25 Minute Moist Mini Banana Muffins

Name: 25 Minute Moist Mini Banana Muffins
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1/4 cup melted butter (cooled); 1 Banana (ripe peeled and mashed); 1 Egg large; 1 tsp Vanilla Extract; 1/3 cup Plain Full Fat Yogurt; 1/4 cup Milk ((any kind)); 1 cup all purpose flour; 1/2 cup Brown Sugar; 1/4 tsp Baking Powder; 1/8 tsp Baking Soda; 1/4 tsp Kosher Salt; ½ cup Mini chocolate chips (optional)

by Sam Adler on January 8, 2024 4 comments

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5 stars (3 ratings)

This post might have affiliate links, please check out my full disclosure policy.

This post might have affiliate links, please check out my full disclosure policy.

Dive into baking these Mini Banana Muffins in less than 25 minutes! They are just like my 5 star rated banana muffins but in bite sized form. These cuties are made with just one ripe banana and a touch of yogurt to keep the muffins moist. Make the recipe as is or add in chopped nuts or mini chocolate chips for added texture and flavor!

Mini banana muffins in a bowl lined with a linen napkin. — The recipe makes about 36 muffins.

Does it get cuter than this? I don’t think so!

These mini banana muffins were made when I only had one banana left and didn’t want it to go bad. Most banana desserts like banana bread, banana cake, or banana cupcakes call for 2 or more bananas but I only had one lonely banana.

I took my Pinterest viral, 5 star rated, banana chocolate chip muffins recipe and scaled it down to make 36 mini banana muffins that can be made with or without chocolate chips. As a professional baker, I love taking recipes and tweaking them into something new.

These mini muffins are super kid friendly (9 month old approved), freeze well, and can be jazzed up by adding in some chopped nuts, dried fruit, or mini chocolate chips!

Grab that last banana (I know you have one) sitting on your counter and let’s start baking! They’ll be done in less than 25 minutes!

INGREDIENTS you need

Melted Butter – Helps create a moist and tender crumb.
Mashed Ripe Banana – The spottier, the sweeter! You only need one banana. See the photo for the size of banana I used.
Egg – Works as a binder, adding structure and stability to the muffins while also contributing to a lighter texture.
Vanilla Extract – Enhances the flavors, adding a subtle depth and aromatic sweetness.
Plain Full Fat Yogurt – Contributes to the muffin’s moisture and tenderness, while its acidity helps in leavening and flavor development.
Milk – Adds moisture, helping create a smoother batter and contributing to a softer, more delicate crumb.
All Purpose Flour – Serves as the primary structure, giving the muffins their shape and a balanced texture.
Brown Sugar – Sweetens the muffins and brings a hint of molasses flavor, complementing the richness of the bananas.
Baking Powder – Acts as a leavening agent, helping the muffins rise and become light and airy.
Baking Soda – Works with the yogurt’s acidity for leavening, promoting a good rise and creating a tender texture.
Kosher Salt – Balances the sweetness and enhances the overall flavors of the muffin.

A banana next to a kitchen fork on a beige surface. — This is the size of the banana I use for this recipe- the same as a dinner fork.

Baking with yogurt

Yogurt is my secret ingredient to keeping these muffins moist. If you don’t have full fat yogurt thats totally ok. Use whatever kind you have on hand, it can even be vanilla flavored- more flavor!

Add ins

Feel free to add in chopped nuts or mini chocolate chips to add some more flavor and texture to the muffins. If you are adding in nuts, make sure to chop them small- remember these muffins are really mini!

I also recommend using mini chocolate chips- regular sized ones are too big for baking into minis.

A mini chocolate chip banana muffin on a beige surface. — Use mini chocolate chips instead of regular size- they would be too big.

HOW TO MAKE MINI BANANA MUFFINS

Prepare for baking: Preheat oven to 425F. Line a mini muffin tin with mini cupcake liners. Set aside.

Melt the butter: Add the butter to a microwave-safe bowl and melt fully. Let the butter cool for 5 minutes before mixing with the rest of the ingredients.

Mix the wet ingredients: To the butter, add the mashed banana, egg, vanilla, yogurt, and milk. Mix until everything is fully combined.

Add the dry ingredients: In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt until combined. Then add the dry ingredients to the wet, stirring only until just combined. If you’re using nuts or chocolate chips, fold them into the banana batter.

Bake and cool: Pour the batter into the prepared mini muffin tin, only filling ¾ of the way full. Garnish with additional chocolate chips or nuts on top. Bake for 3 minutes, then lower the temperature to 350F and bake for an additional 8 minutes. Let the muffins cool for 5 minutes in the pan before transferring to a wire rack to cool completely. Enjoy!

Mashed banana in a glass bowl. — Mash the banana with a fork- lumps are fine.

A bowl with wet ingredients and a bowl with dry ingredients on a beige backdrop. — Use the larger bowl for the dry ingredients- you’ll pour the wet ingredients into it.

Banana muffin batter in a glass bowl. — Mix just until combined- lumps are ok.

Mini banana muffin batter in a mini muffin tin.

Different oven temperatures

For bakery style muffins we always start with a high temperature like 425° F for at least the first few minutes of baking, even for mini muffins. This creates the rounded domed top that we all love.

To make sure the muffins don’t over bake or burn it’s best to turn down the oven and finish baking at 350° F for the rest of the time. It only takes 12 minutes to fully bake these, so every minute counts!

Muffin baking tips

Mix only until combined. It’s ok if there are lumps. Over mixing can make muffins tough and we want to keep them light and moist.
When mixing the dry and wet ingredients, use a spatula to fold them together using a gentle under-and-over motion – kind of like folding egg whites to keep from over mixing.
Fill the muffin cups just about to the top- about 3/4 full.

STORAGE AND FREEZING

Storing: Once the mini banana muffins have completely cooled, place them in an airtight container. They will stay fresh at room temperature for up to 2-3 days. Store them in the refrigerator for up to a week. This might alter their texture slightly, making them a bit firmer.

Freezing: Put the muffins in a large freezer-safe zip-top bag and squeeze out as much air as possible. Store in the freezer for up to 3 months. When you’re ready to eat them remove the bag and let it thaw at room temperature, or reheat it in the microwave for a few seconds for a quick defrost.