Mini Banana Muffins are very soft, light, tender, easy and egg free. These small batch muffins are like bite size banana bread – A great way to use one banana and chocolate chips makes a kid friendly addition.
If you love banana muffins as much as we do, then you might also like these Air Fryer Muffins, Egg Free Banana Muffins, Homemade Banana Bread, Banana Cake made in Air Fryer or Gluten Free Banana Muffins using Almond Flour.
As an Amazon Associate and member of other affiliate programs we earn a small commission from qualifying purchases through our affiliate link. For more information read our Non-Disclosure Agreement.
This recipe was originally published on 11/09/2021 and modified on 02/20/2022 to add more details. However the recipe, photos and video remains the same.
We love muffins!! They are great for a quick grab and go breakfast on weekdays, snack anytime or just to satisfy your sweet tooth. I enjoy making pancakes or waffles on weekends and pop them in the freezer for busy mornings before school.
Mini Banana Muffins
This recipe is a mini version of our egg free banana muffins. My favorite part is that it is a great way to use that one ripe banana and these are bite size which makes a great kid friendly recipe and perfect for school snack box.
These are tender, bakes in no time, bite sized, eggless recipe (great for vegetarians), freezer friendly, not overly sweet and small batch (this recipe makes only 12 mini ones), great way to use one banana that you might have around and totally customizable with your favorite add-ins.
Soft and Moist
Brown sugar gives lovely caramel notes which compliments the sweetness from ripe fruit. Vegetable oil and yogurt makes them moist and light —-> A secret to making a no butter muffin. We have included step-by-step photo instructions and a video showing how to make them.
How to mash?
A potato masher is perfect to mash over ripe fruits and an electric stand mixer when you are baking a big batch. However, since this recipe uses only 1 banana, we prefer to mash it simply using the back of a fork or a wire whisk.
How long to bake?
These mini ones are baked at a lower temperature (330 degrees), when compared to 350 degrees for regular size ones (which helps in maintaining a moist and tender texture) for about 24 minutes. We recommend baking these until brown on top which helps them firm up slightly.
Where can I buy mini muffin pan?
It can be easily found on Amazon or all major US supermarkets. They are available in two sizes – 12 cavity or 24 cavity.
How to store?
Room temperature – Keep them stored in an air tight container at room temperature for up to 4 days.
To freeze – Place them in a large zip lock bag and freeze for up to 2 months. Thaw them at room temperature for a few hours. (I pack few frozen ones in kids school lunch box and it is perfectly thawed before lunch time).
Variations
- Chocolate chips – Stir in mini semi sweet chocolate chips or chopped regular chocolate chips into the batter.
- Use ground cinnamon instead of vanilla extract.
- Replace walnuts with other nuts like toasted chopped pecans.
- Use sour cream instead of yogurt for a rich tasting baked goodie.
Ingredients:
Banana – Use one over ripe banana.
Yogurt – Plain thick yogurt (not greek).
Brown sugar – Golden brown sugar tastes the best.
Vegetable oil – Use a flavorless oil like vegetable or corn oil.
Flour – Regular all purpose flour
Leavening – Baking powder and baking soda
Flavorings – Vanilla extract
How to make?
Mix dry ingredients – Whisk all purpose flour, baking powder, baking soda and salt together in a small bowl.
Mix wet ingredients – Mash fruit and mix with yogurt, oil, brown sugar and vanilla extract, until smooth.
Finish and Bake – Mix with dry ingredients until just mixed in. Stir in chopped walnuts, divide batter into a paper lined pan, sprinkle more chopped walnuts on top and bake at 330° for about 25 minutes or until brown on top.
Cool – Place pan on a wire rack to cool completely.
Expert Tips:
Use over ripe banana – Ugly over ripe fruits (dark yellow skin with lots of brown spots).
Chop walnuts into very small pieces.
Plain yogurt – Try to use very thick plain yogurt
Brown sugar – Golden brown sugar yields best results.
Color – Bake these until the tops get brown in color.
Use sour cream instead of yogurt.
Can I double the recipe? Absolutely! Double the recipe to make 24 count.
FAQs
There are only 74 calories per muffin, making it a great snack.
Got more overripe bananas? Check out these recipes-
- Spinach Smoothie with Banana
- Banana Waffles
- Banana Oatmeal Cups
- Peanut Butter Protein Shake
- Chocolate Banana Date Smoothie
- Banana Sheet Cake
- Chocolate Chip Banana Mug Cake
More Muffin Recipes to try
- Nutella Brownie Muffins
- Persimmon Muffins
- Orange Muffins
- Sweet Potato Muffins
- Chocolate Avocado Muffins
- Lemon blueberry muffins
- Lemon Zucchini Muffins
Mini Banana Muffins using One Banana
Mini Banana Muffins are very soft, light, tender, easy and egg free. These small batch muffins are like bite size banana bread - A great way to use one banana and chocolate chips makes a kid friendly addition.
Ingredients
Dry ingredients
- 1/2 cup all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Wet ingredients
- 1/3 cup mashed ripe banana (about 1 medium)
- 1/4 cup packed golden brown sugar
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
Additional ingredients
Items used
Instructions
1. Preheat oven to 330°F and line a 12-cup MINI muffin pan with mini paper liners.
2. Whisk all dry ingredients in a small bowl and set aside.
3. Into another larger bowl, add all wet ingredients and whisk until very smooth. Add the dry ingredients and whisk until just combined (DO NOT OVER MIX).
4. Using a rubber spatula, stir in 2 tablespoons chopped walnuts (DO NOT OVER MIX).
5. Divide batter evenly into the prepared muffin pan and sprinkle remaining chopped walnuts on top of the batter.
6. Bake for 24 to 25 minutes or until the muffins are brown (darker than golden brown) on top.
7. Place pan on a wire rack to cool completely.
Notes
Use over ripe banana – Ugly over ripe banana (dark yellow skin with lots of brown spots).
Chop walnuts into very small pieces.
Plain yogurt – Try to use very thick plain yogurt
Brown sugar – Golden brown sugar yields best results.
Color – Bake these muffins until the tops get brown in color.
Use sour cream instead of yogurt.
Chocolate chips – Stir in mini semi sweet chocolate chips or chopped regular chocolate chips into the batter.
Double the recipe to make 24 mini muffins.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 74Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 62mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 1g
I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.