Can I use regular-sized muffin pans instead of mini?

Absolutely! You can use a standard muffin tin—just increase the baking time by a few minutes (typically 20–22 minutes). Keep an eye on the tops for that golden color.

How do I make these muffins healthier?

Try swapping half the flour for whole wheat flour, reduce the sugar a touch, or add ground flaxseed for fiber. You can also replace the butter with applesauce for a lower-fat version, though the texture will change slightly.

Can the muffins be made dairy-free?

Yes! Substitute the butter with coconut oil or a plant-based margarine, and use dairy-free mini chocolate chips. The flavor remains deliciously classic.

What’s the best way to ripen bananas quickly?

If you’re itching to bake but your bananas aren’t quite there, pop them (whole, unpeeled) in a 300°F oven for about 15 minutes until blackened. Let them cool slightly, then squeeze out the sweet, softened fruit.

Mini Banana Muffins Recipe

Name: Mini Banana Muffins Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup sugar; ½ cup butter, melted; 2 eggs; 3 bananas, very ripe; 1 tablespoon lemon juice; 2 cups all-purpose flour; 3 teaspoons baking powder; ½ teaspoon salt; Mini chocolate chips (about ½ cup, plus extra for topping)

Description

These moist and fluffy Mini Banana Muffins are bursting with banana flavor and studded with delightful mini chocolate chips. They’re quick to make, perfect for using up overripe bananas, and ideal for breakfast, snacks, or lunchboxes.

Ingredients

Units Scale

Baking Ingredients

1 cup sugar
1/2 cup butter, melted
2 eggs
3 bananas, very ripe
1 tablespoon lemon juice
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt

Mix-ins & Toppings

Mini chocolate chips (about 1/2 cup, plus extra for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven – Preheat your oven to 350°F (175°C). Grease a mini muffin pan well or line it with mini muffin paper liners.
Mix Butter and Sugar – In a large bowl, whisk together the melted butter and sugar until well combined and smooth.
Add Eggs – Beat in the eggs, one at a time, ensuring they are fully incorporated after each addition.
Mash and Add Bananas – In a separate bowl, mash the ripe bananas thoroughly. Stir them into the butter-egg-sugar mixture until evenly combined.
Add Lemon Juice – Stir in the lemon juice to add brightness and prevent the bananas from discoloring.
Combine Dry Ingredients – Add the flour, baking powder, and salt to the wet ingredients. Gently fold everything together just until no streaks of flour remain. Do not overmix.
Add Chocolate Chips – Fold in the mini chocolate chips, reserving some to sprinkle on top if desired.
Fill Muffin Pan – Spoon batter into the prepared mini muffin pan, filling each well about 3/4 full. Sprinkle a few extra mini chocolate chips on top of each muffin.
Bake – Bake for 15 to 18 minutes, or until the muffin sides are golden brown and the tops are set but not moist.
Cool and Serve – Let the muffins cool in the pan for a few minutes, then gently pop them out to cool completely. Enjoy!

Notes

Use very ripe bananas for the best flavor and moistness.
Do not overmix the batter to keep the muffins tender.
You can freeze leftover muffins for up to 2 months.
Feel free to add nuts or swap chocolate chips for raisins if desired.

Nutrition

Serving Size: 1 mini muffin
Calories: 65
Sugar: 5g
Sodium: 45mg
Fat: 2.5g
Saturated Fat: 1.5g
Unsaturated Fat: 0.9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.3g
Protein: 0.8g
Cholesterol: 12mg