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Easy, Moist Mini Banana Muffins

A stack of freshly baked, golden brown mini banana muffins piled high on a white plate.
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Make soft and moist mini banana muffins quickly using overripe bananas. This recipe is perfect for snacks or fast breakfasts.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 24-cup mini muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, whisk the melted butter and sugar until combined.
  4. Beat in the egg and vanilla extract until smooth.
  5. Stir in the mashed bananas and milk until just mixed. Do not overmix.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. A few streaks of flour are acceptable.
  7. Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
  8. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, add 1/2 cup of mini chocolate chips or chopped walnuts to the batter before baking.
  • If you prefer a slightly less sweet muffin, reduce the sugar to 1/3 cup.
  • These muffins freeze well for up to three months. Cool completely before storing them in an airtight container.

Nutrition

Find it online: https://savorsensations.com/easy-moist-mini-banana-muffins-recipe/