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Mini Banana Muffins

Recipe by Jenn Giam Smith

  • Total Time40 minutes
  • Yield32 mini muffins 1x
  • DietVegetarian

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.

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mini banana muffins on a marble platter with bananas

Ingredients

Units Scale
  • 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

  1. Preheat the oven to 350° F (177℃).
  2. Line or grease a mini muffin tin and set aside.
  3. 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)
  4. Add the baking soda and sea salt, and continue mixing.
  5. Add the all-purpose flour and continue mixing on low until just blended.
  6. Distribute evenly filling the wells of the mini muffin tin about ¾ to just full (I use a 1 ½ Tablespoon scoop).
  7. Bake for about 25 minutes or until you poke a skewer through the middle and it comes out clean!

Recipe Video

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Equipment

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.

Find it online: https://www.jenn-smith.com/mini-banana-muffins/