These mini banana muffins are soft, moist, and tender. Bursting with delicious banana flavor and ready in less than 30 minutes from start to finish, they’re the perfect sweet treat for breakfast, brunch, afternoon snacking, or dessert.
From a sweet breakfast or brunch to afternoon snacking or sweet desserts, you’ll always find muffins in my recipe rotation.
I’m such a huge fan of muffins. They’re easy to make, and they’re perfect for meals, snacking, or desserts. As a woman who juggled momming and my full-time job for decades, I quickly learned to appreciate that combination.
Muffins are also fun because you can do so much with them. Of course, recipes like these easy blueberry muffins immediately spring to mind when you think of this classic baked good. However, you can also make amazing savory versions like these jalapeno cheese muffins.
There’s just so much you can do with them. That’s the case with my newest muffin recipe, these mini banana muffins. There’s never a bad time to serve them, and that classic banana flavor always brings everyone back for more.
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Why You’ll Love This Recipe
- Limited Ingredients: These muffins only require a handful of simple, basic baking ingredients.
- Easy: Like any muffin recipe, all you have to do is mix, pour, and bake. That’s it!
- Super Moist: The addition of sour cream makes these little muffins so moist and tender.
- Classic Flavor: These muffins might be small, but they’re packed full of classic banana bread flavor.
- Customizable: It’s easy to tweak this recipe to make it your own.
- Versatile: Serve these for breakfast, brunch, an afternoon snack, or dessert.
- Great for Meal Prep: These are freezer-friendly muffins, so it’s easy to make extra for future use.
Ingredients
See the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
Variations
- Add Nuts: Add your favorite chopped nuts to the batter or the top of the muffins to make banana nut muffins.
- Frosting: Add cream cheese frosting for even more sweetness and a classic flavor.
- Greek Yogurt: Full-fat Greek yogurt works perfectly in place of sour cream, giving the muffins the same moist, tender texture and slightly tangy flavor.
- Baking Chips: Both peanut butter and chocolate are classic banana pairings, so try adding either kind of baking chips to your batter for more flavor.
- Gluten-Free: Use 1:1 gluten-free flour in equal amounts to make a gluten-free version of these muffins.
- Super Tender: For super tender muffins, use cake flour in place of all-purpose flour.
How to Make Mini Banana Muffins
Step 1: Beat the butter and sugar until creamy. Then, beat in the eggs. Finally, add the sour cream and vanilla.
Step 2: Add the dry ingredients and mix until just combined. Then, stir in the mashed bananas.
Step 3: Divide the batter between the lined wells of a mini muffin pan.
Step 4: Bake until golden and a toothpick inserted into the center comes out clean. Enjoy!
Tips
- Loosely spoon your flour into your measuring cup and level it off with a knife to avoid compacting and using too much.
- Mix your batter until the ingredients are just combined, meaning the dry ingredients are moistened but there are still lumps. This ensures the best texture.
- Use the ripest bananas possible. I used yellow bananas for the photos because they’re pretty, but your bananas should actually have dark brown spots at a minimum. The riper, the better!
- Use fresh baking soda to ensure your muffins have the best rise.
- For the best texture, let your batter rest for about 10 minutes before baking.
Mini Banana Mufins FAQ
There is no one secret to moist muffins. Rather, it’s a combination of factors. Adding moisture and fat from something like sour cream enhances a muffin’s texture. In addition, being careful to measure flour carefully eliminates using too much and creating dry muffins, and finally, mixing the batter until just combined limits gluten production, resulting in softer, more tender, and moister muffins.
Unless the bananas have gone bad, they can never be too ripe. As bananas ripen, their natural sugars concentrate, making them sweeter and giving them a stronger banana flavor. At a minimum, your bananas should have dark brown or black spots on them. However, the darker the peel, the better. Even bananas with black peels can be used, provided they haven’t gone bad.
A banana can never be too ripe for baking. However, it can go bad. If your bananas have mold on the peel, an off smell, or are oozing liquid, don’t use them. Otherwise, they’re perfectly fine for baking. In fact, the riper and softer they are, the better they are for your baked goods.
More Tasty Banana Recipes
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Mini Banana Muffins
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 ⅓ cups sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 medium bananas, mashed (about 2 cups)
Instructions
- Preheat the oven to 350° and add paper liners to a mini muffin pan or spray with non-stick cooking spray. Set aside.
- In a large bowl, beat butter and sugar together until creamy.
- Add eggs and beat until combined then beat in sour cream and vanilla.
- Next, add flour, baking soda and salt then beat just until combined.
- Stir in mashed bananas and mix until combined.
- Pour equal amounts of the batter into the mini paper liners so they are ¾ full.
- Bake for approximately 8-10 minutes.
Notes
- Store at room temperature in an airtight container for up to 4 days.
- Wrap individual muffins in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Loosely spoon your flour into your measuring cup and level it off with a knife to avoid compacting and using too much.
- Mix your batter until the ingredients are just combined, meaning the dry ingredients are moistened but there are still lumps. This ensures the best texture.
- Use the ripest bananas possible. I used yellow bananas for the photos because they’re pretty, but your bananas should actually have dark brown spots at a minimum. The riper, the better!
- Use fresh baking soda to ensure your muffins have the best rise.
- For the best texture, let your batter rest for about 10 minutes before baking.
Nutrition
