Banana Bread Mini Muffins Recipe

Whenever life gives me overripe bananas, you know it’s time to cozy up my kitchen with the aroma of these absolutely scrumptious banana mini muffins—it’s like a warm hug in every bite! 🍌✨

The scent of banana bread muffins baking in the kitchen is one of my all-time favorites. I find it far more rewarding to make the miniature versions of the recipe—I adore their texture and the fact that they bake in one-third the time of a loaf.

The freshest possible bananas yield the richest flavor, and the mini muffins can be enjoyed warm with fresh butter and a drizzle of honey.

Banana Bread Mini Muffins Recipe Ingredients

• Matured Bananas: Rich in potassium and natural sugars, they add sweetness.
• Melted Butter: Provides moisture and rich texture for tender muffins.
• Granulated Sugar: Sweetens the muffins and helps balance the flavors.
• All-purpose Flour: Source of carbohydrates; gives structure to the muffins.
• Baking Soda: Acts as a leavening agent, ensuring fluffiness.
• Ground Cinnamon: Enhances with a warm, aromatic spice (optional).
• Walnuts/Pecans: Adds healthy fats and a crunchy texture (optional).

Banana Bread Mini Muffins Recipe Ingredient Quantities

• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1/3 cup melted butter
• 1/2 cup granulated sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon ground cinnamon (optional)
• 1/4 cup chopped walnuts or pecans (optional)

How to Make this Banana Bread Mini Muffins Recipe

1. Set your oven to 350°F (175°C) and lightly grease or line a mini muffin tin.

2. In a big mixing bowl, use a fork or potato masher to thoroughly mash the ripe bananas until smooth.

3. Mix together the melted butter and the mashed bananas until well blended. Stir in the remaining ingredients and mix until almost combined. It’s okay if it’s a little lumpy, as long as you don’t see any big clumps of flour!

4. Combine the granulated sugar, beaten egg, and vanilla extract in a mixing bowl, and stir until everything is evenly mixed.

5. Spread the baking soda and salt over the banana mixture and mix to combine.

6. Should you wish to use it, ground cinnamon can be added to the mixture, and it should be stirred in thoroughly.

7. Slowly incorporate the all-purpose flour into the wet mixture, mixing just until combined. Do not overmix.

8. If desired, the chopped walnuts or pecans can be folded in gently.

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

10. Preheat the oven to 350 degrees. Place a road of muffin paper inside a muffin tin. Then pour the batter into the tin, filling each cup about halfway. Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool slightly before removing from the tin and serving the muffins. Enjoy!

Banana Bread Mini Muffins Recipe Equipment Needed

1. Oven
2. Mini muffin tin
3. Fork or potato masher
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups
7. Measuring spoons
8. Spatula or mixing spoon
9. Whisk or fork (for beating the egg)
10. Cooling rack
11. Toothpick (for testing doneness)

FAQ

• Q: Can I use frozen bananas for this recipe?A: Yes, the bananas should be thawed and mashed well before measuring.
• Q: How should I store the mini muffins?A: Keep in an air-tight container at room temperature for as long as 3 days; otherwise, pop in the freezer, and they will be good for up to 3 months.
• Q: Can I substitute the butter with a different fat?A: Yes, you can use an equal amount of vegetable oil or coconut oil.
• Q: Is it necessary to add the nuts?A: No, the nuts are optional and the muffins will still be delicious without them.
• Q: Can I add chocolate chips?You can definitely add 1/2 cup of chocolate chips for a more intense flavor.
• Q: Are there any gluten-free options?A: For gluten-free baking, use a blend of gluten-free flours in place of the all-purpose flour.

Banana Bread Mini Muffins Recipe Substitutions and Variations

1/3 cup melted coconut oil instead of melted butter.
1/2 cup brown sugar or honey instead of granulated sugar
1 large flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the large egg.
1 teaspoon of almond extract in place of vanilla extract.
1/4 cup of chopped almonds or chocolate chips replacing the 1/4 cup of walnuts or pecans.

Pro Tips

1. Banana Ripeness Use very ripe bananas with plenty of brown spots for the best sweetness and flavor. If your bananas aren’t ripe enough, you can quickly ripen them by baking them in the oven at 300°F (150°C) for about 15-20 minutes until they are blackened.

2. Combining Ingredients Be sure to combine the wet and dry ingredients just until mixed. Avoid overmixing the batter; this prevents the gluten in the flour from developing too much, which can lead to dense muffins.

3. Custom Mix-Ins Feel free to customize your muffins by adding chocolate chips, dried fruit, or shredded coconut along with or instead of the nuts. These can add interesting textures and flavors.

4. Prevent Sticking Regardless of whether you’re using paper liners, lightly greasing the muffin tin can help prevent sticking and make it easier to remove the muffins when they are done.

5. Uniform Scooping Use a small ice cream scoop or a tablespoon to evenly distribute the batter into the muffin cups. This helps ensure that all muffins are the same size and bake evenly.