Name: Mini Banana Muffins Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup sugar; ½ cup butter melted; 2 eggs; 3 bananas very ripe; 1 tablespoon lemon juice; 2 cups flour; 3 teaspoons baking powder; ½ teaspoon salt; 1 cup mini chocolate chips

There’s something incredibly satisfying about a batch of perfectly moist, sweet bites packed with flavor—and that’s exactly what you get with this Mini Banana Muffins Recipe. These little muffins are the perfect snack or breakfast treat, especially when you have ripe bananas just waiting to be used up.

The image shows a close-up of a pile of small, soft muffins studded with dark chocolate chips. The muffins have a light golden-brown color on their outer edges and a pale, moist inside visible in one muffin with a bite taken out. The chocolate chips are scattered unevenly on the top and inside the muffin, adding a dark contrast to the light bread. The muffins rest on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mini Banana Muffins Recipe
Top Tip
How to Serve Mini Banana Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mini Banana Muffins Recipe

Why You'll Love This Recipe

What makes this mini banana muffins recipe a go-to in my kitchen is how easy and forgiving it is, and of course, the flavor! I love sharing them because they always turn out delicious, and they’re small enough for little hands or quick bites on the go.

Simple Ingredients: You probably already have everything you need in your pantry and fridge.
Perfect Portion Size: Mini muffins mean you can enjoy just a little treat without the guilt of a big slice of banana bread.
Moist and Tender Texture: Thanks to ripe bananas and the right bake time, every bite is soft and flavorful.
Customizable: Add chocolate chips, nuts, or even swap in gluten-free flour to make it your own.

There is a stack of three mini muffins placed on a white marbled surface, each muffin is light brown on the bottom and pale yellow on the top with dark chocolate chips spread all around. The top muffin is open-faced, showing a soft and moist inside with chocolate chips inside and on the surface. In the background, there is a blurred white bowl with dark chocolate chips and a hint of a yellow banana, along with more muffins scattered on the surface. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this mini banana muffins recipe plays an essential role, coming together to create that classic balance of sweet and fluffy you want. Here’s a quick rundown of the stars of the show and why you want to pick the best versions if you can.

Flat lay of three very ripe bananas with a few peeled spots, a small pile of mini chocolate chips scattered nearby, a neat mound of granulated sugar, a pool of melted golden butter, two whole fresh eggs, a lemon cut in half with bright yellow flesh visible, and a small heap of white all-purpose flour, all beautifully arranged with soft natural light highlighting their textures and colors, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Sugar: Gives sweetness and helps with browning—plain white works great, but brown sugar adds a caramel depth.
Butter (melted): Adds richness and moisture; using melted butter makes mixing easier and more consistent.
Eggs: Bind everything together and help the muffins rise nicely.
Bananas (very ripe): The heart of the recipe, adding natural sweetness, moisture, and flavor. Don’t skip the ripeness—spots on the skin mean the flavor is perfect!
Lemon Juice: Just a touch lightens the flavor and keeps the bananas from turning brown too fast.
Flour: Forms the structure; all-purpose flour works perfectly for that tender crumb.
Baking Powder: The rising agent that helps the muffins puff up soft and fluffy.
Salt: Balances the sweetness and enhances the overall flavor.
Mini Chocolate Chips: Optional, but I love adding these for little bursts of melty chocolate in every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this mini banana muffins recipe depending on the mood or what’s in my pantry. Don’t hesitate to experiment—this recipe is forgiving, so you can swap in your favorite mix-ins or make it dietary friendly.

Variation: One time, I swapped out chocolate chips for chopped walnuts and cinnamon—talk about cozy flavor! It was a hit for breakfast with coffee.
Gluten-Free: I’ve used a 1-to-1 gluten-free flour blend and still got fantastic texture—a great switch if you’re avoiding gluten.
Healthy Boost: Adding a tablespoon of ground flaxseed or chia seeds gives a little nutritional punch without changing the taste much.
Banana Bread Loaf: You can turn this batter into a loaf by simply shifting it into a loaf pan and baking a bit longer—I’ve done this several times when I needed bigger slices.

Step-by-Step: How I Make Mini Banana Muffins Recipe

Step 1: Mix the Base

Start by whisking together the melted butter and sugar until they're well combined. This ensures your muffins will be sweet and moist. I find using melted butter rather than softened butter helps the mixing go smoothly and keeps the crumb tender.

Step 2: Add the Eggs

Crack in the eggs one at a time, stirring after each addition. This helps to evenly distribute them and prevents any lumps in your batter. Eggs are the glue that holds everything together here, so don’t skip this part!

Step 3: Mash and Stir in Bananas and Lemon Juice

Mash your very ripe bananas in a bowl or right in the mixing bowl if you don’t mind a little mess. Stir them into the butter, sugar, and eggs mixture. Then, stir in the lemon juice—this little zing keeps the bananas from turning too brown and brightens the flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. I like to sift these ingredients to avoid clumps and make sure the rise is even. Then gently fold the dry mix into the wet banana mixture. Don’t overmix here—just enough to combine. Overmixing makes muffins tough, and that’s not what we want.

Step 5: Add Mini Chocolate Chips

Stir in your mini chocolate chips last—this step is my favorite because you can sneak in a little more chocolate on top of the batter before baking. Trust me, it makes each muffin feel like a special treat.

Step 6: Bake to Perfection

Carefully spoon the batter into a well-greased mini muffin pan, filling each cup about three-quarters full. Bake at 350°F for 15–18 minutes—keep an eye for golden edges and a set top that’s not glossy or wet. A toothpick inserted should come out clean or with just a few moist crumbs.

Step 7: Cool and Enjoy!

After baking, let your mini banana muffins cool in the pan for about 5 minutes, then pop them out and finish cooling on a wire rack. This prevents soggy bottoms and keeps that perfect texture intact.

Top Tip

From my kitchen experiments, a few tweaks made all the difference in perfecting this mini banana muffins recipe. Let me share some insider tips so your batch will always come out just right!

Use Ripe Bananas: The riper, the better! They add natural sweetness and moistness.
Don’t Overmix Batter: Mix until just combined to avoid dense muffins.
Fill Muffin Cups Properly: Filling ¾ full ensures they rise well without spilling over.
Watch the Bake Time: Ovens vary, so start checking at 15 minutes to avoid dryness.

How to Serve Mini Banana Muffins Recipe

Mini Banana Muffins - Serving Suggestion

Garnishes

I usually keep it simple—a light dusting of powdered sugar or a few extra mini chocolate chips on top before baking adds a lovely finishing touch. Sometimes I smear a little butter or cream cheese on while they’re warm for an indulgent bite that’s tough to beat.

Side Dishes

Pair these with a hot cup of coffee or a glass of cold milk for a classic combo. For a breakfast spread, I love adding fresh fruit salad or yogurt on the side to balance out the sweetness.

Creative Ways to Present

For parties or special breakfasts, I’ve arranged mini banana muffins in pretty baskets lined with colorful napkins. Another fun idea I tried was dipping half of each muffin in melted chocolate and sprinkling with crushed nuts—my kids loved the extra flair and taste.

Make Ahead and Storage

Storing Leftovers

Once your mini banana muffins have cooled completely, I recommend storing them in an airtight container at room temperature. From my experience, they stay fresh and moist for up to 5 days—perfect for quick snacks during the week.

Freezing

To freeze, wrap cooled muffins individually or place them all in a freezer-safe container. I freeze mine for up to 3 months without any noticeable drop in flavor or texture—makes a fantastic emergency treat for busy days.

Reheating

I love popping frozen mini banana muffins into the microwave for just 10–15 seconds. It revives that fresh-out-of-the-oven warmth and softness that really makes a difference. You can also warm them in a low oven if you prefer a little crisp on the top.

Frequently Asked Questions:

Can I use frozen bananas for this mini banana muffins recipe?

Yes! Just make sure to thaw and drain any excess liquid before mashing the bananas to avoid making the batter too wet. Frozen bananas actually work well and maintain great flavor.

What’s the best way to prevent muffins from sticking to the pan?

Greasing the mini muffin pan thoroughly with butter or using a non-stick spray usually does the trick. You can also line the pans with paper liners if you want an easier cleanup and neat presentation.

Can I substitute oil for butter in this recipe?

Absolutely! Using a mild oil like vegetable or canola oil will still give you moist muffins, though the flavor will be different—less rich and buttery, but still delicious.

How do I know when the mini banana muffins are done baking?

Look for golden brown edges and a top that looks set but not wet. You can insert a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs attached, but no raw batter.

Final Thoughts

This mini banana muffins recipe is one of those comforting, homey treats that never fails to bring a smile to my face. Whether you're using up ripe bananas or just want an easy snack, these muffins hit the spot. I hope you find joy baking and sharing them as much as I do—because there’s nothing quite like that warm, homemade taste to brighten your day.