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Mini banana muffins piled in a wire basket on a wooden cutting board. One buttered cut muffin next to basket.
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5 from 12 votes

Banana Mini Muffins

These Banana Mini Muffins are made with creamy buttermilk, soft brown sugar, and (of course) nicely ripened bananas all rolled into a thick muffin batter. This banana bread muffin recipe will have you making muffins on repeat.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 16
Calories: 196kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 bananas ripe
  • 1/4 cup unsalted butter melted, cooled about 5 minutes
  • 1/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar

Instructions

  • Preheat oven to 375°F. Prepare two mini muffin tins with paper liners (or just use same muffin tin twice) or grease with butter or nonstick cooking spray.
  • In a medium sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • Put bananas in a separate large bowl and mash them really well with a fork.Add in melted butter, oil, buttermilk, eggs, and vanilla, mix well. Next, add in brown sugar and white sugar, combine well.
  • Add dry ingredients into wet ingredients, mixing until just combined. Making sure not to over-mix.
  • Spoon batter into muffin tin, filling each about 2/3 of the way full. 
  • Place one muffin tray on center rack in the oven and bake for 12-15 minutes. Check muffins for doneness by inserting a toothpick into the center of one of the bigger muffins. It should come out with a few crumbs, but no uncooked batter. Move all muffins onto a cooling rack.
  • Either place second muffin tray into the oven or fill the same muffin tray with muffin and place that into the oven. Cook for 12-15 minutes, check for doneness.
  • Let muffins cool before eating.

Notes

  • Make sure not to over-mix the batter.
  • Bring your ingredients (eggs and buttermilk) up to room temperature before using.
  • Banana muffins will last 3 days at room temperature or 5 days in the refrigerator in an airtight container.
 
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. 

Nutrition

Serving: 3muffins | Calories: 196kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 183mg | Potassium: 122mg | Fiber: 1g | Sugar: 16g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg