Name: Mini Banana Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1 teaspoon ground cinnamon; 1 cup light brown sugar (slightly packed); 6 tablespoons unsalted butter (at room temperature); 1 large egg (at room temperature); 3 medium ripe bananas (mashed (about 1½ cups)); 8 ounces sour cream (at room temperature (1 cup)); 1 teaspoon pure vanilla extract

There’s something inherently comforting about the smell of fresh-baked Mini Banana Muffins wafting through your kitchen. These bite-sized delights are the perfect way to use up overripe bananas, transforming them into fluffy, tender treats that are sure to please everyone in the family. Whether you enjoy them for breakfast, as a snack, or packed in lunch boxes, these muffins are a delightful addition to your baking repertoire. Plus, with their easy preparation, they’re a fantastic way to introduce little ones to the joy of baking!

Why You’ll Love This Recipe

Mini Banana Muffins are not just delicious; they are incredibly versatile. The combination of ripe bananas and warm spices makes for a comforting flavor profile that’s hard to resist. Here are a few reasons why you’ll love this recipe:

Easy to Make: With simple ingredients and straightforward steps, these muffins are perfect for bakers of all skill levels.
Perfectly Portable: Their mini size makes them easy to grab for a quick snack or breakfast on the go.
Customizable: Add mix-ins like nuts, chocolate chips, or dried fruits to suit your preferences.
Freezer Friendly: These muffins freeze beautifully, allowing you to enjoy them long after they’re baked.

Your Shopping Guide

Before you dive into baking these scrumptious Mini Banana Muffins, make sure you have the following ingredients on hand:

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
1 cup slightly packed light brown sugar
6 tablespoons unsalted butter, at room temperature
1 large egg, at room temperature
3 very ripe bananas, mashed (about 1½ cups)
8 ounces sour cream, at room temperature (1 cup)
1 teaspoon pure vanilla extract

Essential Tools for Success

Gather these essential tools to ensure your baking experience goes smoothly:

Mixing Bowls: A set of various sizes will help you mix your ingredients with ease.
Whisk: Perfect for combining dry ingredients and mixing batter.
Measuring Cups and Spoons: Accurate measurements are key to perfect muffins.
Muffin Tin: A mini muffin tin is essential for baking these delightful treats.
Parchment Paper or Muffin Liners: Helps with easy removal and cleanup.
Cooling Rack: Allows your muffins to cool evenly after baking.

Cook Mini Banana Muffins Like This

Get ready to bake the most delightful Mini Banana Muffins with these simple steps!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.

Step 2: Prepare the Muffin Tin

Line your mini muffin tin with parchment paper or muffin liners, or grease it lightly with butter to prevent sticking.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon. Set aside.

Step 4: Cream Butter and Sugar

In another bowl, beat the room temperature unsalted butter and slightly packed light brown sugar together until light and fluffy. This should take about 2-3 minutes with a hand mixer.

Step 5: Add Egg and Bananas

Add the large egg and the mashed ripe bananas to the butter-sugar mixture. Mix until combined.

Step 6: Incorporate Sour Cream and Vanilla

Stir in the sour cream and pure vanilla extract until the mixture is smooth and creamy.

Step 7: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!

Step 8: Fill Muffin Tin

Scoop the batter into the prepared mini muffin tin, filling each cup about ¾ full.

Step 9: Bake

Place the muffin tin in the preheated oven and bake for about 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10: Cool and Enjoy

Once baked, remove the mini muffins from the oven and let them cool in the tin for a few minutes before transferring them to a cooling rack. Enjoy these delightful treats warm or at room temperature!

Spring–Summer–Fall–Winter Ideas

These Mini Banana Muffins are perfect for any season! Here are some ideas to enjoy them throughout the year:

Spring: Add fresh blueberries for a burst of flavor.
Summer: Incorporate chopped strawberries for a refreshing twist.
Fall: Mix in chopped walnuts and a sprinkle of nutmeg for a cozy autumn vibe.
Winter: Stir in mini chocolate chips for a sweet treat during the holidays.

Watch Outs & How to Fix

Every baker has their mishaps, but don’t worry! Here are some common issues and how to fix them:

Overmixing: If your muffins turn out tough, it’s likely due to overmixing the batter. Mix until just combined for tender muffins.
Flat Muffins: Ensure your baking soda is fresh. If it’s expired, your muffins won’t rise properly.
Undercooked Centers: If the tops are golden but the centers are raw, bake them a few minutes longer. Every oven is different!
Sticking Muffins: If your muffins are sticking to the pan, make sure to grease the pan well or use liners next time.

Keep-It-Fresh Plan

To keep your Mini Banana Muffins fresh and delicious, follow these tips:

Room Temperature: Store them in an airtight container at room temperature for up to 3 days.
Refrigeration: If you’d like them to last longer, you can refrigerate them for up to a week.
Freezing: For longer storage, freeze the muffins in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months.
Reheating: To enjoy frozen muffins, thaw them at room temperature or pop them in the microwave for a few seconds.

Reader Q&A

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. You might want to use a mix of both for a lighter muffin.

How can I make these muffins dairy-free?

To make these muffins dairy-free, substitute the unsalted butter with a dairy-free alternative and replace the sour cream with a dairy-free yogurt or applesauce.

What can I use instead of sour cream?

If you don’t have sour cream on hand, you can use plain yogurt or make a simple substitute with milk and vinegar: combine 1 cup of milk with 1 tablespoon of vinegar and let it sit for 5 minutes.

How do I know when my muffins are done baking?

Your muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Avoid opening the oven door too early, as this can cause the muffins to collapse.

Ready, Set, Cook

With the aroma of freshly baked Mini Banana Muffins filling your kitchen, it’s time to dig in! These muffins are perfect for sharing with friends and family or savoring all by yourself. Whether enjoyed warm from the oven or saved for later, they’re a delicious way to celebrate the humble banana. So, gather your ingredients, follow the steps, and indulge in the delightful world of Mini Banana Muffins!