These banana mini muffins are the most perfect bite-size snack! They are soft moist and fluffy and are filled with banana flavor.
Mini banana muffins are delicious bite-sized treats made with ripe bananas. These muffins are moist, fluffy, and bursting with the sweet flavor of bananas.
They are perfect for breakfast on-the-go or as a delightful snack throughout the day.
Whether enjoyed plain or with a dollop of creamy butter, these mini muffins are sure to satisfy your cravings for a tasty and wholesome treat.
These mini muffins taste just like banana bread! This recipe uses simple ingredients and takes 30 minutes from start to finish!
We love baking with bananas, check out our blueberry banana muffins, pecan banana bread, tahini banana bread, almond flour banana muffins, and one bowl chocolate chip banana bread.
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Why this recipe works
- Bite sized snack or dessert- These muffins are the perfect snack or small dessert when you don't want a lot.
- Simple ingredients- They are made with super simple ingredients and are great if you have some overripe bananas to use!
- Easy- These mini muffins are made in one bowl and are made without an electric mixer. All you will need is a whisk and a bowl!
- Versatile- You can add your favorite add-ins like mini chocolate chips, chopped nuts, etc!
- Texture- These banana muffins have a fluffy and light texture. They taste like banana bread but with a lighter texture that will melt in your mouth. You will not be able to stop at one!
Ingredients
Before you start to make this mini banana muffins recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Ripe bananas- Use only ripe bananas for this recipe! Overripe bananas are more sweet, moist, and easy to mash into a pudding consistency.
Flour– We used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Baking soda – Baking soda helps the cookies rise and spread. Make sure that your baking soda isn't expired. Don't replace baking soda with baking powder!
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Greek yogurt- Get your Greek yogurt to room temperature. Any percent of fat will work for this recipe.
Sugar- We used granulated sugar for this recipe. You can use caster sugar as well.
Cinnamon- We love adding cinnamon to banana-flavored desserts, it adds so much flavor that compliments the banana flavor.
Eggs- You will need 1 large egg for this recipe. Make sure that you use room-temperature eggs in this recipe.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about â…“ teaspoon of kosher salt for this recipe.
Instructions
Preheat an oven to 180c (350f) and brush a mini muffin pan with softened butter.
In a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
Add the cooled melted butter, Greek yogurt, egg, cinnamon, kosher salt, vanilla extract, and granulated sugar, and mix well until a smooth mixture forms.
Add the flour and baking soda and mix until just combined. Don't overmix!
Pour the batter into the muffin tins filling almost to the top. Top with chopped nuts or coarse sugar.
Bake in a 180c (350f) preheated oven for 10-12 minutes or until a toothpick comes out clean. Don’t overbake these muffins!
Let these muffins cool for at least 15-30 minutes so they will be easy to remove from the pan.
My best tip for removing the mini muffins from the pan without them falling apart is twisting each muffin and then lifting it gently from the pan.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins.
- Use a small cookie scoop to scoop out the muffin batter into the mini muffin pan molds. This is the easiest way and cleanest way to make even-sized muffins.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be more firm and won't crumble up.
Faq's
These will last up to 3 days at room temperature or up to 5 days in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
We use all-purpose flour for these muffins. Self-rising flour and cake flour will work great as well.
If you want to make this banana bread, but you don’t have ripe bananas on hand, don’t worry! Bake regular bananas in a 200c (400f) preheated oven for 10-15 minutes, this will soften the bananas and make them a ripe banana texture.
I love using butter for muffins. Using butter in muffins gives the muffins a delicious flavor that is richer than oil.
My biggest tip for getting muffins light and fluffy with a domed top is to let the muffin batter rest at room temperature for at least 30 minutes. This step allows the gluten to rest and activates the leaveners.
Storing
Store these for 3 days at room temperature, in an airtight container, or covered with plastic wrap, or store these for up to 5 days in an airtight container.
Cover the muffins with plastic wrap or foil to prevent them from drying out.
Freezing
Freeze these muffins after they cooled completely in an airtight freezer-friendly container for up to 3 months. Thaw at room temperature for a few hours or in the fridge overnight.
Substitutions
Gluten-free - If you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free- You can make these muffins dairy-free by replacing the butter with vegan butter.
Variations
Toppings- These muffins can be topped with cream cheese frosting, cinnamon buttercream frosting, or maple cream cheese frosting. Use your favorite toppings that you like to make the most!
Add-ins- Make this recipe your own and add your favorite muffins add-ins: chopped walnuts, chopped pecans, chocolate chunks, chocolate chips, mini chocolate chips, banana slices, chopped fruit, etc.
Streusel- Top these muffins with an easy streusel topping. You can use the recipe from my pumpkin banana muffins.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Mini muffin pan
More muffin recipes
Pistachio muffins with pistachio crumble topping- These pistachio muffins are loaded with real pistachios and pistachio flavor! They are fluffy and moist and are topped with a pistachio crumble topping.
Vanilla muffins- These classic vanilla muffins and moist, tender, fluffy, and made in one bowl. They are filled with vanilla flavor and are the perfect base muffin recipe so you can add many flavors and fillings!
Cinnamon roll muffins- These cinnamon roll muffins are soft and tender, filled with cinnamon flavor, and topped with a cream cheese glaze.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Moist Banana Mini Muffins
Ingredients
- 85 g Butter melted and cooled
- 1 ½ cups Bananas mashed
- ¾ cup Granulated sugar
- â…“ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 1 Egg
- ¼ cup Greek yogurt
- 1 ½ cups Flour AP
- 1 teaspoon Baking soda
Instructions
- Preheat an oven to 180c (350f) and brush a mini muffin pan with softened butter.
- In a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
- Add the cooled melted butter, greek yogurt, egg, cinnamon, kosher salt, vanilla extract, and granulated sugar, and mix well until a smooth mixture forms.
- Add the flour and baking soda and mix until just combined. Don't overmix!
- Pour the batter into the muffin tins filling almost to the top. Top with chopped nuts or coarse sugar.
- Bake in a 180c (350f) preheated oven for 10-12 minutes or until a toothpick comes out clean. Don’t overbake these muffins!
- Let these muffins cool for at least 15-30 minutes so they will be easy to remove from the pan.
- My best tip for removing the mini muffins from the pan without them falling apart is twisting each muffin and then lifting it gently from the pan.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be more firm and won't crumble up.
- These muffins are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 15 minutes.
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