Banana Mini-Chip Muffins

Banana Mini-Chip Muffins

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"The big flavors of chocolate and banana pack these adorable little muffins."
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40 m servings 91 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Spray 48 mini-muffin cups with nonstick cooking spray; set aside.
  2. Combine flour, baking powder and salt in medium bowl; set aside.
  3. Combine butter, SPLENDA(R) Sugar Blend, SPLENDA(R) Brown Sugar Blend and vanilla in large bowl; beat at medium speed with a mixer until creamy. Beat in bananas and egg. Gradually mix in flour mixture; stir in morsels. Spoon batter evenly into prepared pan, filling cups 2/3 full.
  4. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Remove muffins from pans to wire rack to cool completely.
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  • Note
  • Serving Size: 1 mini muffin



YUM! i just made this as regular sized muffins and they came out great. I used whole wheat flour instead of white and plain splenda instead of splend sugar blend. Overall they are very moist and...

I made this recipe this past weekend for a family get-together. It was a big hit. I was pleasantly surprised and this will definitely be a recipe I make for the holidays.

Wow. I thought these were fantastic. I used all Splenda Brown sugar because that's all I had - and oil instead of butter. It worked great - although they were probably denser than the origina...

Loved it! didn't need a single modification - fantastic!

Awesome recipe. My 3 year old diabetic daughter loved them. I even substituted the splenda blend for just splenda to reduce sugar and still worked wonderfully.

These muffins are GREAT!!! Everyone Loved them... Thanks so much for a great recipe

This is very good and moist. Will definately make again

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