Mini Banana Chocolate Chip Muffins by GFFP Certified Brand Kates Sweet & Safe

Mini Banana Chocolate Chip Muffins

Kates Safe & Sweet
These mini muffins are a fun mid-day snack for your littles or a nice after meal treat too. Starting with Kates Safe & Sweet Vanilla Cake Mix, they aren't your regular muffins. Moist, delicious and best of all, free of the top 8 allergens.
Visit the Kates Safe & Sweet GF-Finder webpage for a full list for GFFP Certified products.
Cook Time 15 minutes
Course dessrt, Snack
Servings 30 muffins


  • Mixing bowl
  • Spatula
  • Measuring spoons
  • Measuring Cups
  • Muffin pan
  • Ice Cream Scoop


  • 1 Kate’s Safe & Sweet Vanilla Cake Mix
  • 2 tsp Apple Cider Vinegar
  • ½ cup Milk Dairy or non-dairy
  • 2 Over Ripe Medium Bananas
  • 1 tbsp Oil
  • ½ cup Mini Semi-Sweet Chocolate Chips


  • Preheat your oven to 350°F.  Lightly spray the muffin pan with the non-stick cooking spray or line with mini muffin liners.  Set aside.
  • Stir together the vinegar and milk. Set aside.
  • Mash bananas and set aside.
  • 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.
  • Fold in mini semi-sweet chocolate chips.
  • Spoon batter into prepared muffin pan using a small ice cream scoop.
  • Bake on the 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.  
  • Remove pan from the 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.


Muffins are best served within 3 days.  Kate recommends storing in the fridge to extend the shelf life.
This recipe can also be made using Kates Safe & Sweet Chocolate Cake Mix as well.
Keyword cake, cupcakes, muffins