Mini Banana Muffins: The Ultimate Easy Treat for All Ages

Welcome to your new favorite recipe! These delightful mini banana muffins are an absolute game-changer, offering the perfect bite-sized indulgence for everyone, from busy parents packing lunchboxes to anyone craving a sweet treat with their evening tea. Imagine: light, fluffy, and incredibly moist muffins, made even better with the subtle richness of olive oil. They’re quick, easy, and undeniably delicious – a recipe you’ll want to keep on hand for any occasion.

Why You’ll Love These Easy Mini Banana Muffins

If you’re anything like me, a little sweetness can brighten any day. These mini banana muffins are specifically designed to deliver that joy without any fuss. They are the epitome of simple baking, requiring minimal effort but yielding maximum flavor. Here’s why these tiny treats are about to become a staple in your kitchen:

• Perfectly Portioned: Their miniature size makes them ideal for snacking, portion control, or slipping into lunchboxes for a delightful surprise.
• Quick & Convenient: From start to finish, these muffins are ready in under 30 minutes, making them perfect for last-minute cravings or unexpected guests.
• Wholesome Ingredients: Crafted with everyday staples like ripe bananas, brown sugar, and self-raising flour, you likely already have everything you need in your pantry.
• Incredibly Moist & Light: Thanks to the inclusion of olive oil instead of butter, these muffins boast a wonderfully light texture and a moist crumb that melts in your mouth.
• Kid and Adult Approved: Universally loved, these muffins are a hit with both children and adults, making them a fantastic crowd-pleaser for parties, picnics, or simply as an everyday snack.

The Magic of Ripe Bananas

The secret to truly phenomenal banana muffins lies in using very ripe bananas. Those spotty, dark-skinned bananas often overlooked on your counter are culinary gold! As bananas ripen, their starches convert to natural sugars, intensifying their sweetness and imparting a rich, deep banana flavor that simply can’t be replicated with less ripe fruit. Furthermore, ripe bananas are softer and moister, contributing significantly to the tender texture of these muffins. They act as a natural sweetener and a binding agent, reducing the need for excessive added sugar or fat.

So, the next time you see those bananas turning brown, don’t throw them out! Instead, bookmark this recipe. It’s the perfect solution for transforming those seemingly past-their-prime bananas into something truly extraordinary. If you find yourself with an abundance of spotty bananas, you might also want to explore these fantastic resources:

Got a lot of spotty bananas? Check out these 12 Ripe Banana Recipes to Use Up Your Bunch.

Or if you’re worried you won’t have time to use them up, follow this guide on How to Freeze Bananas.

Essential Ingredients for Your Mini Banana Muffins

One of the beauties of this recipe is its reliance on readily available ingredients. You won’t need to hunt for anything exotic; just simple pantry staples come together to create these delectable treats. Here’s a closer look at what you’ll need and why each component is important (full measurements are in the recipe card below):

• Ripe Bananas: As discussed, the darker and spottier, the better. They provide natural sweetness and moisture.
• Egg: Acts as a binder, helping the muffins hold their shape and contributing to their structure.
• Olive Oil: Instead of butter, olive oil lends a light texture and subtle fruity note. Opt for a light-flavored olive oil so it doesn’t overpower the banana flavor. It’s a fantastic choice for a moist crumb without the heaviness of butter.
• Brown Sugar: Adds a lovely caramel-like sweetness and helps keep the muffins wonderfully moist. You can adjust the amount slightly based on the sweetness of your bananas.
• Vanilla Extract: A touch of vanilla complements the banana flavor beautifully, adding warmth and depth to the muffins.
• Cinnamon: This classic spice pairs perfectly with banana, enhancing the overall aroma and taste profile.
• Self-Raising Flour: This convenient flour already contains baking powder, ensuring your muffins rise perfectly. If you don’t have self-raising flour, you can easily substitute it with plain (all-purpose) flour and baking powder. For this recipe, you would use ¾ cup of plain/all-purpose flour and 1.5 teaspoons of baking powder.
• Chocolate Chips: An optional but highly recommended addition! They melt into delicious pockets of chocolatey goodness. You can use milk, dark, or white chocolate chips, depending on your preference.

How to Keep Your Mini Banana Muffins from Sticking to the Pan

There’s nothing more frustrating than putting in the effort to bake a delicious batch of muffins, only to have them stubbornly stick to the pan! To ensure your mini banana muffins release perfectly every time, follow these simple but crucial tips:

1. Grease the Pan Thoroughly: Even if your muffin tin is “non-stick,” a good greasing is essential. Use butter, cooking spray, or a light-flavored oil to generously coat the inside of each muffin cup. Ensure you get into all the nooks and crannies. This creates a barrier that prevents the batter from adhering to the metal.
2. Allow for a Cooling Period in the Pan (The “Take 5” Rule): Resist the urge to immediately remove your hot muffins from the tin. Allowing them to cool in the pan for about 5 minutes helps them firm up slightly, making them less fragile and much easier to handle. During this time, the steam trapped underneath them also aids in loosening their grip on the pan.
3. Gently Loosen the Edges: After the initial cooling period, run a thin butter knife or a flexible silicone spatula carefully around the edges of each muffin. This slight separation from the pan walls ensures a clean release, especially if you’ve got any stubborn spots.
4. Transfer to a Wire Rack to Cool Completely: Once loosened, carefully move each muffin to a wire cooling rack. Cooling muffins on a rack allows air to circulate around them, preventing condensation that can make the bottoms soggy. This step is key for achieving that perfect, uniform texture.

Simple Step-by-Step Instructions for Mini Banana Muffins

Making these mini banana muffins is incredibly straightforward. Just follow these easy steps for a batch of perfectly baked treats. Remember, precise measurements are found in the recipe card below.

First, begin by preheating your oven to 180°C / 350°F. While the oven warms up, take a moment to meticulously grease your mini muffin tray. This small step ensures a smooth release later!

In a spacious mixing bowl, mash your very ripe bananas until mostly smooth. Then, add the egg, brown sugar, a light-flavored olive oil, and vanilla extract. Stir these wet ingredients together thoroughly until they are well combined and uniform in consistency.

Next, sprinkle the self-raising flour and cinnamon directly over the wet mixture. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet until they are just combined. Be careful not to overmix; a few lumps are perfectly fine and will lead to tender muffins.

If you’re using chocolate chips, toss them with a teaspoon of flour in a separate small bowl. This clever trick helps prevent them from sinking to the bottom of your muffins. Once coated, gently fold the chocolate chips into the batter until evenly distributed.

Divide the muffin mixture evenly among the prepared mini muffin tin cups. You can use a small spoon or a mini ice cream scoop for easy portioning.

Bake in the preheated oven for approximately 15 minutes, or until the muffins are beautifully golden brown and a wooden skewer inserted into the center comes out clean. This indicates they are fully cooked through.

Allow the muffins to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool down completely. This final cooling step ensures they firm up and reach their ideal texture.

Storage & Freezing Advice for Your Mini Banana Muffins

Proper storage is key to keeping your delicious mini banana muffins fresh and enjoyable for longer. Here’s how to store them, whether you plan to eat them soon or save them for later:

• At Room Temperature: Once your muffins have completely cooled (this is important to prevent sogginess), store them in an airtight container. For best results, line the bottom of the container with a paper towel. The paper towel absorbs any excess moisture, helping to keep the muffins fresh and preventing them from becoming sticky or soggy. Stored this way, they will stay fresh for up to 3 days.
• Freezing for Longer Storage: These mini banana muffins freeze beautifully, making them excellent for meal prep or having a quick snack on hand. Once fully cooled, arrange them in a single layer on a baking sheet and flash freeze for about an hour until solid. This prevents them from sticking together. Then, transfer the frozen muffins to an airtight freezer-safe container or a resealable freezer bag. They can be stored in the freezer for up to three months.
• Thawing Frozen Muffins: To enjoy frozen muffins, simply remove them from the freezer and let them thaw at room temperature for an hour or two. For a warm treat, you can also gently reheat them in the microwave for 15-30 seconds or in a preheated oven at 150°C (300°F) for about 5-10 minutes.

Expert Tips for the Perfect Mini Banana Muffins Every Time

While this recipe is incredibly forgiving, a few expert tips can elevate your mini banana muffins from great to truly exceptional:

• Embrace the Speckles: Seriously, the more spots and darker the bananas are, the better! Super ripe bananas are sweeter and more fragrant, meaning you get maximum banana flavor and natural sweetness without having to add extra sugar. Don’t be afraid if they look almost black; that’s when they’re at their prime for baking.
• Don’t Overmix the Batter: This is a golden rule for all muffin recipes. Overmixing develops the gluten in the flour, resulting in tough, dense muffins. Mix the wet and dry ingredients only until they are *just* combined. A few small lumps in the batter are perfectly normal and actually desirable for a tender crumb.
• Customizable Add-Ins: While chocolate chips are a classic choice, don’t hesitate to get creative! Walnuts, pecans, chopped dried cranberries, shredded coconut, or even a sprinkle of nutmeg can add wonderful variations. Just ensure any fruit add-ins are small enough for mini muffins.
• The “Flour Coat” for Chocolate Chips: If you are using chocolate chips (or any heavy add-ins), tossing them with a teaspoon of flour before folding them into the batter is a game-changer. This thin coating helps suspend the chips throughout the muffin as they bake, preventing them from sinking to the bottom of the muffin cups.
• Adjust for Regular Sized Muffins: No mini muffin tin? No problem! You can easily make these into regular-sized muffins. Simply use a standard 12-cup muffin tin and increase the baking time to approximately 18-22 minutes, or until a skewer inserted comes out clean.

Serving Suggestions

These versatile mini banana muffins are perfect for any time of day! Enjoy them warm for breakfast with a cup of coffee, pack them in lunchboxes for a wholesome school or work snack, or savor one (or two!) with a cup of tea as a delightful after-dinner treat. They’re also fantastic for entertaining, baby showers, or simply as a comforting homemade snack.

More Banana Recipes to Love

If you’ve enjoyed these mini banana muffins and are looking for more ways to use up those ripe bananas, or simply crave more delicious banana-inspired treats, explore some of my other favorite recipes:

• Protein Pancakes
• Buttermilk Banana Bread
• Banana Coconut Muffins
• Mini Banana Bread Loaves
• Healthy Banana Pancakes
• Low Sugar Banana Bread
• Banana Steel-Cut Oats
• Healthy Banana Chocolate Chip Muffins

If you’ve tried these Mini Banana Muffins, I’d love to hear how you enjoyed them! Pop a comment and a star rating below!

📋 RECIPE

Mini Banana Muffins

Yield:
20

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

These easy mini banana muffins are the best tiny treat for kids and adults alike! Pack them in lunchboxes or savour one (or two) with a cup of tea after dinner. These delicious mini banana muffins are made with olive oil, not butter and are so light and moist.

Ingredients

• 2 very ripe small Bananas
• ¼ cup Olive Oil, make sure it is light flavoured
• 1 Egg
• ½ cup Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cinnamon
• ¾ cup Self Raising Flour
• Handful of Chocolate Chips (+ extra teaspoon of flour to cover them in)

Instructions

1. Preheat the oven to 180C / 350F and grease mini muffin tray.
2. Mash bananas in a large mixing bowl, then add egg, brown sugar, olive oil and vanilla extract. Stir well to combine.
3. Sprinkle flour and cinnamon on top and fold together until just combined.
4. Mix chocolate chips with a teaspoon of flour, then fold into the mixture.
5. Divide the mixture evenly into the muffin tin, then bake for 15 minutes or until muffins are golden and a skewer comes out clean.
6. Leave to cool in the pan for 5 minutes, then move to a wire rack to cool completely.

Notes

Tips for making mini banana muffins

• Only use very ripe bananas for this recipe. The spottier and darker, the better. This will ensure there’s plenty of flavour and sweetness in the muffins without needing to add excessive amounts of sugar.
• You can make these with or without chocolate chips. Feel free to experiment with your favourite add-ins – walnuts, blueberries etc.
• If you are using chocolate chips, toss them with some flour before adding them to the mixing bowl to stop them from sinking.
• If you don’t have a mini muffin tin just make them into regular sized muffins.

Storing

Store muffins in an airtight container lined with paper towel at room temperature for 3 days. Or freeze in an airtight container or ziplock bag for up to 3 months.

Nutrition Information:

Yield: 20
Serving Size: 1

Amount Per Serving:
Calories: 85
Total Fat: 4g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 9mg
Sodium: 61mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 7g
Protein: 1g

First published July 30, 2019. Updated March 9, 2021 with small tweak to the original recipe, new photos and more tips.

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