Mini Banana Muffins ⋆ 100 Days of Real Food

Name: Mini Banana Muffins
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 large ripe bananas; ⅓ cup melted coconut oil (or melted butter); ¾ cup coconut sugar (or light brown sugar); 1 egg; 1 tsp vanilla extract; 1 tsp baking soda; 1 ¼ cups whole wheat flour (or gluten free flour); pinch sea salt

Our family loves these Mini Banana Muffins for a quick and easy breakfast and snack! They are simple to make in one mixing bowl.

Muffins are the best for breakfast or snacks for our whole family. These muffins are easy to make in advance and freeze. We love them for busy school mornings or after school snacks. Try these Banana Bread Bars too!

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When we prepare meals for the week, these mini muffins are always included. They are also perfect to pack in your kids' lunches as a fun treat. Check out these Easy Breakfast Ideas or these Quick Breakfast Recipes for more great ideas!

Why You'll Love This Recipe

These mini banana muffins are the perfect bite-sized treat, making them ideal for kids, portion control, or as a snack.
They are naturally sweetened with coconut sugar.
Learn more about yellow fruits and fun recipes to make with bananas!
This simple recipe is great for bakers of all skill levels, requiring only one mixing bowl.
Perfect for breakfast, as a snack, or dessert, these muffins are versatile and always a big hit!
Feel free to add in mini chocolate chips, blueberries, nuts, or other fun mix ins.
This recipe can be easily made gluten free. They are naturally dairy free and nut free.
Check out these Whole Wheat Banana Nut Muffins for another delicious breakfast recipe!

Ingredients & Substitutes

These are the ingredients and substitutes for these mini banana muffins. Scroll down to the recipe card below for the entire recipe.

Use large, ripe bananas. They should have brown spots. Ripe bananas are more naturally sweet than green bananas.

Use melted coconut oil or melted butter as the baking fat.

Sweeten naturally with coconut sugar. If needed, replace it with light brown sugar.

One egg helps bind these mini muffins together.

A little vanilla extract adds a cozy homemade flavor.

Baking soda helps these muffins rise slightly.

Use whole wheat flour or gluten free flour if you are gluten free. Both work well.

Lastly, add in a pinch of salt to balance the sweetness.

If desired, add in some mini chocolate chips, chopped nuts, dried fruit, or other fun additions.

Taste & Texture

Mini banana muffins have a moist, tender crumb that melts in your mouth! They have just the right amount of sweetness and a delicious banana flavor.

The golden exterior provides a slight contrast, giving you the perfect bite every time.

These banana mini muffins are naturally sweet.

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit. Spray a mini muffin pan with nonstick spray.

Step 2

In a mixing bowl, mash the bananas.

Step 3

Then, add in the remaining ingredients. Stir together.

Step 4

Divide this mixture into the prepared mini muffin pan.

Step 5

Bake for 10 to 12 minutes or until they start to puff up and become golden brown.

Step 6

Lastly, remove from the oven. Allow them to cool for 15 minutes in the pan before carefully removing.

Expert Tips for Success

Follow these tips and tricks to make the best mini banana muffins.

Use ripe bananas for the best taste.

You can use melted butter instead of melted coconut oil if you want.

If you don't need gluten-free, you can use whole wheat flour.

These muffins taste great with mini chocolate chips too!

They cook fast, so watch them closely.

Flavor Variations & Add-Ins

Consider these fun additions to your mini banana muffins!

Nuts: Add a crunchy texture with chopped walnuts or pecans.

Chocolate Chips: For a sweet twist, fold in some mini chocolate chips.

Spices: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.

Dried Fruit: Add in some dried cranberries or raisins for added natural sweetness.

How to Serve & Store

To Serve: Mini banana muffins are delicious when served warm with a smear of butter or peanut butter.

These little muffins are great for an easy breakfast, after school snack, or healthier sweet treat.

To Store: Keep them in an airtight container at room temperature for up to three days, or freeze them for up to three months for longer storage.

Frequently Asked Questions (FAQs)

How do you get mini muffins out of the pan?

Use a nonstick pan and spray with nonstick spray to prevent sticking. Run a knife around the edges of each muffin and pop them out.

Why did my muffins turn out dry?

Overmixing the batter or baking them too long can dry out muffins. Remember, with mini muffins, the baking time is shorter!

Can I add protein powder to these muffins?

Yes, you can add a scoop of your preferred protein powder. You may need to adjust the liquid in the recipe slightly.

Equipment Needed

Pyrex 3 Glass Mixing Bowls: These are great mixing bowls for baking mini banana muffins.

Pyrex Glass Measuring Cups: Use these measuring cups.

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