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    Home » Breakfast & Brunch » Mini Banana Muffins

    Mini Banana Muffins

    by Lainey · Posted: Sep 8, 2013 · This post may contain affiliate links ·

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    These Mini Banana Muffins are a must-have recipe in everyone’s home. This is an incredibly soft and moist banana muffin recipe made with bakery-style high muffin tops. Topped with a cinnamon sugar streusel no one can’t deny. 

    freshly baked mini banana muffins

    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 it gets 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 whenever I bake them

    Tips and Procedures: 

    • When choosing bananas for this mini banana muffins recipe, go for those bananas with dark or black spots on their skin. That is the best ripe stage of bananas for baking. It is super sweet and makes the muffin soft and moist.
    • Sift, sift, sift! Sift the dry ingredients so you get a nice, evenly textured muffin batter. It’s not fun eating lumps of flour in between 🙂
    • Have you heard of banana bread muffins? You can turn this recipe into that! Just bake in a loaf pan and you’ll have delicious and healthy banana bread muffins on hand!
    • If you are a chocolate lover like me, feel free to add some chocolate chips to this mini banana muffin recipe! It is definitely a delicious addition!

    How to Make this Mini Banana Muffins Recipe:

    Listed below are all the ingredients you will need:

    • all-purpose flour
    • baking soda
    • baking powder
    • salt
    • bananas mashed
    • white sugar
    • egg
    • melted butter
    • brown sugar
    • all-purpose flour
    • ground cinnamon
    • butter

    Before starting, don’t forget to preheat the oven to 375°F and prepare the ingredients ahead. It saves you a lot of time to lay them all out, plus, you know you are not missing an ingredient.

    After you have set your oven to 375 degrees, prepare your muffin pans and muffin liners:

    mashing ripe bananas in a clear bowl for mini banana muffins recipe

    Now, you are all set to mix the ingredients! Let’s begin!

    In a large bowl, mix together 1 ½ cups of flour, baking soda, baking powder, and salt.

    mixture of dry ingredients for mini banana muffins recipe

    In another bowl, mash the ripe bananas until they are even in texture and smooth enough

    mashing ripe bananas in a clear bowl for mini banana muffins recipe

    After mashing the bananas, mix in the sugar and melted butter:

    a bowl with mashed bananas, egg and sugar for mini banana muffin recipe

    Beat together bananas, sugar, egg, and melted butter:

    wet ingredients for mini banana muffin recipe

    Stir the banana mixture into the flour mixture just until moistened:

    pouring the wet ingredients to the dry ingredients of the best mini banana muffin recipe

    This is how the final batter of the banana muffins after mixing it well:

    thoroughly mixed batter of the best mini banana muffin recipe

    Place the muffin batter into the muffin liners. I used a small plastic spoon and a bread knife to push the sticky batter:

    placing batter of mini banana muffins recipe to muffin liners

    In a small bowl, mix together brown sugar, 2 tablespoons flour, and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal:

    a black bowl with brown sugar, cinnamon and oats for mini banana muffin recipe

    Sprinkle topping over muffins:

    putting oatmeal streusel topping on top of mini banana muffin batter

    Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into the center of a muffin, comes out clean:

    placing the muffin pan inside the oven

    Tadaaaaa! I promise your whole house would smell so delicious! 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!

    freshly baked mini banana muffins

    Frequently Asked Questions for Mini Banana Muffins Recipe:

    Q: Can I do this a few days ahead?

    A: Yes, sure you can. After baking them and cooling them completely, you can store them in a container and store them in the fridge for longer shelf life.

    Q: Can I use vegetable oil instead of butter in this mini banana muffin recipe?

    A: Using oil in this recipe is possible though butter gives out a slightly better taste to the muffins.

    Q: Can I add dried fruits to this recipe?

    A: Sure, you can add dried fruits like cranberries, blueberries, chocolate chips, or even nuts! It depends on your creativity and imagination 🙂

    Q: I need a gluten-free muffin. Can I replace the regular all-purpose flour with gluten-free flour?

    A: Yes, sure you can. Also, you may also replace any other ingredient that is not gluten-free friendly.


    More Banana Desserts:

    • Banana Bread Cookies
    • No Bake Banana Pie
    • Banana Oatmeal Pancakes
    • Banana Cake

    Happy Baking!

    Banana Muffins taken from the oven
    Print Recipe Leave a Comment
    3 from 1 vote

    Mini Banana Muffins

    Have bananas lying around? Make these banana muffins!
    Course: Breakfast
    Author: Lainey

    Ingredients

    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 3 bananas mashed
    • ¾ cup white sugar
    • 1 egg lightly beaten
    • ⅓ cup butter melted
    • Streusel Topping
    • ⅓ cup packed brown sugar
    • 2 tablespoons all-purpose flour
    • ⅛ teaspoon ground cinnamon
    • 1 tablespoon butter

    Instructions

    • preheat oven to 375 degrees and prepare mini muffin pan by adding paper liners.
    • In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt.
    • Using a fork, mashed the bananas in a bowl and set aside.
    • In another bowl add mashed bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened.
    • 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
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    « How to Make Pandesal – Filipino Bread Rolls
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    Breakfast & Brunch, Desserts, Thanksgiving banana recipes, muffins

    Reader Interactions

    Comments

    1. Anonymous says

      July 01, 2020 at 2:26 pm

      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.

      Reply
      • Lainey says

        September 30, 2020 at 7:34 am

        Ah, thanks! It’s 375F and it makes 24 mini muffins. 😊

        Reply
    2. Maria Palan says

      April 14, 2023 at 10:37 am

      3 stars
      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.

      Reply

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