Mini Banana Muffins

These easy mini banana muffins are the best tiny treat for kids and adults alike!  Pack them in lunch boxes or savour one (or two) with a cup of tea after dinner.  These delicious muffins are made with olive oil and are so light and moist. 

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. 
• Egg
• Olive Oil
• Brown Sugar
• Vanilla Extract
• Cinnamon
• Self 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... 

1. Grease the pan well - Even if you are using non-stick cookware you'll still need to ensure your grease your muffin tin well.  Feel free to use butter or cooking spray, just make sure you grease every hole well.  
2. Take 5 - Allow your muffins to cool for 5 minutes in the tin before removing them.  
3. Loosen up - Run a butter knife or a thin silicone spatula around the edges to loosen each muffin before you try to remove them from the tin.  
4. Cool down - All that's left to do is individually move your muffins to a wire rack to cool down completely.  Easy peasy.  

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 Bread
• Banana Coconut Muffins
• Mini Banana Bread Loaves
• Healthy Banana Pancakes
• Low Sugar Banana Bread 
• Banana Steel-Cut Oats
• Healthy 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! 

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Mini Banana Muffins

Yield: 20

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These easy mini banana muffins are the best tiny treat for kids and adults alike!  Pack them in lunchboxes or savour one (or two) with a cup of tea after dinner.  These delicious mini banana muffins are made with olive oil, not butter and are so light and moist. 

Print

Ingredients

• 2 very ripe small Bananas
• ¼ cup Olive Oil, make sure it is light flavoured
• 1 Egg
• ½ cup Brown Sugar
• 1 tsp Vanilla Extract
• 1 tsp Cinnamon
• ¾ cup Self Raising Flour
• Handful of Chocolate Chips (+ extra tsp of flour to cover them in)

Instructions

1. Preheat the oven to 180C / 350F and grease mini muffin tray. 
2. Mash bananas in a large mixing bowl, then add egg, brown sugar, olive oil and vanilla extract.  Stir well to combine.
3. Sprinkle flour and cinnamon on top and fold together until just combined. 
4. Mix chocolate chips with a teaspoon of flour, then fold into the mixture.  
5. Divide the mixture evenly into the muffin tin, then bake for 15 minutes or until muffins are golden and a skewer comes out clean.
6. Leave to cool in the pan for 5 minutes, then move to a wire rack to cool completely.  

Notes

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.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving:Calories: 85Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 61mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 1g

First published July 30, 2019. Updated March 9, 2021 with small tweak to the original recipe, new photos and more tips.