Mini Banana Muffins Recipe
The latest and greatest mini muffin recipe…mini banana muffins! Reminiscent of banana bread, these muffins are light and fluffy like a bakery-style muffin, while still having some nutritious ingredients in the mix (just like my zucchini chocolate chip muffins, mini chocolate chip muffins, mini blueberry muffins, and mini pumpkin muffins). Try these banana mini muffins next time you have some bananas that are past their prime – they’ll be perfect for muffins! For a sweeter treat, try my mini cupcakes.
I love serving these for kids lunches and snack time as they’ve got the perfect mix of fun and nutrition – all in the same bite! And really, the small size makes them so easy to pack up in lunches or snacks (they are delicious any time of the day), which is why once I started making mini muffins, I haven’t made regular-sized muffins since.
Estimated reading time: 8 minutes
What You’ll Love About Mini Banana Muffins
- Light and fluffy
- Slightly sweet
- Tastes like banana bread in muffin form
- Mini = FUN!
- Made with simple pantry ingredients
- Just 10 minutes prep time
- Just 15 minutes bake time
- Great addition to breakfasts, lunches, and snacks
Ingredients
- All-purpose flour – This helps keep the mini banana muffin recipe light and fluffy.
- Whole wheat flour – We’ve added some whole wheat flour for added protein and fiber but not SO much that it makes the muffins dense.
- Old-fashioned oats – Another boost of nutrition, without sacrificing flavor and texture.
- Sugar – We’re using brown sugar for classic banana bread flavor.
- Baking powder + baking soda
- Sea salt
- Banana – You’ll want to use ripe and soft bananas – they can be VERY ripe and brown. You’ll need about 1 cup of mashed banana, which is about 2 medium brown bananas.
- Greek yogurt – I’ve used vanilla, but you could also use plain. You could also use sour cream.
- Butter – Many muffin recipes are made with oil, but I prefer the rich flavor of butter. You could also use a light vegetable oil like avocado oil or canola oil if you prefer.
- Egg – Use a high-quality egg for best flavor.
- Vanilla extract – Use a high quality vanilla for best flavor.
- Corse sugar – This helps give a little texture and sweet flavor on the top of the muffins. It’s optional, unless you are my kids, who would consider it mandatory. 😉
How to Make Banana Muffins
This is an overview on how to make banana mini muffins, the detailed instructions can be found below in the recipe card.
TIP: Use muffin liners or cooking spray to help mini banana muffins release. I’ve found that they pop out of the silicone mini muffin pan easily, but if you’re using a traditional pan, line and spray if necessary.
FAQs
Can I add chocolate chips?
Yes, to turn these into banana chocolate chip muffins, simply fold in 1/2 cup mini chocolate chips into the batter right before you put into the muffin tins. You could add 1/2 cup chopped nuts (walnuts or pecans would be great) for a banana nut muffin.
Are banana muffins healthy?
Well I say everything is healthy. 🙂 Some foods are more nutritious than others, but all food serves a purpose. These easy mini banana muffins are made with nutritious ingredients like oats, bananas, eggs, and milk (along with all-purpose flour and sugar) for a muffin that has some nutrition in it, but still tastes like a light and fluffy bakery-style muffin. My goal with these muffins (and all of my muffins) has always been to add in as much nutrition as I can, without sacrificing any flavor and texture.
Storage Instructions
Store the mini banana muffins in an airtight container at room temperature for 2-3 days.
Can you freeze mini muffins?
Yes, if you aren’t going to eat them in 2-3 days, freeze them in an airtight container like stasher bags or freezer bag (so you can remove as much air as possible) and freeze for 2-3 months. Take out to thaw before eating.
What to Serve with Easy Banana Muffins
It depends on when you are serving these muffins! We usually eat them as a snack or put them into lunchboxes.
- Desserts: Serve alongside your dinner meal – at the same time! (Dessert with dinner info here.)
- Breakfast: Serve with scrambled eggs, breakfast sausage, fruit, yogurt, and milk for a quick breakfast.
- Lunches: I like to serve the bite-size muffins as the “fun/bonus” portion of lunches. You can find my lunch box framework here.
- Snacks: They make the perfect snack! Pair with some nuts, a cheese stick, or a glass of milk to balance it out.
More Easy Snack Recipes
If you like these healthy banana muffins, you might also like some of these other snack recipes:
- Veggie Dip with raw veggies
- Apple Dip
- Black Bean Hummus
- Mini Snack Board
Mini Banana Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini muffins 1x
- Category: Breakfast
- Method: Bake
Description
These healthy mini banana muffins are light and fluffy, and also include a boost of nutrition – it’s the best of both worlds!
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup old-fashioned oatmeal
- 1/4 cup brown sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 cup mashed brown bananas (about 2 bananas)
- 1/4 cup melted butter
- 1/2 cup vanilla Greek yogurt
- 1 large egg
- 1 tsp. vanilla
- coarse sugar
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, add all-purpose flour, whole wheat flour, oats, sugar, baking powder, baking soda, sea salt and stir together.
- In a medium bowl, melt butter. Add mashed banana, yogurt, egg, and vanilla. Whisk until smooth.
- Stir wet ingredients into dry ingredients and stir just until combined, being careful to not overmix.
- Divide mixture into mini muffin tin and sprinkle with coarse sugar.
- Bake for 8 minutes, then lower heat to 350 degrees F and bake for 6-8 more minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Notes
- Use a medium cookie scoop to easily fill the muffin tins.
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Food styling and photography by Loren Runion.
