These Mini Banana Muffins are fun, delicious, and easy to make. Whip up a batch for a quick grab-and-go breakfast, a lunchbox treat, or an after school snack.
Mini muffins
I have made a lot of muffins over the years. I mean a ton of muffins. When my kids were young, I made at least one batch every single week. Many times more. They loved them. It didn't seem to matter what kind of muffin, they'd eat them.
But I didn't just make muffins for my kids. I also made them for my staff at school. I'd often bake up several batches and bring them to the staff room as a treat. Usually, when I made them for school, I'd make mini muffins, rather than regular-sized muffins. The mini muffins seemed to stretch further, and people were more apt to grab a bite-sized muffin they could easily pop into their mouth, rather than a full-sized muffin.
These banana muffins are easy to make, and you can whip everything together with just one bowl and a sturdy spoon. No special equipment needed, except for a mini muffin tin.
What you'll need for banana muffins
- Bananas - The riper the better!
- Egg - Helps bind everything together.
- Brown Sugar - Adds sweetness and flavor.
- Butter - Adds flavor and helps make a soft crumb.
- Flour - Use regular, all-purpose flour.
- Leavening - Both baking powder and baking soda are used in these muffins.
- Spices - A bit of cinnamon and nutmeg adds great flavor.
How to make mini banana muffins
- Combine brown sugar with melted butter in a bowl.
- Mix in egg and vanilla.
- Add bananas and mix together.
- Add flour to the top of the mixture. Sprinkle baking powder, baking soda, salt, and spices on top of the flour.
- Begin by mixing the dry ingredients together, and then mix everything together.
- Scoop batter into greased mini muffin tins.
- Bake in a preheated 350°F oven for 10-12 minutes.
- Cool muffins for 1-2 minutes, then remove muffins from tin and cool on a baking rack.
Tips for successful muffins
- My method for making these muffins with just one bowl is mixing the wet ingredients together first. Then, add the dry ingredients on top. I add the flour first, and then sprinkle on the baking powder, soda, salt, and spices. Before stirring everything together, I gently mix just the top layer to incorporate the leavening and spices into the flour. Once that’s done, I stir everything together until just combined.
- Don't overmix the muffin batter. Once everything is combined, stop stirring. Overmixed muffins can become tough after they are baked.
- When measuring your flour, use the fluff and scoop method. This helps prevent over compacted flour, which can make your muffins dry.
Frequently asked questions
Yes. Allow the muffins to fully cool. Then, place in a freezer-safe container and place in the freezer.
When stored in an airtight container at room temperature, these muffins are best when eaten within 3-4 days.
More delicious banana muffins
I have quite a collection of banana muffins! You're sure to find one or two perfect for any occasion.
- Oatmeal Banana Muffins
- Chocolate Banana Muffins
- Banana Nutella Muffins
- Banana Cinnamon Muffins
- Blueberry Banana Muffins
- Banana Apple Muffins
- Banana Cranberry Muffins
- Pumpkin Banana Muffins
- Banana Walnut Muffins
- Banana Chocolate Chip Muffins
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious muffin recipes!
Mini Banana Muffins
Equipment
Ingredients
- ⅓ cup salted butter (melted)
- ⅓ cup brown sugar
- 1 egg
- 1 cup mashed banana (about 2 bananas)
- ½ teaspoon vanilla
- 1 ¼ cups flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F. #40 Scoop 10-12 minutes
- Combine melted butter with brown sugar in a large mixing bowl.⅓ cup salted butter, ⅓ cup brown sugar
- Stir in egg and vanilla then add mashed bananas.1 egg, 1 cup mashed banana, ½ teaspoon vanilla
- Add flour, baking soda, baking powder, salt, cinnamon, and nutmeg.1 ¼ cups flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ⅛ teaspoon salt, 1 teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
Notes
- My method for making these muffins with just one bowl is mixing the wet ingredients together first. Then, add the dry ingredients on top. I add the flour first, and then sprinkle on the baking powder, soda, salt, and spices. Before stirring everything together, I gently mix just the top layer to incorporate the leavening and spices into the flour. Once that’s done, I stir everything together until just combined.
- Don't overmix the muffin batter. Once everything is combined, stop stirring. Overmixed muffins can become tough after they are baked.
- When measuring your flour, use the fluff and scoop method. This helps prevent over compacted flour, which can make your muffins dry.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Jay Pease says
This banana muffin recipe sounds and looks delicious! Both of my kids are in college and big muffin fans for breakfast. I'm going to make and freeze a batch of these for them when I go up to see them in a few weeks. Quick question. What do you think about me adding some (not a lot) milk chocolate chips to the batter? Banana and milk chocolate just sounds so good to me. Thank you...from a single dad from Ohio!
Kathy says
Hi Jay,
Adding chocolate chips will be perfect! I think your kids will be so excited to get this homemade treat. Enjoy your visit with them.
Kathy