Chocolate Chip Banana Cream Mini-Muffins Recipe

Moist banana mini-muffins are stuffed with chocolate chips and baked with a sweet creamy topping. May also be made as a bundt cake.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • Cream Topping
  • 4 ounces (1/2 cup) cream cheese (half of a large 8-ounce block)
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • Mini-Muffins Batter
  • 1/3 cup solid shortening (such as Crisco)
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 medium ripe bananas, pureed with 1/2 tsp lemon juice (1 cup banana puree)
  • 2 cups flour
  • 1-1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (8 ounces) banana yogurt (see note)
  • 1 cup (about) semi-sweet chocolate chips


Preheat the oven to 350 degrees F. Line mini-muffin tins with paper muffin cups. Pre-measure all ingredients so you can work quickly.Make the Cream Topping:
In a medium mixing bowl, cream together the cream cheese and sugar with a hand mixer. Add the egg and beat until incorporated and smooth. Mix in the vanilla extract. Set aside.Make the Batter:
In a large mixing bowl, combine the sugar with the shortening until well-mixed. It will look crumbly. Add the eggs, one at a time, blending completely after each one. Add the vanilla extract and bananas and mix until combined.

In a separate bowl, combine flour with baking powderbaking soda, and salt.

Add the flour mixture and yogurt to the shortening mixture, alternating between the two until all is incorporated.

Fill mini-muffin cups 3/4 full with batter. Gently press 3 chocolate chips into the center of each one. Top with 1/4 tsp of the cream topping.

Bake for 14 to 16 minutes, until edges are lightly browned. Remove to racks to cool.

Note: Sour cream or vanilla yogurt may be substituted for the banana yogurt and nuts may be substituted for the chocolate chips, such as pecans or walnuts.

To use as a bundt cake: Mix chocolate chips (or nuts) into the batter. Pour into a greased and floured bundt cake pan. Spread cream topping evenly over batter. Bake about 50 minutes. Dust cooled cake with confectioners’ sugar before serving, if desired.

Yield: about 6 dozen mini-muffins

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