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Ultimate Moist Mini Banana Muffins

A pile of golden-brown, moist mini banana muffins stacked high on a light-colored plate.
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Bake soft, moist mini banana muffins quickly using overripe bananas. This easy recipe is perfect for snacks or breakfast.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/4 cup milk (any kind)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease or line two 12-cup mini muffin tins.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, whisk the melted butter and brown sugar until combined.
  4. Beat in the egg and vanilla extract until smooth.
  5. Stir in the mashed bananas and milk until just mixed. Do not overmix.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. A few lumps are fine.
  7. Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
  8. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use bananas with dark brown or black peels for the best flavor and moisture.
  • For chocolate chip muffins, gently fold in 1/2 cup of mini chocolate chips with the dry ingredients.
  • These muffins freeze well for up to three months. Cool completely before storing in an airtight container.

Nutrition

Find it online: https://savoryskies.com/mini-banana-muffins-easy-moist-recipe/