These Banana Bread Mini Muffins are the perfect on-the-go snack or breakfast option. They are moist, tender, and full of banana flavor with an added crunch from chopped walnuts. Your whole family will love them.
Jump to:
- ❤️ Favorite things about this recipe
- 📝 Ingredients you'll need
- 🥣 Before you begin: essential tools
- 🥄 Step by step: instructions
- 👩🍳 Variations to make it your own
- 👍 Let's make the perfect recipe: Amira's tips
- 🧺 How to store leftovers
- ⌛ Time saving tips: make ahead and shortcuts
- 🍽️ Perfect pairings: what to serve with
- 💬 Your questions answered: FAQs
- 📣 Related Recipes
- Banana Bread Mini Muffins
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
❤️ Favorite things about this recipe
- This mini muffin recipe tastes just like your store-bought favorite but costs much less.
- These are also great to make ahead for a busy morning when you know that you need a quick breakfast the next day.
- This banana mini muffin recipe is also a great way to use up overripe bananas before they go bad, which can help reduce food waste.
I have to admit that my favorite thing about this recipe is that you only need simple ingredients and most of them are pantry staples, so you may not even need to take a trip to the grocery store to make this recipe.
📝 Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes / Variations
- All purpose flour - This is the base of your muffin recipe, make sure to measure it correctly so you don't have dry muffins.
- Baking powder - This is what makes your muffins rise and gives them that fluffy texture.
- Salt - I like to use table salt, however kosher salt or sea salt will also help to balance the sweetness of these muffins.
- Ground cinnamon - This simple spice adds a lot of warm flavor to your recipe.
- Bananas - Use overripe bananas for the best flavor and sweetness.
- Butter - Unsalted butter works best in this recipe, but if all you have is salted butter, simply reduce the amount of added salt in the recipe.
- Brown sugar - You can use either dark or light brown sugar. I like to use light brown sugar for baking.
- Sugar - I use granulated sugar in this recipe, pure cane sure would also work.
- Egg - This acts as a binder and helps give the muffins structure.
- Vanilla extract - I've found that pure vanilla extract will give your baked treats the best flavor.
- Water - When a baking recipe calls for water, make sure that you use cold or room-temperature water.
- Chopped walnuts - These add a nice crunch and nutty flavor to this simple recipe.
🥣 Before you begin: essential tools
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- Large mixing bowl
- Hand mixer - This is optional, you can make this batter by hand, a mixer just makes it easier.
- Mini muffin pan - This recipe makes 30 muffins, but if your pan only makes 24 you can bake them in batches.
- Small cookie scoop - This is optional but helps to ensure that your muffins are the same size.
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🥄 Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Preheat oven to 350F, line 30 mini muffin pan with liners or spray with nonstick spray.
- In a large bowl, whisk together all-purpose flour, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, mash bananas.
- Beat in egg, melted butter, vanilla extract, water and sugars.
- Mix the dry ingredients with the wet ingredients. Fold in walnuts
- Spoon the batter into the muffin liners and bake in the center of your oven for 20-25 minutes until done and a toothpick inserted in the middle comes out clean.
👩🍳 Variations to make it your own
- Don't have butter on hand? No need to worry, you can use Greek yogurt, or vegetable oil as the fat for your muffins instead.
- Mini chocolate chips mixed into your batter will add a rich chocolatey taste, and make these muffins even better.
- Have a nut allergy? Feel free to leave the leave the walnuts out.
👍 Let's make the perfect recipe: Amira's tips
- When it comes to making muffins the secret is to not overmix the batter. You want to make the batter until it is just combined.
- Don't overfill your liners overfilling can cause your muffins to burn on the outside, while not cooking all the through in the center.
- Use paper or silicone liners to prevent your muffins from sticking to the pan.
🧺 How to store leftovers
Storage - Store leftover muffins in an airtight container at room temperature for 3-4 days. I like to store them in a storage bag.
Freeze - You can also freeze baked muffins by storing them in a freezer bag for up to 3 months. Thaw at room temperature for a couple of hours before using.
⌛ Time saving tips: make ahead and shortcuts
Muffins are great to make ahead of time. If you have kids that you need to feed in a hurry in the mornings, you can have a school snack. once the muffins cool package them in individual bags so they are ready to go when you need them.
🍽️ Perfect pairings: what to serve with
These banana bread mini muffins go great with a cup of hot tea or coffee in the mornings. You can also pair them with a protein source like scrambled eggs or with a refreshing drink like Banana milk.
💬 Your questions answered: FAQs
Muffins are done baking when they spring back to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Fat is what keeps homemade muffins moist. In this recipe, I used melted butter to help keep them moist.
📣 Related Recipes
- Pineapple Banana Smoothie is another great breakfast that has a great banana flavor and a creamy texture. Your kids will love it.
- Does your family love muffins? If so, next time, give these Banana Applesauce Muffins a try.
- When a craving strikes, this simple and quick recipe for Banana Bread without Butter will become your go-to one.
Do you love banana desserts? let me know in the comments below what is your favorite, I'd love to know.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Banana Bread Mini Muffins
Ingredients
- 1 ½ cup all purpose flour (190g)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2-3 ripe bananas (230g)
- ⅓ cup melted butter (80g)
- ⅓ cup brown sugar (70g)
- ⅓ cup granulated sugar (70g)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tablespoons water
- 1 cup chopped walnuts (100g)
Instructions
- Preheat oven to 350F, line 30 mini muffin with liners or spray with nonstick spray.
- In a large bowl, whisk together all purpose flour, baking powder, cinnamon and salt. Set aside.
- In a large bowl, mash bananas.
- Beat in egg, melted butter, vanilla extract, water and sugars.
- Mix the dry ingredients into the wet ingredients. Fold in walnuts
- Spoon the batter into the muffin liners and bake in the center of your oven for 20-25 minutes until done and a toothpick inserted in the middle comes out clean.
Nutrition
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