extra fiber!) as regular whole wheat flour.
Note: Whole wheat pastry flour is a perfect substitute, and I’ve included my favorite gluten-free option in the Notes section too.
The mashed banana plays 4 main roles in these cute lil’ muffins: flavor, natural sweetness, texture, and egg replacer. That’s right—there are no eggs in this recipe! (Which means it’s perfectly safe to sneak a small taste {or five} of the batter!) And with just 1 tablespoon of coconut oil, the mashed banana also provides the majority of the moisture and tender texture.
To add a little extra sweetness, you’ll mix in a combination of stevia powder and vanilla crème stevia. Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly, and it’s very concentrated. A little goes a long way! This is my favorite stevia powder, and this is my favorite vanilla crème stevia. You can find them at many health-oriented grocery stores, as well as online. (And you’ll use them in all of these recipes of mine, too!)
And of course… Don’t forget the chocolate! You’ll use mini chocolate chips because their smaller size is perfectly suited for these mini muffins… And because that smaller size also ensures that every muffin contains many, many chocolate morsels. That makes my chocoholic heart happy! This is my favorite brand because they taste really rich and melt so well.
Before you start, just one quick note about the liners! Low-fat muffins (and cupcakes) tend to stick to paper liners like superglue, so you must generously coat the liners (if using) with nonstick cooking spray. This little trick ensures those liners peel right off of the muffins with minimal crumbs attached. And if you happen to forget to spray the liners, seal the muffins inside of an airtight container for at least 24 hours to help loosen them a little bit more.
Hello breakfast! And snack… And dessert… ? When you bake your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees that I’ll see the notification from you! ?) I’d love to see your mini muffins and feature them in my Sunday Spotlight series!
| Chocolate Chip Banana Mini Muffins | | Print |
- 2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 tbsp (12g) powdered stevia
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp (14g) coconut oil or unsalted butter, melted
- 1 cup (260g) mashed banana (about 2 large ripe bananas)
- 2 tsp vanilla extract
- ½ tsp vanilla crème stevia
- ½ cup + 2 tbsp (150mL) unsweetened cashew milk
- ¼ cup (56g) miniature chocolate chips
- Preheat the oven to 350°F, and lightly coat 32 mini muffin cups with nonstick cooking spray.
- In a medium bowl, whisk together the flour, powdered stevia, baking powder, and salt. In a separate bowl, stir together the coconut oil, banana, vanilla, and vanilla crème stevia. Mix in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in 3 tablespoons of mini chocolate chips.
- Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops. Bake at 350°F for 12-14 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
If you prefer, 8-12 tablespoons of pure maple syrup, honey, or agave may be substituted for both the powdered stevia and vanilla crème stevia (or adjust the amount to taste, as needed and depending on the ripeness of your bananas). If using this substitution, reduce the milk to 1-2 tablespoons to compensate for the added liquid.
Any milk may be substituted in place of the unsweetened cashew milk.
Be VERY careful if using liners! Generously coat the liners with nonstick cooking spray before adding the muffin batter. This batter will stick to liners like superglue if they aren’t coated with cooking spray.
If you prefer, this recipe will yield 12 standard sized muffins. The baking temperature remains the same. Begin checking on them after about 15 minutes. The muffins will be done when a toothpick inserted into the center comes out clean and the tops feel firm to the touch.
{gluten-free, vegan, clean eating, low fat, low calorie, lower sugar}
View Nutrition Information
You may also like Amy’s other recipes…
♥ Chocolate Chip Mini Muffins
♥ Mini Dark Chocolate Banana Cupcakes
♥ Strawberry Chocolate Chip Banana Bread
♥ Chocolate Chip Banana Bran Muffins
♥ Blueberry Banana Bran Muffins
♥ Whole Wheat Strawberry Banana Muffins
♥ Chocolate Chip Banana Bread Brownies
♥ Chocolate Chip Banana Bread Scones
Aren’t grandmas the best?! 😉 Ripe bananas are the key! And I love that you used cashew milk in these, I still have yet to try it. But I love mini muffins, mostly because they’re adorable and so are mini chocolate chips! 😉
Yes, yes, and yes! I’m actually fortunate enough to have three grandmas — I feel like I won the grandma lottery! 😉 I almost exclusively buy cashew milk now because I love how thick and creamy it is compared to almond milk. (It makes AMAZING hot chocolate, and I totally recommend trying that when the weather cools down! 😉 )
You can never go wrong with banana and chocolate chip muffins, simply the best combo! Love that these are mini and so low cal!
Thanks Bethany!
OMG 45 calorie mini muffins? I’ll take seven. This recipe looks amazing, I love all the ingredients you used 🙂
Your grandma is one lucky woman!
I’ll double that and give you 14! 😉 I actually have to that YOU for introducing me to the vanilla creme stevia through your recipes. I’ve fallen head over heels in LOVE with it — it’s amazing! (But not as amazing as you Jessica! ♥ )
I have a thing for “mini” treats as well…. too dang cute!
Thanks Melissa!
These are the CUTEST! And YOU are the cutest for surprising your Gramma!! <3
Thanks Andrea!
I just made these- they turned out great! Very good with a little cream cheese too!
I’m so glad you enjoyed the muffins Kate! The cream cheese sounds wonderful! My mom actually loves smearing her slices of banana bread and zucchini bread with a little cream cheese too. 🙂
I love these muffins and so did everyone else. I’m so glad I found a website that offers healthy recipies that actually taste good. I can handle some of the paleo recipes out there, but my husband doesn’t like them at all. Now that I have found your site, it is the first place I look for healthy recipes. I also made your oatmeal raisin cookies which were good as well.
I’m so glad you enjoyed these muffins and the oatmeal cookies as well! That means a lot to me that you come to my website first when you want to make something healthy — I’m truly touched and honored Kathleen. Thank you so much! 🙂 I’m really excited to hear what you try next!
I can’ wait to try your muffin recipes.Please tell me what I can use instead of cashew milk., and I’ll write as soon as I try some of your delicious-looking muffins
Thank you.
I actually answered that milk substitution question in the Notes section of the recipe already. 🙂 I’m excited to hear what you think of these muffins Hanni!
Can you use almond flour instead?
I really appreciate your interest in my recipe Vivian! If you use almond flour instead, your mini muffins may turn out slightly denser and not rise as much, but their flavor will remain the same. 🙂 I’d love to hear what you think if you decide to try them!