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Easy Mini Banana Muffins Recipe for a Quick Breakfast

Easy Mini Banana Muffins

Soft, moist mini banana muffins made with very ripe bananas and simple pantry ingredients. This easy breakfast recipe yields about 24 bite-size muffins.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground cinnamon, optional
Wet Ingredients
  • 2 medium bananas, about 1 cup (225–230 g) Very ripe medium bananas, mashed
  • 1/3 cup (75 g) Unsalted butter, melted and slightly cooled
  • 1/2 cup (100 g) Granulated sugar
  • 1 large Large egg
  • 1 teaspoon Vanilla extract

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 together the flour, baking soda, salt, and optional cinnamon in a medium bowl.
  3. Mash the bananas in a separate bowl. Whisk in the melted, slightly cooled butter, sugar, egg, and vanilla until combined.
  4. Add the dry ingredients to the banana mixture and stir just until no large streaks of flour remain. Do not overmix.
  5. Divide the batter between the mini-muffin cups, filling each about two-thirds to three-quarters full.
  6. Bake for 12 to 15 minutes, beginning to check at 12 minutes. The tops should spring back lightly, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
  7. 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 nearly brown bananas for the sweetest, most flavorful muffins. Stir gently after adding the flour, and avoid using substantially more than 1 cup of mashed banana because excess banana can make the muffins dense. Store cooled muffins in an airtight container.