Mini Banana Muffins
on Mar 31, 2022, Updated Apr 09, 2025
These easy Mini Banana Muffins are the perfect bite sized breakfast or snack that the whole family will love!
Mini Banana Muffins
Have some ripe bananas that you need to use up? These banana muffins taste just like banana bread but in miniature bite sized form!
Whether you prefer your muffins with or without chocolate chips, these yummy banana muffins will be delicious either way!
We are a big fan of mini muffins in our house. They make the perfect bite sized snack, especially for kids.
My boys are always asking me to make mini muffins and they don’t last very long in our house!
⭐️Review ⭐️
“I use this recipe almost weekly for my 2 year old otherwise he would live off of Mini Muffins!! The whole family enjoys them. So delicious!” -Kaitlyn
Ingredients and notes
The full recipe with instructions is at the bottom of this post, but here is what you will need to make these mini muffins.
- Bananas: very ripe is best for the optimal sweetness.
- Butter: substitute dairy free butter to make these muffins dairy free.
- Eggs: these have not been tested with an egg substitute.
- Vanilla extract
- Salt and baking soda
- Pure maple syrup: the real stuff. I love using this natural sweetener when baking for kids.
- All-purpose flour
- Mini chocolate chips: these are optional. The muffins are delicious with or without them!
How to make mini banana muffins
Step 1: In a bowl, whisk together the dry ingredients: salt, flour, and baking soda. Set it aside.
Step 2: In a separate bowl, whisk together the mashed banana, melted butter, eggs, vanilla extract, and pure maple syrup.
Step 3: Add the dry ingredients to the wet and mix until just combined. Do not over mix.
Step 4: If you do not want chocolate chips in your muffins, you can skip this step. What I did was to make half and half. I added half of the batter to the mini muffin tin, then folded chocolate chips into the remaining half of the batter.
Step 5: Grease the mini muffin tin, then fill evenly with the mini muffin batter.
Step 6: Bake the banana mini muffins at 350 degrees for 11-14 minutes, or until a toothpick inserted comes out clean.
Allow the muffins to cool 2-3 minutes in the pan, then use a butter knife to gently remove them from the pan and onto a wire cooling rack.
These are everything you could want in a muffin. Moist, flavorful, easy to make, and bonus points they are so cute in the mini size.
These mini muffins are perfect for snacking or breakfast on the go!
“I make these for my 2 1/2 year old grandson every time I’m going to see him. I can barely get in the door when he starts excitedly saying, Mimi! muffs! This recipe is so quick and easy.” -Robyn
More Mini Muffin Recipes
- Pancake Mini Muffins
- Healthy Chocolate Mini Muffins
- Greek Yogurt Banana Mini Muffins
- Blueberry Mini Muffins
- Pumpkin Mini Muffins
- Mini Chocolate Chip Muffins
More Muffins We Love
These little muffins are light and fluffy and sure to be a new favorite! Make up a batch next time you find yourself with some over ripe bananas.
Mini Banana Muffins
Ingredients
- 1 cup very ripe mashed bananas, around 2-3 medium sized bananas
- ¼ cup butter, melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ⅔ cup pure maple syrup
- 1 ½ cups all-purpose flour
- ⅓ cup mini chocolate chips, optional
Instructions
- In a bowl, whisk together the salt, flour, and baking soda.
- In a separate bowl, whisk together the mashed banana, melted butter, eggs, vanilla extract, and pure maple syrup.
- Add the dry ingredients to the wet and mix until just combined with a rubber spatula.
- If you want half banana muffins and half banana chocolate chip, follow the instructions below.
- Grease a mini muffin tin and fill half of the tin with batter up to the top of the tin.
- Stir the chocolate chips into the remaining half of the muffin batter
- Fill the remaining half of the mini muffin tin with the chocolate chip banana batter
- Bake the muffins at 350 degrees for 11 – 14 minutes, until a toothpick inserted comes out clean
- Allow the muffins to cool for 2-3 minutes, then use a knife along the edges to remove them onto on a wire cooling rack.
- Store leftover muffins in an airtight container in the refrigerator for 3-4 days.
I make these for my 2 1/2 year old grandson everytime I’m going to see him. I can barely get in the door when he starts excitedly saying, Mimi! muffs! This recipe is so quick and easy. I don’t usually add choc chips because ..extra sugar for him but I’m sure thst is delicious too. I also just mix all the ingredients in one bowl and I add cinnamon. These are no fail..take only a few minutes and are so good! 🙂
I love that! You’re a great Grandma 🙂 So glad you and your grandson enjoy the recipe together, what fun!
is it 97 calories per muffin? thank you! can’t wait to try your recipe!
Yes! The nutritional information is for 1 mini muffin
Can I substitute maple syrup for sugar?
Yes!
I use this recipe almost weekly for my 2 year old otherwise he would live off of Mini Muffins!! The whole family enjoys them. So delicious!
Love that! So glad you enjoyed the recipe 🙂
family and friends loved them. I used silicone baking mini muffin pans. muffins are so moist and gooood!
So glad you enjoyed the recipe!