Mimi's Organic Eats » Breakfast & Brunch Recipes » Mini Banana Bread Muffins

Mini Banana Bread Muffins

These homemade Mini Banana Bread Muffins are a bite sized treat that you can enjoy with breakfast or for an afternoon snack! Plus, they are a great way to use up overly ripe bananas!

If you love banana desserts as much as I do, be sure to check out some of my other favorite recipes like my Coconut Chocolate Chip Banana Bread, Vegan Banana Chocolate Chip Cookies, or my Banana Cake with Peanut Butter Caramel Chocolate Ganache Frosting.

mini banana bread muffins

Why You'll Love This Recipe

Small Batch: You will love this recipe for homemade Mini Banana Bread Muffins! These easy little muffins only make 24 mini muffins, so they are a small batch recipe where you won’t have tons of leftovers.

Uses Overly Ripe Bananas: I love any recipe that uses things to eliminate food waste. While I won't eat overly ripe bananas as they are too mushy, I love baking with them! Overly ripe bananas are perfect for baking because the starches turn to sugar as bananas ripen, making them sweeter.

Bite Sized: I love these homemade Mini Banana Bread Muffins because they are bite sized treats! I love having for breakfast as they are a light way to indulge in something sweet without too much sugar.

mini banana bread muffins

Ingredients

Organic Valley Salted Butter

La Tourangelle Organic Canola Oil

Homemade Organic Light Brown Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Alexandre Family Farm Grassfed A2/A2 Organic Vanilla Bean Yogurt

Frontier Co-Op Organic Korintje Cinnamon

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Subscribe to Mimi's Organic Eats Channel

Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!

Subscribing is easy and just by subscribing, you are directly supporting my site!

woman sharing cookies with pug in kitchen

Tools Needed

Digital Food Scale

Stand Mixer

USA Pan Mini Cupcake Pan

mini banana bread muffins

Step by Step Instructions

Step 1

Preheat the oven to 350°F.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, canola oil, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. 

Add in the banana in pieces and mix to combine. 

Add the egg, yogurt, flour, baking powder, sea salt, and cinnamon in that order and mix on low until combined.

Step 3

Transfer to a piping bag. If you don’t have a piping bag you can just spoon the batter in!  Grease the muffin pan well and pipe the batter into the muffin pan, filling about three-quarters full.

Bake for 15 to 17 minutes, or until lightly golden brown. Allow to cool before trying to remove from the muffin pan. (If you are baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

mini banana bread muffins

FAQ's

Why do you need to use overly ripe bananas for baking?

When bananas begin to ripe, the starches turn to sugars. This makes them sweeter and have more flavor for baking, which is why they are ideal for banana breads, muffins, cookies, and more!

Can I use mini muffin liners?

Yes! If you prefer to use muffin liners you can do that and then you don't need to grease the muffin pan.

How do you store banana bread muffins?

Banana bread muffins are fluffy and moist, so they need to be stored in an airtight container to keep their texture.

mini banana bread muffins

Craving More?

mini banana bread muffins

Mini Banana Bread Muffins

Mimi Council
This small batch recipe for Mini Banana Muffins makes 2 dozen mini muffins that are a perfect morning or afternoon treat.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Makes 24 mini muffins
Calories 74 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350°F.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, canola oil, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
  • Add in the banana in pieces and mix to combine.
  • Add the egg, yogurt, flour, baking powder, sea salt, and cinnamon in that order and mix on low until combined.
  • Transfer to a piping bag. If you don’t have a piping bag you can just spoon the batter in!
  • Grease the muffin pan well and pipe the batter into the muffin pan, filling about three-quarters full.
  • Bake for 15 to 17 minutes, or until lightly golden brown. Allow to cool before trying to remove from the muffin pan.
  • Store in an airtight container for up to 3 days.

Video

Notes

High Altitude – Bake at 350°F for 13 to 15 minutes, or until lightly golden brown.

Nutrition

Calories: 74kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 54mgPotassium: 39mgFiber: 0.3gSugar: 6gVitamin A: 73IUVitamin C: 0.4mgCalcium: 16mgIron: 0.3mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

Join Our Organic Community!

butter college hoodie in mustard

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*