Mini Banana Muffins

Mini banana muffins are a bite-sized treat that I find perfect for any time of the day. They are moist, sweet, and filled with banana flavor. I like how easy they are to whip up, and they always turn out as a satisfying snack that kids and adults enjoy alike.

Why You’ll Love This Recipe

I like that this recipe is simple, requiring just a handful of pantry staples. The ripe bananas give natural sweetness, which means I don’t need to add a lot of extra sugar. I also find them great for lunchboxes or when I want a light snack with my coffee. Since they bake quickly, I don’t spend too much time in the kitchen, and I can easily make a batch ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour

Directions

Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
Mash the bananas in a mixing bowl until smooth, then stir in the melted butter.
Add the baking soda and salt, followed by the sugar, egg, and vanilla extract. Mix until combined.
Gently fold in the flour, being careful not to over-mix.
Spoon the batter into the muffin liners, filling each about two-thirds full.
Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack before serving.

Servings and timing

This recipe makes about 24 mini muffins. It usually takes 10 minutes to prepare the batter and about 12–15 minutes to bake. From start to finish, I can enjoy fresh muffins in less than 30 minutes.

Variations

I sometimes add mini chocolate chips for a sweeter twist. For extra texture, I like mixing in chopped walnuts or pecans. If I want a healthier version, I swap half of the flour with whole wheat flour and reduce the sugar slightly. A sprinkle of cinnamon or nutmeg also gives them a warm, spiced flavor.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. They also freeze really well for up to 2 months; I just let them thaw at room temperature or warm them in the microwave for about 15 seconds before eating.

FAQs

Can I use frozen bananas for this recipe?

Yes, I thaw frozen bananas and drain excess liquid before mashing them for the batter.

Can I make these muffins gluten-free?

I replace the all-purpose flour with a 1:1 gluten-free flour blend, and they turn out just as delicious.

How do I know when the muffins are done?

I insert a toothpick into the center; if it comes out clean or with just a few crumbs, they are ready.

Can I reduce the sugar in the recipe?

Yes, I sometimes use 1/2 cup sugar instead of 3/4 cup, and the muffins are still sweet enough because of the bananas.

Do I need to use muffin liners?

No, I can just grease the mini muffin tin, but I prefer liners because they make cleanup easier.

Conclusion

Mini banana muffins are quick, easy, and full of flavor. I like making them when I have ripe bananas on hand and need a snack that’s both fun and wholesome. With just a few ingredients, I can create a treat that everyone enjoys, whether for breakfast, snacks, or a little sweet bite after dinner.