These mini banana muffins are perfect for your next weekend brunch.  They delicious are the perfect bite size treat.  Try them with your favorite add-ins, like mini chocolate chips or nuts.  This moist banana muffin recipe will cure your sweet tooth while still being nutritious!

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Why this Mini Banana muffin recipe is the best!

Banana muffins are one of my favorite recipes to make.  I love easy recipes that I can whip up for a quick breakfast.  Mini muffins are the perfect breakfast or great for snacking.  It's easy to make the muffins with different add-ins to please everyone at breakfast.  These mini size muffins are perfect for toddlers, but even great for adults with a cup of coffee!

• Perfect for snack time!
• Bake faster than traditional banana bread.

Key Ingredients & Substitutions

ripe bananas- I always keep muffin ingredients in my pantry so I'm ready when I have a surplus of ripe bananas.  The key to moist banana muffins is making sure you use overly ripe bananas!  The more speckled the banana is, the riper it will be.  So not only will the muffins be very moist but will also have a natural sweetness!

Greek yogurt- another great tip for moist muffins is adding plain Greek yogurt.  This will help reduce the amount of oil that you need in the recipe.  You can use either whole milk or fat free yogurt.  It will only slightly change the calorie content.

avocado oil- with the moisture from the bananas these muffins need very little oil.  If you do not have avocado oil on hand coconut oil, olive oil or even canola oil will work.

honey- To give the muffins a little bit of sweetness I use honey instead of sugar.  You could also use pure maple syrup as a substitute.

whole wheat flour- for most of my muffins I like to use a mixture of whole wheat flour and oats.  You can use all purpose flour if you prefer.  Here's a guide for flour substitutes.

Step-by-step instructions

Preheat the oven to 350 degrees Fahrenheit while you mix your muffin batter.  With any muffin recipe it is important to mix the wet and dry ingredients in separate bowls.

First start by mashing the bananas in a large bowl.  If you have overripe bananas they are easy to mash with a fork.  You can use a food processor or electric mixer if you want but I hate washing more dishes than necessary!

Next combine banana puree with the wet ingredients and stir well with a whisk, making sure everything is incorporated.

In a separate large mixing bowl combine flour and oats with the remaining dry ingredients.  Stir well before adding the banana mixture.

Spray mini muffin pan with cooking spray.  I divided the batter in half and added mini chocolate chips to one and chopped pecans to the other.  Spoon batter into the muffin cups using a small spoon.  You can add a few extra mini chocolate chips to the muffin top before you bake muffins.

Mini muffins cook in less time than large muffins.  Bake the mini banana muffins in a preheated oven for 13-15 minutes.  Muffins will be golden brown on top.  Use a toothpick to check for doneness.

How to store muffins

Allow muffins to cool on a wire rack completely.  Store in an airtight container at room temperature.  Muffins will last for 2-3 days.

Looking for other delicious banana recipes? Try these!

Almond Flour Banana Muffins {Gluten-Free}

Healthy Banana Carrot Muffins

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!

 

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Almond Flour Banana Muffins {Gluten-Free}