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Soft, sweet, and packed with banana flavor, these Banana Bread Mini Muffins are everything you love about classic banana bread—just bite-sized and ready in a flash. Perfect for quick breakfasts, lunchboxes, or snacking on the go!

a couple of Mini Banana Bread Muffins stacked on a plate.
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Whenever we’ve got overripe bananas on the counter, these banana bread mini muffins are the first thing we bake. They’re soft, sweet, and full of classic banana bread flavor—just in a quicker, bite-sized form that’s perfect for snacking, lunchboxes, or breakfast on the go.

If you love banana bread, these easy mini muffins will quickly become a family favorite. Want a full loaf? This recipe works for that too—or try our Chocolate Chip Banana Bread for another go-to treat!

BananA BREAD Mini MUFFINS Ingredients

Mini Banana Bread Muffins ingredients.
  • Sugar
  • Butter
  • Eggs
  • Bananas: Use very ripe bananas for optimal sweetness. I will often peel and freeze bananas when they are at that “almost going bad” point to use in this recipe later. Just defrost the frozen bananas before using in the recipe.
  • Lemon juice – Brightens the flavor and helps keep the mashed bananas from browning too quickly.
  • Flour
  • Baking powder
  • Salt – just a pinch to balance out the sweetness
  • Mini chocolate chips – I use semi-sweet, but milk chocolate chips are good too! If you make this into a loaf rather than mini muffins, you can use regular-sized chocolate chips.

See the recipe card for full information on ingredients and quantities.

bitten Mini Banana Bread Muffins.

How to Make Banana Bread Muffins

  1. Mash: Mash the bananas and set aside.
  2. Make The Batter: Mix together the melted butter and the sugar, then add in the eggs. Mix in the mashed banana, stir in the lemon juice, then add the flour, baking powder, and salt. Combine until smooth. and then fold in the chocolate chips.
  3. Bake: Spoon the batter into the mini muffin pan, sprinkle a few chocolate chips on top, and bake at 350 degrees Fahrenheit for 15-18 minutes.
  4. Serve: Cool to room temperature, remove from the tin, serve and enjoy!
mix the ingredients in a bowl to make the batter. add mini chocolate chips into the bowl. pour into muffin pan and bake.

How to Make a Banana Bread Loaf Instead of Muffins

You can easily make this a banana bread loaf recipe instead of a banana mini muffin recipe. Use the same ingredients and instructions, but place the batter into a loaf pan and bake for 1 hour at 350 degrees.

Tips & Variations

  • All ovens cook differently. Stick a clean toothpick in the center to ensure your muffins are done. If it comes out wet with batter, they are not done baking. 
  • To make the best mini banana muffins, use overripe bananas. They should be a dark yellow with lots of browning. The riper the bananas, the more moist your bread will be and the more banana flavor it will have! 
  • Slide a knife around the edge of each muffin to loosen it, and it should pop right out of the tin. 
  • Create Some Crunch: For extra crunch and a boost of nutrition, you can add chopped nuts to the banana bread batter. I like using pecans or walnuts to make banana nut mini muffins because they have a sweet and toasty taste.
  • Make With Other Mix-Ins: Instead of chocolate chips, feel free to mix some raisins, chopped dried fruit, nuts, or banana slices into the batter.
  • Tasty Toppings: After the banana bread mini muffins have finished baking, you can melt a little butter and brush it on top with a pastry brush. For a sweet snack, sprinkle the buttered muffin with sugar and cinnamon (I like to combine them before sprinkling).
a couple of Mini Banana Bread Muffins on top of white table.

Storage Instructions

  • To Store: Store your muffins in an air-tight container at room temperature for up to 5 days.
  • To Freeze: Completely cool your muffins to room temperature and then transfer them to a freezer-safe bag or container. Store in the freezer for up to 3 months. 
  • To Reheat: Microwave for 10 – 15 seconds for a “fresh from the oven” flavor.
bitten Mini Banana Bread Muffins stacked on top of other banana muffins.

More Banana Bread Recipes

If you tried this Mini Banana Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

4.96 from 68 votes
Mini Banana Bread Muffins with chocolate chip.

Mini Banana Muffins

Serves —
Mini banana bread muffins are super moist and are easy to make from scratch with fresh bananas and mini chocolate chips.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

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

Instructions
 

  • Mix together melted butter and sugar
    1 cup sugar, ½ cup butter
  • Add eggs
    2 eggs
  • Mush bananas and stir them in with the other ingredients
    3 bananas
  • Stir in lemon juice
    1 tablespoon lemon juice
  • Add flour, baking powder and salt
    2 cups flour, 3 teaspoons baking powder, ½ teaspoon salt
  • Stir in mini chocolate chips
    mini chocolate chips
  • Spoon into well greased mini muffin pan. Fill about 3/4 full and sprinkle some mini chocolate chips on top of the muffins
  • Bake at 350 for 15-18 minutes (sides should get golden brown and top should not look moist)
  • Let cool and then pop out!
  • Enjoy!

Jenn’s Notes

Want to make it into a Banana Bread Loaf?
Same ingredients and instructions, just put the batter into a loaf pan and bake for 1 hour on 350 degrees!
Storage Instructions
To Store: Keep muffins in an airtight container at room temperature for up to 5 days.
To Freeze: Let muffins cool completely, then place in a freezer-safe bag or container and freeze for up to 3 months.
To Reheat: Warm in the microwave for 10–15 seconds for that fresh-baked taste.

Nutrition Info

Calories: 82kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 58mg | Potassium: 79mg | Sugar: 6g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg

Originally published November 24, 2014

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4.96 from 68 votes (49 ratings without comment)

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