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Homemade Mini Banana Muffins photo

Mini Banana Muffins

These Mini Banana Muffins are a delightful treat! Fluffy, tender, and perfect for any occasion, they’ll quickly become a family favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 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

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Mini Muffin Tin
  • Parchment paper or muffin liners
  • Cooling rack

Method
 

Baking Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line your mini muffin tin with parchment paper or muffin liners, or grease it lightly with butter.
  3. Step 3: In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  4. Step 4: In another bowl, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes.
  5. Step 5: Add the egg and mashed bananas to the butter-sugar mixture and mix until combined.
  6. Step 6: Stir in the sour cream and vanilla extract until smooth and creamy.
  7. Step 7: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  8. Step 8: Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
  9. Step 9: Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
  10. Step 10: Let the muffins cool in the tin for a few minutes before transferring to a cooling rack.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Freeze muffins for longer storage, up to 3 months.
  • For dairy-free muffins, substitute butter and sour cream with alternatives.