Mini banana muffins are a household favorite. If you love banana bread then you are going to love this easy to make mini banana muffin recipe. Loaded with the taste of banana, and the option to add nuts or chocolate chips, this mini muffin recipe is perfect for kids and adults.
Mini Banana Muffins Recipe
My kids love it when I buy the mini muffins at the store, however, they are pricy and it is much more cost-efficient for me to make them myself at home. I also much prefer homemade muffins over the packaged store-bought ones and so do my kids.
These mini muffins are perfect for packing in lunch boxes and keeping on hand for a snack. I always end up making a double batch so they can be enjoyed fresh out of the oven and so I can pop some in the freezer for the kids to enjoy later.
If you have kids you know that sometimes you buy bananas and they are gone in a day. Other times you buy bananas and sit on the counter until they are browning. This mini banana muffin recipe is the perfect recipe for using brown bananas. If you want to make them mini banana chocolate chip muffins, add some chocolate chips to this recipe.
Muffin Recipes
- Mini Blueberry Banana muffins
- Mini pumpkin muffins
- Banana Chocolate Chip Muffins
- Pumpkin Muffins
- Strawberry muffins
- Pumpkin Chocolate Chip Muffins
Tips for Making Mini Muffins
Use a Good Mini Muffin Pan. Invest in a good-quality mini muffin pan. Non-stick pans are preferable as they make it easier to remove the muffins without sticking and maintain their cute shapes.
Preheat the oven. Preheat your oven to the required temperature before you start mixing the batter. This way, you can pop the muffins in the oven as soon as the batter is ready.
Mixing the Batter. Mix the wet ingredients and dry ingredients separately before combining them. This helps to ensure even distribution and prevents overmixing, which can make the muffins tough. Fold the blueberries into the muffin batter gently so you do not smush them.
Don’t Overmix. When combining wet and dry ingredients, stir until just combined. Overmixing can result in tough and dense muffins.
Fill the Cups Properly. Mini muffin cups are much smaller than regular muffin cups, so only fill them about two-thirds full. This allows the muffins to rise without overflowing.
Don’t overbake. Mini muffins have a much shorter cooking time than full-sized muffins. You want to be sure that you do not overbake the muffins.
Variations of this recipe
Add chocolate chips. You can make this recipe into a mini chocolate chip banana muffins recipe by adding mini chocolate chips or regular chocolate chips. I prefer mini chocolate chips with this recipe, but either one will work.
Add nuts. Adding chopped nuts is a great way to change up these mini banana muffins. You can use chopped walnuts, chopped pecans, or chopped peanuts to add a crunch and change up the flavor of these muffins. You will want to use 1/2 cup of nuts for this recipe.
Add a slice of banana. You can add a slice of banana on top of each mini muffin, if doing so you will need another 1-2 bananas in addition to the ones listed in the ingredient list.
How to store Mini Muffins
Before storing the muffins make sure they are completely cooled. Allow the mini muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Always use airtight containers or resealable bags to store them at room temperature, in the refrigerator, or freezer.
Room Temperature. If you plan to consume the muffins within 2-3 days, you can store them at room temperature in an airtight container. Make sure the container is placed in a cool, dry place away from direct sunlight.
Refrigerator. If you need to store the muffins longer, you can refrigerate them. Place them in an airtight container or sealable plastic bag. This helps maintain their moisture and freshness. They will keep in the fridge for 3-4 days.
Can you freeze Banana mini muffins?
Yes! Mini muffins freeze well. Once cooled to room temperature, place them in a single layer on a baking sheet. Once they are frozen, transfer them to freezer bags or air-tight containers. Freezing them on a baking sheet prevents them from sticking together as they freeze.
Thaw the muffins at room temperature and briefly warm if you want them warm, them in the microwave before serving. Because these muffins are small, it only takes about 15 minutes for them to thaw at room temperature.
Mini Banana Muffins Recipe Ingredients
Dry Ingredients. All purpose flour, baking powder, baking soda, cinnamon, white sugar, salt.
Wet ingredients. unsalted butter, eggs, buttermilk, vanilla extract.
Bananas. You will want bananas for mashing to make the muffin batter and if you want slices of bananas on top of the muffins you will need additional bananas for that.
How To Make Mini Banana Muffins Recipe
Preheat your oven to 350 degrees.
Grease the 24 cup mini muffin tin with non-stick cooking spray or line the muffin tin with paper liners.
In a small bowl add the bananas and use a fork to mash the bananas.
Next, In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt in a large bowl, and set aside.
In the bowl of the stand mixer add the butter and sugar. Cream the butter and sugar together on medium speed for 5 minutes.
Reduce the speed to low and add in the eggs.
Next, add the buttermilk, vanilla, and mashed bananas to the butter mixture.
Slowly add the flour mixture to the butter mixture, and stir until combined.
Scoop the muffin mixture into the pan so it fills them up halfway.
Bake for 14-16 minutes or until a toothpick comes out clean from the middle.
Mini Banana Muffins Recipe
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup sugar
- 2 large eggs
- 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- ½ teaspoons cinnamon
- 3 ripe bananas
Instructions
- Preheat your oven to 350 degrees.
- Grease the 24 cup mini muffin tin with non-stick cooking spray or line the muffin tin with paper liners.
- In a small bowl add the bananas and use a fork to mash the bananas.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt in a large bowl, and set aside.
- In the bowl of the stand mixer add the butter and sugar. Cream the butter and sugar together on medium speed for 5 minutes.
- Reduce the speed to low and add in the eggs.
- Next, add the buttermilk, vanilla, and mashed bananas to the butter mixture.
- Slowly add the flour mixture to the butter mixture, and stir until combined.
- Scoop the muffin mixture into the pan so it fills them up halfway.
- Bake for 14-16 minutes or until a toothpick comes out clean from the middle.
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