These Eggless Mini Banana Muffins are soft, light, and perfectly tender with a naturally sweet banana flavor. They come together in just 30 minutes—including baking time—and only require one ripe banana!
Looking for more recipes using bananas? Try my eggless banana bread or the healthy baked oatmeal recipe next!
👉 This mini banana muffins recipe has been a reader favorite since I first shared the recipe in 2021. It was updated with new photos, a short video and step-by-step instructions in May 2025.
I was aiming for mini banana muffins with bold banana flavor and a delicate, tender crumb. Basically, they're a bite-sized version of our eggless banana muffins.
Like mini blueberry muffins, these bake up quickly, so it’s important to keep them moist. My trick? I use vegetable oil instead of melted butter, and add sour cream to give them that irresistibly soft, moist texture.
They're baked at a slightly lower temperature—330°F—which helps lock in moisture and keeps them wonderfully tender, with less chance of drying out.
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👩🍳 Why our recipe?
- Makes a small batch of 12 mini banana muffins
- Ultra soft and fluffy texture
- Quick and easy to make by hand
- Ready in about 30 minutes from start to finish
- They take just 30 minutes from start to finish
- Perfect way to use one ripe banana
Short Video
Ingredients you'll need
Scroll down to the recipe card below for full information on ingredients and amounts.
- Banana – Use very ripe, speckled bananas for the best flavor and natural sweetness.
- Yogurt – Yogurt creates a soft, tender crumb. You can also use sour cream as a great substitute.
- Brown sugar – Adds depth and complements the banana flavor better than white sugar.
- Vegetable oil – Keeps the muffins moist, rich, and tender.
- Flour – Provides structure while still keeping the muffins soft.
- Leavening agents – A mix of baking powder (for lift) and baking soda (to balance the acidity of the yogurt and enhance fluffiness).
- Vanilla extract – Enhances the flavor and pairs beautifully with the rich, overripe banana notes.
- Walnuts – Add a satisfying crunch and a nutty contrast, just like in classic banana walnut cake.
Tip: If you'd like to frozen bananas, thaw them at room temperature, drain off any excess liquid, mash, then use as instructed in the recipe below. Get more ideas in overripe banana recipes, to use those brown bananas sitting on your kitchen counter.
Variations
- Stir in mini dark chocolate chips
- Use ground cinnamon instead of vanilla extract
- Use toasted and chopped pecans instead of walnuts or skip the nuts to keep it nut-free.
- Sour cream in place of yogurt will make it even richer.
How to make mini banana muffins?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Recipe tips
- Heavily speckled bananas will give intense fruity flavor.
- Chopping walnuts into tiny pieces will make it distribute evenly.
- Bake until the tops are deep golden in color.
- Mini muffin pan can be easily found on Amazon or all major US supermarkets. They are available in two sizes - 12 cavity or 24 cavity.
- Store muffins for up to 4 days at room temperature.
- Muffins can be frozen for up to 2 months.
- Make it nut-free! Skip the walnuts and add an additional 1 teaspoon of flour.
Recipe FAQs
Yes, you can! This recipe works perfectly in a standard muffin pan—just increase the baking temperature to 350°F instead of 330°F. You’ll get about 6 smaller-sized muffins with the same soft, delicious texture.
Standard muffin tin is about 2 ½ inches in diameter, will make 12 muffins, with each cup holding between ⅓ and ½ cup of batter. Mini muffin tins is about 1 ½ to 2 inches in diameter, will hold between ⅛ and ¼ cup of batter. You can find 12-cup or 24-cup mini muffin tins available in stores.
More muffin recipes
Eggless Mini Banana Muffins
Equipment
Ingredients
Dry ingredients
- ½ cup all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
Wet ingredients
- ⅓ cup mashed ripe banana about 1 medium
- ¼ cup packed light brown sugar
- ¼ cup sour cream or yogurt
- 2 tablespoons vegetable oil
- ½ teaspoon vanilla extract
- 3 tablespoons finely chopped walnuts divided
Instructions
- Preheat oven to 330°F and line a 12-cup mini muffin pan with mini paper liners.
- Whisk all dry ingredients in a small bowl and set aside.
- Into another larger bowl, add the mashed banana, brown sugar, sour cream or yogurt, oil and vanilla. Whisk until very smooth.
- Add the dry ingredients and whisk until just combined.
- Stir in 2 tablespoons chopped walnuts. Divide batter evenly into the prepared muffin pan and sprinkle remaining chopped walnuts on top.
- Bake for 23 to 25 minutes or until the muffins are deep golden brown in color and springy to the touch.
- Place pan on a wire rack to cool. Enjoy!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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.
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