These mini banana muffins are the most delicious banana muffins you’ll ever try! Because they are mini, these healthy muffins are perfect for a quick and easy breakfast on the go. With mini chocolate chips added in, these muffins make a delicious bite-sized snack. They’re easy to make, tastier, and healthier than store-bought muffins, and kids absolutely love them!

Mini banana muffins.

Healthy, easy to make, and utterly delicious, these mini muffins are sure to become a favorite.

Why You’ll Love This Recipe

  • Skip the fancy equipment and long prep times. These muffins are easy to whip up, using ingredients you probably already have on hand.
  • Mini muffins mean mini portions!
  • They’re great for portion control or grabbing a quick bite on the go.
  • Kids love the small size and yummy taste. Plus, they can even help with mixing (supervised, of course!).
  • Mini banana muffins freeze beautifully, so you can always have a treat on hand.
  • They can be made with gluten free flour or regular flour. In addition, these muffins are naturally dairy free and nut free.
  • Feel free to add in some mini chocolate chips, chopped nuts, berries, or another fun ingredient.
  • Great for breakfast, brunch, afternoon snacks, and even dessert!
  • Check out these Almond Flour Banana Muffins for another wholesome snack recipe!

Ingredients & Substitutes

These are the main ingredients for mini banana muffins. Scroll down to the recipe card for the full ingredient list and instructions.

First, use ripe bananas. They should have brown spots on them. Do not use green bananas.

For the baking fat, use melted coconut oil or melted unsalted butter. Both work well. I like coconut oil because it is dairy free.

To sweeten, use coconut sugar or light brown sugar.

Only one egg is needed. If you are vegan or egg free, try these Vegan Chocolate Chip Muffins.

Vanilla extract adds a delicious warmth.

Baking soda helps these little muffins rise slightly.

For the flour, use either gluten free flour or all purpose flour. I used King Arthur Flour gluten free flour.

Lastly, add in a pinch of sea salt for added balance.

Ingredients for mini banana muffins.

Taste & Texture

These mini banana muffins are soft, fluffy, and tiny. They have a moist and fluffy interior with a slightly crisp exterior.

The natural sweetness of bananas shines through, making these muffins irresistibly delicious.

They’re soft, but not too dense, thus creating the perfect balance of textures in every bite.

How to Make

Step 1

First, preheat the oven to 350 degrees Fahrenheit. Spray a mini muffin pan with nonstick spray.

Step 2

In a medium mixing bowl, mash the ripe bananas.

Bowl of mashed bananas.

Step 3

Then, add in the remaining ingredients. Stir together.

Banana muffin batter.

Step 4

Transfer the muffin batter to the prepared mini muffin pan.

Step 5

Bake for 10 to 12 minutes or until puffed up and golden brown.

Silicone muffin pan.

Step 6

Lastly, remove the mini banana muffins from the oven. Cool for 15 minutes in the pan before carefully transferring to a cooling rack.

Expert Tips for Success

Follow these tips and tricks to make the best mini banana muffins.

Use Overripe Bananas: The key to moist and flavorful muffins is using overripe bananas. Choose ones with plenty of brown spots.

Don’t Overmix: To ensure your muffins are soft and tender, mix the batter just until the ingredients are combined.

Mini Muffin Pan: Invest in a good mini muffin pan for even baking and easy release of the muffins. I love using a silicone mini muffin pan.

Close up of banana mini muffin.

Flavor Variations & Add-Ins

Here are some fun ways to switch up the flavors of your mini banana muffins.

Chocolate chips: A classic and delicious addition to your little muffins.

Chopped nuts: Walnuts, pecans, or almonds add a nice crunch.

Cinnamon or nutmeg: For a warm and cozy flavor.

Blueberry or strawberry chunks: Fresh fruit adds a burst of sweetness and color.

Mini peanut butter cups: A fun and decadent surprise in the middle.

How to Serve & Store

Mini banana muffins can be enjoyed on their own, or with a drizzle of honey, maple syrup, or melted chocolate.

For a larger breakfast spread, serve with eggs and bacon.

Store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

Frequently Asked Questions (FAQs)

Why are my banana muffins dry?

The two main culprits for dry muffins are overmixing and not using ripe bananas. Remember, gently mix your batter and grab those spotty bananas!

How do you keep muffins moist and fluffy?

To keep muffins moist and fluffy, make sure not to overcook them and always use fresh ingredients. Storing them in an airtight container also helps to keep them soft.

My bananas aren’t very ripe. Can I still use them?

Ripe bananas are sweeter and add more moisture to the muffins. If your bananas are a little green, try letting them sit on the counter for a day or two to ripen up.

My mini muffins overflowed! What went wrong?

There could be a couple of reasons. Maybe your batter was too full in the muffin cups, or you might have overmixed it, which can make them rise too much. Try filling the cups ¾ full and mixing just until everything is combined for perfectly sized muffins next time!

Small muffins.

Equipment Needed

Pyrex 3 Glass Mixing Bowls: These are great mixing bowls for baking mini banana muffins.

Pyrex Glass Measuring Cups: Use these measuring cups.

Mini Silicone Muffin Pan: This silicone pan makes baking easy!

Check out all of my kitchen favorites!

You May Also Enjoy

If you make this gluten free mini banana muffin recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Gluten Free Recipes.

Mini banana muffins.
At a Glance:
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Get the Recipe: Mini Banana Muffins

These mini banana muffins are soft, fluffy, and simple to make. They are just the right size for a snack or lunch box treat. With basic ingredients and ripe bananas, you can quickly make these tasty and healthy muffins!
5 from 1 vote
Print Recipe Pin Recipe Save Recipe

Ingredients

12 mini muffins

Instructions 

  • First, preheat the oven to 350 degrees Fahrenheit. Spray a mini muffin pan with nonstick spray.
  • In a medium mixing bowl, mash the ripe bananas.
  • Then, add in the remaining ingredients. Stir together.
  • Transfer the muffin batter to the prepared mini muffin pan.
  • Bake for 10 to 12 minutes or until puffed up and golden brown.
  • Lastly, remove the mini banana muffins from the oven. Cool for 15 minutes in the pan before carefully transferring to a cooling rack.

Notes

  • Use ripe bananas for the best flavor and texture. Do not use green bananas.
  • Use melted butter instead of melted coconut oil if needed.
  • If you are not gluten free, all purpose flour works too.
  • Mix in some mini chocolate chips if desired.
  • These muffins bake quickly.  Watch them closely.
  • Store any leftovers in an airtight container for up to 2 days at room temperature.
  • These muffins freeze and thaw well if needed.
  • I highly recommend using this silicone mini muffin pan.
  • Check out all of my kitchen favorites!
Calories: 99kcal, Carbohydrates: 16g, Protein: 2g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 11mg, Sodium: 105mg, Potassium: 76mg, Fiber: 2g, Sugar: 5g, Vitamin A: 32IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 1mg
Author: Addison LaBonte
Course: Breakfast, Snack
Cuisine: American

Love these mini banana muffins? You can sign up here to receive healthy meal plans, exclusive new recipes, and updates!