Mini Banana Bread Muffins
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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.
Table of Contents
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.
Ingredients
La Tourangelle Organic Canola Oil
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
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!)
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Tools Needed
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).
FAQ's
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!
Yes! If you prefer to use muffin liners you can do that and then you don't need to grease the muffin pan.
Banana bread muffins are fluffy and moist, so they need to be stored in an airtight container to keep their texture.
Craving More?
Mini Banana Bread Muffins
Ingredients
- ¼ cup salted butter (softened)
- 2 tablespoons canola oil
- 113 grams light brown sugar (packed)
- ½ teaspoon vanilla extract
- 1 large banana (very ripe)
- 1 large egg (room temperature)
- ¼ cup vanilla yogurt (room temperature)
- 127 grams all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
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.
Notes
Nutrition
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