These mini banana muffins taste just like classic banana bread but made into bite-size mini muffins! They are moist and fluffy with delicious banana flavor and made in minutes.
We love muffins for breakfast or snacks. Other favorites include applesauce muffins, peanut butter and jelly muffins and this versatile easy breakfast muffin recipe!
Table of Contents
Banana Bread Mini Muffins Recipe
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 like I do in zucchini chocolate chip muffins or pumpkin chocolate chip muffins. With just a few baking staples and ripe bananas, you can have an entire batch ready in just 35 minutes!
Why This Recipe Works
- Fun to make. Kids get a kick out of this mini banana muffin recipe just like they do with these mini silver dollar pancakes!
- Customizable. Just like a traditional banana bread recipe, you can add some dried fruit, chocolate chips, or nuts to the batter.
Recipe Ingredients
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 and makes these both mini and moist banana muffins.
- 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.
Substitutions and Variations
Add some tasty extras to your mini banana bread muffin recipe with any of these mix-ins.
- Blueberries for a twist on my blueberry muffins recipe
- Raisins
- Cinnamon or a crumble topping
- Coconut flakes
- Mini chocolate chips to make mini banana chocolate chip muffins
- Butterscotch chips
- White chocolate chips
- Shredded zucchini makes banana zucchini muffins even moister!
- Chopped walnuts
How to Make Mini Banana Muffins
- 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!
Expert Tips for the Best Mini Banana Muffins
- 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.
- 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!
Recipe FAQs
If your bananas are ripe, they should mash easily using the back of a spoon, meat masher or potato masher. If your bananas are not mashing easily, you could use an electric mixer as well.
These should take anywhere from 12-15 minutes. However, because all ovens are different, and you don’t want to overbake them, check on them around the 10-minute mark.
I recommended using mini muffin paper liners but you can also spray the muffin pan really well, too. Another tip to easily remove them is to be careful not to overfill each muffin cup.
To remove, cool slightly then use a knife to gently ease them out of the pan or you can cool almost completely then place a towel over top of the pan and then flip the pan over to catch the muffins.
Keep muffins stored in an airtight container or zip-top bag at room temperature for up to 4 days. To avoid excess moisture, place a couple of paper towels in with the muffins for absorption. I like to reheat them in the microwave for about 10 seconds.
You can also freeze them for up to two months.
For more banana recipes, check out my banana bars, banana pancakes, banana cream pie and my double chocolate banana bread.
More Muffin Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Mini Banana Muffins
Video
Ingredients
- ½ cup (1 stick) unsalted butter , softened
- 1 cup granulated sugar
- ⅓ cup light brown sugar , packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt or fine sea salt
- 1 ¼ cups ripe banana , mashed (about 3 medium bananas)
Optional: 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 muffin tins with paper liners. Spray with nonstick spray.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer. Mix in the eggs, vanilla, and sour cream until just combined.
- In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined, being careful not to over mix. Fold in the banana and 1 cup chocolate chips, if using.
- Fill the muffin liners 2/3 of the way full. If adding chocolate chips, sprinkle the remaining 1/2 cup evenly over the top of the muffins.
- Bake 12to 15 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Transfer muffins to a wire rack to cool.
Notes
- Recipe can be lightened by using Greek yogurt instead of sour cream and apple sauce in place of butter in a 1:1 ratio.
- Can add in extras like chopped nuts, cinnamon, and coconut.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bread, Breakfast, Freezer-Friendly, Kid-Friendly, Muffins, Muffins, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
These muffins were great and my kids love having them for a snack.
The most perfect recipe! These muffins had all the right flavors and it was so easy to make!
I’ve made these twice in two weeks! My kids loved them, thank you.
I love this! I’m so happy you and your family loves the muffins Jana :)
These are absolutely delicious and moist. I made 24 muffins and they were finished so quickly. My kids love them.
The entire time I had these in the oven until they reached my mouth, it was watering! They were gone within the same day, and I will be making these a lot more! It was also a very easy recipe to follow, and I had full confidence the whole time!
So glad you enjoyed the mini banana muffins!
I needed just this recipe this morning! Mini anything, goes very quickly in this house. These muffins smell heavenly right now! My kids are waiting in anticipation to eat the bananas they refused to eat earlier. LOL