Mini Banana Bread Muffins

Banana bread, but cuter and faster! These mini muffins are soft, sweet, and perfect for breakfast, snack time, or a lunchbox treat.

Servings: 24 mini muffins

Prep Time: 10 minutes

Cook Time: 12–15 minutes

Total Time: 25 minutes

Ingredients:

3–4 ripe bananas (thawed if frozen)

1 large egg

¾ cup sugar (can use brown sugar for extra depth of flavor)

1 tsp vanilla extract

1 tsp baking soda

¼ tsp salt

1 ½ cups all-purpose flour

⅓ cup melted butter (or coconut oil for a lighter option)

Optional add-ins: ½ cup mini chocolate chips, ½ cup chopped walnuts, or ½ tsp cinnamon

Instructions:

Preheat oven to 350°F . Grease a mini muffin pan with non-stick spray or line with mini paper liners.

Peel the bananas and place them in a blender or mash them in a large bowl until smooth.

Stir in the melted butter, egg, sugar, and vanilla until fully combined.

Add the baking soda, salt, and flour. Mix gently until just combined. Do not overmix. Fold in any optional add-ins like nuts or chocolate chips.

Spoon the batter into the mini muffin pan, filling each cup about ¾ full. This should make 24 mini muffins.

Bake for 12–15 minutes or until lightly golden on top. Test for doneness with a toothpick in the center—if it comes out clean, the muffins are ready.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Enjoy warm or at room temperature.

Tips & Variations:

Freeze for Later: Let muffins cool completely, then freeze in an airtight container. Thaw at room temperature when ready to enjoy.

Make-Ahead Batter: Refrigerate the batter for up to 24 hours. Bring to room temperature before baking.

Extra Flavor: Sprinkle the tops with a pinch of cinnamon sugar before baking for a sweet, crunchy finish.

Moisture Boost: Add 2–3 tbsp of Greek yogurt for extra moisture and tenderness.