Mini Banana Muffins

5 from 23 votes

These mini banana muffins are just the right size for snacking or a grab-and-go breakfast. Easy to make, full of banana flavor, and so good!

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 16

Total Time 26

Servings servings

Calories 134kcal

Author Yumna Jawad

Equipment

Ingredients

1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
2 ripe bananas
½ cup packed light brown sugar
4 tablespoons butter melted, cooled slightly
¼ cup Greek yogurt
1 large egg at room temperature
2 teaspoons vanilla extract

Instructions

Preheat the oven to 350˚F and line a 24-cup mini muffin tins with parchment paper liners.
In a medium bowl, whisk together flour, baking soda, cinnamon and salt.
In a separate large bowl, add banana and mash until smooth. Add brown sugar and whisk until smooth, about 2 minutes. Add butter, yogurt, egg, and vanilla extract and whisk until combined, about 1 minute more.
Add the dry ingredients to the wet ingredients, folding them with a rubber spatula just until no streaks of flour remain.
Fill each muffin cavity with a heaping tablespoon of batter (it should come to the top of the tin). Bake for about 14 to 16 minutes, or until a cake tester inserted in the center of a muffin comes out clean.

Notes

Storage: These mini banana muffins can be kept in an airtight container (or bag) in the fridge for up to a week. You can also freeze them for up to 6 months. I recommend stashing them in a zipper-lock freezer bag to prevent freezer burn.

Nutrition