These Mini Banana Muffins are moist, light, fluffy, and secretly healthier. Plus, they are the perfect mini banana muffins for a kid’s hands and for portion control.
With two kids at home, I learned that baking large muffins is always a waste. My kids love bite-sized muffins and so much more. I guess it’s because they are cute, lighter, fluffier, and fun to eat. So these mini banana muffins became a staple in my house to fill the kids’ lunchboxes.
There are so many variations of flavor to make with this banana muffin recipe that you will never get bored of it.
So let’s see how you can make my easy mini muffin recipe and use your ripe banana sitting on your kitchen counter.
How To Make Mini Banana Muffins
It’s super easy to make this mini banana muffin batter. All you need is two mini muffin pans and a few ingredients.
All you need are simple wholesome ingredients:
- Ripe Bananas – The riper, the better. Find bananas with more black spots on the skin to make sweet, moist banana muffins without adding tons of sugar to the recipe.
- Maple Syrup, honey, or any liquid sweetener you like. Of course, sugar works but I prefer using refined sugar-free sweeteners to keep the muffins healthier, and it also makes them much more moist.
- Egg – I tested the recipe with flaxseed eggs, as seen in the picture below. It works so well. So if you are allergic to eggs, stir one tablespoon of flaxseed meal with three tablespoons of lukewarm water. Set it aside for 10 minutes and use it as an egg in this recipe.
- Melted Butter, melted coconut oil, or avocado oil.
- Vanilla Extract
- All-Purpose Flour or white whole-wheat flour.
- Baking Powder
First, peel and mash the banana into a banana puree using a fork or potato masher.
Measure one cup of puree with a measuring cup. Set it aside in a large mixing bowl.
Stirring Wet Ingredients
Now, add the egg or flax egg, maple syrup, vanilla extract, and melted butter. Stir the muffin batter to incorporate the wet ingredients.
Fold in the dry ingredients: flour, baking powder, salt, and cinnamon.
Stir with a spatula until the just incorporated, and the batter doesn’t show any lumps of flour.
Baking Mini Muffins
Preheat the oven to 350°F (180°C). Line two 12-mini muffin tins with paper liner. Spray the paper with oil spray.
Fill each muffin case with 1 1/2 tablespoon of batter.
Bake the muffins with one tray on the center rack of the oven and the other just under the center rack for 20 to 25 minutes.
The mini muffins are baked when golden brown and a toothpick inserted in the center comes out clean.
Place the mini muffins on a wire rack to cool down completely before serving.
Of course, you can use this mini banana muffin recipe to create a range of banana muffin flavors. To do so, simply fold in the batter 1/3 cup of the following:
- Mini Chocolate Chips – any kind, dark chocolate chips, milk chocolate chips, or white.
- Blueberries – fresh or frozen
- Chopped walnuts or pecans
These mini banana muffins store very well in a cake box at room temperature for up to 3 days.
You can keep them fresh for longer by placing the container in the fridge, where they will stay fresh for five days.
Otherwise, freeze the mini muffins in zip-lock bags or airtight containers and thaw them at room temperature the day before.
If you are allergic to some of the ingredients, I listed some substitution options for you below.
- Vegan Option – This recipe works with avocado oil instead of melted butter. Replace the egg with a flaxseed egg. Read the above for instructions.
- Egg-Free – Replace the egg with a flax egg, 3 tablespoons of unsweetened applesauce, or pumpkin puree.
- Dairy-Free – Replace the melted butter with melted dairy-free butter, melted coconut oil, or avocado oil.
- Gluten-Free – I didn’t try using an all-purpose gluten-free flour blend, but I am confident that a blend with a 1:1 ratio will work very well in this recipe.
Frequently Asked Questions
Below are the answers to your most common questions about this mini muffin recipe.
Can I Bake This Recipe In A Large Muffin Pan?
Yes, this recipe makes 12 regular banana muffins. However, the batter is designed for small-size muffins, and therefore it’s lighter and fluffier.
This means that the muffins may be flatter if baked in a larger muffin tray.
Can I Use Yellow Bananas?
Yes, you don’t have to use ultra-ripe bananas, but if your bananas are not ripe, the muffins won’t be as sweet.
You can increase the sugar content by adding 1/4 cup of granulated sugar. Don’t increase the quantity of maple syrup. This would thin out the batter, and the muffins wouldn’t bake properly.
Can I Skip The Sweetener?
You can remove the maple syrup, but the batter will be slightly dryer and less sweet.
You can also replace the liquid sweetener with 1/4 cup brown sugar if preferred.
More Ripe Banana Recipes
If you have many ripe bananas to use, try some of my other banana recipes below:
Have you tried this mini banana muffin recipe? Share a comment or review below.
Mini Banana Muffins
- 1 cup Mashed Bananas equivalent to 3 large ripe bananas
- ¼ cup Melted Butter note 1
- 2 teaspoons Vanilla Extract
- 1 large Egg note 2
- ⅓ cup Maple Syrup note 3
- 1 cup All-Purpose Flour note 4
- ¼ teaspoon Cinnamon
- 2 teaspoons Baking Powder
- Preheat oven to 350°F (180°C). Line two 12-hole mini muffin trays with oil spray. Set them aside.
- Peel, mash the bananas with a fork and measure 1 cup – precision is important to avoid gummy muffins.
- Place the mashed bananas in a large mixing bowl and combine with melted butter, egg, maple syrup, and vanilla.
- Stir in the remaining dry ingredients: flour, cinnamon, and baking powder
- Fill the muffin holes with about 1 1/2 tablespoons of batter.
- Bake in the center rack of the oven until golden brown, and a pick inserted in the center of the baby muffins comes out clean – about 20-25 minutes.
- Cool them down immediately on a wire rack.
- Store in the fridge in an airtight container for up to 3-4 days or freeze in zip-lock bags and thaw 3 hours before eating.