These easy mini banana muffins are the best tiny treat for kids and adults alike! Pack them in lunch boxes or savour one (or two) with a cup of tea after dinner. These delicious muffins are made with olive oil and are so light and moist.
I don't usually make demands around here but you seriously NEED these mini banana muffins in your life. They are the perfect bite-sized treat for those days when you need a little sweetness. If you're anything like me, that's pretty much every day.
These mini banana muffins are made with classic everyday ingredients like brown sugar, self raising flour and olive oil. And given that they are ready in less than 30 minutes, you'll be able to whip these up at a moments notice.
Bookmark this one under delicious recipes you can make with the bunch of spotty bananas on the counter.
Got a lot of spotty bananas? Check out these 12 Ripe Banana Recipes to Use Up Your Bunch.
Or if you're worried you won't have time to use them up follow this guide on How to Freeze Bananas.
INGREDIENTS
These mini banana muffins are made from everyday ingredients that we all know and love. Here's what you'll need (measurements listed in the full recipe at the bottom of this page)...
- Ripe Bananas - the darker and spottier, the better.
- Egg
- Olive Oil
- Brown Sugar
- Vanilla Extract
- Cinnamon
- Self Raising Flour - or you can swap for plain / all purpose flour and baking powder instead. For this recipe you'd use ¾ cup of plain / all purpose flour and 1.5 teaspoons of baking powder.
- Chocolate Chips
HOW TO KEEP MINI BANANA MUFFINS FROM STICKING TO THE PAN
There's nothing worse than making a delicious batch of freshly cooked muffins and finding that they stick to the pan! Here's a few easy ways to make sure you don't encounter this problem...
- Grease the pan well - Even if you are using non-stick cookware you'll still need to ensure your grease your muffin tin well. Feel free to use butter or cooking spray, just make sure you grease every hole well.
- Take 5 - Allow your muffins to cool for 5 minutes in the tin before removing them.
- Loosen up - Run a butter knife or a thin silicone spatula around the edges to loosen each muffin before you try to remove them from the tin.
- Cool down - All that's left to do is individually move your muffins to a wire rack to cool down completely. Easy peasy.
INSTRUCTIONS
Preheat the oven to 180C / 350F and grease the mini muffin tray.
Mash bananas in a large mixing bowl, then add egg, brown sugar, olive oil and vanilla extract. Stir well to combine.
Sprinkle flour and cinnamon on top and fold together until just combined.
Mix chocolate chips with a teaspoon of flour, then fold into the mixture.
Divide the mixture evenly into the muffin tin.
Bake for 15 minutes or until muffins are golden and a skewer comes out clean.
Leave to cool in the pan for 5 minutes, then move to a wire rack to cool completely.
STORAGE ADVICE FOR THESE MINI BANANA MUFFINS
Once cooled, store muffins in an airtight container lined with paper towel at room temperature for up to 3 days. Or store them in the freezer in an airtight container or ziplock bag for up to three months.
TOP TIPS
- Only use very ripe bananas for this recipe. The spottier and darker, the better. This will ensure there's plenty of flavour and sweetness in the muffins without needing to add excessive amounts of sugar.
- You can make these with or without chocolate chips. Feel free to experiment with your favourite add-ins - walnuts, blueberries etc.
- If you are using chocolate chips, toss them with some flour before adding them to the mixing bowl to stop them from sinking.
- If you don't have a mini muffin tin just make them into regular sized muffins.
More Banana Recipes
- Protein Pancakes
- Buttermilk Banana Bread
- Banana Coconut Muffins
- Mini Banana Bread Loaves
- Healthy Banana Pancakes
- Low Sugar Banana Bread
- Banana Steel-Cut Oats
- Healthy Banana Chocolate Chip Muffins
If you’ve tried these Mini Banana Muffins I’d love to hear how you enjoyed them! Pop a comment and a star rating below!
First published July 30, 2019. Updated March 9, 2021 with small tweak to the original recipe, new photos and more tips.
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4.89
12 comments & reviews
Dorothy
September 30, 2020
Making king my First batch. I am not a good baker. A good. Cook YE
Cassie
September 30, 2020
I bet they'll turn out great Dorothy! Rest assured baking isn't my strongest suit but banana muffins are a specialty!
Jess
January 25, 2021
I just made these using a chia egg due to my daughter's egg intolerance. They did not work out at all but I'm not sure if it was due to the chia egg or my bananas were too big. The mixture seemed very runny and the muffins were just too wet inside and would not cook through despite extra time. An approx weight for the amount of banana would be handy as the sizes can differ greatly.
Cassie
January 25, 2021
Hey Jess - honestly I've never found too much of a problem between the sizes of my bananas - sometimes they're medium, sometimes large but don't impact the end result, just a bit more banana flavour. I have never used a chia egg in any baking so I really can't comment on that. Egg free baking is not my wheelhouse, but I know there are some great bloggers out there who specialise in these and would be able to talk to it better. If the mixture is too runny sometimes a bit more flour helps out.
Evivilla
February 21, 2021
These were terrible. The inside was mushy and uncooked while the outside was cooked well. I think the oil is what makes the lm mushy instead of moist. I made three batches and nobody will eat them.
Cassie
February 21, 2021
Sorry to hear these didn't work out for you Evivilla, I know how frustrating it is when a recipe doesn't work. We make them monthly and have never had a mushy consistency. Did you make 3 batches all at once? Was the mixture particularly runny before you cooked them? And were they cooked long enough?
Christine Jaager
February 22, 2021
Same 🙁
Cassie
February 22, 2021
Thanks ladies and I'm sorry to hear you had trouble to Christine. I actually had a bunch of spotty bananas on hand so cooked a few batches of these this morning to test it out after I read Evivilla's comment. Although I couldn't replicate a mushy consistency, I believe the size of the bananas and the mixture being too runny are the culprits of this. As such I've made some small tweaks to the ingredients which have been updated now. After taste testing plenty of mini banana muffins over the past few hours I'm confident to say that they are definitely not mushy or soggy if cooking from the recipe as is. Thanks again for letting me know - I like to make sure baking recipes have as much information as possible to guide the at-home bakers and I've since been able to add a few more tips to these now that you've brought it to my attention.
Lindsey
July 12, 2021
I followed the recipe exactly and my muffins turned out beautifully. I was a little leery to make them due to the poor reviews/comments, but I thought I'd give it a shot since I only had two small ripe bananas and oil. (Out of butter = time to go to the store...haha) I'm glad I gave it a chance - my daughter loved them! Thanks for the recipe!
Jodi
September 15, 2022
Just made these. I added 1 cup of self raising flour. So light and fluffy. Drizzled some icing mixture over the top. The kids loved them!
Christina
November 7, 2022
These muffins came out so fluffy and airy on the inside and were so tasty. I added some vanilla and nutmeg for a little something extra but followed the exact recipe and they came out perfect. Will be making again !
Heather
February 16, 2023
Cassie I think I figured out what was happening to the others who said these didn’t cook properly: the note regarding AP flour & needing to add Baking Powder is up in the discussion but not added into the recipe nor the special notes inside the recipe. I’ve made these twice now and they are the best recipe for banana muffins!
Susan V.
April 29, 2023
I made as directed except that I used vegetable oil instead of light olive oil because I didn’t have any on hand and they came out great! Very nice bite sized banana flavor! I’ve now made a few of these mini muffin recipes and they have all come out great!
Lyn Farnham
May 18, 2023
I have been making muffins for nigh on 50 years, and these were great. I put all the ingredients bar the flour and choc chips in a bowl and used a stab blender. I used a cup of SR Flour as I deemed the mixture too wet and they baked perfectly. Thanks for the choc chips + flour tip - I never knew that!
Jordan
August 3, 2023
I used 1 cup SR flour a the consistency was a little wet. 15 mins in the oven and they turned out perfectly. Tasty and perfect for 3yr old lunchbox and afternoon treat.