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 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 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. EggOlive OilBrown SugarVanilla ExtractCinnamonSelf 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 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…
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
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
Buttermilk Banana BreadBanana Coconut MuffinsMini Banana Bread LoavesHealthy Banana PancakesLow Sugar Banana Bread Banana Steel-Cut OatsHealthy 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! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
Tips for making mini banana muffins
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.
Storing
Store muffins in an airtight container lined with paper towel at room temperature for 3 days. Or freeze in an airtight container or ziplock bag for up to 3 months.
First published July 30, 2019. Updated March 9, 2021 with small tweak to the original recipe, new photos and more tips.
