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These Mini Banana Muffins are quick, healthy, and sweetened naturally with overripe bananas. They’re soft, moist, and perfectly bite-sized for kids’ lunchboxes, toddler snacks, or a quick breakfast on the go – all without sugar.
Why You’ll Love these Mini Banana Muffins
If you’re wondering why these little muffins are on repeat in my kitchen, here’s what makes them a hit every time:
- Perfectly portioned — Not too big, not too small. A little treat when you want something sweet, but not a whole muffin.
- Kid-friendly size — Great for little hands and honestly, big ones too.
- Naturally sweet — Made with ripe bananas and no added sugar.
- Moist and tender — Thanks to applesauce, butter, and milk. No dry muffins here.
- Quick and easy — Simple ingredients, quick prep and ready in under 30 minutes.
- Freezer-friendly — Stash them in the freezer for easy grab-and-go snacks.
And if your kids are anything like mine, they’re won over every time by mini versions of our favorite dishes. You don’t want to miss these mini tacos, mini pancakes, mini waffles or mini pizza.
If you’re in the mood for something cozy and fruit-filled, my banana apple muffins are another delicious option to try next. They’re lightly spiced and naturally sweet.
For even more inspiration, I’ve rounded up all my dietitian-approved muffin recipes for toddlers and kids. From mini bites to full-sized favorites, they’re wholesome, freezer-friendly, and kid-approved.
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Bananas – The riper, the better! Lots of brown spots = natural sweetness and great flavor. Got extras bananas? Check out these healthy banana recipes for babies and kids.
- White whole wheat flour – All the nutrition of whole wheat, but lighter and slightly sweet. Perfect for these soft, fluffy muffins.
- Eggs – Use room-temperature eggs for the best rise and texture.
- Unsweetened applesauce – Keeps the muffins moist without needing extra sugar.
- Chocolate chips (optional) – Not required, but they take these little muffins up a notch. If you love the chocolate and pumpkin combo, try these healthy pumpkin muffins (with chocolate chips) for a cozy treat.
Step-by-Step Instructions
Step 1: Preheat oven to 375°F. In a large mixing bowl, stir together the dry ingredients.
Step 2: In a medium bowl, whisk together the wet ingredients.
Step 3: Combine the dry and wet ingredients. Be careful not to over mix! Use a spatula (instead of a whisk) to gently stir together until all the flour is wet.
Step 4: Gently stir in chocolate chips or any add-ins of choice.
Step 5: Divide batter evenly into 24 muffin cups.
Step 6: Bake for 12-14 minutes, or until the inserted toothpick in the center of a muffin comes out clean.
Substitutions
- Flour – All-purpose flour works great. You can also use 1:1 gluten-free flour or oat flour. If you’re tempted to use all whole wheat flour, go half-and-half (1 cup all-purpose + ½ cup whole wheat) to keep them from getting too dense.
- No eggs? No problem! You can try with flax or chia eggs. You might also enjoy these egg free banana muffins or eggless blueberry muffins.
- Add-ins – Want to mix things up? Throw in chopped walnuts or almonds, shredded carrots or coconut, or dried fruit like raisins, cranberries, or dates.
Recipe Tips
- Scoop, don’t pack your flour – Use a spoon to fill your measuring cup, then level it off. Scooping straight from the bag can give you way more flour than you need (and dry muffins — no thanks!).
- Let cold ingredients warm up – Take your eggs, milk, and applesauce out of the fridge about 15 minutes before you start. It makes a difference in how well the muffins rise.
- The riper the bananas, the better – Those super spotty bananas are pure gold for sweetness and moisture.
- Go easy on the mixing – Once everything’s combined, stop stirring. Over-mixing is what makes muffins dense instead of soft and fluffy.
- Adjust sweetness – I recommend trying the recipe as is the first time around. If you’d like a little extra sweetness, add a splash of honey or maple syrup the next time you make them.
Storage
First, cool completely on a wire rack. Then transfer the muffins to an airtight container and keep on the counter for up to 2 days or refrigerate for up to 4 days. Enjoy at room temperature or microwave briefly.
You can also freeze for up to 3 months in a freezer bag. Here’s how to store and freeze muffins so they taste just as good as the day you made them.
FAQs
Yes, frozen bananas can be used for mini banana muffins. Thaw them before using and drain any excess liquid.
Yes, prepare the recipe as described, scoop the batter into a 12-cup muffin pan. Bake at 375°F for about 18-22 minutes. Oven temperatures vary, so start checking for doneness at the 18-minute mark by lightly pressing on the tops of the muffins. If they spring back when touched, they’re ready to be removed from the oven.
More Healthy Muffins
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Mini Banana Muffins
Equipment
Ingredients
Dry
- 1 1/2 cups white whole wheat flour (210g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
Wet
- 1 cup mashed banana (240g) , 2-3 medium bananas
- 2 eggs, room temperature
- 1/4 cup milk of choice, room temperature
- 1/4 cup unsweetened applesauce (65g)
- 3 tablespoon melted butter
- 1 teaspoon vanilla
Add-ins
- 3/4-1 cup chocolate chips, chopped nuts, dried fruits
Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease a nonstick 24 cup muffin pan or use a silicone muffin pan.
- In a large bowl, stir together the dry ingredients. In a medium bowl, whisk together the wet ingredients.
- Combine the dry and wet ingredients. Be careful not to over mix! Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
- Stir in chocolate chips. Divide batter evenly into muffin pan and bake for 12-14 minutes, or until the inserted toothpick in the center of the muffin comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
- Take any cold ingredients out of the refrigerator at least 15 minutes prior to baking. This will help the muffins rise more. This includes eggs, milk, and applesauce.
- Use over-ripe bananas – Your muffins will turn out sweeter and moister.
- After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. This will help prevent dense muffins.
- Adjust sweetness – I recommend trying the recipe as is the first time around. If you find that you desire more sweetness, you can add some honey or maple syrup.
These have become a staple in our home! They travel well also and are perfect to freeze and take out as needed.
Can we use buckwheat flour?
Sure! Will be more dense though
Can I use 1 3/4 cup of oats flour?
Or 1 cup oats flour and 3/4 cup of whole wheat flour?