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Classic, Super Moist Mini Banana Muffins

A stack of freshly baked, golden brown mini banana muffins piled high on a white plate.
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Make these classic mini banana muffins using overripe bananas for a quick, moist, and fluffy bite-size treat perfect for breakfast or snacks.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3–4 medium bananas)
  • 1/4 cup milk (whole or 2%)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two 24-cup mini muffin tins with paper liners or spray well with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream together the softened butter and brown sugar until the mixture is light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas to the butter mixture and mix on low speed until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Pour in the milk and mix briefly until the batter is smooth. A few small lumps are acceptable.
  7. Fill the prepared mini muffin cups about two-thirds full.
  8. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the mini muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moist banana mini muffins, ensure your bananas are very ripe (mostly black spots) as this adds natural sweetness and moisture.
  • To make banana chocolate chip mini muffins, gently fold in 1/2 cup of mini chocolate chips with the final addition of the dry ingredients.
  • For a cinnamon swirl variation, reserve 1/4 cup of the batter. Mix 1 tablespoon of brown sugar and 1/2 teaspoon of cinnamon into the reserved batter. Dollop this mixture on top of the plain batter in the muffin cups before baking.
  • These are excellent make ahead breakfast muffins and freeze well for quick grab and go snacks.

Nutrition

Find it online: https://delishcraze.com/mini-banana-muffins-recipe/