These easy Mini Banana Muffins are the perfect bite sized breakfast or snack that the whole family will love!

Have some ripe bananas that you need to use up? These banana muffins taste just like banana bread but in miniature bite sized form!

Whether you prefer your muffins with or without chocolate chips, these yummy banana muffins will be delicious either way!

We are a big fan of mini muffins in our house. They make the perfect bite sized snack, especially for kids.

My boys are always asking me to make mini muffins and they don’t last very long in our house!

banana bread

⭐️Review ⭐️

“I use this recipe almost weekly for my 2 year old otherwise he would live off of Mini Muffins!! The whole family enjoys them. So delicious!” -Kaitlyn

Ingredients and notes

The full recipe with instructions is at the bottom of this post, but here is what you will need to make these mini muffins.

Bananas: very ripe is best for the optimal sweetness.
Butter: substitute dairy free butter to make these muffins dairy free.
Eggs: these have not been tested with an egg substitute.
Vanilla extract
Salt and baking soda
Pure maple syrup: the real stuff. I love using this natural sweetener when baking for kids.
All-purpose flour
Mini chocolate chips: these are optional. The muffins are delicious with or without them!

ingredients needed to make mini banana muffins

How to make mini banana muffins

Step 1: In a bowl, whisk together the dry ingredients: salt, flour, and baking soda. Set it aside.

Step 2: In a separate bowl, whisk together the mashed banana, melted butter, eggs, vanilla extract, and pure maple syrup.

Step 3: Add the dry ingredients to the wet and mix until just combined. Do not over mix.

Step 4: If you do not want chocolate chips in your muffins, you can skip this step. What I did was to make half and half. I added half of the batter to the mini muffin tin, then folded chocolate chips into the remaining half of the batter.

Step 5: Grease the mini muffin tin, then fill evenly with the mini muffin batter.

Step 6: Bake the banana mini muffins at 350 degrees for 11-14 minutes, or until a toothpick inserted comes out clean.

Allow the muffins to cool 2-3 minutes in the pan, then use a butter knife to gently remove them from the pan and onto a wire cooling rack.

These are everything you could want in a muffin. Moist, flavorful, easy to make, and bonus points they are so cute in the mini size.

These mini muffins are perfect for snacking or breakfast on the go!

“I make these for my 2 1/2 year old grandson every time I’m going to see him. I can barely get in the door when he starts excitedly saying, Mimi! muffs! This recipe is so quick and easy.” -Robyn