Banana Bread Mini Muffins

Banana Bread Mini Muffins

Soft, spiced mini muffins packed with ripe banana flavor in a bite-sized form.

Total 27 min Makes 36 mini muffins Calories 68/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These mini muffins turn classic banana bread into a snackable, portable treat with a tender crumb and lightly caramelized edges. Ripe bananas provide natural sweetness and moisture, while a touch of cinnamon adds warmth. They work well for lunchboxes, breakfast on the go, or an afternoon snack.

Ingredients

  • 3 ripe bananas, mashed
  • 1/3 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour

Method

  1. Preheat the oven to 350°F. Grease or line two mini muffin pans with paper liners, for a total of 36 cups.

  2. In a large bowl, mash the ripe bananas until smooth, then whisk in the melted butter, granulated sugar, brown sugar, egg, and vanilla extract until well combined.

  3. Sprinkle the baking soda, salt, and cinnamon over the banana mixture and stir in.

  4. Add the flour and stir just until no dry streaks remain; do not overmix.

  5. Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.

  6. Bake until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean, 10 to 12 minutes.

  7. Cool the muffins in the pans for 5 minutes, then transfer to a wire rack to cool completely before serving.

Rate this recipe

★ 4.8 (1)

Banana Bread Mini Muffins

These mini muffins turn classic banana bread into a snackable, portable treat with a tender crumb and lightly caramelized edges. Ripe bananas provide natural sweetness and moisture, while a touch of cinnamon adds warmth. They work well for lunchboxes, breakfast on the go, or an afternoon snack.

27 min 36 mini muffins 68 cal

Ingredients

  • 3 ripe bananas, mashed
  • 1/3 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour

Method

  1. 1

    Preheat the oven to 350°F. Grease or line two mini muffin pans with paper liners, for a total of 36 cups.

  2. 2

    In a large bowl, mash the ripe bananas until smooth, then whisk in the melted butter, granulated sugar, brown sugar, egg, and vanilla extract until well combined.

  3. 3

    Sprinkle the baking soda, salt, and cinnamon over the banana mixture and stir in.

  4. 4

    Add the flour and stir just until no dry streaks remain; do not overmix.

  5. 5

    Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.

  6. 6

    Bake until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean, 10 to 12 minutes.

  7. 7

    Cool the muffins in the pans for 5 minutes, then transfer to a wire rack to cool completely before serving.