Hey there, busy bakers! 🙋♀️ Struggling to find a snack that kids and adults both love? Mini Banana Muffins are your answer! These bite-sized treats are a Healthy Snack that’s perfect for lunchboxes, quick breakfasts, or using up those overripe bananas. Whipped up in just 30 minutes with pantry staples, my family can’t get enough of these fluffy, naturally sweet muffins. Mini Banana Muffins are your go-to for easy, wholesome goodness—let’s bake some magic!
Ingredients for Mini Banana Muffins
Here’s what you’ll need for Mini Banana Muffins (makes 24 mini muffins, serves 8–12):
- Non-stick cooking spray
- 1 ½ cups (180g) all-purpose flour
- 1 tsp (4g) baking powder
- 1 tsp (5g) baking soda
- 3 medium overripe bananas (about 1 cup/240g mashed)
- ¾ cup (150g) granulated sugar
- ⅓ cup (80g) unsalted butter, melted
- 1 large egg (50g), beaten
Equipment
- 2 mini muffin tins (12-cup each)
- Medium mixing bowl
- Large mixing bowl
- Whisk or electric mixer
- Small scoop or spoon
- Wire rack
Ingredient Tips
- Bananas: Use overripe bananas with brown spots for sweet, moist Mini Banana Muffins; underripe ones lack flavor.
- Flour: All-purpose works best; whole wheat or gluten-free blends may make muffins denser.
- Butter: Swap with coconut oil or applesauce for a lighter option; applesauce adds a cakier texture.
- Sugar: Brown sugar or coconut sugar can replace granulated sugar for a deeper flavor.
- Egg: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, sit 5 minutes) for a vegan option.
Directions for Mini Banana Muffins
Let’s whip up these delightful Mini Banana Muffins!
Preheat and Prep
I preheat the oven to 375°F (190°C) and spray 2 mini muffin tins with non-stick cooking spray or line with paper liners to ensure easy removal.
Mix Dry Ingredients
In a medium bowl, I whisk together 1 ½ cups flour, 1 tsp baking powder, and 1 tsp baking soda until evenly combined. This ensures the muffins rise perfectly.
Combine Wet Ingredients
In a large bowl, I mash 3 overripe bananas (about 1 cup) and mix with ¾ cup sugar, ⅓ cup melted butter, and 1 beaten egg. I whisk until smooth to blend the flavors.
Make the Batter
I add the wet ingredients to the dry ingredients and stir gently until just combined, being careful not to overmix—lumps are okay for fluffy muffins!
Fill and Bake
I scoop the batter into the muffin tins, filling each cup about ⅔ full (about 1 tbsp per cup). I bake for 12–15 minutes until the tops spring back when pressed or a toothpick comes out clean.
Cool and Serve
I let the muffins cool in the tins for 5 minutes, then transfer to a wire rack to cool completely. Serve fresh or store for later snacking!
Nutrition
- Prep Time: 10–15 minutes
- Cook Time: 12–15 minutes
- Total Time: 22–30 minutes
- Servings: 8–12 (2–3 mini muffins per serving)
- Calories: ~90–110 kcal per serving (2 muffins)
- Macros per Serving: 15g carbs, 2g protein, 3g fat, 1g fiber
- Nutrition Highlights: Good source of potassium (10% daily value from bananas), low in fat (3g), naturally sweetened.
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Mini Banana Muffins
Try these fun twists on this Healthy Snack:
- Nutty Crunch: Add ¼ cup chopped walnuts or pecans to the batter for texture in your Mini Banana Muffins.
- Chocolate Chip: Stir in ⅓ cup mini chocolate chips for a sweet treat, inspired by Food and Tips’ Chocolate Overnight Oats.
- Spice It Up: Add ½ tsp cinnamon or nutmeg for a warm flavor, per Food and Tips’ Pumpkin Cinnamon Rolls.
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum for a dietary-friendly option.
- Vegan Swap: Replace the egg with a flax egg and butter with coconut oil, per Food and Tips’ The Best Peach Sorbet.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a morning treat.
- Serve with Food and Tips’ Easy Peanut Butter Cookies for a snack spread.
- Enjoy with Food and Tips’ Cucumber Blueberry Feta Salad for a balanced lunchbox.
Storage
I store Mini Banana Muffins in an airtight container at room temperature for up to 3 days, lined with a paper towel to absorb moisture. For longer storage, I keep them in the fridge for up to 1 week, though they may get denser. To freeze, I place them in a freezer-safe bag for up to 3 months; thaw overnight in the fridge or 1 hour on the counter. Pro tip: Freeze in single portions for quick grab-and-go snacks!
Serving Tips
- Presentation: Arrange on a colorful plate with a dusting of powdered sugar for charm.
- Pairings: Serve with coffee, milk, or Food and Tips’ Coconut Cooler for a refreshing vibe.
- Toppings: Spread with honey butter or cream cheese for extra decadence.
- Portion Size: 2–3 mini muffins per serving; perfect for kids’ lunchboxes.
- Occasions: Ideal for breakfast, after-school snacks, or brunch with Mini Banana Muffins.
FAQs About Mini Banana Muffins
Here are answers to common questions about making Mini Banana Muffins:
Can I use underripe bananas?
Overripe bananas with brown spots are best for sweetness; underripe ones need baking at 300°F for 15 minutes to ripen.
What if I don’t have mini muffin tins?
Use a standard muffin tin for 8–10 regular muffins; bake 18–22 minutes.
How do I keep muffins fluffy?
Avoid overmixing the batter and use room-temperature egg and butter for the best texture.
Will kids like this Healthy Snack?
My 8-year-old loves these tiny muffins! Add chocolate chips for extra kid appeal.
Can I reduce the sugar?
Yes, cut to ½ cup if bananas are very ripe, or use coconut sugar for a less refined option.
More Delicious Snack Recipes You’ll Love
- Easy Snack Plate Ideas
- Deep Fried Mushrooms: A Crispy Summer Snack
- Grilled Cheese Roll Ups – A Fun Independence Day Snack
Conclusion
Mini Banana Muffins are the ultimate Healthy Snack, blending sweet bananas and simple ingredients into fluffy, kid-friendly bites. Perfect for busy mornings or lunchbox treats, they’re a family favorite. Try Mini Banana Muffins and share your favorite add-ins in the comments—I’m always up for new ideas!
Mini Banana Muffins
Ingredients
- Non-stick cooking spray
- 1 ½ cups 180g all-purpose flour
- 1 tsp 4g baking powder
- 1 tsp 5g baking soda
- 3 medium overripe bananas about 1 cup/240g mashed
- ¾ cup 150g granulated sugar
- ⅓ cup 80g unsalted butter, melted
- 1 large egg 50g, beaten
Instructions
Preheat and Prep
- I preheat the oven to 375°F (190°C) and spray 2 mini muffin tins with non-stick cooking spray or line with paper liners to ensure easy removal.
Mix Dry Ingredients
- In a medium bowl, I whisk together 1 ½ cups flour, 1 tsp baking powder, and 1 tsp baking soda until evenly combined. This ensures the muffins rise perfectly.
Combine Wet Ingredients
- In a large bowl, I mash 3 overripe bananas (about 1 cup) and mix with ¾ cup sugar, ⅓ cup melted butter, and 1 beaten egg. I whisk until smooth to blend the flavors.
Make the Batter
- I add the wet ingredients to the dry ingredients and stir gently until just combined, being careful not to overmix—lumps are okay for fluffy muffins!
Fill and Bake
- I scoop the batter into the muffin tins, filling each cup about ⅔ full (about 1 tbsp per cup). I bake for 12–15 minutes until the tops spring back when pressed or a toothpick comes out clean.
Cool and Serve
- I let the muffins cool in the tins for 5 minutes, then transfer to a wire rack to cool completely. Serve fresh or store for later snacking!
Notes
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