For an extra touch of flavor, consider adding a 1/2 teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients. Chopped walnuts or pecans can also be added to the batter for added texture and flavor. These muffins freeze well. Once completely cooled, store them in an airtight container in the freezer for up to 2 months. Thaw at room temperature before serving.
Best Yet Banana Mini Muffins
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING48 People
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VIEWS247
These miniature banana muffins are a delightful treat, bursting with moist banana flavor and a hint of sweetness. Perfect for a quick breakfast, a lunchbox addition, or a delightful snack, they're sure to be a crowd-pleaser. Their irresistible aroma will fill your kitchen with warmth and comfort.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol7 mg
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Fiber0 g
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Protein1 g
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Saturated Fat1 g
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Sodium47 mg
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Sugar4 g
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Fat2 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 375°F (190°C). Generously grease two mini muffin tins with cooking spray. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the flour, baking powder, and baking soda until well combined. This ensures even leavening. (3 minutes)
03 Step
Recipe View In a separate, larger bowl, combine the mashed bananas, sugar, melted butter, and beaten egg. Mix well until the sugar is mostly dissolved and the mixture is smooth. (5 minutes)
04 Step
Recipe View Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins. (3 minutes)
05 Step
Recipe View Carefully spoon the batter into the prepared mini muffin tins, filling each cup about 2/3 full. This allows for a good rise without overflowing. (5 minutes)
06 Step
Recipe View Bake in the preheated oven for approximately 15 minutes, or until the tops of the muffins spring back when lightly pressed and a toothpick inserted into the center comes out clean. (15 minutes)
07 Step
Recipe View Allow the muffins to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to retain their moisture. (5 minutes)
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RECIPE REVIEWS
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Cynthia Dicki
Jun 17, 2025I reduced the butter to 1/4 cup and used applesauce for the rest – still moist and delicious!
Norris Hirthe
May 11, 2025I added chocolate chips to the batter and they were a huge hit!
Josue Stiedemann
Nov 5, 2024I think the baking time was off for my oven, next time I'll start checking at 10 minutes.
Beryl Durgan
Oct 25, 2024A little bit of cinnamon added to the flour mixture gives these muffins a delicious warmth.
Brenden Quitzon
Jun 10, 2024These are so easy to make and my kids devour them!
Fred Schaefer
Feb 26, 2024Freezes well! Perfect for meal prepping.
Amparo Dare
Feb 6, 2024I substituted half the sugar with honey and they were even more moist.
Jordon Schumm
Jan 10, 2024Make sure your bananas are very ripe for the best flavor!
Gust Mayer
Oct 20, 2023These muffins are great, but I found they stuck to the pan even with cooking spray. Next time I'll try using muffin liners.
Ron Hessel
Aug 7, 2023Doubled the recipe for a party and they disappeared in minutes!