Ready to go bananas over a delicious treat? Get set for our mini banana muffins! These little flavor powerhouses, perfect for back-to-school snacks, aren't just for the kids. They're a hit with everyone who appreciates a sweet nibble that's also dairy-free and plant-based. Bursting with the natural goodness of ripe bananas, these mini muffins are a fun and nutritious addition to any lunchbox or coffee break.
This mini banana muffin recipe is definitely a surefire winner. The joy of biting into one of these perfectly moist muffins is second to none. It's not just their appealing bite-sized form that charms you, but the delight of savoring the rich banana flavor, possibly accentuated by optional mini chocolate chips, that truly steals the show.
However, the real beauty of these banana mini muffins lies in their perfect fusion of simplicity and nutrition. All you need to do is mix your ripe or overripe bananas, a bit of brown sugar, vanilla extract, and a handful of other pantry staples in a bowl. The batter comes together quickly, ready to be spooned into your mini muffin tin.
No matter how busy your morning may be, these banana bread muffins, inspired by our vegan banana bread recipe, can be effortlessly prepared in a jiffy. Furthermore, by preparing a batch in advance, you'll always have a delightful homemade breakfast or snack at hand, or add it to a special occasion brunch, just like our mini blueberry muffins and zucchini muffins.
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💚 Why you will love them
- Perfectly Moist
- Nutrition Packed
- Easy to Make
- Fun Mini Size
- Versatile Treat
🧾 Ingredients
This convenient muffin recipe is made with just a few ingredients:
- Mashed bananas: Not only do they infuse the muffins with natural sweetness, but their texture also adds moisture, helping to achieve a fluffy, moist crumb.
- All-purpose flour: The backbone of our muffins provides the necessary structure to hold their shape while maintaining a tender crumb.
- Brown sugar Adds a sweetness, and its molasses content lends a depth of flavor and color to the muffins.
- Coconut oil (melted) or vegetable oil: Fat is crucial in baked goods, ensuring moistness and richness. Both oils give the muffins a tender texture.
- Vanilla extract: Enhances other flavors and brings a lovely, subtle aroma that complements the banana perfectly.
- Cinnamon: A warm spice that pairs beautifully with banana, it adds a depth of flavor and an inviting aroma to the muffins.
- Baking powder & baking soda: Our leavening agents work together to make the muffins rise and become light and fluffy.
- Chia seeds: When combined with liquid, they act as a vegan egg substitute to bind the ingredients together and add a healthy dose of fiber and omega-3 fatty acids.
- Soy milk: This helps create a smooth batter and contributes to the moistness of the muffins. Soy milk also adds a bit of protein to the mix.
- Lemon juice: When combined with soy milk, it curdles slightly to mimic buttermilk, which makes our muffins extra tender and moist.
- Salt: Balances the sweetness and enhances the overall flavors in the muffins.
- Optional - Walnuts: Walnuts are a great addition if you're a fan of a little crunch. They also add healthy fats and protein.
- Optional - Vegan chocolate chips: If added, they introduce little pockets of sweetness and chocolatey decadence that pair wonderfully with the banana.
See the recipe card for quantities.
Pro tip: Typically, one medium to large banana yields about ½ cup of mashed banana.
Substitutions
Adapting these mini muffins for a gluten-free diet? Here are some changes you can consider:
- All-purpose flour: replace with our gluten-free flour blend; you can mimic the texture of all-purpose flour. Note that the flavor might differ slightly depending on the blend's ingredients.
- Chia Egg: Flax eggs can step in as binders like chia eggs. Your muffins' texture will stay virtually the same, perhaps with a hint of more nuttiness.
- Coconut Oil Alternatives: use vegan unsalted butter instead.
- Brown Sugar: You can also swap out brown sugar for other types like coconut palm sugar or granulated sugar.
🍽 Equipment
- Muffin Tins
- Measuring Cups and Spoons
- Mixing Bowl
- Spatula
🔪 Instructions
To make these delicious banana muffins, follow these simple steps.
Step 1: Kick off by preheating your oven to 375°F (175 ºC) – starting with a sufficiently heated oven is crucial for optimal baking results. Also, remember to employ a measuring cup to ensure accurate ingredient proportions.
Step 2: Combine the chia seeds with soy milk and lemon juice in a medium bowl and let curdle; this way, you are creating a combination of chia eggs and vegan buttermilk in one bowl.
Step 3: Add the rest of the wet ingredients, and mash bananas with a fork or potato masher.
Pro tip: We recommend incorporating brown sugar with the wet ingredients instead of sieving it with the dry ones. This is because brown sugar clumps together, making the sieving process more difficult. It dissolves and distributes evenly when mixed with wet ingredients, ensuring a smoother and more manageable batter.
Step 4: Add brown sugar. Combine well. Fold all the wet and dry ingredients into one uniform batter.
Step 5: In the same large mixing bowl, sift in your dry ingredients, including baking soda, flour, baking powder, and salt.
Step 6: Divide the banana muffin batter evenly into the mini muffin pans; aim to fill muffin tins about three-thirds full, giving them space to rise. You will need about one heaping teaspoon for each muffin.
Step 7: You're looking for a beautiful golden brown color and a clean toothpick after poking it in the middle. All in all, they'll need about 15-17 in the oven.
Helpful hint: To safely remove the mini muffins from the tin, we suggest using a knife to loosen them gently.
Step 8: Transfer them to a cooling rack once they're out. For the best texture and flavor, let them cool down fully, which should take about 10 minutes, before enjoying.
Handy Hint: Feel free to experiment with this adaptable batter to create full-sized banana muffins. Just be mindful of the size difference – you'll be using a full tablespoon of batter instead of a teaspoon – which means a little extra baking time, around 20-22 minutes, will be required. With these slight tweaks, your muffins will turn out just right, regardless of size.
Read on: vegan protein cookies, vegan zucchini muffins, and almond flour low-calorie protein balls.
💡 Expert tips
Ripe Bananas Rule: Use overripe bananas for the best flavor and natural sweetness. The more speckled and brown, the better – they lend a richer, more intense banana flavor and ensure your muffins are wonderfully moist.
Don't Overmix: When combining your wet and dry ingredients, mix just until they're combined. Overmixing can lead to tough muffins. A few lumps in the batter are perfectly fine and desirable for light, fluffy muffins.
Even Distribution: To ensure uniform baking and consistent size, use a small ice cream scoop or a spoon to fill the mini muffin tins. This helps in getting evenly sized-muffins that cook at the same rate.
Baking Time Watch: Mini muffins bake faster due to their size. Check for doneness a few minutes before the recipe's suggested baking time. They're done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cooling is Key: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This step helps them set and makes them easier to remove without breaking.
🥢 How to serve
Energizing Breakfast: Complement your muffin with a cool glass of your preferred plant-based milk – both oat and almond milk are great choices. Include some fresh fruit for a balanced, nourishing start to your day.
Tea Time Treat: Serve these muffins as a charming partner to your afternoon tea or coffee, along with mini vegan egg salad and tuna salad sandwiches. They make for a fantastic energy booster during the afternoon lull!
Packed Lunch Surprise: Add a muffin to your or your child's lunchbox, accompanying a vibrant veggie wrap or salad. It's a delightful lunchtime treat that everyone will look forward to!
📖 Variations
Zesty Banana Lemon Muffins: Give your muffins a gentle citrus spin by adding a tablespoon of lemon zest to your batter. Try two tablespoons for a vibrantly zesty variant if you like bold lemon flavor.
Banana nut muffins: Incorporate pumpkin seeds a mix of chopped nuts, walnuts, or pecans for an enjoyable crunch and an added nutritional boost.
Fruit Puree Fusion: Introduce a bit of homemade applesauce into the batter. This increases the sweetness and enhances the moistness of your muffins.
For Chocolate Chip Aficionados: Sprinkle a handful of vegan dark mini chocolate chips into the batter for a rich, chocolatey take on this mini muffin recipe, making delicious mini banana chocolate chip muffins.
🥡 Storage
At Room Temperature: Once completely cooled, muffins can be stored at room temperature for about 2-3 days. Just place them in a sealed container or a ziplock bag. To prevent sogginess, consider using parchment paper between layers.
In the Refrigerator: Consider refrigeration to keep them fresh for longer. After letting them cool completely, store the muffins in a sealed container. They can stay fresh for up to a week when refrigerated.
In the Freezer: For an even longer storage period, you can freeze cooled muffins for up to three months. Wrap each in plastic wrap once completely cooled and place them in a freezer-safe bag or container. When ready to enjoy, thaw at room temperature or gently warm in the oven or microwave.
Keep in mind, it's essential to allow your muffins to cool entirely before storing them, regardless of your chosen method. If you store them while still warm, condensation can form, resulting in less-than-appealing, soggy muffins.
❓ FAQ
While it's possible to use unripe bananas, ripe or overripe bananas are preferred as they're naturally sweeter and mashed more easily, providing a moist, rich flavor to the muffins. If you only have unripe bananas on hand, you can still use them, but consider adding an extra tablespoon of brown sugar per banana to help replicate the sweet depth of flavor usually achieved with ripe bananas.
📚 More healthy sweet recipes
Try out these no-bake pumpkin balls, and pumpkin cookies; they are gluten-free and made in minutes.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
🎥 Video
📋 Recipe
Mini Banana Muffins
Ingredients
- 1 cup mashed bananas ~2 large
- 1 cup all-purpose flour or gluten-free flour (180 g)
- ⅓ cup brown sugar 80 g, or coconut palm sugar
- ⅓ cup coconut oil melted, or vegetable oil like olive oil
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon or pumpkin spice mix
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon chia seeds or flax meal
- ⅓ cup soy milk or oat milk
- 1 tablespoon lemon juice and optional lemon zest
- ¼ teaspoon salt
Optional
- ¼ cup walnuts crushed, or pecan nuts
- ¼ cup vegan chocolate chips or chopped baking dark chocolate
Directions
- Preheat your oven to 350 °F (175 ºC).
- Prepare the chia eggs by combining the chia seeds, lemon juice, and plant milk in a cup, then set aside to allow it to thicken.
- Mash the bananas with a fork or potato masher until smooth.
- Mix. In a large bowl, mix the coconut oil and coconut palm sugar, add the thickened chia mixture, followed by sieving in the flour, cinnamon, baking powder, baking soda, and salt. Ensure all ingredients are well combined but be cautious not to overmix.
- Grease a mini muffin tin lightly with coconut oil, then distribute the batter into the prepared muffin tins, filling each up to ¾ full.
- Bake your muffins on the middle rack for 15-17 minutes, or until they have achieved a lovely golden brown hue and a toothpick inserted into the center emerges clean.
- Cool the muffins by gently lifting them out of the tin with the assistance of a knife and transferring them to a wire rack. Remember, it's essential to let them cool entirely before enjoying.
Video
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Liza
My whole family loves these wholesome and nutritious mini muffins! Perfect for an easy breakfast and snacking!
Sara Welch
Whipped up a batch of these this afternoon and they were a sweet success! Light yet hearty, fluffy and moist; like little bites of heaven, indeed!
Jess
I love that I now have a delicious dairy-free option for banana bread muffins. Perfect!
Carrie Robinson
These would definitely make the perfect fun, on-the-go breakfast idea for busy school mornings! 🙂 Saving this one.
Ali
These mini muffins are so cute! They are perfect for my toddler.