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Ultimate Easy, Soft, and Moist Mini Banana Muffins

A stack of freshly baked, golden mini banana muffins dotted with chocolate chips on a white plate.
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I am so glad you found this recipe for the ultimate easy, soft, and moist mini banana muffins. These bite-sized treats are perfect for quick breakfasts, healthy snacks for toddlers, or using up those overripe bananas on your counter.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 cup mashed very ripe bananas (about 3 medium bananas)
  • 1/4 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips (optional mix-in)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 24-cup mini muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract until just combined.
  5. Pour the milk into the wet ingredients and mix briefly.
  6. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed only until just combined. Do not overmix; a few streaks of flour are fine. If using, gently fold in the mini chocolate chips now.
  7. Spoon the batter evenly into the prepared mini muffin cups, filling each about two-thirds full.
  8. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the mini muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost black for the best flavor and moisture in these mini banana muffins.
  • For a healthier option, substitute half the butter with Greek yogurt and use maple syrup instead of granulated sugar.
  • These small batch banana muffins freeze well. Cool completely, then store in an airtight container for up to three months.

Nutrition

Find it online: https://www.purecookingjoy.com/mini-banana-muffins-easy-soft-moist-recipe/

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