I’m so excited to share my Mini Chocolate Banana Blender Muffins with you today! These little bites of heaven combine the rich decadence of chocolate with sweet, ripe bananas in a recipe that couldn’t be simpler. No fancy equipment needed—just your trusty blender and a mini muffin tin. They’re gluten-free, naturally sweetened, and ready in under 30 minutes. Perfect for breakfast on-the-go or a guilt-free afternoon treat. Want to know the secret to making these moist, chocolatey gems that even picky eaters can’t resist?
Why You’ll Love these Mini Chocolate Banana Blender Muffins
Whether you’re craving something sweet or need a quick breakfast option, these mini chocolate banana blender muffins are about to become your new go-to treat. I’m absolutely obsessed with how simple they’re to make—just toss everything in the blender and you’re halfway there!
The combination of rich chocolate and sweet bananas creates the perfect balance of flavors. Did I mention they’re gluten-free? The almond flour gives them a wonderfully moist texture that traditional flour just can’t match. Plus, they’re portion-controlled, so no guilt when I grab a second one!
What Ingredients are in Mini Chocolate Banana Blender Muffins?
These mini muffins require just a handful of simple ingredients that you might already have in your pantry.
- 2 medium overripe bananas (the spottier, the better)
- 2 eggs
- 2 tablespoons maple syrup
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ⅓ cup mini chocolate chips
For the best results, make sure your bananas are truly overripe—those brown, spotty ones that might look past their prime are actually perfect for baking since they’re sweeter and easier to blend into the batter.
How to Make these Mini Chocolate Banana Blender Muffins
Preheat your oven to 350°F and prepare a mini muffin tin by greasing it lightly or using paper liners.
Step 2: Blend the Wet Ingredients
Add 2 medium overripe bananas (the spottier, the better), 2 eggs, and 2 tablespoons of maple syrup to your blender.
Blend until the mixture becomes completely smooth, with no banana chunks remaining.
Step 3: Add the Dry Ingredients
To the wet mixture in your blender, add 1 ½ cups of almond flour, ¼ cup of unsweetened cocoa powder, and 2 teaspoons of baking powder.
Blend again until all ingredients are well combined into a smooth batter.
Step 4: Fold in Chocolate Chips
Transfer the batter to a bowl and gently fold in ⅓ cup of mini chocolate chips using a spatula.
Those tiny chocolate morsels will create little pockets of melty goodness throughout your muffins.
For more complex baking projects, consider using a premium stand mixer instead of a blender for superior mixing results.
Step 5: Fill the Muffin Pan
Carefully spoon the batter into your prepared mini muffin tin, filling each cup about ¾ full.
This allows room for the muffins to rise without overflowing.
Step 6: Bake to Perfection
Place the muffin tin in your preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
Step 7: Cool Before Serving
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling completely.
Patience pays off here—they’ll be easier to remove once they’ve had time to set.
What to Serve with Mini Chocolate Banana Blender Muffins
These little chocolatey bites work perfectly as a quick breakfast, afternoon snack, or even dessert. For breakfast, pair them with Greek yogurt topped with a drizzle of honey and fresh berries for a protein boost.
A warm latte or cold brew coffee makes these muffins shine as a mid-morning treat.
If you’re serving these as dessert, try them alongside a scoop of vanilla ice cream or with a dollop of lightly sweetened whipped cream.
For the kiddos, a small glass of cold milk creates that classic cookies-and-milk vibe that never gets old.
And don’t underestimate how lovely these muffins taste with a simple fruit salad on the side—the fresh fruit balances the richness of the chocolate perfectly.
Mini Chocolate Banana Blender Muffins Substitutions and Variations
- Fun add-ins: Fold in chopped walnuts, shredded coconut, or a dash of cinnamon for warmth.
- Seasonal twists: Add orange zest for winter, fresh berries for summer, or pumpkin spice in fall.
- Toppings: A sprinkle of sea salt, drizzle of peanut butter, or dusting of powdered sugar takes these from good to can’t-stop-eating good.
Leftovers and Storage for these Mini Chocolate Banana Blender Muffins
These little chocolate-banana gems actually taste even better the next day when the flavors have had time to meld!
Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
For longer storage, these mini muffins freeze beautifully:
- Place in a freezer-safe container with parchment between layers
- Freeze for up to 3 months
- Thaw overnight in the refrigerator or at room temperature for a few hours
To refresh, microwave a refrigerated muffin for 10-15 seconds or a frozen (thawed) muffin for 20-30 seconds.
For that fresh-baked texture, warm in a 300°F oven for about 5 minutes.
Pop them in lunch boxes frozen—they’ll thaw by snack time!
Final Thoughts
These Mini Chocolate Banana Blender Muffins bring together the comfort of banana bread and the indulgence of chocolate in perfect two-bite portions.
The almond flour base keeps them naturally gluten-free, while their simplicity—just blend and bake!—makes them accessible even on the busiest mornings.
They’re ideal for meal prep Sundays when you want to set yourself up with wholesome snacks for the week ahead.
There’s something magical about the way chocolate and banana complement each other in these little muffins, creating a treat that feels both nourishing and special at the same time.