These Mini Banana Muffins are quick and easy to prepare, making them the perfect breakfast or snack option! Classic banana bread made into conveniently sized mini muffins to enjoy anytime! Using only a few pantry staples, this moist and flavorful mini banana muffin recipe is a family favorite!
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Do you have some ripe bananas to use up in your house? If so, these banana mini muffins are just the thing to try! If you’re like me and always making banana bread, these mini muffins are a great variation! Plus, they are oven ready in only a few minutes! If you love mini muffins, also check out my Strawberry Mini Muffins, Pecan Pie Mini Muffins, and Mini Chocolate Chip Muffins!
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Ingredients needed for these Banana Bread Mini Muffins
Using only a few simple ingredients, these muffins come together in no time! See printable recipe card below for exact ingredient amounts and step by step instructions.
- Bananas– the more ripe, the better! Mashed using two forks so they combine into the batter easily
- Butter– melted, unsalted butter as you will add salt into the recipe
- Egg– room temperature, large egg
- Sugar– white granulated sugar
- Vanilla Extract– pure is best versus imitation
- Baking Soda– ensure its fresh as it helps these mini muffins rise
- Salt– activates the baking soda to help these muffins rise
- Flour– all purpose flour
Substitutions and Variations
- To make these gluten free, use gluten free flour at a 1:1 ratio
- Salted Butter can be used in place of unsalted, just be sure to omit the additional salt
- Add 1 cup of mini chocolate chips to make these mini chocolate chip banana muffins
- Sprinkle brown sugar on top of the mini muffins prior to them baking in the oven
- Add ½ cup chopped walnuts or pecans to the batter to make these into banana nut muffins
- Brown sugar can be used in place of the white sugar, it will change the flavor and look slightly, but is just as delicious
How to make the best ever Mini Banana Muffins
- Preheat oven to 350 degrees and grease your mini muffin pan.
- Add the bananas to a large bowl and mash.
- Stir in the melted butter, egg, sugar, and vanilla extract mixing well.
- Add in the baking soda, salt, and flour, stirring until just combined.
- Using a spoon, scoop the batter into each mini muffin tin, about ⅔ full.
- Once tray is filled, place in oven and bake for about 12-14 minutes.
- Remove from oven and allow to cool 1-2 minutes before removing muffins from tray!
How to store Mini Banana Muffins
For optimal freshness, follow these simple tips for storage and enjoy these mini banana bread muffins anytime!
- Room Temperature- allow muffins to fully cool and place in an airtight bag or container for up to 3 days.
- Refrigerator- keep them stored in the fridge for about 4-5 days in an airtight container. Line it with a paper towel and then place another over the muffins to keep them from getting soggy
- Freezer- place fully cool muffins into a freezer safe container or bag and freeze up to 3 months. The easiest way to thaw your mini muffins is to let it sit them out at room temperature until they are thawed. Enjoy at room temperature or microwave the muffin for 10 – 15 seconds for that “fresh from the oven” taste.
Frequently Asked Questions
What other add in’s can I use besides chocolate chips?
You can use chopped nuts, blueberries, raisins, and dried fruits in these muffins for a tasty variation.
What is the best way to remove the mini muffins from the muffin pan?
You can use mini muffin paper liners in the tray or fully coat each cavity with non-stick cooking spray. When the muffins are baked and cooled, place a towel or the cooling rack over the muffin tray and turn them over. They should easily pop out! If not, carefully use a fork to remove the stubborn ones.
What is the best way to mash the bananas?
Personally, I have found it easiest to use two large forks and mash until desired consistency is reached. I like to leave my bananas slightly chunky so I have banana pieces in my muffins. You can also use a potato masher or electric hand mixer.
How do I evenly get the muffin batter into the prepared muffin tray?
I use a small cookie dough scoop which puts each muffin at about 1 tablespoon. If you don’t have a small cookie dough scoop, you can also use a tablespoon measuring spoon or small spoon.
More Banana Recipes to try
Incredible Banana Coffee Cake– a cross between banana bread and cinnamon coffee cake. It’s super moist like banana bread but with a cinnamon sugar swirl and sweet crumble topping!
Old-Fashioned Homemade Banana Pudding– the combination of vanilla pudding, made from scratch, vanilla wafers, fresh bananas, and more!
Copycat Starbucks Banana Bread– super moist, loaded with sweet bananas, and topped with walnuts. Perfect for breakfast or dessert!
Banana Crumb Coffee Cake– loaded with mashed bananas and piled high with crumb topping, it the best way to start your day.
Banana Pudding Poke Cake– an easy recipe made with cake mix poked with banana pudding, topped with Cool Whip and crushed Nilla Wafers!
Easy Banana Cream Cheese Muffins– this EASY banana muffins recipe is my favorite, and it’s FULL of a sweet cream cheese mixture!
Mini Banana Muffins are a delightful and versatile mini muffins recipe that can be enjoyed by people of all ages. With their moist texture, sweet flavor, and portable size, these little delights are perfect for breakfast on the go, a quick snack in between meals, or even as a charming addition to any dessert spread. Whether you prefer them plain or jazzed up with nuts, chocolate chips, or a sprinkle of cinnamon, mini banana muffins are sure to satisfy your cravings. So why not whip up a batch today and indulge in the scrumptiousness that these tiny treats have to offer?
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Quick and Easy Mini Banana Muffins
Ingredients
- 4 bananas *mashed
- ⅓ cup butter *melted
- 1 egg
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups flour *all purpose
Instructions
- Preheat oven to 350 degrees and spray your mini muffin pan.
- Add the bananas to a medium bowl and mash.
- Stir in the melted butter, egg, sugar, and vanilla…. mixing well.
- Add in the baking soda, salt, and flour, stirring until just combined.
- Using a spoon, scoop the batter into each mini muffin cup, about ⅔ full.
- Once tray is filled, place in oven and bake for about 12-14 minutes.
Mich says
10 stars! OMG – these are soooooo delicious and perfect!! I earmarked this recipe last week, thinking about what I needed to use up. Made these this morning because I had 8 bananas’ worth of banana mush in my freezer – over a year old. Plus 2 old red apples in the fridge, lol. I doubled the recipe and got 68 mini muffins! Did not change any of your ingredients but added the old apples (I got ~ 2 cups peeled & diced ), an extra egg, some cinnamon and freshly grated nutmeg, a tiny bit of ground cardamom, and some milk chocolate chips. Batter was thick, but workable (I panicked because it was so thick – that’s where the extra egg came in). Used brown sugar. I put 2 more choc chips on top of each muffin in case some didn’t get any. A teaspoon-sized cookie scoop was perfect for filling the tins without making a mess. These muffins are light, just sweet enough, and were done in 12-13 minutes. This is the EASIEST (mix it all in 1 bowl!) and BEST recipe for using up old bananas that I’ve ever made. Thank you SO much!
Kristin says
Omgosh, what a fun review to receive! Thanks so much for the rating and great feedback! I’m so glad you enjoy the recipe as much as we do! Love the additions into the muffins, what great choices!
Robyn Weir says
I made these this weekend and for some reason they turned out really dry. I followed the recipe exactly, so I don’t know what happened.
Kristin says
Oh no! Sorry to hear that! Did you by chance over-mix the batter? Were your bananas ripe? If over-mixed, it can turn the muffins dry and dense. They should have been moist and fluffy!
Sandi Rapp says
I have several containers of mashed bananas in my freezer and would like to use them. How much would I need for the four bananas? Thank you so much!
Mrs H says
I have the exact same question
Kristin says
Four medium bananas, when mashed, yield approximately 2 cups of mashed bananas. Enjoy!
Carla says
Very moist, and tasted great. They took a couple minutes longer to bake. I added walnuts to mine and actually made 24 of them. It’s my new favorite banana recipe.
Kristin says
Yay!! Love hearing this!! So glad you enjoy the recipe!!
Linda says
Can these be made in regular muffin pans? How long to bake?
Kristin says
Absolutely! Same temperature to bake at, but about 25-30 minutes and use a toothpick to check the center! Enjoy!!
Tiffany says
How long can you store these?
Kristin says
They can be stored in a container for up to 1 week in the refrigerator. 3-4 days on the counter in a container! Or you can freeze these for up to a few months
Janet says
Just made them and my 13 son gave them an 8 or 9 out of 10! he doesn’t even know their gluten free. Tip: I filled the cups a little fuller and then banged the pan on the counter to level the batter. They look fantastic!
Kristin says
Yea!! That’s great!! Glad they were enjoyed and thanks for the tip!!
Kristin says
This looks great! But I’m wondering if milk is missing from your ingredient list?
Kristin says
Hi! Nope, all the ingredients listed are the only ones you’ll need! Enjoy!