mini banana muffins

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This banana muffin recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR! &nbsp;

Mini and Moist Banana Muffins

flour

baking soda

baking powder

salt

bananas

sugar

butter

cinnamon

brown sugar

Preheat your oven to 350 F.

Spray your muffin pan with nonstick spray and set aside.

Mix flour, baking soda, baking powder and salt in bowl.

Mix bananas, sugar, butter, and egg until smooth.

Add in flour mixture, continuing to stir until everything is combined.

Spoon this into muffin pan evenly.

For the muffins

Combine flour, cinnamon and brown sugar.

Cut in your butter until it's crumbly.

Add to the top of your muffins evenly.

For the crumble

Bake for 10-13 minutes, until the sides of your  muffins are slightly golden brown.

Finally

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These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This banana muffin recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!

These Mini Banana Muffins are perfect for meal prepping many mini muffins for a quick, healthy snack without refined sugar or to fill a kid&#039;s lunchbox.

Mini Banana Muffins

Mild-Flavor Olive Oil ((note 1))

Almond Milk ((note 2))

Self-Rising Flour ((note 3))

Cinnamon

Vanilla Extract

Unrefined Cane Sugar ((note 4))

Preheat the oven to 350°F (180°C). Fill three 12-hole mini muffin pans - or two 24-hole mini muffin pans with paper liners. Lightly oil the liners with cooking oil spray. This recipe makes 36 mini muffins.

In a mixing bowl, mash the bananas and measure the amount needed by packing the mashed banana in measuring cups. If you have too much mashed banana, freeze the rest and use it later in a smoothie.

In the mixing bowl with the mashed banana, stir in almond milk, oil, and self-rising flour. If you want to add flavor, add the cinnamon, vanilla extract, and sugar now.

Use a rubber spatula to stir all ingredients together and form a smooth batter.

Use a small cookie dough scoop to grab the muffin batter and fill 36 mini muffin holes up to the top.

You can fit two 12-hole mini muffin pans in the middle rack, and one pan under the middle rack to bake everything at once. But, 10 minutes before the end of baking, switch the pan levels because the one under the middle rack won&#39;t bake as fast. You can also bake one pan at a time, keeping the remaining batter at room temperature while the first batch is baking.

Bake the mini muffins in the center rack of the oven for 20-25 minutes at 350°F (180°C) until golden brown and a toothpick inserted in the center comes out clean.

Flip the pan upside down on a cooling rack and let them cool completely.

I am going to make some of these banana muffins since two of my kids are vegan.

The easiest mini banana muffins recipe that actually works! One bowl, 15 minutes, and perfectly moist results every time. Great for using up overripe bananas and meal prep.

Mini Banana Muffins (Soft, Moist, and One Bowl)

(125 grams) all-purpose flour

¼ tsp baking powder

¼ tsp baking soda

cinnamon (optional but enhances banana flavor)

+ 2 tbsp (90 grams) granulated white sugar

tbsp (25 grams) light brown sugar

(57 grams) salted butter

eggs (room temperature)

(170 grams) mashed overripe banana (about 2 bananas)

tbsp (45 grams) sour cream

tsp vanilla extract

(85 grams) mini chocolate chips (for chocolate chip version)

(40 grams) finely chopped walnuts

Preheat

Preheat oven to 425°F (218°C). Line a mini muffin tin with liners or grease well.

Whisk

In a large bowl, whisk together flour, baking powder, baking soda, salt, white and brown sugar and cinnamon.

In the same bowl, add in the melted butter, oil, eggs, mashed banana, sour cream and vanilla. Whisk until combined.

Stir

Stir in chocolate chips or nuts if using.

Fill

Fill mini muffin cups about ⅔ to ¾ full.

Bake

Bake at 425°F for 5 minutes, then reduce to 350°F and bake an additional 5-7 minutes. Watch closely - mini muffins bake fast! They&#39;re done when golden on top and a toothpick comes out clean.

Cool

Cool in the pan for just a minute to prevent overbaing, then transfer to a wire rack.

I made these today and they were a huge hit! Thank you so very much!

Love these! Had enough from one batch to make 24 mini muffins plus 2 larger muffins. Bakes up perfectly and minimal cleaning! Thanks for another great recipe!

Top 3 mini banana muffins recipes from across the web

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Mini and Moist Banana Muffins

Mini Banana Muffins

Mini Banana Muffins (Soft, Moist, a...

Top 3 mini banana muffins recipes from across the web

The most viewed mini banana muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini and Moist Banana Muffins

Mini Banana Muffins

Mini Banana Muffins (Soft, Moist, a...

The most viewed mini banana muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine