Mini Banana Muffins

We are still on a mini muffin kick over here. They’re so easy to make and convenient to grab. These mini banana muffins are seriously delicious and a hit wherever I serve them. They make a great snack for littles, but they pair nicely with a cup of coffee for a mid-afternoon snack too!

Why You’ll Love This Recipe

These mini muffins are so easy to make and my new favourite way to use up overripe bananas. They are so moist and full of flavour. They come together quickly and make the perfect grab and go snack; which we are always looking for around here!

Ingredients

3-4 overripe bananas
1/3 cup melted butter
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking soda
1 1/2 cup all-purpose flour

How to Make Mini Banana Muffins

Preheat the oven to 350ºF.

Grease a mini muffin pan and set aside.

Add the bananas to a large bowl and mash them well.

Mix in the melted butter, sugar, egg, and vanilla extract. Stir until well combined.

Mix in the salt, baking soda, and flour. Stir until well combined.

Scoop batter into the mini muffin pan so that each up is about 3/4 full.

Place in the oven and bake for 12-14 minutes.

Remove from the oven and let the muffins cool 4-5 minutes before removing from the pan.

How to Serve

These little muffins are great on their own but are great as part of a snack as well. They can be served with some yogurt or fruit. Really, the possibilities are endless. You could also add in 1/2 a cup of berries or chocolate chips before baking to give them some variety as well.

How to Store

These mini muffins store well in an air-tight container for up to a week on the counter. They can also be stored in the freezer for up to three months.

Let me know in a comment down below if you try my mini banana muffins. I’d love to hear what you think!