Looking for a quick, easy breakfast treat that tastes like a mix of Almond Joy and Chunky Monkey? These Crunchy Banana Chip Mini Muffins are just that: bite-sized banana muffins packed with chopped almonds, mini chocolate chips, and sweet coconut. They’re a deliciously portable snack or a perfect addition to brunch.
Who can resist a mini muffin? They’re small, indulgent, and just the right size when you want something sweet without going overboard. These Banana Chip Mini Muffins deliver all the flavor in one tiny package: tender banana muffin base, crunchy almonds, tropical coconut, and melty chocolate chips on top.
I developed this smaller batch from The Foster’s Market Cookbook to suit a family of three. The original recipe makes many more muffins, so I scaled the ingredients down and adjusted the method for a manageable yield while keeping the rich flavor and crunchy texture intact.
These mini muffins are highly customizable. If you prefer different nuts, swap the almonds for chopped pecans or walnuts. Replace miniature chocolate chips with toffee bits or white chocolate chips, or omit the coconut if it’s not your favorite and add dried cranberries or banana chips instead. The basic muffin batter is a great canvas for many mix-ins, so feel free to experiment.
These mini muffins are ideal for holiday brunches, office potlucks, school lunchboxes, or as a quick afternoon pick-me-up with coffee. They store well in an airtight container and are also lovely warm right from the oven.
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Crunchy Banana Chip Mini Muffins
INGREDIENTS:
- 2 cups + 1 teaspoon all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- 1 cup brown sugar
- 2 extra large eggs
- 4 bananas overripe, mashed
- 1 teaspoon vanilla extract
- ½ cup almonds chopped roasted
- ¾ cup miniature chocolate chips divided
- ¾ cup sweetened flaked coconut divided
DIRECTIONS:
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Preheat the oven to 350° F (175° C).
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Spray mini muffin tins with nonstick vegetable spray or line with mini muffin liners and set aside.
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In a medium bowl, whisk together 2 cups of flour, baking soda, baking powder, and salt. Set aside.
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In a large bowl, cream the butter and brown sugar together with a hand mixer until light and smooth. Add the eggs one at a time, beating well after each addition until the batter is creamy. Stir in the mashed bananas and vanilla until combined.
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Add the flour mixture in three additions, mixing just until the ingredients are moistened. Avoid overmixing to keep the muffins tender.
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In a small bowl, toss ½ cup of the miniature chocolate chips with 1 teaspoon of flour to prevent sinking. Fold the chocolate chips, ½ cup of the coconut, and the chopped almonds into the batter until evenly distributed. Spoon the batter into the mini muffin cups, filling them nearly to the top. Sprinkle with the remaining chocolate chips and coconut.
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Bake for about 12 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. These are also excellent served warm.
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