Boxed or homemade mini banana muffins are a fun breakfast. Add chocolate chips or nuts with ripe bananas as a delicious dessert. Make regular size but this is how long to bake mini muffins so they turn out as moist as possible.
These mini banana muffins are to die for y’all. We enjoy them in the morning, as a quick snack or dessert with chocolate. They’re just one of the best muffin recipes but start with this and continue on…. You and your kiddos will love them too. (affiliate links present)
Banana Mini Muffins
We used this technique to make mini pumpkin muffins the other morning too. It was so easy we went on to try other flavors we love. I know the flavor doesn’t change just because they are different sizes but with kids fun means more delicious right? 😉
Below is a homemade recipe but you could use cake mix for our 4 ingredient banana bread too and just use this temperature and bake time. Leave plain or add mini semi sweet chocolate chips for added sweetness.
Let’s talk a bit about my favorite things when it comes to baking shall we?
- You really should get a 24 cup muffin pan, or opt for a quicker baking time with mini size.
- I ALWAYS use paper liners and you should too. They make cleanup easier and grab and go breakfasts easy. 😉
- No pan, no problem! You can use stiffer or silicone self standing cups instead!
Mini Cake Mix Banana Muffins
This is definitely one of the best overripe bananas recipe we have on our site. If you use boxed mix, spice is the best to choose. For homemade here is a picture of the ingredients you’re going to need;
- Mashed bananas that are really brown on the outside but not quite black
- All purpose flour – make sure you know how to measure flour properly so they aren’t too dense
- 1 egg, room temperature is best if able
- Butter, melted
- White sugar
- 1.5 tsp vanilla extract
- Some cinnamon
- Baking soda
- Salt
- And a mini muffin pan of course
We added crumb topping for muffins too but that is up to you. You could just sprinkle a bit of brown sugar on top to caramelize a bit instead. If you use nuts, crushed walnuts work pretty well. I am a NO crunchy things in my soft breakfast baked goods so I don’t add them myself.
Mini Chocolate Banana Muffins
There are several ways to give these a chocolate kick. You can use this or our 2 ingredient pumpkin muffins recipe and add chips, or for more make chocolate pumpkin muffins this way. Wait until the very end if you want to integrate any add ins, then gently fold in and bake.
That depends on the recipe you use but typically it will be 1/6th of a regular size amount. Ours is listed below in the printable recipe card along with fat and carbs.
There will be a range depending on the ingredients you use. Typically regular size will range from 250-450. You’ll be higher if chocolate chips and/or nuts are added.
Best way to start this off is to add the bananas and mash with the backside of a fork. Don’t mash them to a pulp so it is completely smooth, small chunks will bring them moisture. The ideal color on the skin is a lot of brown but before it turns black and the inside is mushy.
Mini Banana Chocolate Chip Muffins
Another tip on how to keep banana muffins moist is to make sure you do not over-bake them. It is important to watch them the last minute or two and remove immediately once the middle springs back when touched gently.
- Preheat oven to 350 degrees F. In a large bowl mash 3 ripe bananas. Add egg, sugar, vanilla, and cinnamon.
- Fold together well. Stir in the melted butter.
- Stir together dry ingredients like flour, baking soda and salt. Add that into the wet and stir. Fold in mini chocolate chips if desired now.
- Add paper muffin papers into holes and spoon approximately 1 ½ tsp of the batter into prepared tin.
- 24 mini muffins
- or will make 12 regular sized muffins
- Add paper muffin papers into holes and spoon approximately 1 ½ tsp of the batter into prepared tin.
- In a separate bowl, combine ingredients for the pecan topping until you have a crumbly texture. Spoon a small amount of mixture onto each muffin. (if you want to add that)
- Bake for approximately 10 -12 minutes, do not over bake. Remove when tops spring back when gently touched.
Remove them from the pan and transfer to a cooling wire rack so they don’t continue baking in the hot pan. Enjoy warmed if you like or cool, but just not in the pan it was baked in. Use the same timing for others like mini chocolate cupcakes and more.
Mini Banana Bread Muffins
Homemade below, or cake mix banana muffins, will make 24 mini muffins, the kids loved this recipe and it is a great recipe for your family or a brunch. If we are having people over for a holiday it is fun to have a bunch of these in different flavors to choose from. Little hands get a real kick out of them.
If you do have leftovers they save quite well for a few days. I recommend you eat the rest the next day but if stored properly they will stay for up to 3 on the countertop. Make sure you remove as much air from around them as possible so freezer bags are best if you ask me.
Suck the air out each and every time you remove one and you can warm for 20 seconds in the microwave if you like. That sometimes makes it feel more fresh even though it may be a day or two old. Squeeze some frosting on top in a swirl for added sweetness if you like.
Paired with some protein like slow cooker eggs or bacon and you’ve got all your basis covered. A little variety is key when you have both adults and kids over for the holidays or just on the weekends having breakfast for dinner.
Find something else you want to add into the mix like dried cranberries or something else we may not have thought of yet? You can jump to recipe below and get started today. Get the kids involved in the kitchen for even more fun and YUM.
If you find a new tweak that turns out really good for y’all let us know what you added below so we can try it on the next go around.
Mini Banana Muffins
Equipment
- 1 Bowl
Ingredients
- 3 bananas, browned
- 1.5 c all purpose flour
- 1 egg
- 1/3 c butter, melted
- 3/4 c sugar
- 1.5 tsp vanilla
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- muffin crumble topping
- 1/4 c all purpose flour
- 1/4 c brown sugar
- 1/2 tsp cinnamon
- 3 tbsp butter, cold
- 1/4 c pecans
Instructions
- Preheat the oven to 350 degrees F. In a large bowl mash 3 ripe bananas. Add egg, sugar, vanilla, and cinnamon. Fold together well. Stir in the melted butter.
- Add flour, baking soda and salt. Stir well. Add paper muffin papers into holes and spoon approximately 1 ½ tsp of the batter into prepared mini muffin tins.
- In a separate bowl, combine ingredients for the pecan topping until you have a crumbly texture. Spoon a small amount of mixture onto each muffin.
- Bake for approximately 10 -12 minutes, do not over bake. Remove when tops spring back when gently touched.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can these be frozen with the topping?
I would not do that
These Homemade Mini Banana Muffins are pure bliss in bite-sized form! Moist, perfectly sweet, and bursting with banana flavor, they are an absolute delight. A go-to recipe in my kitchen now – thanks for sharing this tasty treat
These banana muffins are perfect! I wanted to make a muffin recipe for my toddler, and he loved this! Thanks so much!
The muffins are moist, perfectly sweet, and packed with banana flavor. They are the perfect bite-sized treat!
Oh I love a mini muffin recipe! The crumble topping is amazing too!
Best mini banana muffin recipe ever and I’ve made quite a few!
Oh yay!