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Mini Banana Muffins

Mini banana muffins with ripe banana and spices on woven placemat
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Whip up a batch of these adorable and incredibly moist mini banana muffins! They’re a family favorite for a reason – super easy, perfect for using up those ripe bananas, and the Greek yogurt makes them unbelievably tender. Get ready for your new go-to snack! These are truly some of the best Mini Banana Muffins you’ll ever taste.

Ingredients

Scale
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda (make sure it’s fresh for good lift!)
  • ½ teaspoon cinnamon (that classic warm spice!)
  • ¼ teaspoon salt (balances the sweetness)
  • 2 very ripe bananas (the spottier, the better! About ¾ to 1 cup mashed)
  • ½ cup packed light brown sugar
  • ¼ cup (4 tablespoons) unsalted butter, melted & cooled slightly
  • ¼ cup plain Greek yogurt (full-fat or low-fat both work great for these Greek Yogurt Banana Muffins)
  • 1 large egg, at room temperature (helps it mix in better!)
  • 2 teaspoons vanilla extract (for that lovely flavor boost)

Instructions

  1. Get Ready: First off, preheat your oven to 350°F (175°C). Go ahead and line a 24-cup mini muffin tin with paper liners. If you don’t have liners, just grease and flour the tin really well.
  2. Dry Mix: Grab a medium bowl. Whisk together the all-purpose flour, baking soda, cinnamon, and salt. Set it aside for a moment. Whisking helps make your muffins nice and fluffy!
  3. Wet Mix: Now for the good stuff! In a separate large bowl, mash those ripe bananas thoroughly with a fork until they’re mostly smooth. A few small lumps are perfectly fine. Whisk in the packed light brown sugar until the mixture is smooth and a bit glossy. Next, add the slightly cooled melted butter, Greek yogurt, room temperature egg, and vanilla extract. Whisk everything together until it’s just combined and looks creamy and delicious.
  4. Combine Gently (The Secret!): Pour the wet banana mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold them together. Keep folding just until you no longer see big streaks of dry flour. It’s super important: Do not overmix! A few lumps in the batter are actually a good thing and lead to tender, moist banana muffins.
  5. Fill & Bake: Carefully spoon the batter into your prepared mini muffin cups. You’ll want to fill them pretty full, so the batter should be close to the top edge of the liner or tin. Now, pop them into your preheated oven and bake for 14 to 16 minutes. You’ll know they’re perfectly done when a toothpick poked into the center of a muffin comes out clean, or with just a few moist, tender crumbs clinging to it (no wet batter!).
  6. Cool Down: Once baked, carefully take the muffin tin out of the oven. Let the mini muffins cool in the tin for about 5 minutes. This helps them set up. Then, gently transfer them to a wire cooling rack to cool completely. Now, the hard part – try to resist gobbling them all up while they’re still wonderfully warm!

Notes

  • Serving Ideas: These little guys are perfect as is! Enjoy them warm or at room temperature. They’re great with your morning coffee, as an after-school snack for the kids, or even a light dessert. For an extra treat, try one warm with a tiny pat of butter. So good.
  • Top Tips for Muffin Success:
    • Use REALLY Ripe Bananas: Seriously, the browner and spottier, the better! This means more sweetness and more banana flavor.
    • Don’t Overmix the Batter! I can’t say this enough. Gentle folding is key to a soft, tender muffin. A lumpy batter is a happy batter here.
    • Room Temperature Egg: It really does make a difference! It helps the egg incorporate more evenly into the batter, leading to a lighter texture.
  • Storing Your Mini Muffins:
    • Room Temperature: Once completely cooled, store them in an airtight container. They should stay fresh for about 2-3 days.
    • Refrigerator: If you want them to last a bit longer (up to a week), pop them in an airtight container in the fridge.
  • Reheating (For that just-baked warmth!):
    • Microwave: A quick 10-15 seconds for one or two muffins is perfect.
    • Oven/Toaster Oven: For a slightly crispier top, reheat them in a preheated 300°F (150°C) oven for about 3-5 minutes.
  • Yes, They Freeze Beautifully!
    • To Freeze: Let the muffins cool completely first. You can then place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe zip-top bag or airtight container. Don’t forget to label them! They’ll keep well in the freezer for up to 3 months.
    • To Thaw: You can thaw them overnight at room temperature on the counter, or individually in the microwave for about 20-30 seconds.

Find it online: https://cakeshungry.com/mini-banana-muffins-2/