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These Mini Banana Muffins are incredibly versatile, absolutely delicious and easy to make, using simple ingredients you probably have on hand, with no added sugar.

A plate of baked mini banana muffins with a child's hand grabbing one.
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Not too big, not too small, but just right — These Mini Banana Muffins are perfect for those moments when you crave something sweet but don’t want to commit to a whole muffin.

Plus, their petite size makes them ideal for little hands (and big ones too, let’s be honest).

What really sets these mini muffins apart is their moistness. Thanks to the combination of applesauce, butter, and milk, they stay moist and tender long after they’ve cooled down.

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 pizzas.

Ingredients

All ingredients for mini banana muffins, mostly portioned out, laying on a white countertop.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Bananas – Be sure to use overripe bananas (with lots of brown spots) for maximum sweetness. Have more bananas that need to be saved? Try these healthy banana recipes for babies and kids.
  • White whole wheat flour – This has the same nutritional value as whole wheat flour, but is lighter and has a slightly sweeter taste, perfect for these muffins!
  • Eggs – Room-temperature eggs work best.
  • Unsweetened applesauce – adds moisture and tenderness to the muffins.
  • Chocolate chips – optional but highly recommended.

Step-by-Step Instructions

Dry ingredients for mini banana muffins combined in a clear bowl.

Step 1: Preheat oven to 375°F. In a large mixing bowl, stir together the dry ingredients.

Wet ingredients for mini banana muffins whisked together in a clear bowl.

Step 2: In a medium bowl, whisk together the wet ingredients.

Wet ingredients for mini banana muffins combined with dry ingredients in a clear bowl.

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.

Chocolate chips added to the muffin batter.

Step 4: Gently stir in chocolate chips or any add-ins of choice.

A top view of a blue silicone muffin pan with 24 baked mini banana muffins.

Step 5: Divide batter evenly into 24 muffin cups.

Looking longways at a blue muffin tin full of baked mini banana muffins.

Step 6: Bake for 12-14 minutes, or until the inserted toothpick in the center of a muffin comes out clean.

Substitutions

  • Flour – you can use all purpose flour, 1:1 gluten free flour, or oat flour. I wouldn’t use all whole wheat flour as the muffins will turn out too dense. Instead, use a combination of 1 cup all purpose flour and 1/2 cup cup whole wheat flour.
  • No eggs? You can try with flax or chia eggs. You might also enjoy these eggless banana muffins or eggless blueberry muffins.
  • Add-ins – for variety, try adding in some chopped nuts like walnuts or almonds, shredded carrots, shredded coconut, or dried fruit like raisins, cranberries, and dates.
A close up of a plate of baked mini banana muffins with one thrown in half and showing the middle.

Recipe Tips

  • Always use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
  • 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.

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

Can I use frozen bananas?

Yes, frozen bananas can be used for mini banana muffins. Thaw them before using and drain any excess liquid.

Can I convert this recipe to regular sized muffins?

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!

5 from 4 votes

Mini Banana Muffins

These Mini Banana Muffins are incredibly versatile, absolutely delicious and easy to make, using simple ingredients you probably have on hand, with no added sugar.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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.

Nutrition

Calories: 54kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Sodium: 58mg | Potassium: 54mg | Fiber: 1g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.3mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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Recipe Rating




10 Comments

  1. 5 stars
    I made these for my toddler’s afternoon snack and she gobbled up 3 and then another one after dinner. She LOVEd these mini muffins! My husband and I could not stop eating them too. Thank you so much for this easy and healthy recipe!

  2. 5 stars
    I just made these with oat flour and they turned out amazing! Im honestly so shocked at how healthy and yummy it is. From now on, I’ll be making this to enjoy for the entire family and not jsut for little one. Thanks for your amazing recipes!!

  3. Does this work for full size muffins too? We love your Banana Chocolate Chunk recipe, but I love that this one uses applesauce for sweetness.