These delightful banana mini muffins are perfect for breakfast, a snack, or even dessert. They are moist, flavorful, and easy to make, making them a favorite for both kids and adults. The ripe bananas add natural sweetness and a wonderful aroma that fills your kitchen as they bake.
Most of the ingredients for these banana mini muffins are common pantry staples. However, you might need to pick up some ripe bananas if you don't have any on hand. Ensure they are ripe for the best flavor. Additionally, you may need vanilla extract and baking powder, which are essential for the recipe but might not be in every household.

Ingredients For Banana Mini Muffins Recipe
Flour: The base of the muffins, providing structure and texture.
Sugar: Adds sweetness to the muffins.
Baking powder: Helps the muffins rise and become fluffy.
Baking soda: Works with the baking powder to give the muffins a light texture.
Salt: Enhances the flavors of the other ingredients.
Bananas: Adds natural sweetness and moisture to the muffins.
Egg: Binds the ingredients together and adds richness.
Butter: Adds moisture and a rich flavor to the muffins.
Vanilla extract: Adds a warm, sweet flavor that complements the bananas.
Technique Tip for This Recipe
When mashing the bananas, make sure they are fully ripe with plenty of brown spots. This ensures they are sweet and soft, which will enhance the flavor and texture of your mini muffins. To avoid overmixing the batter, gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can result in dense and tough muffins.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
sugar - Substitute with honey: Honey provides natural sweetness and moisture, but reduce the amount slightly as honey is sweeter than sugar.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.
baking soda - Substitute with baking powder: Use 4 times the amount of baking powder, but note that it may slightly alter the taste and texture.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.
ripe bananas - Substitute with applesauce: Applesauce provides moisture and sweetness, though the flavor will be different.
egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon water to replace one egg, which works well as a binder.
melted butter - Substitute with coconut oil: Coconut oil provides a similar texture and adds a subtle coconut flavor.
vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor profile, though use half the amount as it is stronger.
Alternative Recipes Similar to This One
How to Store or Freeze Your Muffins
- Allow the banana mini muffins to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make the muffins soggy.
- For short-term storage, place the muffins in an airtight container. Line the container with a paper towel to absorb any excess moisture. Store at room temperature for up to 3 days.
- If you prefer to refrigerate, place the muffins in an airtight container or a resealable plastic bag. They can be kept in the refrigerator for up to a week. Before serving, bring them to room temperature or warm them slightly in the microwave.
- For freezing, individually wrap each muffin in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps the muffins fresh.
- Place the wrapped muffins in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
- Store the muffins in the freezer for up to 3 months. When you're ready to enjoy them, thaw the muffins at room temperature or warm them in the microwave for about 20-30 seconds.
- For an extra treat, you can warm the muffins in the oven. Preheat your oven to 350°F (175°C) and place the muffins on a baking sheet. Heat for about 10 minutes or until they are warmed through.
- To add a bit of flair, consider topping the warmed muffins with a pat of butter or a drizzle of honey for an extra touch of sweetness.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the banana mini muffins on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through.
Use a microwave for a quick reheat. Place the banana mini muffins on a microwave-safe plate. Heat on medium power for about 15-20 seconds. Be careful not to overheat, as this can make them rubbery.
For a toaster oven, set it to 350°F (175°C). Place the banana mini muffins directly on the rack or on a baking sheet. Heat for about 5-7 minutes until they are warm and slightly crispy on the outside.
If you have an air fryer, preheat it to 320°F (160°C). Place the banana mini muffins in the basket in a single layer. Heat for about 3-5 minutes, checking frequently to ensure they don't overcook.
For a stovetop method, use a steamer. Place the banana mini muffins in a steamer basket over simmering water. Cover and steam for about 5 minutes or until they are warmed through. This method helps retain moisture.
Essential Tools for This Recipe
Oven: Used to bake the mini muffins at the specified temperature of 350°F (175°C).
Mini muffin tin: A specialized baking tray with small cups to shape and hold the mini muffins as they bake.
Paper liners: Optional, but used to line the mini muffin tin for easy removal and less cleanup.
Mixing bowl: Used to combine and mix the dry ingredients together.
Another mixing bowl: Used to mix the wet ingredients together before combining with the dry ingredients.
Whisk: Used to whisk together the dry ingredients to ensure they are well combined.
Spoon: Used to transfer the batter into the mini muffin tin, filling each cup about ¾ full.
Toothpick: Used to check if the muffins are done by inserting it into the center of a muffin; it should come out clean.
Wire rack: Used to cool the muffins completely after they have been baked and removed from the tin.
How to Save Time on This Recipe
Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.
Use a food processor: Quickly mash the bananas and mix the wet ingredients using a food processor.
Melt butter in microwave: Save time by melting the butter in the microwave instead of on the stove.
One-bowl method: Combine the dry ingredients first, then add the wet ingredients directly to the same bowl to minimize cleanup.
Preheat oven early: Start preheating your oven before you begin mixing to ensure it’s ready when you are.

Banana Mini Muffins Recipe
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- ½ cup Sugar
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 2 Ripe bananas, mashed
- 1 Egg
- ⅓ cup Melted butter
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the mashed bananas, egg, melted butter, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
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