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25 Minute Moist Mini Banana Muffins Recipe

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

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.

Ingredients

Scale

Wet Ingredients

  • 1/4 cup melted butter (cooled)
  • 1 banana (ripe, peeled and mashed)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup plain full fat yogurt
  • 1/4 cup milk (any kind)

Dry Ingredients

  • 1 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp kosher salt

Optional

  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking the muffins evenly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Nutrition

  • Serving Size: 1 mini muffin
  • Calories: 90
  • Sugar: 7g
  • Sodium: 95mg
  • Fat: 4g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 1.2g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 1.5g
  • Cholesterol: 30mg

Keywords: banana muffins, mini banana muffins, quick muffins, moist banana muffins, easy banana recipe, breakfast muffins, snack muffins

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Find it online: https://cookwithsophie.com/25-minute-moist-mini-banana-muffins-recipe/