Name: Quick and Easy Mini Banana Muffins Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 4 ripe bananas, mashed; 1/3 cup butter, melted; 1 large egg; 1/2 cup sugar; 1 tsp vanilla extract; 1 tsp baking soda; 1/4 tsp salt; 1 1/2 cups all-purpose flour

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Introduction

These quick and easy mini banana muffins are perfect for a tasty snack or a grab-and-go breakfast. Made with ripe bananas and simple ingredients, they come together fast and have a moist, tender crumb.

A white plate holds seven small round muffins with a golden brown top and a slightly darker brown base. One muffin is turned on its side, showing a textured, soft interior with visible small bits mixed in. The muffins have a smooth surface with a few air holes, indicating a light and fluffy texture. They are arranged closely together on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bananas, mashed
1/3 cup butter, melted
1 egg
1/2 cup sugar
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1 1/2 cups all-purpose flour

Instructions

Step 1: Preheat your oven to 350°F (175°C) and spray a mini muffin pan with cooking spray.
Step 2: In a medium bowl, mash the bananas thoroughly.
Step 3: Stir in the melted butter, then add the egg, sugar, and vanilla extract. Mix well until combined.
Step 4: Add the baking soda, salt, and all-purpose flour to the banana mixture. Stir gently until just combined—do not overmix.
Step 5: Using a spoon, fill each mini muffin cup about two-thirds full with the batter.
Step 6: Place the muffin pan in the oven and bake for 12 to 14 minutes, or until a toothpick inserted comes out clean.
Step 7: Remove the muffins from the oven and let them cool for 1-2 minutes before carefully removing them from the tray.

Tips & Variations

For added texture, fold in chopped nuts or chocolate chips into the batter before baking.
Use overripe bananas for the best natural sweetness and flavor.
Swap half of the all-purpose flour for whole wheat flour to increase fiber content.
If you prefer sweeter muffins, sprinkle a little brown sugar on top before baking for a caramelized crust.

Storage

Store the mini banana muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, warm in the microwave for about 15 seconds or until heated through.

How to Serve

A white bowl lined with a soft, textured light green cloth holds a pile of small, round banana muffins. Each muffin has a golden-brown bottom layer with a slightly darker rim and a lighter, speckled beige top layer that looks soft and moist. The muffins are stacked casually, filling the bowl, and the background features a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas will work well. Make sure to thaw and drain any excess liquid before mashing to avoid a runny batter.

How do I prevent the muffins from sticking to the pan?

Spraying the muffin pan with cooking spray or lightly greasing it with butter usually prevents sticking. Alternatively, you can use mini muffin liners for easier removal.