Mini Banana Muffins Recipe (With Video)

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Servings:

36

Yield:

36 mini muffins

Whether you want to use up overripe bananas or are searching for a baked good that will satisfy without being too sweet, you must try our mini banana muffin recipe. The little treats are packed with banana flavor, they're simple to make, plus they rely largely on ingredients you likely have in your kitchen.

Another bonus is that they're made with both whole-wheat and all-purpose flours, providing extra protein and fiber while still ensuring a moist and tender result. We love making them as mini muffins, which are so fun to eat, but you can use a standard-size muffin tin instead. Whether you eat them for breakfast, enjoy them as a snack, or freeze them for a future bite, they're guaranteed to please.

Banana muffins on a marble tray topped with banana slices — Grant Webster

The Best Bananas for This Recipe

For banana muffins that, well, taste like bananas, it's crucial to use ripe fruit—this is no place for green, rock-hard bananas whose starch hasn't yet converted to sugar. The skin of a ripe banana will be deep yellow with some streaks or spots of brown. It should yield just slightly to gentle pressure, similar to a ripe avocado.

This recipe is also an excellent way to use up overripe bananas that are past their prime for eating out of hand. You'll want to toss any bananas that are leaking liquid, smell fermented or rotten, or show signs of mold growth.

How to Ripen Bananas

If your bananas are still on the firm side but you're itching to make these muffins, place them in a paper bag, then fold the bag closed and let it sit on your counter for two to three days. To speed up the process, you can try adding a piece of ethylene-producing fruit (think apple or avocado) to the bag as well.

Making This Recipe Without a Mixer

Using an electric-mixer makes quick work of both mashing the bananas and bringing together the batter, you but can certainly make this recipe without one.

Place bananas in a large bowl and use a potato masher to mash them into a paste. (Some lumps are okay.)
Whisk in brown sugar, oil, and egg until smooth.
Whisk dry ingredients in a medium bowl, then add to banana mixture and stir until no dry streaks of flour remain. Stir in sour cream and vanilla until combined.

Directions

Ingredients for making banana muffins including bananas flour sugar egg yogurt oil and baking powder — Grant Webster

Preheat oven and line muffin pan:

Preheat oven to 350°F. Line a muffin pan, regular or mini, with paper liners.
Combine dry ingredients:

In a medium bowl, whisk together both flours, baking powder, baking soda, and salt; set aside.
Peel and mash bananas; add brown sugar, oil, and egg:

Peel 4 bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth.

Grant Webster

Grant Webster
Reduce speed and add dry ingredients; mix in sour cream and vanilla:

Reduce speed to low. Add dry ingredients; beat until smooth. Add sour cream and vanilla; beat until combined.

Grant Webster

Grant Webster
Divide batter between muffin tins; add slice of remaining banana to each muffin:

Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin.

Grant Webster
Bake and cool:

Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.

Grant Webster

How to Store Muffins

Once fully cool, muffins should be stored in an airtight container lined with a layer of paper towels. (The paper towels will absorb excess moisture that otherwise would make the muffins unpleasantly soft as they sit). Stored like this, they'll keep for up to 4 days.

You can also freeze muffins to enjoy at a later date—they'll keep for up to 3 months. Standard-size muffins can be wrapped individually in plastic and stored in a freezer bag. To freeze mini muffins, place them on a baking sheet and freeze until firm, 1 to 2 hours, then transfer to resealable bag before storing.

Variations and Helpful Swaps

Add mix-ins: These tender, fruity muffins take well to mix-ins, which can be stirred into the batter at the very end. For crunch, add up to one cup of toasted, chopped walnuts or pecans. For extra sweetness, add up to one cup of semi-sweet chocolate chips. And if you prefer a warm spice flavor, add 1/4 teaspoon of ground cinnamon and a pinch of nutmeg along with the dry ingredients.

Use all-purpose flour: If you don't have any whole-wheat flour on hand but still want to make these muffins, use 2 cups of all-purpose flour instead.

Swap out the sour cream: No sour cream? No problem. You can use plain yogurt (traditional or Greek) with equally good results.

Change up the oil: In place of canola oil, try using melted unsalted butter for a richer flavor or melted virgin coconut oil for a tropical taste.