Go Back
–+ servings
Mini Banana Muffins

Mini Banana Muffins

These Mini Banana Muffins are bite-size, moist little wonders—perfect as a Healthy Snack or sweet Breakfast On-The-Go. They’re basically banana bread in muffin form, a Portable Treat you can pop in your bag before heading out.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 24 mini muffins
Calories 80 kcal

Ingredients
  

  • 1 cup whole wheat flour for fiber; swap 1:1 gluten-free flour if needed
  • 1/2 cup all-purpose flour (or white whole wheat)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large overripe bananas (about 1 cup mashed; brown spots are perfect)
  • 1/4 cup coconut oil melted (or melted butter)
  • 1/4 cup maple syrup (or honey)
  • 1 large egg room temperature (for vegan, use a flax “egg”: 1 Tbsp ground flax + 3 Tbsp water)
  • 1/4 cup plain Greek yogurt (whole milk gives extra creaminess)
  • 1 tsp pure vanilla extract
  • 1/4 cup chopped walnuts or pecans (optional—toast them for more flavor)

Instructions
 

  • Preheat your oven to 350°F. Line a 24-cup mini muffin tin with paper liners or lightly grease each cup. Pro tip: silicone liners pop out so easily.
  • In a medium bowl, mash the bananas until smooth but still a bit lumpy. You’ll see the natural sweetness and some tiny banana bits—exactly what you want.
  • In a second bowl, whisk the melted coconut oil, maple syrup, egg, yogurt, and vanilla until glossy. This helps the batter come together faster, and the yogurt keeps the muffins tender.
  • Sprinkle the flour, baking powder, baking soda, and salt over the wet mix. Gently fold with a spatula just until no white streaks remain. Overmixing can lead to dense muffins, so a few lumps are okay.
  • Spoon the batter into each mini muffin cup, filling about three-quarters full. If you like a nutty crunch, sprinkle chopped walnuts on top and gently press in.
  • Bake 12–15 minutes, or until golden and a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking for even color.
  • Let the muffins rest in the tin 5 minutes, then transfer to a wire rack. They finish baking on the rack, which keeps bottoms from getting soggy.

Notes

For longer stash, freeze in a zip-top bag (up to 2 months). To thaw, leave a few on the counter for 30 minutes or microwave a frozen muffin 15–20 seconds. You can also pop them in a toaster oven on low—crispy edges guaranteed.

Nutrition

Calories: 80kcal
Keyword Banana Muffins, Breakfast On-The-Go, Freezer-Friendly, Healthy Snack, Portable Treat
Love this recipe?Follow us at @thenandnowspace for more