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My family loves banana bread, but we love Banana Bread Mini Muffins just as much. They are easier to eat, they cook in minutes instead of an hour, and they freeze great!
Muffins make the best breakfast or snack for my whole family. These muffins are easy to make ahead of time 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.
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.
Table of Contents
Why This Recipe Works
I love that you only need 8 ingredients to make this delicious and easy moist mini banana bread muffin recipe. If you enjoy baking I bet you already have most of these ingredients in your pantry.
When I notice that I have a few bananas that are about to go bad, I make these mini banana muffins. Plus my family still gets to enjoy a delicious breakfast recipe.
Ingredients
- Ripe Bananas – These muffins taste the best when using ripe bananas. If using frozen make sure to thaw before adding.
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations and Additions
- Mini Chocolate Chips – Make mini chocolate chip banana muffins by adding in a handful of chocolate chips when you add in the flour.
- Chopped Nuts – We even love to add in some chopped nuts to the 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.
- All Purpose Flour – Make this recipe with gluten free flour or whole wheat flour for a delicious variation.
How Do You Make Mini Banana Muffins
- Step 1 – Preheat oven to 350 degrees. Spray mini muffin pan.
- 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.
- Step 4 – Add flour and stir the muffin batter well.
- Step 5 – Pour into the mini muffin pans. It makes 24.
- Step 6 – Cook for 10-15 minutes until they start to brown and set.
- Step 7 – Let cool on a wire rack before removing them.
- Step 8 – Then let them cool on a rack before removing them from the pan.
Recipe Tips
- 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.
How to Store Leftover Muffins
Store any leftover muffins in an airtight container or storage bag at room temperature for up to 1 week.
I love these warm, so I usually heat the leftovers in the microwave for a few seconds before enjoying them.
How to Freeze Muffins
The great thing about these mini banana muffin recipe is how easy they are to freeze! Just place them on a cookie sheet and place the sheet in the freezer for at least 1 hour. Then place in a labeled freezer bag.
To reheat, just heat in the microwave for a few seconds and you have tasty mini muffins without all the work!
Frequently Asked Questions
Generally, I mash mine with a spoon or a meat 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.
More Easy Muffin Recipes
Oven Baked
Mini Chocolate Chip Muffins
Best Muffin
Lemon Blueberry Muffins
Best Muffin
Easy Homemade Blueberry Muffin Recipe
Quick and Easy Breakfast
Easy Oatmeal Applesauce Muffins Recipe
I hope you try it out and don’t forget to let me know what you think in the comments below. We love hearing from you.
Banana Bread Mini Muffins
Ingredients
- 3 to 4 bananas ripe bananas – if you have them in the freezer, just allow to thaw
- 1/3 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
Amazing. I had to bake it like 5 min longer and added cinnamon and more vanilla like someone else suggested. I will be making these again and again!
Thank you!
Took 2 overly ripe bananas before throwing them in the garbage and followed the recipe (cut in half), added a handful of walnuts baked for 17 minutes and made 12 wonderful mini muffins. With big gulps of delicious coffee my wife swooned… A winner… Thank you.
Followed your recipe to a tee but accidentally added one extra teaspoon of vanilla and put a dash of cinnamon and wow. This is by far the best ever baked good I’ve ever made. They were incredible and just PERFECT.