These Mini Banana Muffins are easy, healthy, and delicious. Ready in just 25 minutes, they’re a perfect snack or portable breakfast for busy mornings!
There’s nothing better than biting into a moist, sweet muffin. These mini banana muffins are perfectly sweet and have the BEST texture. They taste like traditional banana bread, but in muffin form.
Sometimes, I like to call them banana bread muffins. I made them mini not just because they’re super cute, but sometimes you might not want to eat a whole muffin. I will admit, if I’m hungry, it’s super easy to eat quite a few of these. They’re just SO GOOD! If you love baby muffins as much as I do, I think you’d also like my mini flourless apple peanut butter blender muffins. They’re perfect for little hands!
Many muffin recipes call for melted butter. This banana muffin recipe calls for avocado oil instead, making them dairy-free and gluten-free (if you use gluten-free flour). If you’d like, you can also add mini or regular chocolate chips to make these mini banana chocolate chip muffins. I know in my family, chocolate makes things look (and taste!) so much more appealing.
These mini banana muffins are the best muffins for snack time or in the morning with a cup of coffee. I hope you love them as much as we do!
Recipe Ingredients-What You Need:
I used a gluten-free flour for this recipe (Cup 4 Cup Wholesome Gluten Free Flour). You can use any all-purpose flour (gluten-free or regular) or whole wheat pastry flour for this recipe. Regular whole wheat flour will have more dense results, so if you prefer that either be prepared for a different texture, or you can use 1/2 whole wheat and 1/2 all-purpose. I haven’t tested it, but oat flour will likely work as well. I don’t recommend almond flour or coconut flour for this recipe.
Coconut sugar is a natural, plant-based sweetener. If you prefer no added sugar, you may substitute erythritol or a monk fruit sweetener for this recipe in the same amount. Regular granulated sugar will also work. I would not recommend using a liquid sweetener such as pure maple syrup.
Baking Powder and Baking Soda
The balance of the two creates the best final result.
Salt enhances the flavors of all the other ingredients in these easy banana muffins.
The start ingredient in these delicious banana muffins! Bananas are full of potassium, vitamin B6, and vitamin c. Make sure you use ripe bananas as they lend the sweetest flavor.
I like using avocado oil in this recipe, but any neutral oil will work such as canola oil. I use avocado oil because it isn’t considered an inflammatory oil. Melted coconut oil will work, but for less coconut flavor I recommend using refined. I would not recommend using olive oil.
Just a little bit of vanilla extract adds the perfect flavor and enhances the flavors of the other ingredients.
Cinnamon has anti-inflammatory properties and adds nice flavor to this recipe.
One egg is all you need to bind the muffin batter together creating the perfect banana bread mini muffins. Need a replacement? Try 1/4 cup apple sauce or check out this list of vegan egg substitutes.
Optional: Chocolate Chips
I sometimes like to add stevia-sweetened chocolate chips to this original recipe. If you’d like, add however much your heart (and stomach) desires! You could use regular size or mini chocolate chips.
How to make this moist banana muffin recipe:
It couldn’t be easier to make this moist banana muffin recipe!
- Preheat your oven to 375 degrees. Grease a mini muffin pan using anti stick spray or cooking spray and set aside.
- Combine flour, coconut sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate medium bowl, whisk together the mashed bananas, oil, vanilla extract, and egg until it is well combined. Make sure you mash bananas before combining them.
- Add the wet ingredients to the dry ingredients (the flour mixture) in your large mixing bowl and stir until the wet mixture is fully combined. Fold in your chocolate chips using a rubber spatula if you decide to add them.
- Spoon batter into each prepared muffin cup, filling each cup about 2/3 way full.
- Bake muffins in the preheated oven until a toothpick inserted in the middle comes out clean, 12-15 minutes.
- Once you remove your muffin tray, the last step is to cool on a wire rack for 10 minutes before removing the muffins from the pan. Enjoy!
What is the secret to making moist muffins?
If you want to ensure the end result is moist banana muffins, don’t over-stir your batter and be sure not to bake them longer than the listed bake time (unless you’re making them into large muffins). You can check if they’re done by poking a toothpick through the top of the muffin.
Can I substitute a different kind of oil?
Yes, any neutral oil such as vegetable oil will work. I use avocado oil because it isn’t considered an inflammatory oil.
Can I substitute the coconut sugar?
You could substitute any granulated sugar for the same amount such as white or brown sugar. If you prefer no added sugar, I recommend substituting erythritol or a monk fruit sweetener.
What type of flour works best in this recipe?
I used a gluten-free flour for this recipe, specifically Cup 4 Cup Wholesome Gluten Free Flour. You can use any all-purpose flour (gluten-free or regular) or whole wheat pastry flour for this recipe. Regular whole wheat flour will have more dense results, so if you prefer that either be prepared for a different texture, or you can use 1/2 whole wheat and 1/2 all-purpose.
I haven’t tested it, but oat flour will likely work as well. I don’t recommend almond flour or coconut flour for this recipe.
If you’d like a banana muffin recipe with almond flour, try these Almond Flour Banana Muffins!
Can I make these muffins regular sized?
Yes, you will just need to increase the baking time. If you do this, just check the center of the muffin every few minutes until they are done.
Should I use overripe bananas?
Making banana muffins is one of the best ways to use overripe bananas. Overripe, brown bananas are sweeter and easier to mash than fresh bananas. You can tell they’re overripe when they have an abundance of brown spots. If yours aren’t ripe yet, you can quickly ripen them by baking them at 300 degrees f for about 15-20 minutes. Don’t be alarmed if you see black bananas. This can happen when you ripen them in the oven.
How should I store these muffins?
You should store these muffins in an airtight container so they don’t dry out. They can be kept either in room temperature or in the fridge.
How long will these muffins last?
In the fridge, these muffins will stay fresh up to a week. They will last for only about 2 days if kept in room temperature.
More Muffin Recipes for you to try:
If you love these delicious muffins, I think you’ll love some of my other muffin recipes!
- Orange Chocolate Chip Muffins
- Double Chocolate Peanut Butter Muffins
- Banana Nut Oatmeal Muffins
- Banana Chocolate Chip Baked Oatmeal Muffins
- Blueberry Baked Oatmeal Muffin Cups
If you make this Mini Banana Muffin recipe or any of my other healthy recipes, please share it on Instagram and I’ll feature you! Also, if you try it, please leave a comment with a star rating below! Those star ratings are so helpful in helping my recipes get discovered. I appreciate you!