What’s better than a banana muffin – banana mini muffins! These soft and fluffy mini muffins are perfect for your next brunch spread. These muffins use simple ingredients and you don’t need a mixer.
These teeny tiny banana muffins are perfect for those times when you want a quick and easy treat to enjoy on the go or when you’re in need of a mid-afternoon pick me up! Plus they’re so cute, how can you resist popping one after another into your mouth!
These banana muffins have a secret ingredient which I think is a game changer – toasted oats! Toasting your oats beforehand is going to make your muffins slightly nutty, giving you warm, comforting notes alongside the spices. I saw Julia Turshen used toasted oats in her muffins in one of my favorite cookbooks, so when I was testing this recipe I knew I wanted to incorporate that!
Looking for more muffin recipes? If you’re feeling fancy, try out my lemon curd muffins or pumpkin muffins with streusel! Or if you’re looking to make these mini banana muffins for a brunch table, pair them with my sweet cream pancakes or sour cream coffee cake!
Why you’ll love this recipe!
- No Mixer: no fancy equipment needed for these mini banana muffins, just bowls, whisk and a rubber spatula. I love when I don’t have to haul out the big mixer for a recipe!
- Perfect for a Crowd: this recipe makes 30 mini muffins, so it’s perfect if you’re having people over for breakfast or a brunch.
- Use up Ripe Bananas: this simple recipe makes it easy to use up any overripe bananas you’ve got sitting on your kitchen counter.
- Banana Bread Lovers: these banana mini muffins are the ultimate recipe for banana bread lovers! Plus, these mini muffins are made so much faster than traditional banana bread.
- The Cutest Size: there is nothing cuter than a bite sized muffin, it makes the perfect snack or you can pop them into a lunch box or serve them at a bake sale.
- Flour: I’m using all purpose flour in this recipe.
- Light Brown Sugar: I’ll be using just light brown sugar in this recipe.
- Rolled Oats: the secret ingredient! I am no stranger to adding oats or oat flour to my muffin recipes, it gives it a much more wholesome taste! Here though I’m toasting the oats before adding them to the muffins. Make sure you use rolled or whole oats.
- Bananas: you want ripe bananas with all the spots and freckles! I recently went to my local grocery store where they actually sold bags of super ripe bananas at a lower cost! Using brown bananas will make the muffins sweeter and will help amp up the banana flavor.
- Spices: using warm spices like cinnamon, nutmeg, ginger, cloves is going to mingle with the sweetness of the bananas.
- Sour Cream: using sour cream in these banana bread muffins is going to make them extra moist and tender. No dry muffins here!
Substitutions & Variations
- Mix up the spices you use! Use cardamom, spice mixes, just cinnamon or leave out the spices all together if you want a stronger banana flavor.
- Add a small handful of mini chocolate chips to the muffin batter just before filling up the muffin pan.
- Want mini banana nut muffins? Add toasted chopped walnuts or pecans!
- Swap out sour cream for buttermilk.
- Top each mini banana muffin with streusel, extra rolled oats for that rustic look, or some sparkling sugar.
- Add the oats without toasting them if you’re short on time.
Step by Step Instructions
Step 1: Preheat your oven to 350ºFahrenheit. Line a mini muffin pan (this is the one I used) with mini muffin liners or spray with non-stick cooking spray. In a large bowl, mash the bananas until you almost have a banana puree. I like to use a potato masher to do this! Add the egg, melted butter, sour cream, vanilla extract, and light brown sugar. Whisk until combined. Because of the mashed banana it won’t be totally smooth, but that’s fine.
Step 2: In a separate bowl, whisk the toasted oats with the flour, baking soda, baking powder, spices and salt.
Step 3: Pour the wet ingredients into the dry and use a rubber spatula to combine everything until there are no more streaks of flour left. As soon as it is just combined, stop mixing.
Step 4: Use a tablespoon or a small cookie scoop to scoop the muffin batter into the prepared muffin pan. You want to fill each one to the top. Bake in the oven for 12-14 minutes. The muffins should be golden brown. Let them cool in the pan for 10 minutes before removing to a wire cooling rack to cool completely.
Expert Tips & Tricks
- I always recommend weighing your flour using a weighing scale! It is the most accurate way to bake and will make a big difference to the texture of your muffins. Adding too much flour (which is easy to do when using measuring cups) will lead to dry, stodgy muffins.
- Filling them to the top of the muffin liners will give you tall muffin tops.
- Using a small cookie scoop means you’ll get the same amount of batter in each muffin liner!
- You’ll want all the ingredients to be at room temperature before starting this recipe, so make sure the toasted oats and the melted butter have cooled down before starting.
Frequently Asked Questions
Yes you can. I’ve tested this recipe in a regular muffin pan and it made 12 muffins. Follow the directions in the recipe card but bake them for 25-30 minutes.
You may have added too much flour to the muffin batter, over mixed the muffin batter, or over baked the muffins.
Preheat your oven to 350ºFahrenheit. Pour the oats into a baking sheet or baking tray, you want them to be in an even layer. Bake in the oven for 6-8 minutes, they should smell toasty, nutty and turn a light golden brown. Take them out of the oven and let them cool.
Storage & Freezing
Store the coolest muffins an airtight container in the fridge for up to 5 days. To freeze, place the mini muffins in a freezer bag or ziploc bag and freeze for up to 2 months. Thaw at room temperature or in the microwave.
Try these breakfast recipes next!
Have you made this recipe? Please rate the recipe below! Don’t forget to follow me on Instagram @alpineella and Pinterest!
Banana Mini Muffins
- mini muffin pan
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ salt kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch ground cloves
- pinch ground ginger
- ½ cup rolled oats
- 1 ½ cups bananas
- 6 tablespoons unsalted butter melted
- 1 large egg room temperature
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup sour cream room temperature
- Preheat the oven to 350℉/175℃ and line a mini muffin pan with small liners.
- In a half sheet pan or in a baking dish, pour out the oats on the pan so they make an even layer. Bake in the oven for 6-8 minutes, or until lightly toasted. Remove from the oven and let cool. Keep the oven at the same temperature.
- In a large bowl, mash the bananas with a fork or potato masher. Add the egg, sour cream, light brown sugar, melted butter and vanilla extract. Whisk until almost smooth – you will have some lumps because of the bananas!
- In another medium, whisk the toasted oats with the flour, baking powder, baking soda, spices and salt.
- Pour the dry ingredients into the wet ingredients and fold everything together with a rubber spatula until there are no more streaks of flour.
- Scoop out the muffin batter into the prepared pan. I like using a small cookie scoop for this. Fill each cavity to the top! This makes 30 muffins and most mini muffin pans come as 24, so you may need to bake them in two batches.
- Bake the muffins for 12-14 minutes.
Leave a Reply