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Recipe fdf4590cdc

Banana Bread Mini Muffins

These banana bread mini muffins are moist, tender, and packed with natural banana flavor. Perfect for breakfast, snacks, or lunchboxes, they’re quick to make and freezer-friendly!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 24 mini muffins
Calories 80 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 medium ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  • 1/4 cup chopped nuts

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin or line with mini muffin liners.
  • In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
  • In a large bowl, mash the ripe bananas until mostly smooth.
  • Add granulated sugar, brown sugar, egg, oil, and vanilla extract to the bananas and mix well.
  • Gradually add the dry ingredients to the wet ingredients, stirring just until combined—avoid overmixing.
  • Fold in mini chocolate chips or chopped nuts if you like.
  • Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
  • Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs.
  • Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1mini muffinCalories: 80kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 0.5gSodium: 60mgFiber: 0.5gSugar: 6g
Keyword Banana Bread, Easy Baking, Mini Muffins, Quick Snack
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