Name: Mini Banana Muffins Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup sugar; ½ cup butter melted; 2 eggs; 3 bananas very ripe; 1 tablespoon lemon juice; 2 cups flour; 3 teaspoons baking powder; ½ teaspoon salt; mini chocolate chips (quantity to taste, about ½ cup)

There’s something irresistibly cozy about these tiny delights — soft, sweet, and bursting with banana goodness. This Mini Banana Muffins Recipe is perfect for breakfast on the go or an anytime snack that feels like a little warm hug. Let's dive in and make some magic happen in your kitchen.

The image shows a close-up of a pile of small, soft muffins studded with dark chocolate chips. The muffins have a light golden-brown color on their outer edges and a pale, moist inside visible in one muffin with a bite taken out. The chocolate chips are scattered unevenly on the top and inside the muffin, adding a dark contrast to the light bread. The muffins rest on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mini Banana Muffins Recipe
Top Tip
How to Serve Mini Banana Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mini Banana Muffins Recipe

Why You'll Love This Recipe

This Mini Banana Muffins Recipe has been a staple in my kitchen ever since I found the perfect balance of banana flavor and a tender crumb. What’s great is how quick and forgiving it is, which means you can whip up a batch even on your busiest mornings.

Quick and easy: You can have these muffins ready in under 30 minutes, which is perfect for a last-minute treat.
Uses ripe bananas: This recipe helps you put those overly ripe bananas to delicious use instead of tossing them out.
Mini size for portion control: These bite-sized muffins make snacking guilt-free and bring a cute factor to your breakfast table.
Customizable: Mini chocolate chips add a fun twist, but you can easily swap them out to suit your taste or dietary needs.

There is a stack of three mini muffins placed on a white marbled surface, each muffin is light brown on the bottom and pale yellow on the top with dark chocolate chips spread all around. The top muffin is open-faced, showing a soft and moist inside with chocolate chips inside and on the surface. In the background, there is a blurred white bowl with dark chocolate chips and a hint of a yellow banana, along with more muffins scattered on the surface. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a special role here, creating a batter that’s simple but full of flavor and texture. The ripeness of the bananas is key, and the lemon juice keeps everything tasting fresh and bright without overpowering the sweetness.

Flat lay of three very ripe bananas with a few peeled spots, a small pile of mini chocolate chips scattered nearby, a neat mound of granulated sugar, a pool of melted golden butter, two whole fresh eggs, a lemon cut in half with bright yellow flesh visible, and a small heap of white all-purpose flour, all beautifully arranged with soft natural light highlighting their textures and colors, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Sugar: Adds sweetness and helps the muffins brown beautifully.
Butter: Melted butter brings richness and moisture.
Eggs: Bind everything together and give structure.
Bananas: The star ingredient — make sure they're very ripe for maximum flavor and natural sweetness.
Lemon juice: Balances sweetness and prevents the bananas from turning brown too quickly.
Flour: The foundation of the muffin, providing the base structure.
Baking powder: Helps the muffins rise and become fluffy.
Salt: Enhances all the flavors and balances the sweetness.
Mini chocolate chips: For a little extra indulgence and texture—totally optional, but oh so good.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on the mood and season. This Mini Banana Muffins Recipe is a perfect base for your creativity, so don’t be shy about trying new add-ins or tweaks to suit your needs.

Variation: I’ve swapped mini chocolate chips for walnuts or even dried cranberries on occasion, which brings a lovely crunch and tartness that pairs beautifully with the bananas.
Dairy-free version: Use coconut oil instead of butter, and these muffins still turn out moist and flavorful.
Gluten-free: Substitute the flour with a gluten-free blend, and you’ll have just as tasty results.
Add spices: Cinnamon or nutmeg works wonders if you want that warm spice note.

Step-by-Step: How I Make Mini Banana Muffins Recipe

Step 1: Mix Butter and Sugar Until Smooth

Start by melting the butter — I usually do this gently in the microwave to avoid any scorching. Combine the melted butter and sugar in a large bowl and stir until it's nice and smooth. This helps give the muffins a tender crumb, so don't rush this step!

Step 2: Add Eggs and Mash Bananas

Beat in the eggs one at a time so they incorporate evenly. Then mash your very ripe bananas (the mushier, the better) and fold them into the mix with the lemon juice. The lemon juice brightens the banana flavor and keeps the batter looking fresh.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Then gently fold these dry ingredients into your wet banana mixture. Be careful not to overmix here — you want just combined for tender muffins.

Step 4: Stir in Mini Chocolate Chips and Prepare Pan

Finally, fold in those mini chocolate chips—you can save some to sprinkle on top for a pretty finish. Grease your mini muffin pan well or use liners, then fill each cup about ¾ full.

Step 5: Bake Until Golden and Set

Pop them in a 350°F oven for 15-18 minutes. Watch for the edges to turn golden brown and the tops to look set but not wet. When a toothpick comes out clean or with just a few moist crumbs, they’re ready.

Step 6: Cool and Enjoy!

Let the muffins cool in the pan for a few minutes before transferring to a rack to cool completely. Then dive in! These are perfect warm, but they’re wonderful at room temperature too.

Top Tip

After making this Mini Banana Muffins Recipe dozens of times, I've learned a few tricks that really make a difference in getting the perfect muffins every time. I can't wait to share them with you!

Choose very ripe bananas: The riper, the better — they add natural sweetness and moisture that no sugar substitute can quite replicate.
Don’t overmix the batter: Mixing just until combined keeps your muffins tender—it’s tempting to keep going, but resist!
Fill muffin cups wisely: Filling about ¾ full prevents overflowing but still gives you a nicely domed muffin top.
Check early for doneness: Oven temperatures vary, so start checking at 15 minutes to avoid overbaking and drying out your mini muffins.

How to Serve Mini Banana Muffins Recipe

Mini Banana Muffins - Serving Suggestion

Garnishes

When I serve these, I love a light dusting of powdered sugar or a tiny swipe of butter while they're still warm—it’s simple but elevates the experience. You can also add a few more mini chocolate chips on top right out of the oven so they melt slightly.

Side Dishes

These muffins go beautifully with a smear of cream cheese or almond butter for a richer snack. Pair them with a cup of coffee or a smoothie to turn breakfast into a little indulgence. For brunch, I often serve them alongside fresh fruit and yogurt.

Creative Ways to Present

For birthday parties or baby showers, I arrange the mini banana muffins in a tiered display stand and decorate the platter with fresh banana slices and edible flowers. Adding colorful muffin liners makes them pop, and kids love picking them off the stand!

Make Ahead and Storage

Storing Leftovers

I keep leftover mini muffins in an airtight container on the counter, and they stay fresh for up to 5 days. To refresh them after a day or two, just pop one in the microwave for a few seconds to warm it back up.

Freezing

Freezing is my go-to for avoiding waste. Once completely cooled, I freeze my mini muffins in a sealed bag. They keep well for up to 3 months and thaw quickly—usually just 15-20 minutes at room temperature or a quick zap in the microwave.

Reheating

To reheat, I usually microwave a couple at a time for 10-15 seconds on low power. This light warming is just enough to bring back that fresh-baked softness without drying out the muffin.

Frequently Asked Questions:

Can I make these Mini Banana Muffins Recipe vegan?

Yes! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based butter or coconut oil. The texture might be slightly different but still delicious.

How ripe should my bananas be for this recipe?

The bananas should be very ripe, with plenty of brown spots or even fully brown skins. Overripe bananas are sweeter and softer, which makes the muffins moist and flavorful.

Can I use regular-sized chocolate chips instead of mini ones?

Absolutely! Regular chocolate chips will work fine, but I recommend chopping them slightly so you don’t get one big pocket of chocolate in each mini muffin. Mini chips disperse better and ensure a nice balance.

How long do mini banana muffins last at room temperature?

Stored in an airtight container, they last up to 5 days at room temperature while staying moist and flavorful. Beyond that, it’s best to freeze them or enjoy them cold from the fridge.

Final Thoughts

This Mini Banana Muffins Recipe is one of those recipes you’ll find yourself making over and over because it’s just that easy and reliable. I love sharing it with friends because the smiles I get back say it all. Give it a try—you might just find your new favorite mini treat!