Mini Banana Muffins Recipe
There’s something joyfully nostalgic about warm, bite-sized banana muffins emerging from the oven—tiny treats bursting with naturally sweet banana flavor, a hint of cinnamon, and a golden, tender crumb. This Mini Banana Muffins Recipe captures all the magic of classic banana bread, only in adorable, snackable portions that are perfect for breakfast, lunchboxes, or anytime cravings. Whether you’re baking with kids or need something quick for busy mornings, these muffins never disappoint. Plus, with easy swaps and wholesome ingredients, it’s a foolproof favorite you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Mini Banana Muffins Recipe is how it makes the most out of simple, everyday ingredients. Each one plays a part in building irresistible flavor and texture—bring overripe bananas, your favorite fat, and a few baking basics together, and you’re halfway there already!
- Ripe bananas: The riper, the better—deeply speckled bananas add tons of natural sweetness and keep the muffins moist.
- Melted butter or coconut oil: Adds richness and tender crumb; coconut oil gives a subtle tropical note if you want to switch it up.
- Maple syrup or honey: Naturally sweetens the muffins while offering a lovely depth of flavor you just don’t get from regular sugar.
- Egg: Binds everything together and gives the muffins just enough lift.
- Vanilla extract: Enhances all the other flavors and gives a cozy, bakery-style aroma.
- All-purpose flour (or whole wheat flour): The foundation—switch to whole wheat for a nuttier, heartier muffin.
- Baking soda and baking powder: This duo ensures your muffins rise into perfect, fluffy domes every time.
- Salt: Just a pinch makes the sweetness pop and balances the flavors.
- Ground cinnamon: A little warmth goes a long way—don’t skip it if you want that classic banana bread taste.
- Optional mini chocolate chips or chopped nuts: Stir these in for bonus indulgence or a bit of crunch, if you like!
How to Make Mini Banana Muffins Recipe
Step 1: Prep Your Pan and Preheat the Oven
Start by firing up your oven to 350°F and getting your mini muffin tin ready. A quick swipe of butter, spritz of nonstick spray, or parchment liners will do the trick, making the muffins easy to pop out later—no stuck bottoms here!
Step 2: Mash Bananas and Mix the Wet Ingredients
In a big mixing bowl, mash your bananas until mostly smooth with just a few lumps for texture. Whisk in the melted butter (or coconut oil), maple syrup (or honey), egg, and vanilla extract. Stir until this mixture looks glossy and well incorporated—it should smell amazing already.
Step 3: Mix the Dry Ingredients Separately
In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. This extra step of mixing them apart might seem simple, but it helps everything rise evenly and keeps your muffins from ending up with weird pockets of baking powder!
Step 4: Combine Wet and Dry Ingredients
Pour the dry ingredients into the wet mixture and gently stir just until there are no more streaks of flour. It’s important not to overmix here—stop as soon as everything looks combined for soft, fluffy muffins. If you want to add mini chocolate chips or nuts, fold them in now.
Step 5: Fill the Muffin Tin and Bake
Evenly scoop the batter into your prepared mini muffin cups, filling each about three-quarters full. Bake for 12 to 14 minutes, or until a toothpick poked in the center comes out clean. The muffins should be lightly golden and fragrant.
Step 6: Cool and Enjoy
Let your muffins cool in the pan for about 5 minutes (this helps them firm up just enough to handle), then transfer to a wire rack to finish cooling—or sneak one warm if you can’t resist. Your Mini Banana Muffins Recipe is ready!
How to Serve Mini Banana Muffins Recipe
Garnishes
A light dusting of powdered sugar, a tiny dollop of whipped cream, or even a drizzle of melted chocolate can turn these mini muffins into an irresistible treat. For a fun twist, top each with a thin banana slice or a sprinkle of chopped nuts before baking for a beautiful finish.
Side Dishes
Pair your Mini Banana Muffins Recipe with creamy Greek yogurt or a side of fruit salad for a complete breakfast spread. They also fit right into lunchboxes alongside cheese sticks, apple slices, or carrot sticks—wholesome, kid-approved, and never boring!
Creative Ways to Present
Arrange the muffins on a cake stand or tuck a few into brightly-colored mini cupcake liners for eye-catching snacking at parties or brunches. You can even stack them in jars for adorable edible gifts, or organize them on a platter with little flags or picks for a festive buffet feel.
Make Ahead and Storage
Storing Leftovers
Leftover muffins can be kept fresh at room temperature for up to three days—just pop them in an airtight container once fully cooled. If your kitchen tends to be warm or humid, storing them in the fridge can help keep them fresh a touch longer.
Freezing
One of the best things about this Mini Banana Muffins Recipe is how beautifully the muffins freeze! Arrange cooled muffins in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or freezer-safe container for up to three months. Grab one or two whenever you need a snack!
Reheating
To revive that just-baked taste, warm a frozen or chilled muffin in the microwave for about 15–20 seconds, or pop a few in the oven at 300°F for 5–8 minutes. They’ll taste as fresh as the day you made them—soft, aromatic, and ready to devour.
FAQs
Can I make this Mini Banana Muffins Recipe vegan?
Absolutely! Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes), use coconut oil, and stick with maple syrup instead of honey. The result is just as moist and delicious.
Can I use frozen bananas?
Yes, frozen bananas work great—just thaw and drain any excess liquid before mashing. They’ll still deliver on that sweet, deep banana flavor you crave.
How do I keep mini muffins from sticking to the pan?
Make sure to grease your pan well or use mini muffin liners. If you find muffins are still sticking, let them cool in the pan for a couple of minutes before loosening gently with a knife.
Is there a gluten-free version of this Mini Banana Muffins Recipe?
You can easily substitute the flour with your favorite 1:1 gluten-free baking blend. The texture will be slightly different but still light and lovely, especially if you add the optional yogurt or applesauce for extra moisture.
Can I double this recipe for a crowd?
Definitely! This Mini Banana Muffins Recipe doubles beautifully—just use two mini muffin tins or bake in batches, and keep an eye on the bake time since oven temperatures can vary slightly.
Final Thoughts
You’ll love how easy and versatile this Mini Banana Muffins Recipe is—there’s no better way to use up ripe bananas and spread a little homemade cheer. Whip up a batch, share with friends, and make snacktime a sweet celebration every single day!
Print
Mini Banana Muffins Recipe
- Total Time: 24 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
Delight your taste buds with these moist and flavorful Mini Banana Muffins. Packed with ripe bananas and a hint of cinnamon, these bite-sized treats are perfect for breakfast or as a snack. Enjoy the goodness of homemade muffins with this easy-to-follow recipe.
Ingredients
Wet Ingredients:
- 3 ripe bananas, mashed (about 1¼ cups)
- ⅓ cup melted butter or coconut oil
- ¼ cup maple syrup or honey
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup all-purpose flour (or whole wheat flour)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- Optional: ¼ cup mini chocolate chips or chopped nuts
Instructions
- Preheat the oven: to 350°F and lightly grease or line a mini muffin tin.
- Mix wet ingredients: In a large bowl, whisk together mashed bananas, melted butter, maple syrup, egg, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
- Blend wet and dry mixtures: Add the dry ingredients to the wet mixture and stir until just combined. Fold in mini chocolate chips or nuts if using.
- Bake: Scoop the batter into the mini muffin cups, filling each about ¾ full. Bake for 12–14 minutes until a toothpick inserted into the center comes out clean.
- Cool and serve: Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- These muffins freeze well and are great for lunchboxes or quick snacks.
- For extra moisture, add 2 tablespoons of plain yogurt or applesauce to the batter.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 70
- Sugar: 5g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
