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.
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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.
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 over ripe banana and these are bite size which makes a great kid friendly recipe. Brown sugar gives lovely caramel notes and yogurt makes them moist. We have included step-by-step photo instructions and a video showing how to make them.
Mini Banana Muffins are
- Soft and Tender
- Stir and bake <— Easy
- Bit size
- Uses 1 banana
- Small batch
- Egg Free <— Vegetarian option
- Not-too-sweet
- Portion control
- Customizable with chocolate chips
- Freezer friendly
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
Method
Step-1: Whisk all purpose flour, baking powder, baking soda and salt together in a small bowl.
Step-2: Mash banana and mix with yogurt, oil, brown sugar and vanilla extract, until smooth. Mix with dry ingredients until just mixed in.
Step-3: Stir in chopped walnuts, divide batter into a paper lined mini muffin pan, sprinkle more chopped walnuts on top and bake at 330° for about 25 minutes or until brown on top.
Step-4: Place pan on a wire rack to cool completely.
Flour, Baking powder, Baking Soda & Salt 
Whisk all dry ingredients
Add dry mixture into mashed banana, brown sugar and yogurt 
Mix everything to a form a smooth batter
Mix in chopped walnuts 
Sprinkle chopped walnuts before baking
Expert Tips:
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 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.
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 long to bake these?
They are baked at a lower temperature (330 degrees) when compared to the standard 350 degrees for regular sized ones. We recommend baking these until brown on top which helps them firm up slightly.
How to store muffins?
Keep them stored in air tight container at room temperature for up to 4 days.
To freeze – Place cooled banana bread mini muffins in a large zip lock bag and freeze for up to 2 months. Thaw them at room temperature for a few hours. (I pack some frozen muffins 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.
Replace ground cinnamon instead of vanilla extract.
Replace walnuts with other nuts like toasted chopped pecans.
FAQs
There are only 74 calories in one muffin making it a great snack.
Got more overripe bananas? Check out these recipes: Banana Cake Air Fryer, Banana Waffles, Banana bread, Banana Oatmeal Cups, Chocolate Banana Date Smoothie, Banana Sheet Cake, Banana Mug Cake or Banana Nut Pancake Cups.
More Muffin Recipes
- Nutella Brownie Muffins
- Almond Flour Banana Muffins
- Persimmon Muffins
- Sweet Potato Muffins
- Chocolate Avocado Muffins
- Banana Muffins with no eggs
- Lemon blueberry muffins
Mini Banana Muffins with Nuts
Mini Banana Muffins are very soft, light, tender, easy and egg free. These small batch muffins are 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:
12Serving 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.
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