These banana mini muffins are just like the classic banana bread you know and love, just made into mini muffins! This recipe for banana mini muffins is easy to make using simple ingredients. They’re moist, fluffy, filled with banana flavor and are perfect for a quick and delicious breakfast or snack.
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Why Should You Make This Recipe
I love a great muffin recipe, especially mini muffins. My Apple Cider Donuts and Mini Blueberry Muffins are mini muffin recipes from the blog I absolutely love. These mini banana muffins are another mini muffin recipe I know you will love.
- Easy to make, bake and eat: These banana bread mini muffins taste just like your beloved loaf of banana bread. But they are lighter, fluffier, quicker and so simple to make. All you need to make these easy mini muffins is one bowl, a whisk and a mini muffin pan.
- Perfect for breakfast and snacking: These mini banana muffins are perfect for busy school mornings or as a quick two bite snack. They’re kid friendly and very affordable to make. Make sure to check out my Mini Pancakes for another fun and easy breakfast idea.
- Perfectly adaptable and versatile muffins: Add some chocolate chips to make these muffins mini banana chocolate chip muffins. Top these banana mini muffins with a sprinkle of sugar or streusel. You can make these banana filled muffins exactly the way you want!
Ingredients
This mini banana muffin recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
Dry Ingredients: Gather all purpose flour, baking powder, baking soda and salt.
Wet Ingredients: Gather mashed banana, sugar, maple syrup, melted butter an egg and vanilla extract.
Substitutions
These banana mini muffins are as easy to make as they are delicious. Here are my recommended substitutions to make these muffins if you need them.
- All purpose flour: To make these cinnamon crunch muffins gluten free, use a good 1-1 gluten free flour. Replace the amount of flour based on weight rather than cups.
- Baking Powder and Baking Soda: These provide rise and leavening for the muffins. Make sure both have been purchased within the last 6 months. If needed, replace the baking soda with ¾ tsp baking powder for a total of 1 ¾ tsp baking powder.
- Granulated Sugar: This muffin recipe calls for granulated sugar, but maple sugar would also work well to make these muffins refined sugar free.
- Maple Syrup: Use an equal amount of honey or replace the maple syrup with ¼ cup (50 g) light brown or maple sugar.
- Melted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt. Vegan butter or plant based can also be used in place of regular unsalted butter for this blueberry muffin recipe.
- Mashed Banana: Make sure the bananas are fully ripened with some brown spots.
- Egg: This recipe has not been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor for the muffins.
Variations
- Mini Chocolate Chip Banana Muffins: Mix ½ cup mini chocolate chips into the banana muffin batter.
- Banana Nut Mini Muffins: Mix ¼ cup chopped walnuts into the muffin batter.
- Dairy Free Banana Muffins: Replace the butter with vegan or dairy free butter.
- Streusel Mini Banana Muffins: Mix 1/4 c (30g) all purpose flour, 2 tbsp (25 g) light brown sugar and 1/4 tsp ground cinnamon together until well combined. Work 2 tbsp (26g) small evenly cubed unsalted butter until the mixture resembles a sand like texture. Set in the fridge until the muffins are ready. Top each mini banana muffin with about 1 teaspoon of streusel before baking.
How To Make
Learn how to make these banana bread muffins in a few easy steps. Here’s how to make them:
- Preheat the oven to 375 F (190 C). Lightly grease a 24 ct. mini muffin pan. In a mixing bowl, whisk the flour, baking powder, baking soda and salt together until well combined.
- Whisk the mashed banana, sugar, maple syrup, melted butter, egg and vanilla extract together until smooth and well combined.
- Whisk in the dry ingredients with the wet until well combined with no visible pieces of flour.
- Use a tablespoon sized cookie scoop to scoop the banana mini muffin batter into each of the mini muffin wells.
5. Bake the muffins for 12-14 minutes or until the sides of the muffins are lightly golden and the tops bounce back quickly when lightly pressed. Cool the muffins in the pan for 15 minutes. Gently remove them from the pan and enjoy!
How To Store, Freeze and Thaw
- Store leftover banana mini muffins: Place the muffins in an airtight container for up to 5 days.
- Freeze the muffins: Make sure the muffins are completely cooled to room temperature. Transfer them to an airtight and freezer safe container life a zip lock bag. Store in the freezer for up to 3 months.
- To thaw the muffins: The easiest and tastiest 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.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy and moist muffins.
- Use a small cookie scoop: This is the easiest, quickest and cleanest way to get perfect mini muffins. Each muffin is about 1 tablespoon (15 ml).
- Fully preheat the oven: Ovens need about 20-30 minutes to fully preheat.
- Customize the muffins: Add some chocolate chips for mini chocolate chip banana muffins. Add some chopped walnuts to make banana nut mini muffins. You can even turn these mini muffins into regular ones! To make these mini muffins as regular muffins, simply double the recipe for 12 ct. or use the recipe as written for 6 ct.
FAQ's
Yes, this mini muffin recipe can be made into about regular banana muffins. Prepare the recipe as written, scoop the muffin batter into a 12 ct. muffin pan. Alternate filled muffin wells and empty ones. Bake at 375 F (190 C) for about 18-22 minutes. Gently press on the tops. If it bounces back, the muffins are ready.
This recipe for mini banana muffins takes about 12 -14 minutes to bake.
The leavening agent may be the reason. Make sure to use fresh baking powder and only mix just until the ingredients are mixed together.
Other Muffin Recipes to Try
If you try this Banana Mini Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Banana Mini Muffins Recipe
Equipment
- 1 24 ct. mini muffin pan
- 1 large bowl
- 1 whisk
- 1 small tablespoon sized cookie scoop (optional)
Ingredients
- 1½ cups (180 g) all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup mashed banana about 2 medium bananas
- ½ cup (100 g) granulated sugar
- ¼ cup (59 ml) maple syrup
- 6 tbsp (85 g) unsalted butter, melted
- 1 large egg (US), room temperature
- 1 tsp (5 ml) vanilla extract
Instructions
- Preheat the oven to 375 F (190 C). Lightly grease a 24 ct. mini muffin pan.
- In a mixing bowl, whisk the flour, baking powder, baking soda and salt together until well combined.
- Whisk the mashed banana, sugar, maple syrup, melted butter, egg and vanilla extract together until smooth and well combined.
- Whisk in the dry ingredients with the wet until well combined with no visible pieces of flour.
- Use a tablespoon sized cookie scoop to scoop the banana mini muffin batter into each of the mini muffin wells.
- Bake the muffins for 12-14 minutes or until the sides of the muffins are lightly golden and the tops bounce back quickly when lightly pressed.
- Cool the muffins in the pan for 15 minutes. Gently remove them from the pan and enjoy!
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