Mini Banana Muffins

Satisfy your snack cravings with these delightful mini banana muffins that are perfect for healthy snacking! Easy to make, these bite-sized treats are bursting with natural sweetness from ripe bananas and are a great guilt-free option. Explore different variations to customize your muffins, from adding chocolate chips to creating gluten-free versions. Click through for the full recipe and tips to bake your new favorite snack!

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Ingredients

1 cup ripe bananas, mashed (about 2-3 bananas)

1/3 cup melted coconut oil

1/2 cup brown sugar (packed)

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup all-purpose flour

1/4 cup mini chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease it with non-stick spray.

In a large mixing bowl, mash the ripe bananas until smooth, then stir in the melted coconut oil.

Add the brown sugar to the banana mixture and mix until combined. Then, beat in the egg and vanilla extract until smooth.

In a separate bowl, whisk together the baking soda, salt, ground cinnamon, and flour.

Gradually fold the dry ingredients into the wet mixture until just combined. Don’t overmix! If using, gently fold in the mini chocolate chips.

Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.

Bake in the preheated oven for about 12-15 minutes or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 24 mini muffins

- Presentation Tips: Serve the muffins on a colorful platter or in a decorative muffin tin. For an extra touch, dust with powdered sugar before serving!