Mini Banana Muffins

Banana Bread Mini Muffins

A tasty and healthy snack, mini banana muffins are as cute as they sound. They are a smaller bite-sized version of traditional banana bread muffins and have a moist texture with sweet banana flavor. They are easy to make and a hit with the kids and adults!

Leave them as is or add some chocolate chips for a banana chocolate chip muffin treat! With just a few baking staples and ripe bananas, you can have an entire batch ready in just 35 minutes which is much faster than it takes to bake banana bread!

Find the full printable recipe with specific measurements below.

• Butter: You’ll need room temperature unsalted butter. If you’ve forgotten to do this, here are some tips on how to soften butter quickly.
• Baking staples: Granulated sugar, packed light brown sugar, large eggs, vanilla extract, all-purpose flour, baking powder, baking soda, and salt.
• Sour cream: Sour cream adds soft texture to baked goods.
• Bananas: You’ll need 3 ripe bananas. The riper the better, even if they’re brown on the outside! It gives the muffins added moisture and sweetness.

• Mix wet and dry ingredients separately. In a large mixing bowl, cream together softened butter and both sugars with an electric mixer until light and creamy. Then, add the eggs, vanilla, and sour cream and mix until just combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Combine the muffin batter. Slowly add the dry ingredients to the wet ingredients, but by bit, stirring with a wooden spoon, but being careful not to overmix. Once combined, fold in the mashed banana and any add-ins, if using.
• Divide batter into the tin. Using an ice cream scoop, fill the mini-muffin pan liners 2/3 of the way full. Sprinkle in remaining mix-ins over the tops of the muffins.
• Bake, cool, and enjoy. Bake in a preheated 350°F oven for 12-15 minutes until lightly brown. Transfer mini banana bread muffins to a wire rack to cool completely. Enjoy!

Tips and Variations

• Don’t skip using cooking spray to grease your muffin liners. It’ll help avoid them sticking to the paper.
• Keep an eye on them. They bake quicker than regular muffins, so don’t stray too far from the oven.
• Test for doneness. Stick a toothpick into the center of the muffin. If it comes out clean, they’re ready.
• Add-ins: A handful of blueberries, raisins, coconut flakes or chopped walnuts are great. Cinnamon or a crumble topping add a cinnamon roll banana bread twist.
• Double batch. I like to make an extra batch and freeze some for later because these mini muffins are perfect for snacking or breakfast on-the-go!