Banana Bread Mini Muffins

There’s something about the smell of banana bread drifting from the oven that instantly softens the edges of a long day.

These Banana Bread Mini Muffins are bite-sized bundles of comfort: golden tops with a slight crackle, tender crumb inside, and that deep, caramelized banana aroma mingling with warm vanilla and spice.

They’re a cozy dessert or snack that comes together quickly—perfect when you need something sweet in under 30 minutes.

They’re ideal for busy mornings, families with little hands that love “just one more,” beginners who want a no-fuss bake, and anyone who craves a gentle pick-me-up.

I first whipped up a batch before a last-minute playdate; the kids devoured them warm, and the adults snuck extras with coffee, turning a chaotic afternoon into something soft and unhurried.

These mini muffins shine at Sunday brunch, lunchboxes, or late-night cravings. Ready to bring this recipe to life?

Why You’ll Love It

• Packs big banana bread flavor into perfectly poppable bite-sized muffins
• Stirs together in minutes with simple pantry ingredients and basic equipment
• Stays ultra-moist and tender thanks to very ripe bananas and oil
• Welcomes chocolate chips, nuts, or dried fruit for endless flavor twists
• Freezes beautifully for quick snacks, lunchboxes, or last-minute desserts

Ingredients

• 3 medium bananas, ripe — very spotty skins for best sweetness
• 75 g granulated sugar — standard white sugar works well
• 50 g light brown sugar, packed — adds moisture and caramel flavor
• 80 ml vegetable oil, neutral — canola or sunflower, not strongly flavored
• 1 large egg, room temperature — helps batter emulsify evenly
• 5 ml vanilla extract — pure vanilla if available
• 150 g all-purpose flour — regular/plain wheat flour
• 4 g baking powder — check it’s fresh for proper rise
• 2 g baking soda — balances banana’s acidity
• 2 g fine salt — fine grains mix more evenly than coarse
• 2 g ground cinnamon (optional) — adds gentle warmth
• 60 g mini chocolate chips (optional) — choose good-quality chocolate
• 30 g chopped walnuts (optional) — toast lightly for extra flavor

Step-by-Step Method

Preheat & Prep Pan

Preheat your oven to 180°C. Line a 24-cup mini muffin pan with paper liners so the muffins release easily. Set the pan aside. Gather all equipment and ingredients. This prep step keeps the process smooth and avoids overmixing later while you search for items.

Let your egg come to room temperature if it isn’t already.

Mash the Ripe Bananas

Place the peeled ripe bananas in a medium mixing bowl. Use a fork to mash them thoroughly until mostly smooth, leaving only small lumps.

Aim for a pourable, thick consistency. Well-mashed bananas guarantee even moisture and sweetness throughout each mini muffin. Set the bowl aside while you prepare the remaining wet ingredients.

Combine Wet Ingredients

Whisk in the granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract directly into the mashed bananas.

Mix until the batter looks smooth and glossy, with no visible streaks of egg or oil. This step helps dissolve the sugars and emulsify the fat, creating a cohesive base for the dry ingredients to blend into later.

Mix Dry Ingredients Separately

In a second bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using.

Break up any flour or brown sugar clumps with the whisk. Combining dry ingredients separately guarantees the leaveners distribute evenly. This step prevents pockets of baking soda or powder, which can cause uneven rising or unpleasant bitter spots.

Fold Wet & Dry Together Gently

Tip the dry mixture into the bowl of wet ingredients. Use a rubber spatula to fold gently, scraping the sides and bottom.

Stop as soon as no dry streaks of flour remain. Avoid vigorous stirring. Overmixing develops gluten in the flour and can make the mini muffins tough and dense instead of soft and tender.

Add Chocolate Chips & Nuts

Sprinkle in the mini chocolate chips and chopped walnuts, if using. Fold them through the batter with just a few gentle strokes.

Distribute them as evenly as possible without overworking the mixture. This keeps the add-ins suspended throughout each muffin. It also maintains the light texture you created by mixing the batter minimally.

Fill the Mini Muffin Cups

Use a small spoon or scoop to divide the batter evenly among the prepared mini muffin liners. Fill each cup about three-quarters full to allow room for rising.

Try to keep the portions consistent so the muffins bake evenly. Gently tap the pan once on the counter to settle the batter, if needed, before baking.

Bake Until Just Set

Place the pan in the preheated oven. Bake for 10 to 12 minutes, starting to check at 10 minutes.

Look for tops that are set and lightly golden. Insert a toothpick into a muffin center; it should come out with a few moist crumbs, not wet batter. Avoid overbaking to keep the mini muffins moist.

Cool Briefly in the Pan

Remove the pan from the oven and set it on a heat-safe surface. Let the mini muffins cool in the pan for about 5 minutes.

This short rest allows them to firm up slightly and finish cooking through. It also makes them easier to handle and less likely to break when you lift them out of the pan.

Transfer & Cool on Rack

Carefully transfer the mini muffins from the pan to a wire cooling rack. Let them cool for another 5 minutes before serving.

Cooling on a rack prevents the bottoms from becoming soggy. Serve warm or at room temperature. Once fully cool, store in an airtight container or freeze for longer storage and easy snacks.

Ingredient Swaps

• Use melted coconut oil or melted butter instead of vegetable oil; both add extra flavor (coconut oil will add a slight coconut note).
• Replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water, rested 5–10 minutes) for an egg-free version.
• For a lighter or less refined option, swap half the all-purpose flour with whole wheat flour, or use coconut sugar in place of brown sugar.
• Skip chocolate chips and walnuts or replace them with raisins, other dried fruit, or seeds (sunflower, pumpkin) for nut-free needs.

You Must Know

– Flavor Boost – To intensify banana flavor, use 3 very spotty bananas totaling about 300–330 g *peeled* and add 1 extra gram cinnamon or a pinch (⅛ tsp) nutmeg; the extra ripeness and spice give a deeper, “banana bread” taste without more sugar.

Serving Tips

• Serve warm with a pat of butter or drizzle of honey.
• Pair with hot coffee, tea, or a cold glass of milk for breakfast.
• Arrange on a tiered stand with fresh berries for a brunch spread.
• Pack in lunchboxes with apple slices or baby carrots for a sweet snack.
• Dust lightly with powdered sugar just before serving for a bakery-style touch.

Storage & Make-Ahead

Banana bread mini muffins keep well in the fridge for up to 4–5 days in an airtight container.

They’re perfect for making ahead: bake, cool completely, then freeze in a single layer.

Transfer to a freezer bag and store up to 2 months; briefly rewarm before serving.

Reheating

Reheat muffins gently to avoid drying out.

Warm in the microwave for 10–15 seconds.

Reheat in a 160°C oven for 5–8 minutes.

Or warm on a covered stovetop skillet over low heat.

Banana Bread Bake-Sale Favorite

More often than not, the first thing to disappear from any bake-sale table is a tray of these warm little banana bread mini muffins.

I watch people circle back “just to check” if there are any left, fingers brushing the still–crinkly liners, eyes lighting up when they spot a few stragglers.

I think it’s their familiar, homey smell that does it first—ripe bananas, a hint of cinnamon, that soft, sugary warmth drifting down the hallway.

Kids grab them two at a time because they’re bite-sized; adults pretend they’re “just tasting,” then come back with exact change ready.

I always label them simply: “Banana Bread Mini Muffins.”

No exclamation marks needed. Their tender crumb and cozy flavor do the convincing.

Final Thoughts

Give these Banana Bread Mini Muffins a try and see just how quickly they disappear from the plate!

Don’t hesitate to tweak the mix-ins or spices to make them perfectly your own.

Frequently Asked Questions

Can I Make These Banana Bread Mini Muffins Completely Sugar-Free or Diabetic-Friendly?

Yes, you can. I’d swap both sugars for a granular sweetener, let extra-ripe bananas carry softness, and maybe add cinnamon. I’ve shared these with diabetic friends; warm from the oven, they still feel wonderfully indulgent.

How Do I Adapt This Recipe for High-Altitude Baking Conditions?

I’d adapt it by raising oven temp slightly, cutting baking powder/soda a pinch, adding a splash more liquid, and shortening bake time; I learned this in my grandmother’s thin-air kitchen, smelling butter and spice.

Are These Mini Muffins Suitable for Toddlers and Baby-Led Weaning?

Yes, mostly—but I’d tweak them for your little one. When my niece started solids, I cut sugar in half, skipped nuts and big chips, baked until very soft, then served tiny, squishable pieces.

What’s the Best Way to Package These Muffins for Gifting or Shipping?

I nestle each one in mini liners, tuck rows into a snug tin, then wrap it in parchment and bubble mailer; it feels like sending you a warm, bakery-scented hug through the post.

How Can I Convert This Mini Muffin Recipe Into a Full Loaf or Cake?

You can pour this batter into a greased 9×5 loaf pan, bake at 175°C for about 50–60 minutes. I picture you slicing warm, fragrant pieces, like the cozy afternoons I grew up savoring.