The easiest mini banana muffins recipe that actually works! One bowl, 15 minutes, and perfectly moist results every time. Great for using up overripe bananas and meal prep.
Ingredients
- 1 cups (125g) all-purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon optional but enhances banana flavor
- 1/3 cup + 2 tbsp (90g) granulated white sugar
- 2 tbsp (25g) light brown sugar
- ¼ cup (57g) salted butter melted and slightly cooled
- 1 tbsp (13g) neutral oil canola, vegetable, avocado etc
- 1 large eggs room temperature
- ¾ cups (170g) mashed overripe banana about 2 bananas
- 3 tbsp (45g) sour cream or greek yogurt room temperature
- 1 tsp vanilla extract
Optional Add-Ins:
- ½ cup (85g) mini chocolate chips for chocolate chip version
- ⅓ cup (40g) finely chopped walnuts or pecans for banana nut version
Instructions
- Preheat oven to 425°F (218°C). Line a mini muffin tin with liners or grease well.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, white and brown sugar and cinnamon.
- In the same bowl, add in the melted butter, oil, eggs, mashed banana, sour cream and vanilla. Whisk until combined.
- Stir in chocolate chips or nuts if using.
- Fill mini muffin cups about ⅔ to ¾ full.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake an additional 5-7 minutes. Watch closely - mini muffins bake fast! They're done when golden on top and a toothpick comes out clean.
- Cool in the pan for just a minute to prevent overbaing, then transfer to a wire rack.
Notes
- Mix-ins: You can fold chocolate chips, nuts, dried fruit, or anything else you desire! This recipe is super easy to adapt.
- Banana tips: Use very ripe bananas with lots of brown spots for the best flavor.
- Storage: Store muffins in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. Reheat in the microwave for 10–15 seconds to soften.
- Freezing: These muffins freeze well! Let them cool completely, then wrap individually and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave.
- This recipe can be doubled to make about 36-40 mini muffins (fills two 24-cup pans)
Nutrition
Nutrition Facts
Mini Banana Muffins (Soft, Moist, and One Bowl)
Amount per Serving
Calories
127
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
16
mg
5
%
Sodium
95
mg
4
%
Potassium
59
mg
2
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
2
g
4
%
Vitamin A
110
IU
2
%
Vitamin C
1
mg
1
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!