Mini Banana Muffins

Perfectly soft, irresistibly moist, and brimming with the natural sweetness of ripe bananas, these Mini Banana Muffins are a bite-sized treat that’s perfect for breakfast, snacks, or dessert. With a quick 15-minute prep time, these delightful muffins are made with pantry staples like all-purpose flour, granulated sugar, and a touch of vanilla extract, and can be elevated with optional mini chocolate chips for a hint of indulgence. Baked to golden perfection in just 15 minutes, they’re a portable, kid-friendly favorite that’s ideal for lunchboxes or on-the-go mornings. Whether served warm or at room temperature, these mini muffins are guaranteed to be a crowd-pleaser.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 24

Ingredients

• 3 medium ripe bananas
• 1.5 cups all-purpose flour
• 0.5 cup granulated sugar
• 0.5 cup unsalted butter
• 1 large egg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1 teaspoon vanilla extract
• 0.25 cup milk
• 0.5 cup mini chocolate chips (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease with nonstick spray.

Step 2

In a medium bowl, mash the ripe bananas with a fork until smooth. Make sure there are no large chunks left.

Step 3

In a large mixing bowl, cream together the granulated sugar and unsalted butter until light and fluffy using an electric mixer for about 2-3 minutes.

Step 4

Add the large egg to the creamed mixture and mix until well combined. Stir in the vanilla extract.

Step 5

In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.

Step 6

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.

Step 7

Gently fold in the mashed bananas until fully incorporated.

Step 8

If using, fold in the mini chocolate chips until evenly distributed throughout the batter.

Step 9

Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.

Step 10

Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.

Step 11

Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Step 12

Serve the mini banana muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	906.2 grams (906.2g)

Amount per serving	% Daily Value*
Calories	2328

Total Fat 83.90g	108%
Saturated Fat 46.40g	232%
Polyunsaturated Fat 2.00g
Cholesterol 349mg	116%
Sodium 2475mg	108%
Total Carbohydrate 378.70g	138%
Dietary Fiber 20.20g	72%
Total Sugars 195.40g
Protein 37.60g	75%

Vitamin D 81IU	403%
Calcium 217mg	17%
Iron 13mg	73%
Potassium 1887mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.2%

Protein: 6.2%

Carbs: 62.6%