These Mini Banana Bread Muffins are soft, moist, and packed with sweet banana flavor. Perfect for breakfast, snacks, lunchboxes, or tea time—bite-sized and super fluffy!
⏱ Prep Time
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Prep: 10 minutes
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Bake: 12–15 minutes
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Total: ~25 minutes
Servings: 24–30 mini muffins
🍳 Equipment
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Mini muffin pan
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Mixing bowls
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Whisk or electric mixer
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Measuring cups & spoons
🥘 Ingredients
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1½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ tsp cinnamon (optional)
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2 ripe bananas, mashed
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½ cup granulated sugar (or brown sugar)
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¼ cup melted butter or oil
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1 large egg
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1 tsp vanilla extract
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¼ cup milk or buttermilk
Optional Add-Ins
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½ cup chocolate chips
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¼ cup chopped walnuts or pecans
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¼ cup raisins
📝 Ingredient Notes
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Use very ripe bananas (brown spots) for the best sweetness and flavor.
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Brown sugar makes muffins extra moist.
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Buttermilk gives a bakery-style soft texture.
👩🍳 Instructions
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Preheat oven: 350°F (175°C). Grease or line a mini muffin pan.
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Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
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Mix wet ingredients: In another bowl, combine mashed bananas, sugar, butter, egg, vanilla, and milk.
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Combine: Add dry ingredients to wet ingredients and mix gently. Fold in chocolate chips or nuts if using.
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Fill pan: Spoon batter into mini muffin cups, filling about ¾ full.
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Bake: Bake 12–15 minutes until a toothpick comes out clean.
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Cool: Let cool for 5 minutes, then remove from pan.
