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Mini Banana Muffins Recipe

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Delightfully moist and naturally sweetened mini banana muffins made with ripe bananas, maple syrup, and warm cinnamon. Perfect as a quick snack or breakfast treat, these bite-sized muffins are easy to make and customizable with your choice of mix-ins like chocolate chips or nuts.

Ingredients

Wet Ingredients

  • 2 medium-large ripe bananas, mashed (1 cup)
  • ⅓ cup pure maple syrup (may substitute brown sugar)
  • ⅓ cup melted butter (see notes for dairy free options)
  • 1 egg
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour (see notes for gluten free alternatives)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine salt

Optional Mix-ins & Toppings

  • ¼ cup mini chocolate chips, chopped nuts, or chopped dates (plus more for sprinkling over batter)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly mist a 24-count mini muffin pan with cooking spray or line it with mini cupcake paper liners to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, pure maple syrup, melted butter, egg, and vanilla extract. Stir well to blend all wet ingredients thoroughly.
  3. Add Dry Ingredients: Add the all-purpose flour, baking soda, ground cinnamon, and fine salt to the wet mixture. Stir gently until just incorporated to avoid overmixing. If using, fold in the optional mix-ins like mini chocolate chips or chopped nuts at this stage.
  4. Portion Batter: Using a large spoon or a 2-tablespoon cookie scoop, evenly portion the batter into the prepared mini muffin cups. Optionally sprinkle additional mix-ins or toppings on top of each muffin for added texture and flavor.
  5. Bake Muffins: Place the muffin pan into the preheated oven and bake the mini muffins for 10 to 12 minutes, or until the edges turn lightly golden and a toothpick inserted into the center comes out clean.
  6. Cool Muffins: Remove the baking pan from the oven and transfer it onto a wire rack. Allow the mini muffins to cool in the pan for 5 minutes before gently removing them to the wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • For dairy-free muffins, substitute melted butter with melted coconut oil or a dairy-free margarine.
  • To make this recipe gluten free, replace all-purpose flour with a gluten-free all-purpose baking flour blend.
  • Optional mix-ins can be customized to your preference such as raisins, dried cranberries, or white chocolate chips.
  • These mini muffins freeze well; store them in an airtight container for up to 3 months.
  • Ensure bananas are really ripe for natural sweetness and maximum moisture.

Find it online: https://bitezly.com/mini-banana-muffins-recipe/