These Classic Mini Banana Muffins are the perfect snack for busy mornings or as an easy grab-and-go treat. Made with ripe bananas and simple ingredients, they are soft, moist, and full of natural sweetness. Plus, they’re freezer-friendly, so you can make a batch and enjoy them throughout the week!

Full Recipe:

Ingredients

• Non-stick spray

• 1 ½ cups plain flour

• 1 tsp baking powder

• 1 tsp baking soda

• 3 mashed bananas (preferably overripe)

• ¾ cup granulated sugar

• ⅓ cup melted butter

• 1 beaten egg

Directions

1. Preheat your oven to 375°F (190°C). Grease two mini muffin tins with non-stick spray.

2. Mix dry ingredients: In a bowl, combine the flour, baking powder, and baking soda. Stir to evenly distribute.

3. Blend wet ingredients: In a separate bowl, mix the mashed bananas, sugar, melted butter, and egg until smooth.

4. Combine: Add the wet ingredients to the dry ingredients and stir gently until fully incorporated. Be careful not to overmix, as it can make the muffins dense.

5. Fill the muffin tins: Spoon the batter into the mini muffin tins, filling each about ⅔ full.

6. Bake: Place in the oven and bake for about 15 minutes, or until the tops spring back when lightly pressed.

7. Cool: Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrients

• Calories: 800-900 (for the whole batch)

• Protein: 9-12g

• Fat: 40-45g

• Carbohydrates: 120-130g

Using Ripe Bananas for Natural Sweetness

The star ingredient in these mini banana muffins is the ripe bananas. Overripe bananas are ideal because they’re naturally sweeter, eliminating the need for excessive added sugar. As the bananas ripen, the starches in the fruit break down into sugars, giving the muffins a naturally rich and delicious flavor. The bananas also contribute to the moisture of the muffins, helping to keep them soft and tender.

In fact, using ripe bananas isn’t just a matter of taste; it’s also a great way to use up those bananas that are a bit too ripe to eat fresh. Instead of letting them go to waste, you can transform them into delicious muffins that are perfect for snacking or breakfast. You can even freeze bananas that are too ripe and use them for future baking.

A Simple, Foolproof Recipe

This recipe is incredibly simple, making it easy even for beginner bakers to whip up a batch of mini muffins with ease. The dry ingredients consist of flour, baking powder, and baking soda, which work together to create the light, fluffy texture that makes these mini banana muffins so delightful. Be sure to mix these dry ingredients together well before adding them to the wet ingredients. This ensures an even distribution of the leavening agents, helping the muffins rise beautifully in the oven.

The wet ingredients are just as easy: mashed bananas, sugar, melted butter, and a beaten egg. Combining these wet ingredients creates a smooth batter that’s full of flavor. The sugar enhances the sweetness of the bananas, while the butter adds richness. The egg helps bind the ingredients together, providing structure and stability to the muffins.

Once the wet ingredients are mixed, you simply fold them into the dry ingredients. It’s important to mix the batter gently, as overmixing can make the muffins dense and heavy. A few gentle stirs are all it takes to incorporate everything and create a smooth batter ready for baking.

Mini Muffins: Perfect Portion Sizes

One of the advantages of these mini banana muffins is their size. Mini muffins are great for portion control, making them a perfect snack for both kids and adults. The smaller size also means that they bake quickly—about 15 minutes in the oven is all it takes for the muffins to be golden brown and springy to the touch. If you’re short on time in the mornings, these mini muffins make a great, grab-and-go breakfast option.

The mini muffin tins are perfect for this recipe. Each muffin tin holds just the right amount of batter, creating perfectly sized muffins that are easy to eat on the move. Plus, the mini size allows you to enjoy a variety of flavors without overindulging, so you can savor a couple of muffins throughout the day.

Baking Tips for Perfect Muffins

To ensure that your mini banana muffins turn out perfectly every time, here are a few tips:

1. Don’t overmix the batter: As mentioned earlier, overmixing the batter can lead to dense muffins. Stir just until the ingredients are combined, and don’t worry if there are a few lumps. This will help keep the muffins light and fluffy.

2. Fill the muffin tins correctly: When filling the muffin tins, make sure to fill each cup about ⅔ full. If you fill them too much, the muffins may overflow, and if you fill them too little, they may come out too small or unevenly baked.

3. Check for doneness: Since oven temperatures vary, it’s a good idea to check the muffins around 12 minutes. Gently press the top of a muffin, and if it springs back, they’re done. If not, let them bake for another couple of minutes.

4. Cooling: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. This allows them to set and finish baking without becoming too crumbly.

Freezer-Friendly Convenience

Another great feature of these mini banana muffins is their freezer-friendly nature. You can easily make a large batch and freeze them for later. Once baked and cooled, store the muffins in an airtight container or freezer bag, and you can enjoy fresh banana muffins anytime. Simply grab one or two muffins from the freezer, and let them thaw for a few minutes, or reheat them in the microwave for 15-20 seconds. The muffins will taste just as fresh as when they were first baked, making them a perfect option for meal prep or quick snacks throughout the week.

A Versatile Snack

While these mini banana muffins are great as they are, they also lend themselves to plenty of customization. You can add mix-ins like chocolate chips, walnuts, or even dried fruit to elevate the flavor. A sprinkle of cinnamon or nutmeg in the batter can add a warm, spiced note that pairs beautifully with the bananas. If you prefer a healthier twist, consider swapping the granulated sugar for honey, maple syrup, or a sugar substitute of your choice. You can also use whole wheat flour instead of all-purpose flour to add more fiber to the muffins.

Additionally, you can make these muffins dairy-free by substituting the melted butter with coconut oil or a plant-based butter alternative. You could also opt for a dairy-free milk like almond or oat milk if you prefer a non-dairy option. The recipe is flexible enough to accommodate different dietary preferences, making it suitable for a wide range of eaters.

Perfect for Any Occasion

Mini banana muffins are incredibly versatile and can be enjoyed at any time of day. Whether you’re looking for a healthy breakfast, a snack to accompany your afternoon coffee, or a sweet treat to bring to a gathering, these muffins are the perfect solution. Their small size and easy portability make them ideal for kids’ lunchboxes, picnics, or on-the-go breakfasts. You can even serve them at brunches or casual parties as a delicious finger food that everyone can enjoy.

Conclusion

Classic mini banana muffins are a delicious, simple, and healthy snack that is sure to satisfy your cravings. Made with ripe bananas and basic ingredients, these muffins are naturally sweet, moist, and full of flavor. Their mini size makes them perfect for portion control, and their freezer-friendly nature ensures that you always have a tasty snack on hand. With just a few easy steps, you can make a batch of these muffins and enjoy them throughout the week, whether you’re looking for a grab-and-go breakfast, a healthy snack, or a treat to share with friends and family. These mini muffins are sure to become a staple in your kitchen.