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...
- 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.
- Take 5 - Allow your muffins to cool for 5 minutes in the tin before removing them.
- 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.
- 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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📋 RECIPE
Mini Banana Muffins
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.
Ingredients
- 2 very ripe small Bananas
- ¼ cup Olive Oil, make sure it is light flavoured
- 1 Egg
- ½ cup Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- ¾ cup Self Raising Flour
- Handful of Chocolate Chips (+ extra teaspoon of flour to cover them in)
Instructions
- Preheat the oven to 180C / 350F and grease 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, then 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.
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: 1Amount 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.
Evivilla says
These were terrible. The inside was mushy and uncooked while the outside was cooked well. I think the oil is what makes the lm mushy instead of moist. I made three batches and nobody will eat them.
Cassie says
Sorry to hear these didn't work out for you Evivilla, I know how frustrating it is when a recipe doesn't work. We make them monthly and have never had a mushy consistency. Did you make 3 batches all at once? Was the mixture particularly runny before you cooked them? And were they cooked long enough?
Christine Jaager says
Same 🙁
Cassie says
Thanks ladies and I'm sorry to hear you had trouble to Christine. I actually had a bunch of spotty bananas on hand so cooked a few batches of these this morning to test it out after I read Evivilla's comment. Although I couldn't replicate a mushy consistency, I believe the size of the bananas and the mixture being too runny are the culprits of this. As such I've made some small tweaks to the ingredients which have been updated now. After taste testing plenty of mini banana muffins over the past few hours I'm confident to say that they are definitely not mushy or soggy if cooking from the recipe as is. Thanks again for letting me know - I like to make sure baking recipes have as much information as possible to guide the at-home bakers and I've since been able to add a few more tips to these now that you've brought it to my attention.
Jess says
I just made these using a chia egg due to my daughter's egg intolerance. They did not work out at all but I'm not sure if it was due to the chia egg or my bananas were too big. The mixture seemed very runny and the muffins were just too wet inside and would not cook through despite extra time. An approx weight for the amount of banana would be handy as the sizes can differ greatly.
Cassie says
Hey Jess - honestly I've never found too much of a problem between the sizes of my bananas - sometimes they're medium, sometimes large but don't impact the end result, just a bit more banana flavour. I have never used a chia egg in any baking so I really can't comment on that. Egg free baking is not my wheelhouse, but I know there are some great bloggers out there who specialise in these and would be able to talk to it better. If the mixture is too runny sometimes a bit more flour helps out.
Dorothy says
Making king my First batch. I am not a good baker. A good. Cook YE
Cassie says
I bet they'll turn out great Dorothy! Rest assured baking isn't my strongest suit but banana muffins are a specialty!