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5 from 2 reviews

The only thing that’s better than banana muffins is mini banana muffins! These banana mini muffins are super soft, fluffy, and made with just 2 bananas. Plus, they come together quickly in just one bowl with no mixer required. I’ve tested the recipe both with and without dairy ingredients too!

twelve mini banana muffins together with a bite taken out of the one in the center

I love a good homemade muffin recipe. My chocolate chip banana muffins are a household favorite so I knew I had to make a mini version. These are just like a classic banana muffin, but small!

These banana bread mini muffins are perfect to have on hand as an after-school snack or quick breakfast on the go. Most kids love them too – which is always a win. Not to mention, the recipe makes around 36 mini muffins which are also freezer friendly. Low effort, high reward!

Ingredient Notes

muffin ingredients in small bowls arranged on a light brown background.
  • Butter: this recipe works with regular or dairy free butter.
  • Milk: feel free to use regular milk or dairy free milk.
  • Mini Chocolate Chips: if you want to make these are banana chocolate chip mini muffins, feel free to add some mini semisweet chocolate chips to the batter.

How To Make These Mini Muffins

A glass bowl with wet muffin ingredients on a marble countertop. There is a whisk and more small ingredient bowls around it.

Whisk wet ingredients together.

mashed banana in a small white bowl with a spoon in it. There is another bowl with two eggs cracked in it nearby.

Mash the banana then add to the bowl.

banana muffin batter in a glass mixing bowl on a white marble countertop.

Add in dry ingredients.

muffin batter in a mini muffin tin before going into the oven.

Bake!

mini muffins piled on top of each other on a small plate.

Recipe Developer Expert Tips

  • If you have overripe bananas on the counter but you aren’t ready to make this mini banana muffins, you can freeze them. Just keep them in the freezer until you’re ready to bake, and let them defrost and peel them before using. 
  • Don’t skip out on measuring the mashed bananas! This recipe calls for exactly 1 cup of mashed bananas, so if you have more than that you can discard it. Adding too much will change the texture of the muffins. 

More Mini Recipes You’ll Love

Mini Chocolate Chip Cookies filling the whole frame

Mini Chocolate Chip Cookies
Mini Cupcakes on a round tray with a bite take out of the one in the middle

Mini Chocolate Cupcakes
seven mini pancakes stacked on top of each other on a plate

Soft and Fluffy Mini Pancakes
chocolate mini donuts shot from above

Chocolate Mini Donuts (Baked, Not Fried!)

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Baking FAQ

These are the topics I’m asked about most frequently:

You can get these answers and more in my frequently asked questions post!

twelve mini banana muffins together with a bite taken out of the one in the center
5 from 2 reviews

Easy Mini Banana Muffins (2 Bananas!)

Gabby Kislanko
These banana mini muffins are super soft, fluffy and are made with just 2 bananas. Plus, they come together quickly in just one bowl with no mixer required!
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 32 muffins
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Ingredients
 

  • ¼ cup (52 g) butter, melted, (regular or dairy free)
  • 1 egg
  • 1 cup (227 g) ripe mashed bananas (2 ripe bananas)
  • 1 Tablespoon (15 ml) milk, (regular or dairy free)
  • ½ tsp vanilla extract
  • 2 Tablespoons (25 g) granulated sugar
  • ¼ cup (50 g) light brown sugar
  • ½ tsp baking soda
  • 1 cup (125 g) all-purpose flour
  • ⅛ tsp salt
  • ¼ cup mini chocolate chips, (optional, regular or dairy free)

Instructions
 

  • Preheat oven to 350°F. Line a mini muffin tin with 32 mini muffin liners or lightly grease to prepare the muffin tin.
  • Measure the butter, then place in a medium sized microwave-safe bowl and heat until melted. Whisk in the eggs, vanilla, and milk. Whisk in both sugars.
  • Mash the bananas using a fork, then measure out 1 cup of mashed bananas and add to the bowl.
  • Pour in the flour, salt, and baking soda, then whisk. Stir in the mini chocolate chips if using.
  • Pour the batter into the muffin liners, filling 3/4 of the way full, and bake in preheated oven for 8-10 minutes, or until a toothpick inserted comes out clean.
  • Let muffins cool for 5-10 minutes then transfer to a cooling rack or enjoy warm!

Equipment

Whisk
Mini Muffin Tins

Notes

Chocolate Chips and Nuts: Feel free to use mini chocolate chips or chopped  walnuts, pecans, other nuts, chia seeds or hemp seeds if desired.
Whole Wheat Mini Banana Muffins: You can swap the all purpose flour at a 1:1 ratio with white whole wheat flour or whole wheat flour.
Storage and Freezing Instructions:
Store in an airtight container or wrapped in aluminium foil at room temperature for up to 4 days. Freeze for up to 3 months in a Ziploc bag. Thaw in the fridge or at room temperature or microwave for a few seconds immediately before serving.
Calories: 62kcal, Carbohydrates: 11g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 5mg, Sodium: 41mg, Potassium: 31mg, Fiber: 0.4g, Sugar: 4g, Vitamin A: 82IU, Vitamin C: 0.4mg, Calcium: 6mg, Iron: 0.4mg
Did you make this recipe?Please let us know by leaving a star rating and review!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

Photography by: Kelly at Bake & Bacon