These easy Mini Banana Muffins are the perfect bite sized breakfast or snack that the whole family will love!
These mini banana bread muffins are the best!
Have some ripe bananas that you need to use up? These banana muffins taste just like banana bread but in miniature bite sized form! An easy muffin recipe that will be a family favorite.
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 kids are always asking me to make mini muffins and they don’t last very long in our house!
Ingredients to make banana muffins
- bananas: very ripe is best for the optimal sweetness
- vanilla extract
- baking soda
- pure maple syrup
- all purpose flour
- mini chocolate chips
How to make mini banana muffins
Step 1: In a bowl, whisk together the dry ingredients: salt, flour, and baking soda. Set 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 bread 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.
Banana Mini Muffins FAQs
Chopped nuts or chocolate chips are great mix ins for banana muffins.
Yes, you can substitute granulated white sugar in an equal amount to replace the maple syrup.
Bake these mini muffins at 350 degrees for 11-14 minutes, or until a toothpick inserted comes out clean.
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!
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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.
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- 1 cup very ripe mashed bananas (2-3 medium sized bananas)
- ¼ cup butter, melted
- 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)
- 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 whisk until just combined
- 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
- Cool for 2-3 minutes in the muffin tin, then use a knife along the edges to remove the muffins and place on a wire cooling rack
- Store leftover muffins in an airtight container in the fridge for 3-4 days
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 96Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 97mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 2g