Description

These Mini Banana Muffins are moist, flavorful, and perfectly sized for a quick snack or breakfast treat. Made with ripe bananas, a mix of sugars, and a hint of vanilla, these bite-sized muffins are fluffy and tender with an optional addition of mini chocolate chips for extra indulgence. Baking them in a mini muffin tin allows for perfectly portioned muffins that are easy to grab and enjoy anytime.

Ingredients

Scale

Main Ingredients

½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
⅓ cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon table salt or fine sea salt
1 ¼ cups ripe banana, mashed (about 3 medium bananas)

Optional

1 cup mini chocolate chips

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners to prevent sticking.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, ensuring the sugars are well incorporated.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully blend them in. Stir in the vanilla extract for flavor.
Incorporate Sour Cream: Mix the sour cream into the wet mixture until completely combined, adding moisture and richness to the batter.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen muffins.
Fold in Bananas and Chocolate Chips: Gently fold in the mashed bananas to evenly distribute them without deflating the batter. If using, fold in the mini chocolate chips.
Fill Muffin Tin: Scoop the batter into the prepared mini muffin tin, filling each cup about ¾ full to allow room for rising.
Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, which helps set their structure.

Notes

For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
If mini chocolate chips are not desired, walnuts or pecans can be used for added texture.
Make sure bananas are very ripe for the best natural sweetness and moisture.
Do not overmix the batter once the dry ingredients are added, as this can lead to dense muffins.
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.