Mini Banana Muffins
These Mini Banana Muffins taste just like your favorite soft banana bread, but they take minutes to bake rather than an hour. These mini banana muffins are made with good for you ingredients including fresh bananas and Greek yogurt, which helps make the muffins incredibly soft. The muffins are baked until golden and fluffy, then dunked in melted butter and rolled in cinnamon sugar. These muffins are a satisfying bite size treat that everyone will love! All you need is one bowl and less than 30 minutes of your time.
Here’s what you will love about these mini banana muffins
- These muffins can be made in roughly 30 minutes, making them a quick, easy breakfast or brunch treat you can make the morning of.
- The muffins contain Greek yogurt, which not only adds moisture to the muffins, but it also adds protein, calcium and probiotics to the muffins.
- These muffins freeze well, so you can make them for your week ahead.
Storage
These mini banana muffins can be stored at room temperature for a few days, stored in the fridge for 1 week or in the freezer for up to 3 months, so you can prep them in advance.
I recommend rolling the muffins in the melted butter and cinnamon sugar just before serving. If they are rolled in the butter and cinnamon sugar mixture, then stored, the cinnamon sugar topping can get wet and mushy. These muffins also taste delicious plain, without the cinnamon sugar coating!
Here are some of my favorite muffin recipes
- Jumbo Blueberry Muffins
- Blueberry Streusel Muffins
- Banana Chocolate Chip Muffins
- Almond Croissant Muffins
Here are a few other Breakfast ideas I think you will love!
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Mini Banana Muffins
- Total Time: 22 minutes
- Yield: 32 1x
Description
These Mini Banana Muffins taste just like your favorite soft banana bread, but they take minutes to bake rather than an hour. These mini banana muffins are made with good for you ingredients including fresh bananas and Greek yogurt, which helps make the muffins incredibly soft. The muffins are baked until golden and fluffy, then dunked in melted butter and rolled in cinnamon sugar. These muffins are a satisfying bite size treat that everyone will love! All you need is one bowl and less than 30 minutes of your time.
Ingredients
- 1 cup mashed bananas (roughly 2 large bananas, mashed)
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon Sugar Coating
- 6 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
1. Preheat oven to 350F. Spray two 24-count mini muffin pans (makes roughly 32 mini muffins) with nonstick cooking spray.
2. In a large bowl, add bananas. Mash with a fork, then add egg, butter, oil, sugars, Greek yogurt, milk and vanilla extract. Whisk to combine.
3. Add in the flour, baking soda, baking powder, salt and cinnamon. Whisk just until combined.
4. Scoop the batter into the prepared muffin tin.
5. Bake the muffins for 12-14 minutes or until a toothpick inserted into the center comes out clean. Allow to cool 10 minutes in the muffin pan.
6. In a small bowl, melt butter. In a separate small bowl, stir together the granulated sugar and cinnamon.
7. When ready to serve, dunk the warm muffins in the melted butter, then roll through the cinnamon sugar mixture. Repeat with remaining muffins.
8. If you don’t plan to eat the muffins the same day, I recommend waiting to coat in the cinnamon sugar coating, as it can get mushy and wet. You can also just coat half of them or a few of them the same day, then save the rest for later.
9. Store in an airtight container at room temperature for a few days or in the refrigerator for up to 1 week. You may also freeze these muffins for up to 3 months.
- Prep Time: 10
- Cook Time: 12
- Category: Breakfast
- Method: Oven
- Cuisine: American
