I’d rather not say I’ve been living under a rock, but apparently, I’ve been living under a rock. Instead of mashing these bananas with a fork like I always do (like an idiot, apparently), I just threw them in the mixer and that wonderful guy mashed them up in a few seconds. No lumps or anything. Why has nobody told me about this??
As a result of my newfound mechanical proficiency, I bring you these Mini Banana Bread Muffins. Aside from my no-fork breakthrough, the best part about them is the (questionable) math involved… they’re miniature, which clearly demonstrates the laws of physics stating that a single serving is roughly six to ten muffins. I don’t question the facts; I’m just sharing them with you.
These little guys are quick to make, they’re cute, and they require minimal manual labor. If you’ve also been mashing bananas by hand like it’s 1845, welcome to the future of baking.
Here’s my Recipe-ish. If you want to know my pro-tips and ideas for recipe variations, keep scrolling.
Mini Banana Bread Muffins
Ingredients
- 4 very ripe bananas
- 1/3 cup butter melted
- 2/3 cup sugar
- 1 egg
- 2 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- Pinch nutmeg
- Optional: 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F. Grease your mini muffin tin (or use liners if you’re fancy).
- Toss your 4 peeled bananas into the stand mixer. Use the paddle attachment to mash them until smooth—congratulate yourself for not using a fork.
- The Wet Stuff: Pour in the melted butter and sugar. Mix until combined, then add the egg and vanilla. Give it another quick whirl.
- The Dry Stuff: Combine the flour, baking soda, baking powder, salt, and that pinch of nutmeg. Mix well and add to the banana mixture. Mix until jut combined.
- If using chocolate chips, gently fold them into the batter.
- Scoop the batter into the tins.
- *Bake for 12–15 minutes or until a toothpick comes out clean.*
Notes
my pro tips for making the best ever mini banana bread muffins
The Mixer Hack: Don’t worry if the bananas look a little “liquified” from the mixer… that’s actually better for the moisture levels in mini muffins. Just make sure you stop the mixer the second you add the flour so you don’t overwork the gluten.
The Ramekin Pivot: If you run out of patience for filling 30 tiny holes, or you only have one mini muffin pan like I do, the ramekin version is a great “chef’s treat.” Fill up your pan and then line a couple of ramekins with muffin papers and fill them up with the remaining batter. Just remember they need about 5–7 minutes longer in the oven than the minis.
Prevent the Stick: Even with “non-stick” tins, banana bread is notoriously sticky because of the sugar. You can give the top of the tin a quick wipe with a bit of butter or oil to make sure those muffin tops don’t get left behind. Or… this is easiest if you use nonstick cooking spray because it’s pretty tough to avoid spraying the entire pan.
The Nutmeg Factor: Don’t skip the nutmeg! It’s my “secret ingredient” that makes people wonder why your banana bread tastes like a professional bakery and not a sad box mix. I do not enjoy a bland muffin and this is what keeps them interesting.
recipe substitutions and variations
The Fat: If you’re out of butter (my condolences), you can swap it for melted coconut oil or a neutral oil (like avocado or vegetable). The butter adds that “bakery” flavor, but oil will actually keep them moist for even longer.
The Sugar: I used white granulated sugar here, but if you want a deeper, more “caramel” vibe, go half-and-half with brown sugar.
The Mix-ins: These are “purist” muffins, but you can see that sometimes I throw in a handful of mini chocolate chips or crushed walnuts. Just fold them in by hand at the very end so you don’t turn your batter into a grey mess with the mixer. As you also can see, sometimes I fill up half the muffin cups with the batter and add mix-ins to the second half because while I’m a purist, the rest of my fam loves a little chocolate in their muffins.
Make it Vegan-ish: You can swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water, let it sit for 5 mins). Since the bananas already do a lot of the heavy lifting for the structure, they hold up surprisingly well. Use a plant based butter in place of the regular butter.
The Spice: If nutmeg isn’t your thing, you can swap it for cinnamon (about a teaspoon) or even a tiny pinch of cardamom or ginger if you’re feeling fancy.
serving suggestions
The Purist (me): Warm with a smear of salted butter.
The Indulgent: A drizzle of honey or a swipe of peanut butter.
The “Breakfast on the Go”: Three (or six) muffins and a cold brew.
storing leftovers and make ahead details for these mini banana bread muffins
On the Counter: Keep in an airtight container for up to 3 days. After that I’d refrigerate them.
In the Freezer: These are the ultimate “make-ahead” snack. Freeze them in a single layer on a tray, then toss them into a freezer bag.
The Reheat: 10–15 seconds in the microwave makes them taste like they just came out of the oven.
If you make these Mini Banana Bread Muffins, I hope you fall in love with them as much as I have. And if you’re looking for more easy muffin baking inspiration, try these Double Chocolate Zucchini Blender Muffins, these The Best Buttermilk Blueberry Muffins or these Lemon Oat Poppy Seed Blender Muffins
Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post them, tag me over on Instagram @thepyperskitchen so I can see your muffins (and your questionable serving sizes).
