Best Mini Banana Muffins Recipes

BEST YET BANANA MINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 mini muffin tins with cooking spray.
• Combine flour, baking powder, and baking soda in a bowl.
• Blend bananas, sugar, butter, and egg together in a separate bowl. Add to flour mixture; stir batter well to combine.
• Scoop batter into prepared muffin tins, filling each cup 2/3 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

BANANA DATE-NUT MINI MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, beat the bananas, sugar, applesauce, oil and egg until well blended. Combine the flours, oats, baking powder and baking soda; gradually beat into banana mixture until blended. Stir in the dates, walnuts and lemon zest., Coat miniature muffin cups with cooking spray or use paper liners; fill half full with batter. Bake until a toothpick comes out clean, 2-14 minutes. Cool for 5 minutes before removing from pans to wire racks.

PEANUT BUTTER BANANA CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
• Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
• Divide the mixture between muffin tins - about 1 1/2 tablespoons batter each. I use a cookie scoop - best invention ever!
• Bake until the tops of the muffins spring back when lightly pressed, 8 - 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
• Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!

BANANA PECAN WHOLE WHEAT MINI MUFFINS

Steps:

• Preheat the oven to 350°F.
• Spray your mini muffin pans with non stick spray.
• Beat the butter and sugar together.
• Add the egg and mix well.
• Then add the oat bran and mix well.
• In a separate container combine the mashed banana with the 2 tablespoons water.
• Mix the dry ingredients together.
• Add the banana mix to the butter alternatively with the mixed dry ingredients. Mix well.
• Add the vanilla and the pecans.
• Bake for about 15 minutes or until the muffins start to brown.

FAT FREE MINI BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Place all ingredients into a large mixing bowl and mix until just moistened.
• Spoon into lined or nonstick, sprayed mini muffin pan.
• Bake at 350 degrees for 15 minutes.
• Remove muffins from the tray and cool on a wire rack.

MINI BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease a mini muffin tin.
• Mix six first ingredients in a medium bowl.
• Add chocolate chips; set aside.
• Mix bananas, eggs, oil, vanilla and almond extract.
• Combine both mixtures until well blended.
• Spoon into muffin cups.
• Bake in center of oven 12 to 14 minutes, or until toothpick inserted in center comes out clean.

BANANA MINI CHOCO CHIP MUFFINS

Steps:

• Grease 2 (12 hole) regular size muffin pans and set aside.
• Preheat oven to 350 degrees F.
• Cream butter and sugar together until combined well and fluffy.
• Add one egg, beat well; add second egg, beat well.
• Add vanilla and stir to combine.
• In another bowl, sift together flour, baking soda, and cinnamon.
• Combine wet mixture and dry mixture using a spoon and stir just until all the ingredients are moistened- don't overmix and don't use an electric mixer or it will toughen the muffins (you can press out any big lumps with your spoon).
• Gently fold in the bananas and the mini chocolate chips.
• Spoon into muffin tins so they are 3/4 full- you will probably only have enough batter for about 18.
• Bake for 15-18 minutes or until a toothpick tests clean.
• Let cool 5-10 minutes in the pans, then gently slide a butter knife around the edges to help loosen any stubborn bits.
• Remove from tins and let cool or serve warm with butter.

BANANA CRUMB MINI MUFFINS

Steps:

• 1. GREASE OR LINE MINI MUFFIN TIN WITH BAKN PAPER CUPS.
• 2. IN A LARGE BOWL MIX FLOUR, BAKN POWDER, BAKN SODA, N SALT. IN ANOTHER BOWL MIX MASHD BANANAS, VANILLA EXTRACT, MELTD BUTTER, BEATN EGG N SUGAR. STIR BANANA MIXTURE INTO FLOUR MIXTURE JUST UNTIL MOISTENED.
• 3. WITH A SMALL SPOON FILL PAPER CUP LINERS WITH BATTER...LEAVN A LITTLE BIT OF ROOM FOR CRUMB TOPPN. PREHEAT OVEN TO 375.
• 4. IN A SMALL BOWL MIX BROWN SUGAR, FLOUR, CINNAMON. CUT BUTTER INTO THIS MIXTURE...I USED MY FINGERS N ROLLD IT INTO MIXTURE. TOP EACH MUFFIN W/CRUMB TOPPING. (MAKE MORE IF U LIKE ALOT OF CRUMBS...I DO)!
• 5. BAKE FOR 10-12 MIN .... ENJOY :)

BANANA BREAD MINI MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a large bowl, mash the bananas into a fine paste using a fork.
• Add the eggs and whisk together until well incorporated.
• Add in the Greek yogurt, honey, and vanilla extract, then mix.
• Pour the flour over the wet mixture then sprinkle in the baking soda.
• Using a spatula, fold the wet and dry ingredients together until the dry bits of the flour have disappeared.
• Using a medium ice cream scoop, portion the batter evenly into a greased muffin tin.
• Top the muffins with your choice of toppings.
• Bake for 20 minutes, until the muffins have risen and set.
• Unmold from the tray and serve.
• Enjoy!

BANANA APPLESAUCE OATMEAL MINI MUFFINS

Steps:

• Preheat oven to 400.
• Mix Bananas, milk, egg, and applesauce with a food processor or immersion blender.
• Add to dry ingredients, and mix til just blended.
• Spoon into mini muffin cups about half full. Bake 15 minutes, cool remove from pan. Makes approx 22 mini muffins.

BANANA CHOCOLATE MINI-MUFFINS

Steps:

• mix flour, baking powder and chocolate chips together in large bowl.
• melt butter and combine with sugar, mashed banana, vanilla, eggs and milk.
• pour the wet ingredients onto the dry ingredients and mix until dry ingredients are barely damp.
• spoon mixture into well-sprayed or buttered mini-muffin pan.
• bake at 200°C for 10 minutes or until muffins spring back when pressed lightly in centre.

BANANA PECAN MINI MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a mini muffin pan with 34 to 36 muffin papers. Place all dry ingredients (flour through pecans) in a large bowl and whisk to combine. In another bowl, peel and slice the bananas into half inch pieces. Mash the bananas with a potato masher leaving some chunks of banana (the mashed bananas should NOT be a smooth puree). Mix in the butter, eggs, and buttermilk. Fold the wet mixture into the dry and stir until just combined. Using a small ice cream scoop (like a number 24) or a tablespoon, fill each muffin liner full with the batter. Bake in a preheated oven for 25 to 30 minutes. The muffins are done when golden brown on top and a cake tester comes out clean. Let cool in the pan for 10 minutes, then remove the muffins and serve immediately or let cool to room temperature on a wire rack.

COCONUT, CHOCOLATE & BANANA MINI MUFFINS

Steps:

• Preheat oven to 200°C and grease 12 hole mini-muffin pans.
• Mash banana in bowl, add butter, caster sugar, eggs and vanilla until well combined.
• Place flour, coconut and chocolate in a large bowl, then fold in banana mixture. Working in batches, place dessertspoons of mixture into pan.
• Bake for 15 minutes or until risen and golden.
• Cool slightly in pan, then turn out onto a rack to cool completely.
• Repeat with remaining batter.
• Serve dusted with icing sugar.

BANANA OATMEAL MINI MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Spray mini muffin tins with non-stick spray (do not use muffin liners, the dough sticks to them too much).
• Combine all dry ingredients in a large bowl.
• In a smaller bowl, combine banana, yogurt, oil, vanilla, and egg, and stir well.
• Add wet ingredients to dry, stirring gently just until fully moistened.
• Fill each muffin tin with an ever-so-slightly heaping tablespoon of batter.
• Bake 10-12 minutes (11 is best in my oven).
• Alternatives: 8x8 square pan - bake 30-35 minutes until toothpick in the center comes out clean. Loaf pan - bake 50-55 minutes until toothpick in the center comes out clean. Cool thoroughly.
• Read more about www.azcentral.com White Whole Wheat Flour (it's an informative atricle).

BANANA MUFFIN-TOPS (OR MUFFINS AND MINI-MUFFINS)

Steps:

• Position an oven rack on the middle shelf of oven.
• Preheat oven to 375 degrees F (190 C).
• Lightly grease and flour or spray muffin tin with non-stick cooking spray.
• In a medium bowl, combine the flour, baking powder, baking soda and salt.
• In a large mxing bowl, combine the bananas, brown sugar, oil, eggs, and vanilla.
• Beat on medium speed until well blended with only small bits of banana visible.
• Pour in the dry ingredients and gently stir with a rubber spatula just until blended.
• Add nuts or chocolate chips (if using) when the flour is almost blended and stir to incorporate.
• Fill the muffin top indentation to almost full with the batter.
• Gently tap the pan on the countertop to even out the batter.
• Bake until the tops are golden brown and a toothpick or a cake tester inserted comes out clean, about 13 minutes (muffins = 20, mini muffins = 15 minutes).
• Transfer the pan to a wire rack to cool for 5 minutes; then carefully remove the muffin tops from the pan and set them on the rack to cool.
• Serve warm or at room temperature.

MINI BUCKWHEAT MILLET BANANA NUT MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a large bowl sift flours, baking powder, soda, salt, and sugar.
• Melt 1 tablespoon coconut oil in a microwave or on a stove top in a small metal dish on low heat.
• In a small bowl combine egg white, milk, oil, and agave.
• Add wet mix to dry mix. Blend in bananas and nuts.
• Grease 2 mini muffin pans with leftover coconut oil.
• Add 1 heaping tablespoons batter to each cup (almost completely full).
• Bake at 375 for 20-25 minutes.
• When done, move to wire cooling rack. Let cool 3-5 minutes.
• Flip pan over and muffins should fall out. If not, scrape around edges with plastic knife.
• Serve hot with low-fat cream cheese and brown sugar or refrigerate for a quick healthy snack.

MINI BANANA CHIP MUFFINS

Steps:

• In a large mixing bowl, cream the butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, stirring until just combined.
• Stir in sliced bananas and chocolate chips.
• Spoon into greased muffin top tins or mini muffin tins and bake at 350 degree oven for 15 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack to cool completely.
• Enjoy.

BANANA MUFFINS WITH MINI CHOCOLATE CHIPS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk, oil, banana and applesauce; stir into dry ingredients just until moistened. Fold in the chocolate chips. , Fill greased muffin cups two-thirds full. Bake at 400° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

MINI BANANA MUFFINS

Steps:

• 1. In a bowl, blend together flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, mix mashed bananas and the melted butter together. Add the sugar, egg and vanilla, mix well.
• 2. Add the flour mixture to the banana mixture, stir. Add the chopped walnuts. Mix together, but don't over mix.
• 3. Line mini muffin tins with paper liners. Fill each liner 3/4 full. Bake at 350 degrees, for 15 minutes, or until a toothpick comes out clean. Muffins will be lightly browned.

MINI BANANA MUFFINS

Steps:

• Preheat oven to 180c/160c fan. Line 2 mini muffin tins with mini muffin liners.
• Beat the eggs and sugar together until thick, stir in the banana and oil.
• Sift on the flour, baking powder, bicarbonate of soda, cinnamon and salt (if using) and add the bran left in the sieve to the bowl too.Stir together until just combined.
• Spoon into muffin cases (around 2/3rds full) and bake 12-14 minutes, until risen and firm to the touch. Remove and cool.
• Store in an airtight box for up to 3 days or freeze (defrost at room temp approx 1 hour).