Mini Banana Muffins
These mini banana muffins are the perfect way to use up the two (or 3) over ripe bananas sitting on your counter. They are packed with flavor and with the addition of your favorite add-ins you can customize them to everyone’s liking.
My family loves chocolate chips or blueberries in their banana muffins but you can add whatever flavor chip you like (peanut butter would be amazing), or whatever fruit you have on hand if you want fruit in your banana muffin.
These little muffins are perfect for a snack and they’re the perfect size for little hands. You can make these as regular sized muffins as well. Just use a regular muffin tin and you’ll get 12 good sized muffins. Bake regular sized ones for longer of course.
If you are having a breakfast buffet these mini muffins will steal the show. They are perfect to add to a table of assorted breakfast items. You will be surprised at just how quickly these little muffins disappear.
I like to freeze about half of a batch of mini muffins when I make them just because. If I didn’t freeze half they would all get eaten within a day or two. That’s not a bad thing, but if you do want some for later in the week, or next week, then go ahead an fill a freezer safe container or baggie with some and pop them in the freezer. Take them out an hour before you want to eat them and let them thaw on the counter.
RELATED: The Best Lemon Blueberry Muffins
What you need for perfect mini banana muffins:
These banana muffins have all of the usual suspects for a good muffin however there are a few subtle differences. I use both baking powder and baking soda for a good lift on the muffins as well I use only brown sugar. You could substitute regular granulated sugar if you like, but I like the taste and flavor of light brown sugar in muffins (and cookies). You also can make these gluten free by substituting a good quality gluten-free flour.
- Over ripe bananas of course (2 or 3 max)
- Butter
- Eggs
- Brown Sugar
- Baking Powder
- All purpose flour
- Baking Soda
- Vanilla Extract
- Cinnamon
- Salt
- Optional add-ins (maximum 1 cup total): blueberries, raspberries, chcolate chips, peanut butter chips, butterscotch chips, nuts (pecans would be great)
Mini Banana Muffins
Equipment
- 1 mini muffin tins I have one that makes 24 and one that makes 12
Ingredients
Dry Ingredients
- 2 cups all-purpose flour *250 grams by weight if you have a scale
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients
- ½ cup butter, melted 112 grams by weight, before melting
- 1 cup mashed banana 2-3 over ripe bananas depending on size
- ⅔ cup light brown sugar, packed 132 grams by weight
- 2 large eggs
- 1 tsp vanilla extract
Optional Add-Ins (total of 1 cup)
- 1 cup chocolate chips
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375 ℉
- Spray the mini muffin tins with non stick cooking spray, set aside
- In a medium mixing bowl combine the 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, and ½ tsp salt. Set aside
- In a medium microwave safe bowl, melt the ½ cup butter, then add the 1 cup mashed banana, ⅔ cup light brown sugar, 2 large eggs and 1 tsp vanilla extract. Whisk until smooth
- Add the dry ingredients to the wet ingredients and stir to combine until an even batter forms. Do not over mix. If you are using any add-ins stir them in at this point. (A total of 1 cup maximum).
- Let the batter sit for 15 minutes to activate the baking powder and baking soda for tall muffins.
- Scoop the batter into the mini muffin trays about ¾ full. You should get 32-36 mini muffins. (if you want large muffins you should get 1 dozen)
- Bake for 8-10 minutes (check at 8 minutes). The mini muffins do not take very long to cook. They are done when a tester is inserted in the center and comes out clean.
- Let the muffins cool for 5 minutes in the trays then remove them to a cooling rack to cool completely. Enjoy.
