Mini Banana Muffins Recipe
There’s something truly magical about a fresh batch of Mini Banana Muffins: they’re sweet, moist, and perfectly bite-sized for any occasion. Whether you’re packing them into a lunchbox, serving them at a brunch, or just grabbing a quick snack on the go, these little gems deliver big banana flavor in a delightfully portable package. With just the right hint of cinnamon and a golden, tender crumb, this recipe is one you’ll find yourself returning to over and over again!
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple, everyday ingredients can come together to make such irresistible Mini Banana Muffins. Every item here plays an important role in creating the perfect balance of flavor, moisture, and that classic muffin texture we all love.
- Mashed ripe bananas: The star of the show! Overripe bananas give the muffins natural sweetness and moisture.
- Large egg: Acts as the binding agent and adds structure to the muffins.
- Brown sugar: Brings a deep, caramel-like sweetness and helps keep the muffins soft.
- Melted butter or coconut oil: Makes the muffins rich and tender; coconut oil adds a subtle tropical note if you use it.
- Milk: Adds moisture and helps blend the ingredients smoothly.
- Vanilla extract: Enhances the banana flavor and adds a warm, aromatic touch.
- All-purpose flour: Provides structure and ensures the muffins hold together nicely.
- Baking soda: Gives a little lift, working with the acid in bananas for a soft crumb.
- Baking powder: Adds extra rise so your mini muffins are light and fluffy.
- Salt: Balances sweetness and brings out all the other flavors.
- Ground cinnamon: Adds warmth and a classic bakery aroma that pairs perfectly with bananas.
How to Make Mini Banana Muffins
Step 1: Prep the Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grab your mini muffin tin and either grease it lightly or pop in some mini paper liners—this helps prevent sticking and makes cleanup a breeze. Getting the pan ready first means you’ll be ready to scoop as soon as your batter comes together.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the mashed bananas, egg, brown sugar, melted butter (or coconut oil), milk, and vanilla extract. Whisk everything together until it’s smooth and the sugar has dissolved. This is where all that banana flavor starts to shine through!
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This step ensures the leaveners and spices are evenly distributed, so you don’t get any surprise pockets of baking soda or cinnamon in your mini muffins.
Step 4: Combine Wet and Dry
Add the dry ingredients to your wet mixture. Gently stir until just combined—don’t overmix! A few streaks of flour are totally fine. Overmixing can make your muffins tough, and we want them tender and fluffy.
Step 5: Fill and Bake
Scoop the batter evenly into your prepared mini muffin cups, filling each about three-quarters full. Pop the tin into the oven and bake for 12 to 14 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling completely. Now, try not to eat half the batch while they’re still warm!
How to Serve Mini Banana Muffins
Garnishes
Dress up your Mini Banana Muffins with a simple dusting of powdered sugar, a drizzle of honey, or a few chocolate chips melted on top right out of the oven. For a nutty twist, sprinkle a pinch of chopped walnuts or pecans while they’re still warm. These little touches make them look irresistible on any breakfast spread or snack platter.
Side Dishes
Pair your muffins with a creamy Greek yogurt parfait, a vibrant fruit salad, or even a cozy mug of hot chocolate or coffee. The natural sweetness of the muffins makes them a perfect companion to anything tangy or creamy, and they’re especially lovely alongside a fresh smoothie for an energizing start to the day.
Creative Ways to Present
Mini Banana Muffins shine at brunch parties, potlucks, or playdates. Stack them in a pretty basket lined with a colorful napkin, or arrange them on a tiered cake stand for a whimsical touch. For extra fun, thread them onto skewers with pieces of fresh fruit, or wrap them individually for charming lunchbox surprises.
Make Ahead and Storage
Storing Leftovers
Once your Mini Banana Muffins have cooled completely, store them in an airtight container at room temperature for up to three days. If your kitchen runs warm or humid, you can move them to the fridge to extend freshness by another day or so. They stay soft and moist, especially if you pop a slice of bread in the container to absorb any excess moisture.
Freezing
These muffins freeze beautifully! After cooling, arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a zip-top freezer bag or airtight container. They’ll keep well for up to three months. Just pull out as many as you need for a quick snack or breakfast.
Reheating
To enjoy that just-baked taste, warm your Mini Banana Muffins in the microwave for about 10–15 seconds if thawed, or 20–30 seconds if frozen. You can also reheat a batch in a 300°F oven for 5 minutes to refresh their flavor and texture—perfect for busy mornings or unexpected guests.
FAQs
Can I add chocolate chips or nuts to the batter?
Absolutely! Mini chocolate chips, chopped walnuts, or even blueberries are delicious add-ins for Mini Banana Muffins. Just gently fold them into the batter before scooping into the muffin tin for a fun and tasty twist.
Can I use whole wheat flour instead of all-purpose?
Yes, you can swap in whole wheat flour for a heartier, more wholesome muffin. If you do, consider using half whole wheat and half all-purpose to keep the muffins light and tender, since whole wheat can make them a bit denser.
How do I know when the muffins are done baking?
The best way to check is to insert a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs, your Mini Banana Muffins are ready! The tops should be lightly golden and spring back when touched.
Can I double this recipe?
Definitely! This recipe doubles easily if you want to make a bigger batch for parties or freezing. Just be sure not to overfill your muffin cups and rotate the pans halfway through baking for even results.
What’s the best way to mash bananas for muffins?
Use a fork or potato masher to mash very ripe bananas until mostly smooth with a few small lumps. The riper the bananas, the easier they’ll mash and the sweeter your Mini Banana Muffins will be!
Final Thoughts
There’s nothing quite like the comfort of a warm, homemade Mini Banana Muffin—especially when they’re this easy and delicious! I hope you’ll give this recipe a try and make it your new go-to for quick snacks, breakfast treats, or sharing with friends. Happy baking!
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Mini Banana Muffins Recipe
- Total Time: 24 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
Delightful and easy-to-make mini banana muffins that are perfect for a quick breakfast, snack, or lunchbox treat. These moist and flavorful muffins combine ripe bananas with warm cinnamon and a hint of vanilla, baked to golden perfection in a convenient mini size.
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 large egg
- 1/3 cup brown sugar
- 1/4 cup melted butter or coconut oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease or line a mini muffin tin with paper liners to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the mashed bananas, egg, brown sugar, melted butter (or coconut oil), milk, and vanilla extract until the mixture is smooth and fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- Combine wet and dry mixture: Add the dry ingredients to the wet ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
- Fill muffin cups: Scoop the batter evenly into the prepared mini muffin cups, filling each about three-quarters full for ideal rising.
- Bake: Place the muffin tin in the oven and bake for 12 to 14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For added texture and flavor, consider mixing in mini chocolate chips, chopped walnuts, or blueberries before baking.
- These mini muffins freeze well, making them perfect for preparing snacks or lunchbox treats ahead of time.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 60
- Sugar: 4g
- Sodium: 55mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
