Mini Banana Muffins
These banana bread mini muffins are soft, moist, and packed with real banana flavor. They bake in under 15 minutes, making them perfect for quick snacks, lunchboxes, or an easy way to use up overripe bananas.
Servings: 36 mini muffins
Ingredients
- 2 cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups mashed banana
- ½ cup chopped walnuts optional
Instructions
- Preheat oven to 350°F. Spray a mini muffin tin with nonstick spray or line with mini muffin liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer (or using a hand mixer), beat the butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.
- Mix in eggs one at a time, then add vanilla, scraping down the sides of the bowl as needed.
- Mix in the mashed banana until fully combined.
- Gradually add dry ingredients, mixing until just combined. Do not overmix.
- Fold in the walnuts.
- Use a small cookie scoop (about 1.5 tbsp of batter per mini muffin) and divide evenly into the prepared mini muffin tin.
- Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas with lots of brown spots for the best flavor and natural sweetness.
- If your bananas are extremely wet, drain off a little excess liquid to avoid a gummy texture.
- Be careful not to overmix the batter once the flour is added. This keeps the muffins soft instead of dense.
- A small cookie scoop helps portion evenly so they bake at the same rate.
- Start checking at 12 minutes. Mini muffins bake quickly and can dry out if overbaked.
- Walnuts are optional and can be swapped for mini chocolate chips or left out entirely.
Nutrition
Serving: 1muffin | Calories: 91kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 64mg | Potassium: 67mg | Fiber: 1g | Sugar: 6g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.5mg