Fluffy and moist, our one-bowl Mini Banana Muffins recipe uses whole wheat flour and maple syrup and tastes just like a classic banana bread, except in a mini muffin format. They’re so quick and easy to make even our toddler can do it, making it the perfect breakfast, snack or even after-dinner dessert.
One of our favorite activities to do with our kids is cook together. It’s an easy way to connect, educate them on where their food comes from, and encourage mindful eating practices. A kid-friendly recipe so easy even our toddler can prepare it, are our mini banana muffins recipe.
Incredibly fluffy and moist, these mini banana muffins are dairy-free and made with whole wheat flour adding a nutty flavor, maple syrup for a refined sugar-free alternative, cinnamon for depth, and of course, ripe bananas for added sweetness. It’s the perfect recipe for their little hands to help with, peeling bananas, measuring flour, mixing and sneaking a bit of batter.
These banana muffins are a version of Philip’s grandmas’ banana bread recipe that she'd make for him and his siblings as kids – except in a mini muffin format. They’ve become a weekly staple for our little ones, and are definitely toddler and kid approved – husband approved, too.
- Bananas: very ripe, the peel should be mostly light brown with a lot of dark brown spotting.
- Maple syrup: our favorite sweetener for snacks and desserts. Pairs wonderfully with bananas and cinnamon. Can be substituted with honey, agave syrup, or white sugar.
- Eggs: large eggs, as fresh as possible.
- Flour: we use whole-wheat flour in our banana muffins though all-purpose flour is totally acceptable in this recipe.
- Cinnamon: provides a slightly spicy flavor that's perfect for banana muffins.
- Baking soda: helps provide a light and fluffy texture.
- Baking powder: used to make the muffins rise when baked.
- Salt: enhances the flavors in the recipe. Use kosher or sea salt.
- Oil: avocado oil is used in this recipe, extra virgin olive oil is our next option. Melted butter gives additional richness if you prefer.
Find the complete recipe with measurements below.
Recipe Steps: How to Make Mini Banana Muffins
1. Combine the wet ingredients.
In a large mixing bowl, mash bananas, egg, and maple syrup.
2. Add the dry ingredients.
Add flour, cinnamon, baking soda, baking powder, and salt. Gently mix until just combined.
3. Fold in the fat (oil or butter).
Pour in the oil and fold it into the batter, again until just combined.
4. Scoop the muffins and bake.
Scoop the muffins into a mini muffin tin or silicone mini muffin pan. Fill each mold three-quarters to the top with muffin batter. Bake the muffins in a preheated 350°F oven for 15-18 minutes, or until evenly golden brown on top and a knife or toothpick inserted in the center of a muffin comes out clean.
5. Cool and serve.
After 5 minutes of cooling, transfer the mini muffins to a wire rack to cool completely, about 30 minutes (if you can wait that long).
It’s important not to over-mix the batter. Mix the dry ingredients until the batter just comes together - there may still be some dry bits. Then fold in the oil gently, stirring along the outside of the bowl, then down the center of the batter. This incorporates the oil without deflating the batter, resulting in moist, fluffy muffins.
Storage and Freezing
Storage: We keep our mini muffins at room temperature, covered, for 2-3 days. Extras are stored in the fridge or frozen for later.
Batch Baking: This recipe is perfect for batch cooking. We usually double the recipe and freeze the extras for later.
Freezing: Mini banana muffins freeze very well. Once cool place on a baking sheet or wire rack and freeze for 1-2 hours, then transfer to a freezer-safe container or bag for storing up to 3 months. Remove the day before you want to eat them.
- Mini Banana Blueberry Muffins: Toss 1 cup of fresh or frozen blueberries with 1 tablespoon of flour, just until they are coated. Fold into the batter just a couple times after the oil.
- Mini Banana Chocolate Chip Muffins: Add 1 cup of mini chocolate chips along with the dry ingredients.
- Mini Banana Oat Muffins: Remove ¼ cup of flour and add ½ cup rolled oats along with the dry ingredients. Additionally you can sprinkle the tops of the muffins with a teaspoon of rolled oats before baking.
Absolutely! Using this same batter, scoop it into full size liners and bake for 23-28 minutes, until golden and cooked through, or for bread, grease a loaf pan and bake for 55-65 minutes.
Yes, frozen bananas can be used if defrosted/thawed prior to making the muffins. They may result in a slightly sweeter muffin.
- 3 ripe bananas
- ⅔ cup maple syrup
- 1 egg
- 1 ½ cups whole wheat flour
- 2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ⅓ cup avocado oil
- Preheat oven to 350°F.
- In a large mixing bowl, mash bananas along with maple syrup and the egg until combined. The bananas should be broken into chunks about the size of a pea.
- Add the flour, cinnamon, baking soda, baking powder, and salt. Stir with a spatula until just combined - it is ok if there is a little dry flour as it is better to under mix then over mix.
- Pour in the oil and fold the batter until the oil is just incorporated.
- Spoon the muffin batter into the muffin tin molds. 1 tablespoon of batter will make a rounded muffin top, and 1 ½ tablespoons of batter will give you a large overflowing muffin top.
- Bake the muffins for 18-22 minutes until golden brown on top and cooked through. A toothpick or knife inserted in the center of the muffins will come out clean if they are cooked through.
- Allow the muffins to cool in the tin for 5 minutes before removing them and transferring to a wire rack to cool completely. Repeat baking with remaining batter if necessary.