Mini Banana Chocolate Chip Muffins

When two lonely brown-spotted bananas stared at me recently I decided I’d make some muffins (and donuts) with them using our vanilla cake mix.  The donut recipe can be found here and is also topped with a delicious vanilla glaze!

Top 14 allergen free, gluten free and vegan.  And of course require no eggs to bake!

These are a perfect mid-day snack and also a nice after meal treat too.

The first step to making these muffins is to gather all your ingredients and supplies.

Mini Banana Chocolate Chip Muffins

makes 30-36 mini muffins

Ingredients Needed:

  • Kate’s Safe & Sweet Vanilla Cake Mix
  • 2 tsp Apple Cider Vinegar
  • 1/2 cup of your safe Milk
  • ~2 overripe medium-sized bananas
  • 1 tablespoon of your safe Oil
  • 1/2 cup mini semi-sweet chocolate chips (omit or add more if you’d like!)

(above amounts are what is need to make a full batch of both.  If you are making a smaller batch adjust ingredient measurements as needed.  tips below are included for how to do this.)

You may also use Chocolate Cake Mix for these as well!

Tools Needed:

  • Mixing bowl(s)
  • Spatula
  • Measuring spoons
  • Measuring cups
  • Muffin Pan

Cake Mix Instructions:

  1. Preheat oven to 350°F.  Lightly spray the muffin pan with the non-stick cooking spray or line with mini muffin liners.  Set aside.
  2. Stir together vinegar and milk. Set aside.
  3. Mash bananas and set aside.
  4. In a separate bowl, blend the cake mix, mashed bananas, oil, and vinegar and milk mixture together until smooth.  Scrape the sides of the bowl as needed.
  5. Fold in mini semi-sweet chocolate chips.
  6. Pour batter into prepared muffin pan.
  7. Bake on middle rack as directed below until toothpick inserted in center comes out clean.  These are quick to bake so will take about 13-15 minutes.  
  8. Remove pan from oven and place on a wire rack.  Allow muffins to cool for at least 10 minutes before removing from pan and placing directly on wire rack.

My daughter loved to lend a hand in making these:

 

 

 

 

One tip for scooping out batter is to use an ice cream scoop.

Fresh out of the oven!

You’ll want to allow the muffins to cool in the pan on a wire rack for about 10 minutes before removing from the pan.  You could certainly top these with frosting if you want to as well.

These would also be a great breakfast muffin too!

My daughter was kind of surprised at home tasty these were and that we used a “cake mix” for these.  Our mixes are super versatile and we can’t wait to share more of what they can do with you!

Muffins are best served within 3 days.  Both of my kids enjoyed these muffins for a few days.  I recommend storing in the fridge to extend the shelf life. Don’t forget to check out our entire selection of recipes here.

 

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