The next time you notice your bananas getting a little brown, whip up a batch of these super moist and absolutely delicious Banana Mini Muffins! They are the perfect bite size on the go breakfast or snack. This easy recipe requires less than 10 ingredients and takes under 30 minutes to make!
🌟 Why this is the best recipe
- Quick and easy – How can I make a banana bread muffin recipe? This simple mini banana muffin recipe only requires a handful of basic pantry ingredients and can be made in under 30 minutes! It's the perfect foolproof recipe for even the most beginner bakers.
- Overripe banana deliciousness - This recipe turns overripe bananas from going to waste into moist and yummy mini banana bread muffins.
- Make ahead breakfast - Banana mini muffins are a great grab and go breakfast or snack when you are in a rush to work or school. Just make a batch on a Sunday night for the week!
- Dairy free option - This is a no butter recipe. Oil is commonly used in muffins as a substitute for butter to make them super moist. And the bonus is that this also makes them a tasty dairy-free option too!
- Super versatile - You can easily jazz up the muffins by topping them with frosting or folding ingredients like chocolate chips into the batter to make chocolate banana mini muffins.
📝 Ingredient notes
- Sugars: I use a mixture of both white granulated sugar and light brown sugar which blends wonderfully with the bananas. Check out my sugar guide to learn how to use different types of sugar in baking.
- Eggs: The eggs need to be at room temperature for the batter to properly emulsify.
- Vegetable oil: This is a butter free recipe. Instead, a flavorless vegetable oil such as canola is used to make super moist mini banana muffins.
- Banana puree: Similar to a banana bread recipe, you will need to mash some overly ripe bananas with a fork to make the puree. The ideal bananas should be soft but yellow in color with lots of brown spots.
- Flour: Simple all-purpose flour works perfectly for this mini muffins recipe. To learn more about different types of flour take a look at my flour guide.
- Baking powder and baking soda: A combination of baking powder and baking soda is used to give the muffins rise. Yet, if you don't have any baking soda on hand, check my guide on how to substitute baking soda.
- Salt: A dash of salt enhances the flavor and balances the sweetness.
- Cinnamon: Ground cinnamon is lovely with bananas. Feel free to add other warm spices like nutmeg or ginger too if you like.
- Bananas: Perfectly ripe bananas are used to top the banana bread mini muffins.
- Walnut (optional): Hint with finely chopped walnut or pecans before baking
🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. Step-by-step process
- Preheat your oven to 175 C / 347 F (no fan) and grease a mini muffin pan well with butter or oil.
- Use an electric hand mixer to whip the eggs, oil, and sugars together in a large bowl until fluffy.
- Fold the banana puree into the egg mixture with a rubber spatula.
- Sift the all purpose flour, baking soda, baking powder, salt, and ground cinnamon together. Then use a rubber spatula to gently fold the dry ingredients into the wet ingredients being careful not to overmix. Do not use a mixer for this step.
- Gently fold in any additional ingredients you are using such as walnuts for banana nut mini muffins or chocolate to make chocolate chip banana mini muffins.
💡 Top Tip: Whisk the dry ingredients together before adding them to the wet ingredients to ensure that the leavening agents are evenly distributed throughout the batter.
2. How to bake banana mini muffins
- Pre-heat your oven to 175 C / 347 F (no fan)
- Grease your mini muffin pan throughout with melted butter.
- Evenly distribute the batter into the cavities of the mini muffin pan.
- Top each mini muffin with a thin slice of banana before baking.
- Optional: Hint with finely chopped walnut or pecans before baking
- Transfer the pan to the preheated oven and bake them for 12 minutes at 175 C / 347 F (no fan) or until a toothpick comes out clean.
- Serve the muffins right away or store them at room temperature in an airtight container for up to 3 days.
Visit my baking guide for information on how to store muffins to keep them fresh.
💡 Top Tip: Use a piping bag or small cookie scoop to distribute the batter evenly among the mini muffin pan cavities.
✨ Flavor variations and substitutions
You must keep the ratios of the ingredients the same, but these banana mini muffins are super easy to customize!
- Spices - Add a pinch of pumpkin pie spice, ginger, or cardamom to the batter for some more warm spice. For a bit of aromatic flavor add a splash of vanilla extract.
- Chopped Nuts - Chopped pecans or walnuts are wonderful gently folded into the batter or sprinkled on top right before baking to make mini banana nut muffins.
- Chocolate - Mini chocolate chips are a yummy addition stirred into the batter to make mini banana chocolate chip muffins. You can also replace the eggs and use dairy-free chocolate to make vegan banana chocolate chip mini muffins.
- Frosting - Spread the muffins with Cream Cheese Frosting, Nutella frosting, or chocolatey Namelaka.
- Glaze - Use this yummy maple glaze from my Mini Pumpkin Bundt Cakes, coffee glaze from my Cardamom Cake, or butterscotch glaze from my Pumpkin Bundt Cake. Or simply, feel free to drizzle some homemade walnut butter over mini muffins.
- Caramel - Drizzle the moist banana muffins with a bit of Homemade Caramel to finish.
- Cinnamon Sugar - Brush the tops of the delicious banana muffins with melted butter and then sprinkle with cinnamon and sugar like my Baked Pumpkin Spice Donuts.
- Streusel - Top the muffins with streusel before baking for extra crunch.
- Purees - Replace half of the banana puree with pumpkin puree as I do in my Pumpkin Banana Muffins. You can also use carrot or sweet potato puree if you like.
- Egg Replacements - You can easily make this recipe egg-free by using different suggestions you'll find in my guide on how to use egg substitutions.
- Flour Replacements - If you would like to make gluten free muffins, check out my flour guide for suggestions on how to use different types of gluten free flour.
If you like banana sweets, why not try this banana bread without baking soda or banana pancake recipe?
🎓 Expert tips
- All the ingredients including the eggs and banana puree need to be at room temperature for proper emulsification.
- For the best mini banana muffins use overly ripe but not rotten bananas to make the banana puree.
- Do not overwork the batter. Once the eggs are whipped together with the oil and sugar, stop using the mixer and only use a rubber spatula from that point on.
- Grease the baking pan well so that muffins don't stick and pop right out of the cavities.
- Check the mini banana muffins after 12 minutes of baking. Mini muffin tins can vary in size which can impact the baking time by a few minutes.
- To avoid overbaking, use the toothpick test. When the muffins are fully baked a toothpick inserted into the middle will come out clean.
🥣 Equipment Notes
These banana mini muffins are a cinch to make! But there are a few tools that are needed for the best results.
For starters, you'll need an electric hand mixer to whip the eggs together with the oil and sugars. And using a rubber spatula is the only way to really gently fold the wet and dry ingredients together without overmixing. Then you'll need a mini muffin tin for baking once the muffin batter is made.
Also, keep in mind that baking is a science. You always want to use a digital scale to accurately measure all your ingredients and a digital oven thermometer to make any needed temperature adjustments. These two tools are the most important and key to all baking.
Bananas are rich in nutrients like potassium and carbs, which helps to keep these banana mini muffins healthy and makes them a great breakfast option. Yet, banana muffins contain sugar so you might want to avoid eating them every day, or read my baking guide on how to replace sugar with honey.
Mini muffins are about one-third the size of regular muffins, which means you can easily eat 3 of these yummy banana mini muffins in place of one big muffin.
They can be kept in an airtight container at room temperature or in the fridge for 3 to 4 days.
You can store them in the freezer in an airtight container or tightly wrapped in plastic for up to 3 months.
🍫 More Muffin and Mini cake recipes
Banana Mini Muffins (VIDEO)
- 50 g (¼ cups) Granulated sugar
- 50 g (¼ cups) Brown sugar
- 1 Eggs
- 65 g (⅓ cups) Vegetable oil
- ½ teaspoon Vanilla extract
- 170 g (¾ cups) Mashed banana ripe bananas
- 120 g (1 cups) All purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- thin Slices of bananas to decorate before baking
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- In a large bowl, whip the egg, oil, and 2 different kinds of sugar with an Electric hand mixer for a few minutes until fluffy, then fold vanilla extract and banana puree in
- Sift dry ingredients together (flour, baking soda, baking powder, salt, ground cinnamon) then fold in by hand (using Rubber spatula). Do not use a mixer at this point
- Pour or pipe the batter into the mini muffin cavities and place one thin banana slice on each of them
- Bake the mini banana muffins for 12 minutes
- Serve the them fresh or store them at room temperature for 2-3 days in air-tight container
- All ingredients must be at room temperature to properly emulsify: eggs, banana puree, etc.
- Use ripe bananas to make the banana puree
- Hint with finely chopped walnut or pecans before baking
- You might be able to make more or less mini muffins with this recipe, depending on the size of your mini muffin tin cavities. Mine has 24
- Digital scale is required for a consistent, happy baking experience:)
- Do not overwork the muffin batter, after the wet ingredients are whipped up, switch to a rubber spatula to incorporate the dry ingredients
- Always pre-heat your oven and consider using a digital oven thermometer for the best results
- Make sure to properly grease your mini muffin tin with butter so the muffins can easily pop out after baking
- Baking this muffin takes 12 minutes in my oven however focus on the texture, not the time. Apply the toothpick check (it should come out clean) to avoid muffin, however do not over bake it as that would result in dry texture
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