Mini Banana Muffins..

 

Mini Banana Muffins: A Bite-Sized Delight for Every Occasion

Who doesn’t love the comforting aroma of banana bread wafting through the kitchen? Now imagine that same sweet, moist goodness in a fun, bite-sized form. Introducing Mini Banana Muffins – the perfect treat for breakfast, lunchboxes, tea time, or midnight snacking!

These little muffins are soft, fluffy, and naturally sweetened with ripe bananas. They’re easy to make, kid-approved, and freezer-friendly – which makes them a must-have in every home baker’s recipe box.


 Why You’ll Love These Mini Banana Muffins

  • Quick and easy – Ready in under 30 minutes.

  • One-bowl recipe – Less mess, less stress!

  • No fancy equipment needed – Just a fork, a bowl, and a mini muffin tin.

  • Perfect portion control – Mini size = less guilt!

  • Great for kids – Soft texture, naturally sweet, and easy to pack.

 Ingredients

Here’s everything you’ll need for a basic mini banana muffin recipe:

Dry Ingredients:

  • 1 cup (125g) all-purpose flour

  • ½ tsp baking soda

  • ½ tsp baking powder

  • ¼ tsp salt

  • ½ tsp ground cinnamon (optional, but recommended)

Wet Ingredients:

  • 2 medium ripe bananas, mashed (about ¾ cup)

  • ¼ cup (60ml) vegetable oil or melted butter

  • ⅓ cup (65g) brown sugar or coconut sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 2 tbsp milk (any kind)

 Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line with paper mini liners.

Step 2: Mash the Bananas

In a large bowl, mash the ripe bananas until smooth using a fork or potato masher.

Step 3: Mix the Wet Ingredients

Add the oil (or melted butter), sugar, egg, vanilla, and milk to the mashed bananas. Whisk until well combined.

Step 4: Add the Dry Ingredients

Sprinkle the flour, baking soda, baking powder, salt, and cinnamon over the wet mixture. Gently fold until just combined – do not overmix!

Step 5: Fill the Muffin Tin

Spoon the batter into the mini muffin cups, filling each about ¾ full.

Step 6: Bake

Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Enjoy

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

 Tips for Perfect Mini Muffins

  • Use very ripe bananas – The riper the better for maximum sweetness and flavor.

  • Don’t overmix – Overmixing leads to dense muffins.

  • Measure flour correctly – Spoon and level it to avoid using too much.

  • Add-ins? Go for it! – Mini chocolate chips, chopped nuts, or blueberries are all great options.

  • Freeze extras – These freeze beautifully for up to 2 months.

 Variations

  1. Mini Banana Chocolate Chip Muffins
    Stir in ¼ to ½ cup mini chocolate chips for a sweet upgrade.

  2. Healthy Banana Muffins
    Use whole wheat flour and reduce sugar to 2 tbsp. Add a tablespoon of flaxseed for a fiber boost.

  3. Banana Nut Mini Muffins
    Add ⅓ cup chopped walnuts or pecans for a classic combo.

  4. Gluten-Free Option
    Use a 1:1 gluten-free baking flour blend.


 Final Thoughts

Mini Banana Muffins are the ultimate comfort food – soft, sweet, and perfect for every age and occasion. They’re also an excellent way to use up overripe bananas, making them both practical and delicious.

Once you try these, you’ll want to keep a batch in your freezer at all times. Whether you enjoy them as a snack, a lunchbox treat, or a cozy morning bite, they never disappoint.

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