Mini Banana Muffins
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A few weeks ago I shared my Chocolate Chip Mini Muffins and today I’m going to add these fun Mini Banana Muffins to that list for you to make! These Mini Banana Muffins are a great way to use up old bananas and have some easy on-the-go snacks for the kids.
I know you and your family will love them too. Bonus! These are freezer-friendly. Get all the details on that and how to make them grab-and-go snacks in my Storage Details section.
QUICK OVERVIEW
COOKING INSTRUCTIONS
- Preheat the oven to 350°F (177℃).
- Line or grease a mini muffin tin and set aside.
- In a mixing bowl add the bananas, egg, sugar, vanilla, and butter. Blend well with a hand mixer on medium (about 5 minutes).
- Add the baking soda and salt, and continue mixing.
- Add the flour and continue mixing on low until just blended.
- Distribute evenly filling the wells of the mini muffin tin about ¾ to just full (I use a 1 ½ Tablespoon cookie scoop).
- Bake for about 25 minutes or until you poke a skewer through the middle and it comes out clean!
- Take them out of the pan immediately
- let them cool on a cooling rack then store them:
- All together in an airtight container
- Groups of 3 (three) in food-safe snack bags for an easy-to-grab snack
COOKING WITH KIDS
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
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MORE RECIPES YOU CAN’T MISS
Mini Banana Muffins
These Mini Banana Muffins are a smaller version of my Banana Muffins recipe (without the oat crumble). They are soft, and tender and make for a perfect snack. Much healthier than store-bought grab-and-go snack bags. Additionally, I provide you with extra tips on how to make your own grab-and-go snack bags.
- Total Time: 40 minutes
- Yield: 32 mini muffins 1x
Ingredients
- 4–5 very ripe bananas
- 1/3 cup melted unsalted butter
- 1/4 cup cane sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 1/2 cups all-purpose flour
- pinch of Sea Salt (if you use salted butter, skip this step)
Instructions
- Preheat the oven to 350° F (177℃).
- Line or grease a mini muffin tin and set aside.
- In a mixing bowl add the bananas, egg, cane sugar, vanilla extract, and unslated butter. Blend well with a hand mixer on medium (about 5 minutes)
- Add the baking soda and sea salt, and continue mixing.
- Add the all-purpose flour and continue mixing on low until just blended.
- Distribute evenly filling the wells of the mini muffin tin about ¾ to just full (I use a 1 ½ Tablespoon scoop).
- Bake for about 25 minutes or until you poke a skewer through the middle and it comes out clean!
Equipment
Buy Now → 
Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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Buy Now → Notes
Storage Details
- Store muffins in food-safe snack bags for up to 5 days
- Store muffins in the freezer for up to 3 months.
- to freeze them, lay them in a single layer on the silicone-lined baking sheet until frozen.
- Once frozen, store in a freezer-safe bag.
- When ready to eat, they can be thawed individually or all at room temperature, then stored in small snack-size bags for an easy grab-and-go snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
©Photo, Prop Styling, and Food Styling by Jenn Smith owner of Jenn Giam Smith; Jenn Smith, LLC
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