Mini Banana Muffins
Make delicious and easy Banana Mini Muffins with this recipe. Perfect for using up old bananas and as on-the-go snacks for the kids.
This post may contain affiliate links. That means I may make a small commission on items purchased through links in this post at no extra cost to you! Affiliate Disclaimer
My Latest Food Videos
A few weeks ago I shared my Chocolate Chip Mini Muffins and today I’m going to add these fun Mini Banana Muffins to that list for you to make! These Mini Banana Muffins are a great way to use up old bananas and have some easy on-the-go snacks for the kids.
I know you and your family will love them too. Bonus! These are freezer-friendly. Get all the details on that and how to make them grab-and-go snacks in my Storage Details section.
Here are the General Instructions
Getting started
- Preheat the oven to 350°F (177℃).
- Line or grease a mini muffin tin and set aside.
- In a mixing bowl add the bananas, egg, sugar, vanilla, and butter. Blend well with a hand mixer on medium (about 5 minutes).
- Add the baking soda and salt, and continue mixing.
- Add the flour and continue mixing on low until just blended.
- Distribute evenly filling the wells of the mini muffin tin about ¾ to just full (I use a 1 ½ Tablespoon cookie scoop).
- Bake for about 25 minutes or until you poke a skewer through the middle and it comes out clean!
Once the muffins are out of the oven
- Take them out of the pan immediately
- let them cool on a cooling rack then store them:
- All together in an airtight container
- Groups of 3 (three) in food-safe snack bags for an easy-to-grab snack
Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
Storage Details
I created this recipe to be something you make for the week (or maybe longer). Read further down to see which methods will last how long.
- Store muffins in food-safe snack bags for up to 5 days
- Store muffins in the freezer for up to 3 months.
- to freeze them, lay them in a single layer on the silicone-lined baking sheet until frozen.
- Once frozen, store in a freezer-safe bag.
- When ready to eat, they can be thawed individually or all at room temperature, then stored in small snack-size bags for an easy grab-and-go snack.
Did you try it, have questions?
Please leave your feedback and rate this recipe using the star icons on the recipe card. Your input would help me improve this and future recipes. Thank you!
Let’s get social!
Don’t forget to tag me on Instagram or Facebook, @jenngiamsmith #JennGiamSmith I will always share your posts on my stories and tag you! You can also share it on this post’s Pinterest Pin! Don’t forget to follow me on Pinterest for a steady stream of recipe (and other) inspiration!
It’s always wonderful to see loved ones coming together over delicious food.
If you like this recipe…
Make sure to try my other snack recipes
- Chocolate Chip Mini Muffins
- No-Bake, Low-Mess, Energy Snack Bites
- Versatile Snack Bars
- Perfectly Simple Roasted Pumpkin Seeds
- Roasted Squash Seeds
Mini Banana Muffins
- Total Time: 40 minutes
- Yield: 32 mini muffins 1x
- Diet: Vegetarian
Description
These Mini Banana Muffins are a smaller version of my Banana Muffins recipe (without the oat crumble). They are soft, and tender and make for a perfect snack. Much healthier than store-bought grab-and-go snack bags. Additionally, I provide you with extra tips on how to make your own grab-and-go snack bags.
Ingredients
- 4–5 very ripe bananas
- 1/3 cup melted unsalted butter
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1 1/2 cups all-purpose flour
- pinch of Salt (if you use salted butter, skip this step)
Instructions
- Preheat the oven to 350° F (177℃).
- Line or grease a mini muffin tin and set aside.
- In a mixing bowl add the bananas, egg, sugar, vanilla, and butter. Blend well with a hand mixer on medium (about 5 minutes)
- Add the baking soda and salt, and continue mixing.
- Add the flour and continue mixing on low until just blended.
- Distribute evenly filling the wells of the mini muffin tin about ¾ to just full (I use a 1 ½ Tablespoon scoop).
- Bake for about 25 minutes or until you poke a skewer through the middle and it comes out clean!
Equipment
Buy Now → 
Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
Buy Now →
Buy Now → Notes
Storage Details
- Store muffins in food-safe snack bags for up to 5 days
- Store muffins in the freezer for up to 3 months.
- to freeze them, lay them in a single layer on the silicone-lined baking sheet until frozen.
- Once frozen, store in a freezer-safe bag.
- When ready to eat, they can be thawed individually or all at room temperature, then stored in small snack-size bags for an easy grab-and-go snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Want to remember this post? Pin it to your favorite Pinterest Board!
©Photo, Prop Styling, and Food Styling by Jenn Smith
