Mini Banana Muffins: A Sweet Snack for Toddlers (and Everyone Else!)

Pull up a chair and let’s bake something easy and fun-mini banana muffins! These little guys are soft, sweet, and just the right size for tiny hands. But let’s be honest, adults love them too. If you’ve got ripe bananas sitting on your counter, you’re already halfway there. I make these all the time for my family, and they disappear fast.

Think of these muffins as banana bread’s playful cousin. Smaller, quicker, and perfect for lunchboxes or a grab-and-go snack. Plus, you can tweak the recipe to fit your needs-gluten-free, dairy-free, or just packed with extra goodness.

Why You’ll Love These Muffins

• Quick: From start to finish, you’ll have muffins in under 30 minutes.
• Easy: No fancy equipment. Just two bowls and a spoon.
• Kid-friendly: Soft, moist, and not too sweet.
• Great for meal prep: Make a batch and freeze extras for later.
• Customizable: Add-ins? Go wild.

Ingredients

Here’s what you’ll need:

• 1 cup all-purpose flour (swap for gluten-free blend if needed)
• ½ teaspoon baking soda
• ½ teaspoon cinnamon (add more if you love spice)
• ¼ teaspoon salt
• 2 ripe bananas (the browner, the better)
• ½ cup packed light brown sugar (or coconut sugar, honey, or maple syrup)
• 4 tablespoons melted butter (or coconut oil/vegan butter)
• ¼ cup Greek yogurt (plain, any kind)
• 1 large egg (room temp; or use a flax egg: 1 tbsp ground flaxseed + 3 tbsp water)
• 2 teaspoons vanilla extract

Tips:

• Melt your butter and let it cool before mixing.
• Use room-temperature eggs and yogurt-they blend better.
• Mash bananas well for a smooth batter.

Substitutions:

• Dairy-free? Use plant-based yogurt and butter.
• Gluten-free? Use a 1:1 gluten-free flour blend.
• Less sugar? Try half brown sugar, half applesauce.
• Extra nutrition? Add a tablespoon of ground flaxseed or chia seeds.

Step-by-Step: How to Make Mini Banana Muffins

Let’s take a walk through the whole baking process, just like you’d do it at home. I’ll break it down, share a few real-life tips, and make sure nothing feels intimidating. If you’ve ever made muffins before, this will feel familiar. If you haven’t, don’t worry-you’ll get the hang of it in no time.

1. Getting Ready

First things first-get your kitchen set up.

Preheat your oven to 350°F (175°C). This way, it’s hot and ready when your batter is done. Grab your mini muffin tin and line it with paper liners or give it a quick spray with nonstick oil. I always do this step before anything else, so I’m not scrambling later with sticky hands.

2. Mixing the Dry Ingredients

Next, you’ll want to mix up all your dry ingredients.

Grab a medium bowl and toss in your flour, baking soda, cinnamon, and salt. Give it a good whisk or stir. This step helps make sure the baking soda and spices are spread out evenly, so every bite tastes just right.

3. Mashing and Mixing the Wet Ingredients

Now, let’s get to the fun part-mashing the bananas.

Take your ripe bananas and mash them in a large bowl until they’re nice and smooth. I use a fork, but a potato masher works too. Add your brown sugar and whisk it together until it looks creamy and a little lighter in color. Then, pour in your melted (and slightly cooled) butter, Greek yogurt, egg, and vanilla. Whisk it all together until it’s smooth and looks a bit glossy.

4. Bringing It All Together

Time to combine the wet and dry.

Pour the dry ingredients into the bowl with the wet stuff. Grab a spatula and gently fold everything together. Don’t go wild here-just mix until you don’t see any more dry flour. If you want to toss in chocolate chips or nuts, now’s the time. The batter will be thick, and that’s perfect.

5. Filling the Muffin Tin

Scoop the batter into your muffin tin, filling each cup almost to the top.
I like to use a small cookie scoop, but a spoon works fine. Try to keep the amounts even so they all bake at the same speed. Don’t stress if it’s not perfect-these muffins are forgiving.

6. Baking

Slide the tin into your hot oven and set a timer for 14 minutes.
Check them with a toothpick-if it comes out clean or with just a crumb or two, they’re done. If not, give them another minute or two. You want them golden on top and springy when you touch them.

7. Cooling and Eating

Once they’re out of the oven, let them sit in the pan for a few minutes.
This helps them firm up and makes them easier to take out. Move them to a wire rack to cool the rest of the way. If you’re like me, you’ll probably eat one while it’s still warm-there’s nothing better.

Real-Life Tips

• If you’re baking with kids, let them mash the bananas. It’s messy, but they love it.
• Don’t worry if your bananas are super brown. The riper they are, the sweeter your muffins will be.
• These freeze great. I usually stash half the batch in the freezer for busy mornings.

I love this recipe because it’s simple, fast, and flexible. You don’t need a mixer or fancy tools. The muffins come out soft and moist every time, and you can easily swap ingredients to fit your family’s needs. Plus, they’re just the right size for little hands-or for adults who want a quick snack.

That’s it! Baking mini banana muffins is as easy as mixing, scooping, and baking. And trust me, they taste even better when you share them with someone you love. Happy baking!

Fun Ways to Change It Up

These muffins are a blank canvas. Try these ideas:

• Gluten-Free: Swap in a gluten-free flour blend.
• Vegan: Use a flax egg, plant-based yogurt, and vegan butter.
• Extra Spice: Add nutmeg, ginger, or cardamom.
• Mix-Ins: Toss in mini chocolate chips, nuts, or dried fruit.
• Seasonal: Add blueberries in summer, diced apples in fall, or cranberries for the holidays.
• Bakery Vibe: Sprinkle cinnamon sugar or oats on top before baking.

Serving and Storing

Serve these muffins for breakfast, snack, or dessert. I like them with a glass of milk or a scoop of yogurt and some fruit.

• Fridge: Store in an airtight container up to a week.
• Freezer: Freeze in a zip bag for up to six months. Reheat in the microwave for 10–15 seconds or in a low oven.

Size Table

Here’s a quick table if you want to make more:

Servings	Flour (cups)	Baking Soda (tsp)	Cinnamon (tsp)	Salt (tsp)	Bananas	Brown Sugar (cups)	Butter (tbsp)	Greek Yogurt (cups)	Eggs	Vanilla (tsp)
12	1	0.5	0.5	0.25	2	0.5	4	0.25	1	2
24	2	1	1	0.5	4	1	8	0.5	2	4
36	3	1.5	1.5	0.75	6	1.5	12	0.75	3	6

Final Thoughts

These mini banana muffins are my go-to for busy mornings, playdates, and, honestly, late-night snacks. They’re easy, fast, and everyone loves them. Bake a batch, stash some in the freezer, and you’ll always have a sweet treat ready to go.

Happy baking! And if you have a favorite muffin add-in, let me know-I’m always looking for new twists.

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