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Easy Mini Banana Muffins Recipe for a Quick Breakfast

Easy Mini Banana Muffins

Soft, tender mini banana muffins made with very ripe bananas and simple pantry ingredients. This recipe makes about 24 muffins in approximately 25 to 30 minutes.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Muffins
  • 1 cup (125 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/3 cup (75 g) Unsalted butter, melted and slightly cooled
  • 1/2 cup (100 g) Granulated sugar
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 2 medium bananas (about 3/4 to 1 cup mashed) Very ripe medium bananas, mashed
Optional Add-Ins
  • 1/3 cup Mini chocolate chips or chopped walnuts

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 24-cup mini-muffin pan or line it with paper liners.
  2. Whisk the flour, baking soda, and salt together in a medium bowl.
  3. In a separate bowl, whisk the melted, slightly cooled butter and sugar. Add the egg and vanilla, then mix until combined.
  4. Stir the mashed bananas into the butter mixture.
  5. Add the dry ingredients to the banana mixture and stir just until no dry flour remains. Fold in the mini chocolate chips or chopped walnuts, if using, without overmixing.
  6. Divide the batter among the mini-muffin cups, filling each about two-thirds to three-quarters full.
  7. Bake for 11 to 14 minutes, checking around 10 to 11 minutes because mini muffins bake quickly. They are ready when the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Use heavily speckled or mostly brown bananas for the sweetest flavor and best moisture. Avoid overmixing after adding the flour. Store cooled muffins in an airtight container and use a small cookie scoop for evenly sized portions.