These mini muffins are quick to make, easy to portion, and ideal for using up overripe bananas. They’re great for kids and adults alike, freeze beautifully, and can be customized with your favorite mix-ins like chocolate chips or nuts. Best of all, they bake in less than half the time of a full loaf, so you can satisfy your banana bread cravings in a flash.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe bananas (mashed) all-purpose flour baking soda baking powder salt ground cinnamon unsalted butter (melted) or vegetable oil brown sugar egg vanilla extract milk or yogurt (optional, for added moisture) mini chocolate chips or chopped nuts (optional)
Directions
Preheat your oven to 350°F (175°C) and grease or line a mini muffin pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large bowl, combine the mashed bananas, melted butter or oil, brown sugar, egg, vanilla, and milk or yogurt (if using). Mix until well blended.
Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.
Fold in chocolate chips or nuts, if using.
Spoon the batter into the mini muffin cups, filling each about 3/4 full.
Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 24 mini muffins. Prep time: 10 minutes Cook time: 10–12 minutes Total time: 20–25 minutes
Variations
Add a handful of mini chocolate chips for a sweet twist.
Stir in chopped walnuts or pecans for added crunch.
Use whole wheat flour for a healthier version.
Add a tablespoon of peanut butter or almond butter for extra richness.
Sprinkle the tops with oats or coarse sugar before baking for texture.
Storage/Reheating
Store banana bread mini muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, place cooled muffins in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature or microwave for 10–15 seconds. To reheat, warm in the microwave for a few seconds or in a 300°F oven for 5 minutes.
FAQs
Can I use frozen bananas for this recipe?
Yes, thaw frozen bananas completely and drain any excess liquid before using.
Can I make regular-sized muffins instead?
Absolutely. Adjust the baking time to 18–22 minutes for standard muffins.
Do I need to use muffin liners?
No, you can grease the pan well instead, but liners make cleanup easier.
Can I make these muffins dairy-free?
Yes, use a dairy-free milk or yogurt and a plant-based butter or oil.
Why are my muffins dense?
Overmixing the batter can lead to dense muffins. Stir just until the ingredients are combined.
How ripe should the bananas be?
Use very ripe bananas with brown spots for the best flavor and sweetness.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar or use a sugar substitute, but it may affect the texture and flavor.
Are these muffins freezer-friendly?
Yes, they freeze very well. Store in an airtight bag or container for up to 2 months.
What’s the best way to mash bananas?
Use a fork, potato masher, or hand mixer to mash until smooth with a few small lumps.
Can I add spices other than cinnamon?
Yes, nutmeg, allspice, or even pumpkin pie spice work well in small amounts.
Conclusion
Banana Bread Mini Muffins are a delicious and practical way to enjoy all the cozy flavor of banana bread in a fun, snackable size. With a tender crumb and endless ways to customize, they’re perfect for any time of day. Keep a batch on hand for busy mornings, lunchbox treats, or a satisfying sweet bite anytime.
Banana Bread Mini Muffins are soft, moist, bite-sized treats packed with classic banana bread flavor. Perfect for snacking, breakfast, or lunchboxes, they bake quickly and are freezer-friendly for grab-and-go convenience.
Ingredients
3 ripe bananas, mashed
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup unsalted butter, melted (or vegetable oil)
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk or yogurt (optional, for added moisture)
1/2 cup mini chocolate chips or chopped nuts (optional)
Instructions
Preheat oven to 350°F (175°C) and grease or line a mini muffin pan.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large bowl, mix mashed bananas, melted butter or oil, brown sugar, egg, vanilla, and milk or yogurt (if using) until well combined.
Add dry ingredients to wet ingredients and stir just until combined. Do not overmix.
Fold in mini chocolate chips or chopped nuts, if using.
Spoon batter into mini muffin cups, filling each about 3/4 full.
Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Add chocolate chips for a sweet twist or chopped walnuts/pecans for crunch.Use whole wheat flour for added fiber.Stir in a spoonful of peanut butter or almond butter for richness.Top with oats or coarse sugar before baking for texture.Do not overmix to avoid dense muffins.
