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Delicious mini banana bread muffins made with ripe bananas, perfect for breakfast.

Mini Banana Bread Muffins

These quick and easy mini muffins turn ripe bananas into a soft, snackable treat perfect for breakfast or a sweet snack.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 24 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces very ripe bananas, mashed (about 1 cup mashed) The spottier they are, the sweeter your muffins will taste.
  • 1 piece egg
  • 1/3 cup melted butter (or neutral oil)
  • 1/2 cup sugar (brown or white)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon (optional) Adds a nice flavor.
  • 1/4 teaspoon salt
Optional Add-Ins
  • 1/3 cup mini chocolate chips For a chocolatey twist.
  • 1/3 cup chopped walnuts or pecans Toast for deeper flavor if desired.
  • 1 tablespoon crushed pineapple (drained well) For a tropical twist.
  • 1/4 cup rolled oats To make them a bit heartier.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Mash the bananas in a bowl.
  3. Stir in the egg, melted butter, sugar, and vanilla.
  4. Sprinkle flour, baking soda, cinnamon, and salt over the mixture, then stir just until you do not see dry flour.
  5. Scoop the batter into a greased mini muffin pan, filling each cup about 3/4 full.
  6. Bake for 10 to 13 minutes until the tops spring back when tapped lightly.

Notes

Store muffins in an airtight container for up to 3 days at room temperature. For longer storage, refrigerate for up to 1 week or freeze for 2 to 3 months.