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Freshly baked Mini Banana Muffins with chocolate chips cooling on a wire rack.
Layla

Mini Banana Muffins

Moist, tender two-bite muffins packed with real banana flavor and a hint of cinnamon - perfect for lunchboxes or quick breakfasts.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 mini muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine sea salt
Wet Ingredients
  • 2 medium very ripe bananas heavily spotted, about 1 cup mashed
  • 0.5 cup granulated sugar
  • 4 tbsp unsalted butter melted and slightly cooled
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 0.25 cup plain Greek yogurt full-fat preferred

Equipment

  • 24-cup mini muffin tin
  • Mixing Bowls
  • Whisk
  • Cookie scoop or spoon

Method
 

Prep
  1. Preheat oven to 350F. Grease a 24-cup mini muffin tin well with butter or nonstick spray, or line with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt until evenly combined.
  3. In a large bowl, mash the bananas thoroughly with a fork until mostly smooth with small lumps. Whisk in sugar, melted butter, egg, vanilla, and yogurt until well blended.
  4. Pour dry ingredients into the banana mixture. Stir with a rubber spatula just until no dry flour remains - do not overmix. A few small lumps are fine.
  5. Divide batter among prepared mini muffin cups, filling each about three-quarters full (a small cookie scoop works perfectly here).
  6. Bake until muffins spring back when lightly pressed and a toothpick inserted in the center comes out clean, 10 to 12 minutes. The tops should be golden and just starting to crack.
  7. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For extra banana flavor, use 3 bananas and reduce yogurt to 2 tablespoons - the muffins will be slightly more moist and dense. These freeze beautifully: cool completely, then store in a freezer bag for up to 3 months. Thaw overnight or microwave 15 seconds. Substitute sour cream for Greek yogurt if needed, or use melted coconut oil for a dairy-free version.