Eggless Mini Banana Muffins

12 mini banana muffins in a metal muffin pan.

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!

Course Muffins / Quick Breads

Cuisine American

Keyword banana bread mini muffins, banana nut mini muffins, easy mini banana muffins, mini banana muffins, one banana muffins

Prep Time 7

Cook Time 25

Total Time 32

Servings Mini Muffins

Calories 80kcal

Author Maria Doss

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!

Video

Notes

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.

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.

Nutrition