If you’re craving a quick, delightful treat that’s bursting with flavor and perfectly tender, look no further than these 25 Minute Moist Mini Banana Muffins. They come together in a snap, balancing sweetness and moistness with the natural goodness of ripe bananas. Whether you’re grabbing a mini muffin for breakfast, a midday snack, or a comforting dessert, these mini bundles of joy deliver a rich, buttery texture combined with the warm aroma of vanilla and the optional indulgence of chocolate chips. Trust me, once you try these, they’ll become your new go-to recipe when you want something homemade but speedy.

25 Minute Moist Mini Banana Muffins Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple pantry staples that work harmoniously to create moist, flavorful mini banana muffins. Each component plays a crucial role: the bananas bring natural sweetness and moisture, the brown sugar adds depth, and the yogurt keeps everything tender.

1/4 cup melted butter: Adds richness and helps keep the muffins moist and soft.
1 ripe banana, peeled and mashed: Provides natural sweetness and a tender texture.
1 large egg: Binds the ingredients together and adds structure.
1 tsp vanilla extract: Enhances flavor with a warm, aromatic touch.
1/3 cup plain full-fat yogurt: Keeps the muffins moist while adding a slight tangy note.
1/4 cup milk (any kind): Helps create a smooth batter and tender crumb.
1 cup all-purpose flour: The base of the muffins, providing lightness when combined with the leavening agents.
1/2 cup brown sugar: Adds moisture and a deep, caramel-like sweetness.
1/4 tsp baking powder: Gives a gentle lift for a fluffy muffin.
1/8 tsp baking soda: Reacts with the banana’s acidity to create air pockets for lightness.
1/4 tsp kosher salt: Balances the sweetness and intensifies flavor.
1/2 cup mini chocolate chips (optional): For a delightful chocolate surprise inside each bite.

How to Make 25 Minute Moist Mini Banana Muffins

Step 1: Prepare Your Oven and Wet Ingredients

Start by preheating your oven to 425°F to ensure it’s hot and ready for baking. Meanwhile, melt the butter in a microwave-safe bowl and let it cool for about five minutes—a crucial step to avoid cooking the eggs too soon. Once cooled, mix the melted butter with your mashed banana, egg, vanilla extract, yogurt, and milk. This combination gives the muffins that signature moist texture and sweet, inviting flavor that we’re after.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, and kosher salt. This mixture not only provides the structure but also the perfect balance of sweetness and the right leavening to ensure your muffins rise beautifully.

Step 3: Mix Wet and Dry Together

Gently fold your wet ingredients into the dry. It’s essential not to overmix here; stir just until all the flour is incorporated. Overmixing can make the muffins tough rather than tender. If you’re adding mini chocolate chips or nuts, now is the time to fold them in with a light hand. This step will create the classic mini muffin batter, thick and luscious.

Step 4: Fill the Muffin Tins

Line your mini muffin pan with mini cupcake liners or grease it lightly if you prefer no liners. Scoop the batter and fill each cup about three-quarters full. This allows room for the muffins to rise without spilling over. For a little extra flair, sprinkle a few chocolate chips or nuts on top—your muffins will look irresistible once baked!

Step 5: Bake the Mini Muffins

Bake at the initial 425°F temperature for three minutes, which gives the tops a beautiful rise and a bit of color. Then immediately reduce the heat to 350°F and continue baking for another eight minutes. This two-step baking process ensures the muffins are both fluffy and thoroughly cooked, without drying out.

Step 6: Cool and Enjoy

Once baked, allow the muffins to cool in the pan for about ten minutes. Then transfer them to a wire rack to cool completely. Cooling helps set their crumb and lets all their rich flavors shine through. Now you’re ready to dive into these perfectly moist mini treats!

How to Serve 25 Minute Moist Mini Banana Muffins

Garnishes

While these mini muffins are delightful on their own, a light dusting of powdered sugar or a drizzle of honey can elevate their appeal. You can also add a smear of creamy nut butter or a dollop of whipped cream for an extra layer of indulgence. Fresh banana slices on the side not only look pretty but complement the banana flavor beautifully.

Side Dishes

Pair your 25 Minute Moist Mini Banana Muffins with a hot cup of coffee or tea in the morning for a perfect start. They also work wonderfully alongside a fresh fruit salad or yogurt parfait for a balanced brunch. If you want a heartier snack, try them with a small bowl of cottage cheese or a smoothie.

Creative Ways to Present

For parties or gatherings, arrange these mini muffins on a tiered stand with colorful liners for a visually stunning display. You can also serve them with small bowls of various toppings—like jam, cream cheese, or chocolate spread—allowing guests to customize their bites. Making them part of a brunch buffet alongside other mini baked goods will surely impress your friends and family.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, no worries! These mini banana muffins keep well for 2 to 3 days when stored in an airtight container at room temperature. Proper storage keeps them moist and flavorful without drying out.

Freezing

Want to enjoy these over a longer period? Freeze them! Place cooled muffins in a freezer-safe bag or container with parchment paper in between to prevent sticking. They freeze beautifully for up to 2 months. Just thaw them overnight or warm them briefly before serving.

Reheating

To enjoy the fresh-from-the-oven feel, reheat your mini muffins in the microwave for about 15 seconds or in a preheated oven at 325°F for 5 to 7 minutes. This restores their soft, moist texture and brings out their banana sweetness.

FAQs

Can I use overripe bananas for these muffins?

Absolutely! Overripe bananas are actually perfect for this recipe—they provide extra sweetness and moisture, making your muffins even more delicious and tender.

Which type of yogurt works best here?

Plain full-fat yogurt is ideal because it adds creaminess without overpowering the banana flavor. However, you can substitute with Greek yogurt or any mild-flavored yogurt you have on hand for a slight variation in texture.

Can I omit the chocolate chips or replace them?

Yes, the chocolate chips are optional and can be omitted for a simple banana muffin. If you want to mix it up, try chopped nuts, dried berries, or white chocolate chips instead.

Why do you bake at two different temperatures?

Starting at a higher temperature helps the muffins rise quickly and develop a light crust, while lowering the temperature completes the baking evenly without drying them out. This technique keeps those mini muffins perfectly moist.

Is it possible to make these muffins gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure it contains xanthan gum or a similar binder to maintain the structure and texture of the muffins.

Final Thoughts

These 25 Minute Moist Mini Banana Muffins are a total game-changer for anyone who loves quick, homemade treats with incredible flavor and texture. They’re effortless to make, adaptable, and perfect for any time you want a little sweetness without fuss. Give them a try—you’ll find yourself reaching for this recipe again and again, delighted with every bite.

25 Minute Moist Mini Banana Muffins Recipe

★★★★★

4.8 from 24 reviews

Author: Sophie
Total Time: 21 minutes
Yield: 24 mini muffins 1x
Diet: Vegetarian

Print Recipe

Description

These 25 Minute Moist Mini Banana Muffins are a quick and delicious treat perfect for breakfast or a snack. Made with ripe bananas, brown sugar, and optional mini chocolate chips, these moist muffins offer a perfect balance of sweetness and texture. The recipe is easy to follow and yields mini-sized muffins that are great for portion control and sharing.

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking the muffins evenly.
Prepare Wet Ingredients: In a small microwave-safe bowl, melt the 1/4 cup butter and allow it to cool for about 5 minutes. Then add the mashed banana, 1 large egg, 1 teaspoon vanilla extract, 1/3 cup plain full fat yogurt, and 1/4 cup milk. Mix thoroughly to combine all wet ingredients.
Combine Dry Ingredients: In a separate bowl, whisk together 1 cup all purpose flour, 1/2 cup brown sugar, 1/4 teaspoon baking powder, 1/8 teaspoon baking soda, and 1/4 teaspoon kosher salt until evenly mixed.
Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients. Gently mix only until the batter just comes together—avoid over-mixing to keep the muffins moist and tender. If using, fold in 1/2 cup mini chocolate chips or nuts at this stage, mixing lightly to evenly distribute.
Prepare Muffin Tin: Line a mini muffin tin with mini cupcake liners. Fill each liner about 3/4 full with the batter. Optionally, place a few extra chocolate chips or nuts on top of each muffin to garnish for extra flavor and texture.
Bake: Bake in the preheated oven at 425°F for 3 minutes. After 3 minutes, reduce the oven temperature to 350°F and continue baking for an additional 8 minutes until muffins are golden and a toothpick inserted comes out clean.
Cool: Allow the muffins to cool in the pan for 10 minutes to set. Then transfer them to a wire rack to cool completely before serving.

Notes

Overmixing the batter can result in dense muffins; mix just until combined.
Use ripe bananas for maximum sweetness and moisture.
You can substitute plain yogurt with Greek yogurt for a tangier flavor.
Milk can be replaced with any plant-based milk for a dairy-free variation.
Adding nuts or chocolate chips is optional but enhances flavor and texture.
Store cooled muffins in an airtight container at room temperature for up to 3 days.
Freezing the mini muffins is possible; thaw before serving.

Prep Time: 10 minutes
Cook Time: 11 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American