Mini Banana Muffins

These Mini Banana Muffins are moist, light, fluffy, and secretly healthier. Plus, they are the perfect mini banana muffins for a kid’s hands and for portion control.

With two kids at home, I learned that baking large muffins is always a waste. My kids love bite-sized muffins and so much more. I guess it’s because they are cute, lighter, fluffier, and fun to eat. So these mini banana muffins became a staple in my house to fill the kids’ lunchboxes.

There are so many variations of flavor to make with this banana muffin recipe that you will never get bored of it.

So let’s see how you can make my easy mini muffin recipe and use your ripe banana sitting on your kitchen counter.

How To Make Mini Banana Muffins

It’s super easy to make this mini banana muffin batter. All you need is two mini muffin pans and a few ingredients.

Ingredients

All you need are simple wholesome ingredients:

• Ripe Bananas – The riper, the better. Find bananas with more black spots on the skin to make sweet, moist banana muffins without adding tons of sugar to the recipe.
• Maple Syrup, honey, or any liquid sweetener you like. Of course, sugar works but I prefer using refined sugar-free sweeteners to keep the muffins healthier, and it also makes them much more moist.
• Egg – I tested the recipe with flaxseed eggs, as seen in the picture below. It works so well. So if you are allergic to eggs, stir one tablespoon of flaxseed meal with three tablespoons of lukewarm water. Set it aside for 10 minutes and use it as an egg in this recipe.
• Melted Butter, melted coconut oil, or avocado oil.
• Vanilla Extract
• All-Purpose Flour or white whole-wheat flour.
• Cinnamon
• Salt
• Baking Powder

Mashing Banana

First, peel and mash the banana into a banana puree using a fork or potato masher.

Measure one cup of puree with a measuring cup. Set it aside in a large mixing bowl.

Stirring Wet Ingredients

Now, add the egg or flax egg, maple syrup, vanilla extract, and melted butter. Stir the muffin batter to incorporate the wet ingredients.

Fold in the dry ingredients: flour, baking powder, salt, and cinnamon.

Stir with a spatula until the just incorporated, and the batter doesn’t show any lumps of flour.

Baking Mini Muffins

Preheat the oven to 350°F (180°C). Line two 12-mini muffin tins with paper liner. Spray the paper with oil spray.

Fill each muffin case with 1 1/2 tablespoon of batter.

Bake the muffins with one tray on the center rack of the oven and the other just under the center rack for 20 to 25 minutes.

The mini muffins are baked when golden brown and a toothpick inserted in the center comes out clean.

Place the mini muffins on a wire rack to cool down completely before serving.

More Mini Muffin Recipes

Below are some more mini muffin recipes for you to try for your family and kids.

Mini Banana Chocolate Chip Muffins

Mini Blueberry Muffins

ABC Muffins

Baby Cereal Muffins

Baby Banana Muffins

3-Ingredient Banana Oatmeal Muffins

More Ripe Banana Recipes

If you have many ripe bananas to use, try some of my other banana recipes below:

Banana Waffles 3 Ingredients

Banana Raspberry Muffins

4-Ingredient Banana Oatmeal Cookies

Banana Yogurt Pancakes

2-Ingredient Banana Oatmeal Cookies

Banana Oatmeal Bread

Baby Banana Pancakes

Banana Chocolate Chip Pancakes

Banana Carrot Muffins

Baby Waffle Recipe

Have you tried this mini banana muffin recipe? Share a comment or review below.

Mini Banana Muffins

These Mini Banana Muffins are moist, light, and fluffy and secretly healthier for you.

5 from 6 votes

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Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Yield: 24 Mini Banana Muffins

Calories: 60kcal

Author: Carine

Ingredients

• 1 cup Mashed Bananas equivalent to 3 large ripe bananas
• ¼ cup Melted Butter note 1
• 2 teaspoons Vanilla Extract
• 1 large Egg note 2
• ⅓ cup Maple Syrup note 3
• 1 cup All-Purpose Flour note 4
• ¼ teaspoon Cinnamon
• 2 teaspoons Baking Powder

US – Metric

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

• Preheat oven to 350°F (180°C). Line two 12-hole mini muffin trays with oil spray. Set them aside.
• Peel, mash the bananas with a fork and measure 1 cup – precision is important to avoid gummy muffins.
• Place the mashed bananas in a large mixing bowl and combine with melted butter, egg, maple syrup, and vanilla.
• Stir in the remaining dry ingredients: flour, cinnamon, and baking powder
• Fill the muffin holes with about 1 1/2 tablespoons of batter.
• Bake in the center rack of the oven until golden brown, and a pick inserted in the center of the baby muffins comes out clean – about 20-25 minutes.
• Cool them down immediately on a wire rack.

Storage

• Store in the fridge in an airtight container for up to 3-4 days or freeze in zip-lock bags and thaw 3 hours before eating.

Notes

Note 1: or replace with melted coconut oil, avocado oil, or canola oil.

Note 2: You can replace the egg with a flax egg. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of lukewarm water. Set aside for 10 minutes until it looks like an egg. Use it as an egg in the recipe.

Note 3: or honey, agave syrup, or date syrup.

Note 4: Or white whole-wheat flour or all-purpose gluten-free flour.

Nutrition

Nutrition Facts

Mini Banana Muffins

Serving Size

 

1 mini muffin

Amount per Serving

Calories

60

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

13

mg

4

%

Sodium

 

54

mg

2

%

Potassium

 

53

mg

2

%

Carbohydrates

 

9

g

3

%

Fiber

 

0.4

g

2

%

Sugar

 

4

g

4

%

Protein

 

1

g

2

%

Vitamin A

 

76

IU

2

%

Vitamin C

 

1

mg

1

%

Calcium

 

28

mg

3

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.