Classic banana bread has been given a cute twist by using a mini muffin pan to make banana bread mini muffins. They are moist, soft, and yummy, great for a lunch box and could not be easier to make.
Do you love banana bread but don't have the time to make it?
These mini muffins bake quicker than traditional banana bread. So you can enjoy the beautiful banana flavor, the same as banana bread has.
They only take about 15 minutes of hands-on time and then bake while you do other things around the house.
And there is no need to wait until the baking day (do you have such one?) - whip up a batch anytime you are craving some homemade goodness. Your family will thank you.
Moreover, they freeze great. Double or triple the recipe and make more than a batch to keep in the freezer.
Then for breakfast or to satisfy your sweet tooth any time of the day, pop a few in the microwave.
Shortly, if you have not discovered all the benefits of a mini muffin tin, you should get one. Making mini treats is great because they look cute and pop out so much easier.
I have recently got another idea! Why not make a gourmet dessert box loaded with mini muffins?
DIY mini muffin gift box
Many people are wondering what to give teachers during Teacher Appreciation Week.
Some might purchase a gift card, and some may make cookies in honor of their teacher.
But a gift box with banana bread mini muffins or even a muffin assortment will surely be a huge hit!
No doubt that the teachers will be thrilled to receive a little snack beautifully packed with a cute tag that completes the cuteness of the gift.
You don't have to spend a million hours trying to make it! Just bake mini muffins, let them cool.
I even created a FREE printable gift tag for you! Please scroll down to find it below.
Why you should try this recipe
- This mini banana muffin recipe is a mini version of the original recipe for banana streusel bread.
- It calls for a few basic ingredients. The best part is that most of these ingredients you probably have in your pantry.
- The recipe makes a small batch of bite size mini banana muffins perfect for when you need a quick breakfast, snack fix, or a sweet treat for your lunch box.
- Mini banana muffins are freezer-friendly and customizable with chocolate chips and other mix-ins.
Here is a quick overview of what ingredients you will need. Find the recipe card below for exact amounts and detailed instructions. I recommend making the recipe as written for the best results.
Butter: use unsalted butter softened at room temperature. You can replace it with 4 ½ tablespoons or 60 g vegetable oil, for example, grapeseed oil.
Try to avoid olive oil. It has a very distinct flavor, and it might overwhelm the taste of the baked muffins.
Use salted butter chilled and cut into small pieces to make the crumble topping.
Sugar: the recipe calls for light or dark brown muscovado sugar that gives deep caramel notes. You can replace it with brown sugar.
Large egg: make sure it is at room temperature.
Bananas: ugly-looking overripe bananas (brown or yellow bananas with brown spots) are the best way to make these mini banana bread muffins.
Cognac: it brings a beautiful fruity note to your muffins. Replace it with dark rum or use apple juice to make these kid-friendly.
Icing sugar: make it yourself with a coffee grinder or use store-bought powdered sugar.
Flaked almonds: they bring a new taste and additional crunchiness to mini muffins. Replace them with toasted chopped hazelnuts if you use hazelnut flour.
How to make banana bread mini muffins
Work with your hands to make the crumbly sand-looking dough. Add flaked almonds and combine. Refrigerate.
Add sifted dry ingredients, egg, and delicately mix with a rubber spatula.
Mash bananas using a fork or a spoon and fold mashed bananas into the principal preparation.
Add cognac and mix with a spatula just to combine (don't over mix).
Divide batter evenly into the prepared mini muffin pan or a greased muffin tin. You can use a teaspoon or a medium ice cream scoop to scoop the batter.
The last step is to sprinkle the chilled crumble topping over the batter. Finally, you can add a little bit of flaked almonds on top of each muffin.
Bake muffins in the preheated oven for 30 minutes. They are ready when a toothpick (a wooden pick) inserted into the center of a muffin comes out clean.
Let them cool on a wire rack. Dust the muffin top with icing (powdered) sugar if desired.
This mini banana bread muffins recipe makes 24 mini muffins. Double the recipe to make 48 counts.
Or customize the recipe in the way you desire. Just remember that you will end up with more muffins: more batter, more muffins. Right?
Or play with different chopped nuts to vary the nutty profile of the muffin recipe.
Finally, top your muffins with different streusel toppings.
Store your muffins in an airtight container at room temperature for 4 to 5 days.
To enjoy, you can heat them in the microwave for a few seconds if desired.
Can you freeze these mini muffins? Yes, absolutely! All you need is to place them on a baking sheet to freeze for at least an hour.
Then place them in a Ziploc freezer bag, label it and freeze for up to 2 months.
Thaw them at room temperature for a few hours. Or reheat a few in the microwave, and you have tasty mini muffins ready for your work lunch box.
Don't you have time to deal with reheating muffins in the morning? No problem!
Pack some frozen muffins in your or your kids' school lunch box, and they will be perfectly thawed before lunchtime.
- If you want to make regular size banana bread muffins, double the recipe and bake at 300 degrees F/150 degrees C for 45 minutes. The recipe makes about 15 muffins.
- To make healthy banana muffins, follow the recipe for No-sugar-added Banana Bread.
Remember? These mini muffins are the best to give as a gift! Here are your free printable muffin gift tags.
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Frequently asked questions
You can mash bananas with a fork, a spoon, or a potato masher.
If you want to chop bananas quickly, use an electric hand mixer to mash them.
Bake mini muffins at 300 degrees F or 150 degrees C for 30 minutes. This is the perfect temperature and mini muffin baking time for this recipe.
The same technique removes mini muffins baked in paper liners or a lightly sprayed muffin pan. Once the muffins are cool, place a tea towel over the top of the muffins. Then turn the tin over to let them slide out of the tin, and the towel will catch all the mini muffins.
89 calories in one mini muffin make it a great snack.
Love ripe banana recipes? Try these next!
Need to adjust your baking pan size?
No worries! This simple cake pan converter is here to help. Easily adjust any pan size to fit your needs with just a click.
Banana Bread Mini Muffins
Classic banana bread has been given a cute twist by using a mini muffin pan to make banana bread mini muffins. They are moist, soft, and yummy, great for a lunchbox and could not be easier to make.
- Total Time: 45 minutes
- Yield: 24 mini muffins 1x
- Category: Cakes
- Method: Baking
- Cuisine: American
For the cake batter:
- 2.6 oz. (75 g) unsalted butter softened
- ½ cup (100 g) dark brown muscovado sugar
- 1 large egg
- 1 cup (125 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- ½ cup (140 g) mashed bananas
- 1 teaspoon (15 ml) cognac
For the streusel topping:
- 2 ½ tablespoons (20 g) all-purpose flour
- ¼ cup (20 g) almond flour
- 2 ½ tablespoons (20 g) icing (powdered) sugar
- 1 ½ tablespoon (20 g) salted butter chilled
- 3 tablespoons (25 g) toasted flaked almonds
- ¼ teaspoon ground cinnamon
For the decoration (optional):
- icing (powdered) sugar
* If needed, please refer to Baking Conversion Charts.
To make the crumble topping in a medium bowl, place all-purpose flour, almond flour, icing (powdered) sugar, ground cinnamon, and salted butter cut into small cubes. Work with your hands to make the crumbly sand-looking dough. Add flaked almonds and combine. Refrigerate.
Heat oven to 300 degrees F/150 degrees C. Using a flour sifter, sift all-purpose flour with baking powder and set aside. Line a 24-cup mini muffin tin with mini muffin cups (aka mini baking cups). Or grease the cavities of the mini muffin pan with a cooking spray.
To make the muffin batter, place the softened butter and muscovado sugar in a large mixing bowl and beat for about 5 minutes, using an electric mixer. Add sifted dry ingredients, egg, and delicately mix with a rubber spatula. Mash bananas using a fork or a spoon and fold mashed bananas into the principal preparation. Add cognac and mix with a spatula just to combine (don't over mix).
Divide batter evenly into the prepared mini muffin pan or a greased muffin tin. You can use a teaspoon or a medium ice cream scoop to scoop the batter. The last step is to sprinkle the chilled crumble topping over the batter. Finally, you can add a little bit of flaked almonds on top of each muffin.
Bake muffins in the preheated oven for 30 minutes. They are ready when a toothpick (a wooden pick) inserted into the center of a muffin comes out clean. Let them cool on a wire rack. Dust the muffin top with icing sugar if desired.
- Replace muscovado sugar with golden or dark brown sugar.
- Double the recipe and bake at 300 degrees F/150 degrees C for 45 minutes if you want to make regular size banana bread muffins. The recipe makes about 15 muffins.
- To make healthy banana muffins, follow the recipe for No-sugar-added Banana Bread.
- Store muffins in an airtight container at room temperature for 4 to 5 days or freeze for up to 2 months.
- Serving Size: 1 mini muffin
- Calories: 89
- Sugar: 5.6 g
- Sodium: 8 mg
- Fat: 4.4 g
- Saturated Fat: 2.2 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1.3 g
- Cholesterol: 16 mg
Keywords: banana bread mini muffins, mini banana muffins
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.