Mini Banana Muffins are the sweetest little way to use up those ripe bananas sitting on the counter. They bake up soft, tender, and perfectly bite-sized, which makes them a go-to for busy mornings, lunch boxes, and after-school snacks.
What makes these muffins extra special is the yummy cinnamon-sugar topping. It adds just the right touch of sweetness and makes them taste like a fun bakery treat, without any complicated steps. We also love that the recipe makes plenty which is great for freezing and having on the go, especially for breakfast (although our family devours them in one day).
If you love banana mini muffins like this, you should also try Banana Bread, Chocolate Chip Banana Bread and Mini Chocolate Chip Muffins.
Why we think you’ll love them:
- Bite-sized. And kid-friendly, making them perfect for quick breakfasts and snacks on the go.
- Budget friendly. The recipe uses simple pantry staples.
- Quick! They bake fast, which makes them perfect for busy mornings or last-minute baking.
Mini Banana Muffins Ingredients
- All-purpose flour (1½ cups): Gives the muffins their structure. It helps them bake up soft while still holding their shape.
- Baking powder (1 teaspoon): Helps the muffins rise and keeps them light. It works with the other leavening to create a fluffy texture.
- Baking soda (1 teaspoon): Reacts with the natural acidity in ripe bananas to help the muffins rise. It also contributes to that classic banana muffin texture.
- Salt (½ teaspoon): Balances the sweetness and brings out the banana flavor. It helps every ingredient taste more flavorful.
- Large ripe bananas, mashed (3): Adds natural sweetness, moisture, and that cozy banana flavor. The riper they are, the sweeter and more flavorful the muffins will be.
- Sugar (¾ cup): Sweetens the batter and helps the muffins stay tender. It also helps create a nice soft crumb.
- Egg (1): Binds everything together and adds structure. It also helps the muffins bake up fluffy instead of crumbly.
- Butter, melted (⅓ cup): Adds richness and keeps the muffins moist. It also gives them that classic homemade flavor.
- Sugar for topping (2 tablespoons): Adds a sweet finish on top of each muffin. It also helps the topping set into a light, slightly crisp layer.
- Cinnamon for topping (2 tablespoons): Adds warm flavor and that cozy bakery-style taste. It makes the muffins smell amazing while they bake.
How to Make Mini Banana Muffins
Preheat oven to 350°F. Grease a mini muffin tin (24 cups) or line with mini cupcake liners.
WET + DRY INGREDIENTS. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, mix the mashed bananas, sugar, egg, and melted butter until well combined.
Gently fold the dry ingredients into the wet mixture until just combined (don’t over-mix).
Spoon the batter into mini muffin cups, filling each about ¾ full.
In a small bowl, mix the cinnamon and sugar. Sprinkle a little on top of each muffin.
Bake for 12-14 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for about 5 minutes before transferring to a wire rack.
Kristyn’s Recipe Tips
- Use very ripe bananas with lots of brown spots for the best flavor and naturally sweeter muffins.
- Mash the bananas well so they mix evenly into the batter, which helps the muffins bake up tender.
- Fold the dry ingredients in gently and stop as soon as the flour disappears, because over-mixing can make muffins dense.
- Sprinkle the cinnamon-sugar topping on right before baking so it sticks well and creates a sweet, cozy top.
- These are great for make-ahead, store them in an airtight container for a few days, or freeze and thaw for quick breakfasts and snacks.
Mini Banana Muffins Recipe
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large ripe bananas mashed
- ¾ cup sugar
- 1 egg
- ⅓ cup butter melted
Cinnamon-Sugar Topping:
- 2 tablespoons sugar
- 2 tablespoons cinnamon
Instructions
- Preheat oven to 350°F. Grease a mini muffin tin (24 cups) or line with mini cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the mashed bananas, sugar, egg, and melted butter until well combined.
- Gently fold the dry ingredients into the wet mixture until just combined (don’t overmix).
- Spoon the batter into mini muffin cups, filling each about ¾ full.
- In a small bowl, mix the cinnamon and sugar. Sprinkle a little on top of each muffin.
- Bake for 12-14 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
- Use very ripe bananas with lots of brown spots for the best flavor and naturally sweeter muffins.
- Mash the bananas well so they mix evenly into the batter, which helps the muffins bake up tender.
- Fold the dry ingredients in gently and stop as soon as the flour disappears, because over-mixing can make muffins dense.
- Sprinkle the cinnamon-sugar topping on right before baking so it sticks well and creates a sweet, cozy top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store them in an airtight container for a few days, or freeze and thaw for quick breakfasts and snacks.
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