Mini Banana Bread Muffins bring together the best parts of banana bread in a fun, snackable form. Whether you're packing lunches, meal prepping, or just looking for a cozy afternoon bite, these muffins deliver big flavor in a small package.
Perfectly portioned, these muffins are soft, sweet, and family-friendly. If you like baked goods then try Spiced Pumpkin Chocolate Chip Cookies.
Jump to:
- What Goes Into Mini Banana Bread Muffins
- Step-by-Step Mini Muffin Instructions
- Substitutions for Mini Banana Bread Muffins
- Flavor Twists for Banana Muffins
- Baking Equipment for This Recipe
- How to Store Mini Banana Bread Muffins
- Top Tip
- Mini Muffin FAQs
- See the Latest from Whisk and Wine
- Mini Banana Bread Muffins: Simple, Moist & Flavorful
- 💬 Reviews
Watch the full reel on Instagram → @whisk__and__wine
What Goes Into Mini Banana Bread Muffins
These muffins come together with pantry staples and a few key ingredients for perfect flavor and texture.
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Brown sugar
- Ripe bananas (mashed)
- Vanilla
- Large eggs
- Avocado oil
- Unsalted butter (melted and cooled)
See recipe card for quantities.
Step-by-Step Mini Muffin Instructions
Here's how to bake these mini banana bread beauties:
Mix dry ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and brown sugar.
Mix wet ingredients
In another bowl, whisk together mashed bananas, eggs, vanilla, avocado oil, and cooled butter.
Combine dry and wet ingredients
Add wet ingredients to dry ingredients. Stir gently with a spatula until just combined (do not overmix).
Fill mini-muffin tins
Using a small scoop, fill each mini muffin cup about ¾ full.
Bake. Cool. Enjoy!
Bake 14-16 minutes, until a toothpick inserted in the center comes out clean.
Remove Mini Banana Bread Muffins and enjoy warm with butter, honey butter or your favorite spread!
Hint: Use very ripe, spotty bananas for the best natural sweetness and depth of flavor.
Substitutions for Mini Banana Bread Muffins
- Swap avocado oil for canola or vegetable oil (same amount).
- Use coconut sugar instead of brown sugar for a lighter sweetness.
- Replace butter with additional oil for dairy-free muffins.
Flavor Twists for Banana Muffins
Here are some ways to amp up the flavor of the mini banana muffins - there's something for everyone:
- Add cinnamon or pumpkin spice for cozy fall flavor.
- Pipe cream cheese into the center after baking for a creamy surprise.
- Stir in chocolate chips for a dessert-style muffin.
- Mix in chopped nuts for crunch.
- Fold in dried fruit like cranberries or raisins for extra sweetness.
Baking Equipment for This Recipe
You don't need a fancy setup to bake these little bites-just a few kitchen basics. Having the right tools on hand makes scooping, mixing, and baking so much smoother.
How to Store Mini Banana Bread Muffins
Store cooled muffins in an airtight container at room temp for 2-3 days. I always double the recipe and use a freezer-safe bag to freeze half. Thaw at room temp.
Top Tip
The secret to these mini banana bread muffins is all in the bananas and the batter. Use very ripe bananas with plenty of brown spots-they bring out deep sweetness and natural moisture. And when mixing the batter, stop stirring as soon as you don't see streaks of flour. Overmixing is the fastest way to end up with tough muffins instead of tender, moist bites.
Mini Muffin FAQs
Yes-bake in a regular muffin pan for 20-22 minutes.
No, you can substitute canola or vegetable oil.
Yes-replace the butter with an equal amount of oil.
See the Latest from Whisk and Wine
Here's what's new from our kitchen:
Mini Banana Bread Muffins: Simple, Moist & Flavorful
- Total Time: 30 minutes
- Yield: 48 Mini Muffins 1x
Description
Soft, moist, and flavorful, these mini banana bread muffins are perfectly portioned for snacking, meal prep, and family-friendly treats.
Ingredients
4 Cups all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ¼ cups brown sugar
2 cups mashed ripe bananas (about 5-6 bananas)
4 large eggs
2 tsps vanilla extract
¾ cup avocado oil
1 cup unsalted butter, melted and cooled to room temp
Get Recipe Ingredients
Instructions
- Preheat oven to 350°F.
- Melt butter and set aside to cool slightly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and brown sugar.
- In another bowl, whisk together mashed bananas, eggs, vanilla extract, avocado oil, and cooled butter.
- Add wet ingredients to dry ingredients. Stir gently with a spatula until just combined.
- Spray mini muffin tin with avocado oil.
- Scoop batter ¾ full into each cup.
- Bake 14-16 minutes, until a toothpick inserted comes out clean.
- Serve warm with salted butter, honey butter, or spread of choice.
Notes
Don't overmix the batter for the softest texture.
Add cinnamon or pumpkin spice for a fall treat.
Add chocolate chips for a dessert like muffin.
Great for kids' lunches and quick breakfasts.
Can be placed in a large ziploc bag and frozen.
- Prep Time: 15
- Cook Time: 15
- Category: 30
Nutrition
- Serving Size: 1 Mini Muffin
- Calories: 120
- Sugar: 6g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Comments
No Comments