Mini Banana Muffins

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These adorable Mini Banana Muffins are moist, fluffy and baked in a mini muffin pan. They’re so easy to make and full of banana flavor!

One Reader, Elizabeth, commented: I just made these and OMG they are soooo delicious and adorable! ★★★★★”

Stack of Mini Banana Muffins

These Mini Banana Muffins are such a fun recipe to make if you need to use up overripe bananas. They’re moist, extra fluffy and full of warm spices like cinnamon and nutmeg! They make the perfect bite-sized breakfast or snack on the go!

Looking for more banana recipes? Try my Banana Crumb CakeJumbo Banana Muffins or Baked Banana Donuts!

Why You’ll Love These Mini Banana Muffins

  • They’re easily customizable – eat them plain, add mini chocolate chips, walnuts, blueberries, etc.. The possibilities are endless!
  • Kid friendly – kids will love these adorable bite-sized muffins. They’re perfect for breakfast or as a snack on the go!
  • They’re a delicious and easy way to use up overripe bananas.

Ingredient Breakdown

All-purpose flour – this gives the banana muffins structure.

Baking powder and baking soda – both are necessary to make the mini banana muffins rise.

Bananas – the most important ingredient for banana muffins! Make sure your bananas are overripe. The riper the banana, the better it is for baking because they’re sweeter!

Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Vegetable oil – keeps the banana muffins extra moist!

Granulated & brown sugar – sweetens the muffins. The brown sugar makes it extra moist! Either light or dark brown sugar will work.

Egg – helps bind the ingredients.

Salt, cinnamon, nutmeg and vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Mini Banana Muffins on a plate

How To Make Mini Banana Muffins

1. In a small bowl combine the all-purpose flour, baking powder, cinnamon, salt, baking soda and nutmeg. Set aside.

2. In a medium bowl mash the bananas then mix in the melted butter and vegetable oil. Add the granulated sugar, brown sugar, egg and vanilla extract.

3. Fold the dry ingredients into the wet ingredients until just combined. If desired, fold in mini chocolate chips. Evenly divide the batter between mini muffin cups.

4. Bake muffins at 375°F for 11 minutes. Store Mini Banana Muffins in an airtight container for up to 4 days at room temperature.

Mini Banana Muffins in a mini muffin pan

Pro Tips For Mini Banana Muffins

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Don’t over mix your batter! This will cause too much gluten development and nobody likes rubbery muffins so only fold in the dry ingredients until just combined.
  • Sprinkle raw sugar on top to get that signature crunchy muffin top. You could also use sparkling sugar.
Mini Banana Muffin with a bite in it

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 3 votes

Mini Banana Muffins

These adorable Mini Banana Muffins are moist, fluffy and baked in a mini muffin pan. They're so easy to make and full of banana flavor!
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 32 mini muffins
Calories 93kcal
Author Maria Azzarelli

Equipment

  • Mini muffin pan

Ingredients

  • 240 g (2 cups) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp nutmeg
  • 3 overripe bananas
  • 56 g (4 tbsp) unsalted butter, melted
  • 60 g (1/4 cup) vegetable oil
  • 150 g (3/4 cup) granulated sugar
  • 50 g (1/4 cup) brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 112 g (1/2 cup) mini chocolate chips (optional)

Instructions

  • Preheat oven to 375°F. Lightly grease or line a mini muffin pan with mini paper liners.
  • In a small bowl combine the all-purpose flour, baking powder, cinnamon, salt, baking soda and nutmeg. Set aside.
  • In a medium bowl mash the bananas then mix in the melted butter and vegetable oil. Add the granulated sugar, brown sugar, egg and vanilla extract.
  • Fold the dry ingredients into the wet ingredients until just combined. If desired, fold in mini chocolate chips. Evenly divide the batter between mini muffin cups.
  • Bake mini muffins for 11 minutes. Store Mini Banana Muffins in an airtight container for up to 4 days at room temperature.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Standard size muffins: You can use a standard size muffin pan for this recipe just increase the baking time. Yields 12 standard muffins.
 
  • Store Mini Banana Muffins in an airtight container for up to 4 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 93kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 74mg | Potassium: 53mg | Fiber: 1g | Sugar: 8g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.4mg

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