Mini banana muffins are the best thing since sliced bread! It’s bite-size, it’s moist, it’s delicious, and it’s easy to make. My family absolutely love these mini muffins I made about 36 miniature cuties. And within 2 days there was not one mini muffin insight.
What are the ingredients?
To make these scrumptious and moist muffins you’ll need 10 ingredients. If you’re a regular baker you’ll more than likely already have these ingredients on hand. The sour cream adds extra moisture to the batter, the splash of milk is optional, but I believe it does make a difference.
- Whole Milk
- Granulated Sugar
- Sour Cream
- Baking Soda
- Kosher Salt
- Eggs
- Ripe Bananas
- Unsalted butter
- Vanilla Extract
- All-Purpose Flour
Making & Baking the Mini Banana Muffins
Alright, so you have all the ingredients….but what do you do with them? Using a medium sized bowl mash the 3 ripe bananas. Mashing the bananas makes for an easy distribution into the batter. Next, using an electric stand mixer cream together the sugar and melted butter. Then, add in the eggs one at a time allowing them to fully incorporate before adding the next one. Now for the fun part….in another bowl whisk together the dry ingredients: kosher salt, baking soda, and all-purpose flour. In a measuring cup add the wet ingredients: sour cream, vanilla extract, and whole milk. Alternative between adding the wet and dry ingredients into the batter. Lastly, fold in the mashed bananas and fill the miniature muffins tins with the banana batter. If you like, add one cup of walnuts to the batter before dividing it up into the muffins tins.
Bake the miniature muffins at 350 degrees F for 10-15 minutes, or until inserted toothpick comes out clean. Allow the mini banana muffins to cool before transferring to a cooling rack and serving. Enjoy!
Where to purchase a mini cupcake/muffin pan?
Miniature delights are the best thing ever! The cupcake pan used to prepare these 36 mini muffins is the Wilton Non-Stick Mega Mini cupcake pan that contains 48 mini cups.
How to Store Mini Banana Muffins
If not eating right away, we recommend storing the mini muffins in an airtight container at room temperature for up to 7 days. Or place in a freezer bag and store in the freezer for up to 3 months.
Interested in more breakfast delights? Check out the links below:
Mini Banana Muffins
Ingredients
- 1½ cups All-Purpose Flour
- 1 tsp Vanilla Extract
- 1/2 cup Unsalted Butter melted
- 3 Ripe Bananas
- 2 Eggs room temperature
- 1/2 tsp Kosher Salt
- 1 tsp Baking Soda
- 3 Tbsp Sour Cream
- 3/4 cup Granulated sugar
- 3 Tbsp Whole milk
Instructions
- Preheat the oven to 350 degrees F. Line the mini tins with muffin liners.
- Peel and mash the riped bananas in a small bowl.
- Melt the unsalted butter. Next, in the bowl of an electric mixer combine the melted butter and granulated sugar. Mix together well.
- Add in the eggs one at a time until well combined.
- In a medium-sized bowl whisk together the dry ingredients: kosher salt, baking soda, and all-purpose flour. In a measuring cup add the wet ingredients: sour cream, vanilla extract, and whole milk. Alternative between adding the wet and dry ingredients into the batter.
- Lastly, fold in the mashed bananas. Mix well. Fill the mini liners to the top with the batter.
- Bake for 10-15 minutes or until inserted toothpick comes out clean. Allow to cool before serving. Enjoy.