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My family loves banana bread, but these Banana Bread Mini Muffins might be even better. They bake in minutes instead of an hour, are made with simple pantry ingredients, and freeze beautifully for busy mornings. These mini muffins are a budget-friendly breakfast or snack that’s easy to make ahead and perfect for real-life schedules.
Muffins make the best breakfast or snack for my whole family. These muffins are easy to make ahead of time, made with pantry ingredients and are freezer friendly. If you have made our Banana Bread Recipe or Cream cheese banana bread then you know these muffins will be a hit and full of banana flavor.
Just made these for the first time, and they are so good. Made half with mini chocolate chips and other half with chopped up walnuts. Added cinnamon like was recommended in other comments. Used 3 medium to large bananas. Baked for about 15min as they weren’t ready at 10min. They turned out so moist and my toddler (and me) love them! Will be making again!!!
-Melissa
When I am meal prepping for the week, these mini muffins are always a part of my prep. They are even perfect to pack in your kids lunch for a treat.
Recipe Snapshot
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes
- Yield: 24 mini muffins
- Budget-Friendly: Yes – made with pantry staples
- Kid-Approved: Yes – soft, sweet, and easy to eat
- Freezer-Friendly: Yes – perfect for meal prep
- Best For: Breakfast, snacks, lunchboxes, make-ahead meals
- Skill Level: Beginner
Ingredients
- Ripe Bananas – These muffins taste the best when using overripe bananas. If using frozen make sure to thaw before adding.
- Melted Butter – We used unsalted butter
- Egg – We used the whole eggs to bind the simple ingredients
- Sugar – We used regular granulated sugar
- Vanilla – For the best flavor use pure vanilla extract
- Baking Soda – You can substitute with baking powder
- Flour – You can substitute with gluten-free flour
Scroll to the recipe card for the full recipe details.
How to Make Banana Mini Muffins
Step 1 – Preheat oven to 350 degrees. Spray mini muffin cup.
Step 2 – Peel the bananas. (these can be from the freezer, just thaw first) Mash the bananas.
Step 3 – Stir in melted butter, large egg, sugar, vanilla extract, baking soda, and salt. Stir well in a large bowl with the mashed bananas.
Step 4 – Combine flour and whisk the muffin batter well.
Step 5 – Pour into the mini muffin tin pans. It makes 24.
Step 6 – Cook for 10-15 minutes until they start to brown and set in a preheated oven. We recommend using a toothpick to make sure they are done baking. If it comes out clean then muffins are finished baking.
Step 7 – Let cool on a cooling rack before removing them.
Tips for Success
- Combining Ingredients – There is no need to use separate bowls to combine the wet ingredient and dry ingredients. You can combine everything together but make sure to not overmix the batter mixture.
- Prepare Muffin Pan – Make sure to spray the muffin pan with cooking spray to make cleanup the batter.
- Cooking Time – Cooking time will vary, so watch closely so they do not burn.
Variations and Additions
- All Purpose Flour – Make this recipe with gluten free flour or whole wheat flour for a delicious variation.
- Mini Chocolate Chips – Make mini chocolate chip banana muffins by adding in a handful of regular chocolate chips when you add in the flour.
- Chopped Nuts – We even love to add in some chopped nuts to the mini banana muffins batter for added flavor and texture.
- Sugar – You can use brown sugar if you’re out of regular sugar. I made this substitution once when I was out of sugar and the muffins turned out great.
Storage Tips
- Fridge – Store any leftover muffins in an airtight container or storage bag at room temperature for up to 1 week. Which makes them the perfect grab and go breakfast or for school lunches.
- Freezer – Just place them on a cookie sheet and place the cookie sheet in the freezer for at least 1 hour. Then place in a labeled freezer bag. This way you can take out individual servings.
- Reheating – I love these warm, so I usually heat the leftovers in the microwave for a few seconds before enjoying them.
Frequently Asked Questions
Generally, I mash mine with a spoon, fork or a potato masher. This usually works fine as I usually wait until my bananas are very ripe to make this recipe.
If your bananas do not chop easily, you can use an electric hand mixer to mash them.
You can either use mini muffin pan liners or lightly spray the muffin tin with your favorite non-stick spray. Once the muffins are cool, I place a towel over the top of the muffins. Then turn the pan over to allow them to slide out of the pan and the towel will catch all the muffins. It’s not as hard as it looks and it’s worth it to enjoy this moist and delicious banana muffins.
For this recipe and most of my other muffin recipes, I bake them at 350 degrees Fahrenheit in the oven. This is the perfect temperature for this recipe to make easy and moist muffins for your family.
Banana Bread Mini Muffins
Ingredients
- 3 to 4 bananas ripe bananas – if you have them in the freezer, just allow to thaw
- ⅓ cup melted butter
- 1 egg
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- 1½ cups of flour
Instructions
- Preheat oven to 350 degrees. Spray mini muffin pan.
- Peel the bananas. (these can be from the freezer, just thaw first) Mash the bananas.
- Stir in melted butter, egg, sugar, vanilla, baking soda, and salt. Stir well.
- Add flour and stir well.
- Pour into the mini muffin pans. It makes 24.
- Cook for 10-15 minutes until they start to brown and set.
- Let cool on a rack before removing them.
- Optional:
- Add a handful of chopped nuts or chocolate chips when you add in the flour. Those are some easy and YUMMY additions
Nutrition Facts
More Easy Muffin Recipes
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Mini Chocolate Chip Muffins
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Lemon Blueberry Muffins
Best Muffin
Easy Homemade Blueberry Muffin Recipe
Quick and Easy Breakfast
Oatmeal Applesauce Muffins
I hope you try this mini banana muffin recipe and don’t forget to let me know what you think in the comments below. We love hearing from you.
These muffins are so good. One batch made just shy of 48 mini muffins for me – I was reserved in filling up the tins. I usually don’t alter recipes and review, but I have a very picky toddler who loves muffins so to bulk up the protein I added two scoops of vanilla protein powder, an individual serving yogurt cup – because I’ve heard good things and to add moisture to compensate for the extra protein powder. I also used 5 bananas because I had them. First batch was straight banana, the second I added mini chocolate chips. They are amazing! Also toddler approved! He is devouring them. Thank you for the great recipe.
Thank you for the wonderful review — I’m thrilled they were a hit!
Where is the recipe?
Hey Teresa – If you scroll down to the very bottom, you will see the complete recipe. There is also a print option if desired.
Made this today, and I almost cried bc of how good they were omg ? I used 20 grams less sugar, and used half cake flour, half whole wheat flour, and added chopped chocolate to it too. Definitely the best banana muffins I’ve ever had in my life!!!!
Woohoo! I love hearing this! Thank you so much for sharing!
Absolutely delicious
Thank you so much for sharing Del and for the positive review!
These muffins are so easy to make but I don’t tell my friends and family. They are so excited when I make them.
Judy – Yay! Sounds like you have a crowd favorite on your hands! Thank you so much for letting us know.