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Banana Bread Mini Muffins Recipe

Oh, you’re going to love this Banana Bread Mini Muffins Recipe! These little bites are like all the comforting, sweet goodness of classic banana bread but perfectly mini-sized – great for a quick snack, lunchbox treat, or sharing at brunch. I especially love them when my bananas get a bit too ripe and I don’t want a big loaf. This recipe is just so easy and satisfying.

What makes this Banana Bread Mini Muffins Recipe stand out is how tender and moist each muffin turns out, plus that little burst of mini chocolate chips that anyone with a sweet tooth will appreciate. They’re quick to whip up, and honestly, I find it pretty hard to stop at just one. Trust me, these mini muffins shine whenever you want something cozy and grab-and-go.

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Why This Recipe Works

  • Perfectly Moist Texture: The combination of ripe bananas and melted butter keeps each mini muffin soft and tender.
  • Quick and Easy: Simple steps and basic ingredients make this recipe ideal for last-minute baking sessions.
  • Mini Size for Portion Control: These bite-sized muffins are great for portioning, helping you avoid overindulging while still enjoying a treat.
  • Chocolate Chip Surprise: Adding mini chocolate chips inside and on top gives a fun, melty contrast that’s hard to resist.

Ingredients & Why They Work

This Banana Bread Mini Muffins Recipe comes together with pantry staples that blend incredibly well. Each ingredient plays a key role in creating those tender, flavorful little muffins you’ll want to bake again and again.

  • Sugar: Sweetens the muffins without overpowering the natural banana flavor.
  • Butter (melted): Adds richness and helps achieve that wonderfully moist crumb.
  • Eggs: Bind everything together while contributing to a tender texture.
  • Bananas (very ripe): The star of the show – ripe bananas bring natural sweetness and moisture.
  • Lemon juice: Just a splash to brighten flavors and balance the sweetness.
  • Flour: Provides structure so your mini muffins hold their shape just right.
  • Baking powder: Gives those little cupcakes a nice rise and fluffy lift.
  • Salt: Enhances the sweetness and balances the flavors overall.
  • Mini chocolate chips: For that melty, delightful surprise in every bite and a pretty finishing touch on top.
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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 mixing things up with this Banana Bread Mini Muffins Recipe depending on the mood or who I’m baking for. Whether you want them nutty, extra chocolaty, or a little healthier, there’s plenty of room to personalize.

  • Add Nuts: I often toss in chopped walnuts or pecans for a satisfying crunch and extra flavor boost.
  • Switch up the Chips: White chocolate or peanut butter chips can make these mini muffins feel totally new and indulgent.
  • Make it Gluten-Free: Swap regular flour for a gluten-free blend—just check your baking powder is gluten-free too!
  • Boost with Spices: A pinch of cinnamon or nutmeg amps up the cozy vibes that pair perfectly with banana and chocolate.

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

Step 1: Mix the Base Ingredients

Start by melting the butter so it’s nicely liquid. Then, combine it with the sugar in a bowl until they come together smoothly. This creates the sweet, rich base that’s key to making these mini muffins tender. Don’t skip melting the butter—it helps the sugar dissolve and prevents graininess.

Step 2: Add the Eggs and Bananas

Next, crack in those eggs and whisk everything until just combined. Then, mash your very ripe bananas with a fork until mostly smooth and fold them into the mix along with the lemon juice for a bright, fresh kick. The bananas should be spotty and super soft for that natural sweetness and moistness.

Step 3: Blend in the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually stir these dry ingredients into your wet banana mixture to create a thick muffin batter. Be careful not to overmix here—you want everything just combined or your muffins could turn out dense.

Step 4: Fold in the Mini Chocolate Chips

Now for the fun part: fold in a generous handful of mini chocolate chips. They melt so nicely in the oven, making every bite a little piece of heaven. Don’t forget to sprinkle a few extra on top when you spoon the batter into the greased mini muffin pan for a pretty, chocolatey finish.

Step 5: Bake and Cool

Bake at 350°F (175°C) for 15-18 minutes until the edges turn golden brown and the tops no longer look wet. I usually check around 15 minutes with a toothpick—if it comes out mostly clean (a few crumbs are okay) you’re good to go. Let them cool before popping them out of the pan to keep the shape intact.

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Tips from My Kitchen

  • Banana Ripeness Matters: I always use bananas that are super spotted and soft – that’s the secret to amazing flavor and moistness.
  • Don’t Overmix: Stir the batter gently after adding flour to keep the muffins tender, rather than tough.
  • Mini Muffin Pans Need Greasing: Even if nonstick, giving the tin a quick coat of butter or spray ensures easy muffin release.
  • Watch Baking Time Closely: Those last few minutes can make the difference between perfectly baked and dry muffins, so check early!

How to Serve Banana Bread Mini Muffins Recipe

Three mini chocolate chip muffins are stacked on top of each other on a white marbled surface. The bottom two muffins show a golden-brown outer edge with chocolate chips scattered on the top and sides. The top muffin has a bite taken out of it, revealing a soft, light interior with chocolate chips inside. Around the stack, there are loose chocolate chips and blurred muffins in the background with a blurred bunch of bananas. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these banana bread mini muffins with a light dusting of powdered sugar when serving — it adds a sweet, delicate touch without overwhelming the flavor. Sometimes, I also spread a dab of softened butter or cream cheese on top for creamy contrast that pairs perfectly with the chocolate chips.

Side Dishes

They go wonderfully with a cup of your favorite coffee or tea for a cozy breakfast or snack. I often pair them with fresh fruit salad or a yogurt parfait to balance the sweet richness and make a more rounded meal.

Creative Ways to Present

For a fun brunch or party, I arrange these mini muffins in a tiered tray with fresh berries and edible flowers – it looks so inviting and festive. Wrapping each muffin in a colorful cupcake liner or tying a small ribbon around mini muffin boxes makes them a charming gift or party favor.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover mini muffins in an airtight container at room temperature for up to 3 days. This keeps them fresh and soft without drying out — just avoid stacking too many to prevent squishing.

Freezing

I freeze extras by wrapping each mini muffin individually in plastic wrap before placing them in a freezer-safe bag. This method keeps them from sticking together, and they last for up to 3 months. When I want one, I just thaw it on the counter or pop it in the microwave for a few seconds.

Reheating

To warm them back up, I usually use the microwave for 15-20 seconds, which brings back that fresh-baked softness almost instantly. For a slightly crispier top, a quick 3-4 minute toast in a toaster oven works beautifully too.

FAQs

  1. Can I use less sugar in this Banana Bread Mini Muffins Recipe?

    Absolutely! If you prefer your muffins less sweet, you can reduce the sugar by up to a third. Just keep in mind that sugar also impacts moisture and texture slightly, so the muffins might be a bit less tender but still delicious.

  2. Can I substitute all-purpose flour with whole wheat flour?

    You can swap in whole wheat flour for a heartier muffin, but I’d recommend using half whole wheat and half all-purpose to keep them from becoming too dense. Also, add a small bit more liquid if needed to maintain moisture.

  3. How to make these Banana Bread Mini Muffins Recipe dairy-free?

    Replace the melted butter with melted coconut oil or a dairy-free margarine. The flavor will be slightly different but still wonderfully moist and tasty.

  4. Can I freeze the mini muffins with chocolate chips?

    Yes! The mini chocolate chips freeze beautifully with the muffins, keeping their melty charm once thawed and reheated. Just wrap well to avoid freezer burn.

  5. What’s the best way to tell when the muffins are done baking?

    The tops should lose their glossy, wet look and the edges turn a lovely golden brown. A toothpick inserted into the center should come out clean or with just a few moist crumbs—if it’s wet batter, bake a little longer.

Final Thoughts

This Banana Bread Mini Muffins Recipe has become one of my favorite go-to quick bakes, especially when I need a little comfort food or a portable snack. I hope you enjoy making and sharing them as much as I do—they’re easy, forgiving, and absolutely delicious. Give it a try, and I bet you’ll find yourself reaching for these mini muffins whenever you have ripe bananas hanging around.

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Banana Bread Mini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 23 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 36 mini muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious and moist Banana Bread Mini Muffins made with ripe bananas, melty mini chocolate chips, and a perfect balance of sweetness. These bite-sized treats are ideal for breakfast, snacks, or dessert and bake quickly to golden perfection.


Ingredients

Units Scale

Wet Ingredients

  • 1/2 cup butter melted
  • 2 eggs
  • 3 bananas very ripe
  • 1 tablespoon lemon juice

Dry Ingredients

  • 1 cup sugar
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt

Add-ins

  • mini chocolate chips (quantity to taste plus extra for topping)

Instructions

  1. Mix butter and sugar: In a large mixing bowl, combine the melted butter and sugar, stirring thoroughly until well blended.
  2. Add eggs: Crack the eggs into the mixture and beat them in until smooth and fully incorporated.
  3. Mash bananas and add lemon juice: In a separate bowl, mash the very ripe bananas well, then stir them and the lemon juice into the batter until evenly combined.
  4. Add dry ingredients: Sift together the flour, baking powder, and salt. Gradually fold this mixture into the wet ingredients, stirring just until combined.
  5. Stir in mini chocolate chips: Add mini chocolate chips to the batter and mix gently.
  6. Fill the muffin pan: Spoon the batter into a well-greased mini muffin pan, filling each cup about 3/4 full. Sprinkle additional mini chocolate chips on top for extra texture and flavor.
  7. Bake: Place the pan in a preheated oven at 350 degrees Fahrenheit and bake for 18 minutes or until the sides are golden brown and the tops look set and not moist.
  8. Cool and serve: Allow the muffins to cool in the pan briefly before removing them. Enjoy warm or at room temperature.

Notes

  • Use very ripe bananas for the best natural sweetness and moisture.
  • Grease your mini muffin pan well or use mini muffin liners to prevent sticking.
  • Do not overmix the batter once the flour is added to keep the muffins tender.
  • Adding lemon juice prevents the bananas from browning and adds a subtle tang.
  • You can substitute the mini chocolate chips with nuts or dried fruit if preferred.
  • Check doneness by inserting a toothpick in the center; it should come out clean.

Nutrition

  • Serving Size: 1 mini muffin
  • Calories: 90 kcal
  • Sugar: 7 g
  • Sodium: 75 mg
  • Fat: 4 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 13 g
  • Fiber: 1 g
  • Protein: 1.5 g
  • Cholesterol: 30 mg

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