Easy Homemade Mini Banana Muffins: Your Family’s New Favorite Bite-Sized Treat

These easy Mini Banana Muffins are the perfect bite-sized breakfast or snack that the whole family will adore! Bursting with sweet banana flavor, these tiny treats are simple to make and incredibly satisfying.

The Ultimate Guide to Delicious Mini Banana Muffins

Do you often find yourself with a bunch of overly ripe bananas sitting on your counter, looking a little sad? Don’t toss them! Those spotty brown beauties are a baker’s best friend, especially when it comes to creating these phenomenal mini banana muffins. They capture all the comforting flavors of classic banana bread but in a delightful, miniature, easy-to-eat form. Perfect for breakfast on the go, a school snack, or even a healthier dessert, these muffins are a versatile and delicious solution to your ripe banana dilemma.

Whether you’re a purist who prefers the simple, unadorned banana flavor or someone who loves a hint of sweetness, these yummy banana muffins are incredibly adaptable. You can make them plain, or stir in some mini chocolate chips for an extra treat. The choice is yours, and either way, they are guaranteed to be a hit!

At our house, mini muffins are a huge favorite. Their small size makes them incredibly appealing, especially for little hands. My boys constantly ask for these homemade mini muffins, and honestly, they vanish almost as soon as they come out of the oven! They are a fantastic way to ensure your kids get a delicious, fruit-filled snack without feeling like they’re eating something “healthy.”

How to Make Perfect Mini Banana Muffins: A Step-by-Step Guide

Making these mini banana muffins is surprisingly simple and comes together quickly. Follow these easy steps for delicious results every time!

Step 1: Combine the Dry Ingredients. In a medium-sized bowl, whisk together your all-purpose flour, baking soda, and salt. Make sure these dry ingredients are well combined to ensure even leavening throughout your muffins. Set this bowl aside for now.

Step 2: Prepare the Wet Ingredients. In a separate, larger bowl, whisk together the mashed ripe banana, melted and slightly cooled butter, eggs, vanilla extract, and pure maple syrup. Whisk until all these wet ingredients are fully incorporated and smooth. The aroma alone will start making your mouth water!

Step 3: Gently Combine Wet and Dry. Add the dry ingredients mixture to the wet ingredients. Using a rubber spatula, gently fold them together until *just* combined. It’s crucial not to overmix the batter; overmixing can lead to tough muffins. A few small lumps are perfectly fine and even desirable.

Step 4: Optional Chocolate Chips (or Half & Half!). This is where you can customize your mini muffins! If you prefer your muffins without chocolate chips, you can skip this step entirely and proceed to filling the muffin tin. We often like to make a mix, offering both plain and chocolate chip options. To do this, simply add half of the batter to your mini muffin tin first, then fold the mini chocolate chips into the remaining half of the batter. This way, everyone gets their favorite!

Step 5: Fill the Muffin Tin. Generously grease your mini muffin tin. You can use cooking spray or brush with a little butter. Then, evenly fill each muffin cup with the batter, filling them almost to the top. This ensures nice, domed muffins.

Step 6: Bake to Golden Perfection. Bake your banana mini muffins in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 11-14 minutes. Baking times can vary slightly depending on your oven, so keep an eye on them. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean or with moist crumbs attached.

Cooling and Serving: Once baked, allow the muffins to cool in the pan for 2-3 minutes. This brief cooling period helps them firm up and makes them easier to remove. Then, use a butter knife or a small offset spatula to gently loosen the edges and transfer them to a wire cooling rack to cool completely. Or, if you’re like us, enjoy them warm!

Tips for Perfect Mini Banana Muffins

• Don’t Overmix: As mentioned in Step 3, overmixing leads to tough muffins. Mix just until the wet and dry ingredients are combined. A few lumps are fine!
• Use Ripe Bananas: The browner, the better! Ripe bananas are naturally sweeter and provide more moisture, making your muffins more flavorful and tender.
• Room Temperature Ingredients: Ensure your eggs and butter are at room temperature. This helps them combine more evenly with other ingredients, creating a smoother batter and a more consistent texture in your finished muffins.
• Grease Your Pan Well: Mini muffins can be delicate. A well-greased mini muffin tin (or liners) will ensure they pop out easily without sticking.
• Fill Correctly: Filling the muffin cups almost to the top gives you those lovely, domed muffin tops.

Variations & Customizations

These mini banana muffins are fantastic as is, but don’t hesitate to get creative with add-ins:

• Nutty Goodness: Add a ¼ cup of chopped walnuts or pecans for extra crunch and flavor.
• Spice It Up: A pinch of cinnamon or nutmeg can enhance the warm, comforting banana flavor.
• Different Chips: Instead of mini chocolate chips, try white chocolate chips, butterscotch chips, or even chopped nuts.
• Fruit Boost: A handful of dried cranberries or finely diced apples can add another layer of flavor and texture.

These are everything you could want in a muffin: moist, incredibly flavorful, easy to make, and bonus points – they are absolutely adorable in their mini size. They are perfectly portable for a quick breakfast, an energizing afternoon snack, or a sweet treat anytime.

Storage and Freezing Instructions

These mini banana muffins are best enjoyed fresh, but they also store beautifully:

• Room Temperature: For optimal freshness, store leftover muffins in an airtight container at room temperature for up to 2 days.
• Refrigerator: To extend their shelf life, place muffins in an airtight container in the refrigerator for 3-4 days.
• Freezing: Mini banana muffins freeze exceptionally well! Once completely cooled, place them in a single layer on a baking sheet and freeze for about an hour until solid. Then, transfer them to a freezer-safe bag or container, removing as much air as possible. They will last for up to 3 months in the freezer. Thaw at room temperature or gently warm in the microwave.

Frequently Asked Questions About Mini Banana Muffins

Got more questions about making these delightful mini banana muffins? We’ve got answers!

• Can I use frozen bananas? Absolutely! Thaw frozen bananas completely, drain any excess liquid, then mash them as usual. The texture might be slightly softer, but the flavor will be just as great.
• Can I make these into regular-sized muffins? Yes, you can! This recipe yields about 12 regular-sized muffins. Bake at 375°F (190°C) for 18-22 minutes, or until a toothpick comes out clean.
• How can I make these healthier? To boost nutrition, you can substitute half of the all-purpose flour with whole wheat flour. You could also reduce the maple syrup slightly or omit the chocolate chips. Adding finely grated carrots or zucchini can also incorporate more veggies.
• My muffins stuck to the pan, what went wrong? This usually happens if the muffin tin wasn’t greased thoroughly enough or if you tried to remove them too soon. Always ensure a good layer of non-stick spray or butter, and let them cool for a few minutes in the pan before attempting to remove them.
• Why are my muffins dense? Overmixing the batter is the most common culprit for dense muffins. Mix only until the flour streaks disappear. Also, ensuring your baking soda is fresh is key for a good rise.

Discover More Mini Muffin Recipes

If you loved these mini banana muffins, you’ll be thrilled to explore our other fantastic mini muffin recipes:

• Pancake Mini Muffins
• Apple Banana Carrot Mini Muffins
• Oatmeal Cookie Mini Muffins
• Healthy Chocolate Mini Muffins
• Greek Yogurt Banana Mini Muffins
• Blueberry Mini Muffins
• Pumpkin Mini Muffins
• Mini Chocolate Chip Muffins

These little muffins are light, fluffy, and full of sweet banana goodness. They’re sure to become a new family favorite in your home. The next time you find yourself with some perfectly over-ripe bananas, don’t just consider making banana bread; whip up a batch of these irresistible mini banana muffins instead. They’re simply the best bite-sized treat!

4.63 from 72 votes

Mini Banana Muffins

By:

Joy Shull

These mini banana muffins taste like bites of banana bread!

Prep:

15
minutes

mins

Cook:

11
minutes

mins

Total:

26
minutes

mins

Servings:
24

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Ingredients

• 
  ▢
  
  
  1 cup very ripe mashed bananas, around 2-3 medium sized bananas

• 
  ▢
  
  
  ¼ cup butter, melted and slightly cooled

• 
  ▢
  
  
  2 eggs

• 
  ▢
  
  
  2 teaspoons vanilla extract

• 
  ▢
  
  
  ¼ teaspoon salt

• 
  ▢
  
  
  1 teaspoon baking soda

• 
  ▢
  
  
  ⅔ cup pure maple syrup

• 
  ▢
  
  
  1 ½ cups all-purpose flour

• 
  ▢
  
  
  ⅓ cup mini chocolate chips, optional

Instructions

• In a medium bowl, whisk together the salt, flour, and baking soda. Set aside.
• In a separate larger bowl, whisk together the mashed banana, melted butter, eggs, vanilla extract, and pure maple syrup until well combined.
• Gradually add the dry ingredients to the wet mixture and mix with a rubber spatula until just combined. Be careful not to overmix.
• If you want to make half plain banana muffins and half banana chocolate chip muffins, follow the next steps. Otherwise, proceed to Step 7.
• Grease a mini muffin tin thoroughly. Fill half of the muffin cups with the plain batter, almost to the top.
• Gently stir the mini chocolate chips into the remaining half of the muffin batter.
• Fill the remaining half of the mini muffin tin with the chocolate chip banana batter.
• Bake the muffins in a preheated oven at 350°F (175°C) for 11-14 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the pan for 2-3 minutes, then carefully use a knife along the edges to remove them onto a wire cooling rack to cool completely.
• Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for 3-4 days. They can also be frozen for up to 3 months.

Nutrition

Calories:
97
kcal

,

Carbohydrates:
16
g

,

Protein:
2
g

,

Fat:
3
g

,

Saturated Fat:
2
g

,

Polyunsaturated Fat:
0.2
g

,

Monounsaturated Fat:
1
g

,

Trans Fat:
0.1
g

,

Cholesterol:
19
mg

,

Sodium:
93
mg

,

Potassium:
68
mg

,

Fiber:
1
g

,

Sugar:
8
g

,

Vitamin A:
91
IU

,

Vitamin C:
1
mg

,

Calcium:
17
mg

,

Iron:
0.5
mg

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