These mini banana muffins are an ideal choice for a relaxed weekend brunch or a quick grab-and-go breakfast. Bite-size, moist, and full of natural banana flavor, they pair perfectly with a morning coffee or make a kid-friendly snack. Customize with mini chocolate chips, chopped nuts, or a sprinkle of cinnamon for variety. This easy mini banana muffin recipe balances sweetness and nutrition while keeping prep and bake time short.
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Why this mini banana muffin recipe is the best
Mini banana muffins are a favorite because they are fast to make, portion-controlled, and endlessly adaptable. Using overly ripe bananas gives them natural sweetness and exceptional moisture, while the small size means they bake quickly and are easy to serve at gatherings. These muffins are great for toddlers, busy adults, school lunches, or as a simple treat with tea or coffee. The batter accepts mix-ins well, so you can split it and add chocolate chips to one half and chopped nuts to the other.
- Perfect for snack time, lunchboxes, or brunch spreads.
- Bake faster than a whole loaf of banana bread.
- Easy to customize with chocolate chips, nuts, or dried fruit.
Key ingredients & substitutions
Ripe bananas – Use overly ripe bananas with brown speckles for maximum sweetness and moisture. The riper the banana, the more natural sweetness and softer texture in the muffins.
Greek yogurt – Plain Greek yogurt keeps the muffins tender and helps reduce the oil. Use whole-milk or low-fat Greek yogurt depending on preference; the texture will remain soft either way.
Avocado oil – This neutral oil adds moisture without strong flavor. If you don’t have avocado oil, substitute coconut oil (melted), light olive oil, or canola oil.
Honey – Honey adds gentle, natural sweetness. Pure maple syrup can be used as a 1:1 substitute if you prefer.
Whole wheat flour – A mix of whole wheat flour and oats gives a hearty texture. You can use all-purpose flour if you want a lighter crumb. If you switch flours, expect slight changes in texture and density.
Step-by-step instructions
Preheat the oven to 350°F (175°C). Prepare a mini muffin tin by spraying it lightly with cooking spray or using silicone liners. For best results, mix wet and dry ingredients separately before combining.
1. In a large bowl, mash 2 very ripe bananas with a fork until mostly smooth.
2. Add the wet ingredients to the mashed bananas: 1/3 cup plain Greek yogurt, 1/4 cup honey, 1 egg, 1/3 cup avocado oil, and 1 teaspoon vanilla extract. Whisk until evenly combined.
3. In a separate bowl, combine the dry ingredients: 1 cup whole wheat flour, 3/4 cup old-fashioned oats, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Stir the dry mix to distribute the leavening and spices evenly.
4. Add the wet mixture to the dry ingredients and fold with a spatula. Mix only until the batter is combined and there are no large streaks of flour—do not overmix. If you want two variations, split the batter and add 1/3 cup mini chocolate chips to one portion and 1/3 cup chopped pecans to the other.
5. Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full. If desired, top with a few extra chocolate chips or a pecan half for presentation.
6. Bake for 13–15 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean. Mini muffins cook more quickly than full-size muffins, so keep an eye on them during the last minutes of baking.
How to store muffins
Let the muffins cool completely on a wire rack before storing. Place in an airtight container and keep at room temperature for 2–3 days. For longer storage, freeze cooled muffins in a sealed container or freezer bag for up to 2 months; thaw at room temperature or warm briefly in the microwave.
Mini Banana Muffins — Recipe
Ingredients
- 2 ripe bananas, mashed
- 1/3 cup plain Greek yogurt
- 1/4 cup honey
- 1 egg
- 1/3 cup avocado oil (or substitute)
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 3/4 cup old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: 1/3 cup mini chocolate chips or 1/3 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and prepare a mini muffin pan.
- Mash bananas and mix with Greek yogurt, honey, egg, oil, and vanilla.
- Whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Fold wet ingredients into dry ingredients until just combined. Add any mix-ins if using.
- Fill muffin cups about 3/4 full and bake 13–15 minutes, until a toothpick comes out clean.
- Cool on a wire rack and serve warm or at room temperature.
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