Mini Banana Muffins
This post contains affiliate links. Read the full disclosure here.
The only thing that’s better than banana muffins is mini banana muffins! These banana mini muffins are super soft, moist and so easy to make. Plus, you can make them in 1 bowl and you don’t need a mixer!
After making my one bowl banana bread, I knew I had to make a mini muffin version! Just like my banana bread, these mini banana muffins use simple pantry ingredients.
These mini banana muffins are perfect to have on hand as an after-school snack or breakfast to go!
Why You’ll Love My Mini Banana Muffins
- This is a one bowl recipe and you don’t even need a mixer!
- I’m using 11 simple pantry ingredients that I bet you already have in your kitchen.
- This is a great recipe to use up any overripe bananas you’ve got on the counter.
- You can easily make this gluten-free or dairy-free, so it’s perfect for those with food allergies.
Ingredients Needed
- Flour: you can use all-purpose flour or gluten-free 1:1 all-purpose baking flour.
- Butter: this recipe works with regular or vegan butter if you’re dairy-free.
- Milk: feel free to use regular milk or vegan milk.
- Mini Chocolate Chips: these are optional but I always love a bit of chocolate with my banana bread! Since these are mini muffins, I recommend using mini chocolate chips instead of regular ones. You can use semisweet, dark or milk mini chocolate chips.
- Bananas: make sure your bananas are ripe with lots of brown spots. They’ll be easier to mash and taste sweeter too.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line a mini muffin pan with 32 mini muffin liners or grease the pan.
Step 2: Measure out the butter and place in a medium microwave-safe bowl. Heat in the microwave until melted, then whisk in the eggs, vanilla and milk. Whisk in both sugars until smooth.
Step 3: Mash the bananas using a fork, then measure out 1 cup of mashed bananas and add to the bowl.
Step 4: Add in the flour, salt and baking powder and whisk. Stir in the mini chocolate chips.
Step 5: Pour the banana muffin batter into the muffin liners until they’re ¾ of the way full. Bake for 8-10 minutes, or until a toothpick inserted comes out clean.
Step 6: Let the mini muffins cool for 5-10 minutes before transferring to a cooling rack.
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour! It’s easy to add too much flour if you use a measuring cup, leading to dry and dense banana muffins. If you don’t have a kitchen scale, make sure you use the scoop and level method to weigh out your flour!
- Don’t want to add mini chocolate chips to these mini banana muffins? Swap them out for chia seeds, hemp seeds, or chopped nuts, or keep them as is!
- If you have overripe bananas on the counter but you aren’t ready to make mini banana muffins (or banana bread!) you can freeze them. Just keep them in the freezer until you’re ready to bake, and let them defrost 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 mini muffins.
- If you want to make healthier banana mini muffins, swap out the all-purpose flour for whole wheat flour.
Storage Instructions
Store the mini muffins in an airtight container at room temperature for up to 4 days. Freeze in a freezer bag for up to 3 months, letting it thaw at room temperature or in the fridge.
More Muffin Recipes You’ll Love
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!
Mini Banana Muffins
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
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Do you have a recommendation for the best egg replacement in this recipe?
Hi Claudia! I typically use a flax seed egg when using an egg replacement, though I haven’t tried it for this particular recipe. Let me know how it works for you if you do!
Oh man oh man oh man! Once again, Gabby, you’ve proved yourself a genius. I made these the other day, and handed them in little baggies to various friends. This morning’s email contained 3 urgent requests for more. (I emailed them the web address for this page instead….) I added a bit of nutmeg and allspice, because I love those spices with banana. And when I looked closer at the bag of chocolate chips I thought I’d grabbed, I saw that they were something called Espresso Toll House Baking Morsels. I used them anyway, and what a fantastic surprise! Coffee and banana – a match made in … well, my little kitchen! You’ve brightened the day of an octogenarian baker once again, Gabby. Bless you!
I’m so happy to hear that John! Thanks so much for all your continued support with my recipes, I love hearing about your baking journey 🥰