Moist Mini Banana Muffins are a must-have recipe in everyone's home. This is an incredibly soft banana muffin recipe made with bakery-style muffin tops. Topped with a cinnamon sugar streusel, no one can deny!
I love making recipes with bananas! Filipinos whip up No-Bake Banana Strawberry Pie, Papaya Banana Smoothies, and Banana Chocolate Pound Cake. So good and super easy to make!
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What are Moist Mini Banana Muffins?
Moist Mini Banana Muffins are soft, bite-sized treats made with ripe bananas. They’re sweet, fluffy, and perfect for snacking. While not originally Filipino, bananas are a big part of Filipino cooking.
The star ingredient, ripe bananas, adds natural sweetness and moisture. They’re one of those easy banana muffins that kids and adults both love!
History of Moist Mini Banana Muffins
Banana muffins started in the U.S. during the 1930s when baking soda and powder became popular. People wanted to use overripe bananas instead of throwing them away.
The recipe spread fast because it was simple and tasty. Over time, mini versions became a favorite for quick snacks, especially made in mini muffin tins with big banana flavor.
Substitutions
- Butter – Use melted vegetable oil, coconut oil, or vegan butter for a dairy-free version.
- Egg – Replace with 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan option.
- Sugar – You may substitute with coconut sugar, stevia, or a mix of erythritol and xylitol.
- Flour – Swap regular flour with whole wheat flour or gluten-free flour if needed. Both work well with banana muffins!
Variations
- Add-ins – Mix in chopped nuts, mini chocolate chips, or shredded coconut to the batter.
- Fruity Touch – Add blueberries or chopped strawberries for a fruitier twist.
- Tropical Flavor – Add a dash of cinnamon and nutmeg or stir in 2 tablespoons of crushed pineapple (drained).
Storage
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 2 months. Make sure to thaw at room temperature before serving.
- Reheat in a toaster oven or microwave for a fresh-out-of-the-oven experience.
Ingredients
Listed below are all the ingredients you will need:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ripe bananas
- White sugar
- Egg
- Butter
- Brown sugar
- Ground cinnamon
See recipe card for quantities.
Instructions
Preheat the oven to 375°F. Prepare your muffin pans and muffin liners.
In a large bowl, mix together the flour, baking soda, baking powder, and salt.
In another bowl, mash the ripe bananas until they are even in texture and smooth enough.
After mashing the bananas, mix in the sugar and melted butter.
Beat together bananas, sugar, egg, and melted butter.
Stir the banana mixture into the flour mixture just until moistened.
This is how the final batter of the banana muffins looks after mixing it well.
Place the muffin batter into the muffin liners. I used a small plastic spoon and a bread knife to push the sticky batter.
In a small bowl, mix together brown sugar, 2 tablespoons flour, and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.
Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Tadaaaaa! I promise your whole house would smell so delicious!
Hint: Make sure your bananas are super ripe. Those with brown spots are best! They’ll give your muffins the natural sweetness and moisture they need.
⭐ Top Tip
Don’t overmix your batter! Stir just until the flour disappears. Overmixing can make muffins dense and chewy instead of light and fluffy. And for the perfect streusel crunch, chill the topping for a few minutes before sprinkling.
FAQ
More Banana Desserts
Moist Mini Banana Muffins
Ingredients
Muffin Batter:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 ripe bananas mashed
- ¾ cup white sugar
- 1 egg lightly beaten
- ⅓ cup melted butter
Streusel Topping:
- ⅓ cup packed brown sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon ground cinnamon
- 1 tablespoon butter
Instructions
- Preheat oven to 375°F (190°C) and line a mini muffin pan with paper liners or lightly grease.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, mash the bananas with a fork. Add in the sugar, egg, and melted butter.
- Stir the banana mixture into the dry ingredients just until moistened. Do not overmix.
- Spoon the batter evenly into the prepared mini muffin pan.
- In a small bowl, mix brown sugar, flour, and cinnamon. Cut in 1 tablespoon butter until crumbly. Sprinkle on top of each muffin.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Watch The Recipe Video!
Storytelling Time!
Bananas are a staple at my house. I always have frozen bananas on hand and fresh bananas ready to eat. However, a lot of times the bananas end up becoming overripe, and they get that smell of overripe bananas, and that's my signal to bake something with them.
Anyways, this is my favorite banana muffin recipe, which everyone always asks for whenever I bake them!
You can eat them fresh from the oven (but cool them a bit 🙂 ) or let them cool off while making yourself a cup of coffee. It's the perfect drink to have with these delicious banana muffins!
Anonymous says
just to let you know...you referenced oven temp twice at 375 and once under"getting started on mini muffins at 350. Also no information on number of muffins this recipe makes.
Lainey says
Ah, thanks! It's 375F and it makes 24 mini muffins. 😊
Maria Palan says
Just finished making these, a few things....
Don't need 3/4 C sugar-I would use 1/2C since the streusel topping makes them VERY sweet. 18-20 minutes at 375 is way too long mine were done in 12 next time I make these I will bake at 350. They make 24 mini plus 2 large muffins and the streusel topping should be cut in 1/2 had a lot of leftover. They were very good, just needs a few tweeks.
Sweet says
I'll make these soon. These look so delicious!
Joy says
These were so delicious!! ON my monthly rotation of food!
Simply Bakings Kitchen Team says
Yay!! I’m so happy to hear that! It means so much that it made it into your monthly lineup — that’s the best compliment ever! What’s your favorite part about the recipe?