Banana Mini Muffins Recipe
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.
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 teaspoon baking soda
- ¼ teaspoon 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!
Notes
Store leftover banana mini muffins: Place the muffins in an airtight container for up to 5 days.
Mini Chocolate Chip Banana Muffins: Mix ½ cup mini chocolate chips into the banana muffin batter. Top with more mini chocolate chips if you like.
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.
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