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Ultimate Moist Mini Banana Muffins: Easy Recipe Using Overripe Bananas

A close-up of a stack of golden brown mini banana muffins with chocolate chips, one is bitten into.
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Welcome to my kitchen! I am sharing my favorite recipe for incredibly moist and fluffy mini banana muffins. This easy, one-bowl recipe is perfect for using up those overripe bananas and makes a great quick breakfast or kid-friendly snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3 large bananas)
  • 1/4 cup milk (whole or 2%)
  • 1/2 cup mini chocolate chips (optional mix-in)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two 24-cup mini muffin tins with paper liners or grease them well.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas and milk to the butter mixture. Mix on low speed until just combined. Do not overmix at this stage.
  6. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed only until the flour streaks disappear. Stop mixing as soon as it comes together. If using, gently fold in the mini chocolate chips.
  7. Spoon the batter evenly into the prepared mini muffin cups, filling each about two-thirds full.
  8. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the mini muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest results, use bananas that are heavily spotted or almost completely black.
  • If you do not have mini chocolate chips, you can substitute chopped walnuts or pecans for a banana nut mini muffin variation.
  • This recipe makes about 30 to 36 mini muffins, perfect for small batch baking or meal prepping breakfast snacks for busy mornings.

Nutrition

Find it online: https://carlacooking.com/mini-banana-muffins-easy-moist-recipe/