Mini Banana Muffins (4 Ingredients, No Added Sugar)

These Mini Banana Muffins are perfect for meal prepping many mini muffins for a quick, healthy snack without refined sugar or to fill a kid’s lunchbox.

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I love to make mini muffins to put in my kids’ lunchboxes, like my Vegan Spinach Muffins or Mini Chocolate Chips Muffins, but I wanted to try an even simpler recipe with as few ingredients as possible.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Mini Banana Muffins

These Mini Banana Muffins are perfect for meal prepping many mini muffins for a quick, healthy snack without refined sugar or to fill a kid's lunchbox.

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Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 36 mini muffins

Calories: 50.7 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ⅓ cups Mashed Ripe Banana - black spot on their skin
• ▢ ⅓ cup Mild-Flavor Olive Oil - (note 1)
• ▢ ½ cup Almond Milk - (note 2)
• ▢ 2 cups Self-Rising Flour - (note 3)

Optional, recommended for added flavors

• ▢ 1 teaspoon Cinnamon
• ▢ 1 teaspoon Vanilla Extract
• ▢ ⅓ cup Unrefined Cane Sugar - (note 4)

Instructions

• Preheat the oven to 350°F (180°C). Fill three 12-hole mini muffin pans – or two 24-hole mini muffin pans with paper liners. Lightly oil the liners with cooking oil spray. This recipe makes 36 mini muffins.
• In a mixing bowl, mash the bananas and measure the amount needed by packing the mashed banana in measuring cups. If you have too much mashed banana, freeze the rest and use it later in a smoothie.
• In the mixing bowl with the mashed banana, stir in almond milk, oil, and self-rising flour. If you want to add flavor, add the cinnamon, vanilla extract, and sugar now.
• Use a rubber spatula to stir all ingredients together and form a smooth batter.
• Use a small cookie dough scoop to grab the muffin batter and fill 36 mini muffin holes up to the top.
• You can fit two 12-hole mini muffin pans in the middle rack, and one pan under the middle rack to bake everything at once. But, 10 minutes before the end of baking, switch the pan levels because the one under the middle rack won't bake as fast. You can also bake one pan at a time, keeping the remaining batter at room temperature while the first batch is baking.
• Bake the mini muffins in the center rack of the oven for 20-25 minutes at 350°F (180°C) until golden brown and a toothpick inserted in the center comes out clean.
• Flip the pan upside down on a cooling rack and let them cool completely.

Notes

Note 1: Any low-flavor, oil, or melted plant-based butter can be used.

Note 2: Any milk like oat milk, soy milk, or coconut milk, works as well.

Note 3: 2 cups of self-rising flour are equivalent to 2 cups of all-purpose flour, in which you must stir 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.

Note 4: Sugar is optional but recommended if your bananas are not ripe enough. You can use any crystal sugar, like white sugar, brown sugar, or refined sugar-free options like coconut sugar. Don’t use liquid sweetener, it will make the muffins dense and gummy.

Storage: Store the mini muffins for up to 4 days in the fridge in an airtight container or freeze up to 1 month in Ziploc bags. Thaw 1 hour before eating at room temperature.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Equipment

24-Hole Mini-Muffin Pan

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Nutrition

Serving: 1muffin | Calories: 50.7kcal | Carbohydrates: 7g | Protein: 0.9g | Fat: 2.2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.5g | Sodium: 4.8mg | Potassium: 36.8mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 5.5IU | Vitamin C: 0.7mg | Calcium: 5.6mg | Iron: 0.1mg | Magnesium: 4mg | Phosphorus: 8.6mg | Zinc: 0.1mg

Ingredients and Substitutions

You only need a handful of ingredients to make these muffins. Here’s how to pick them.

• Mashed Ripe Banana – This provides natural sweetness, moisture, and structure to the muffins. Look for bananas with black spots as they are the ripest.
• Light Olive Oil – It adds moisture and tenderness to the muffins. Any low-flavor oil or melted plant-based butter is also fine.
• Almond Milk – This liquid helps to create a smooth batter. Oat milk, soy milk, or coconut milk will also work.
• Self-Rising Flour – This flour already contains a leavening agent (baking powder), helping the muffins rise. If you only have all-purpose flour, you can use 2 cups of it and stir in 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
• Cinnamon – This spice adds warm flavors to the muffins.
• Vanilla Extract – It enhances the overall flavor profile of the muffins.
• Unrefined Cane Sugar – This adds sweetness if your bananas aren’t super ripe and helps with browning. Any crystal sugar, like white sugar, brown sugar, or coconut sugar, can be used. Avoid liquid sweeteners as they can make the muffins dense.

How to Make Mini Banana Muffins

These muffins are super simple to make in just a few minutes, here’s how in pictures.

Mash and measure the bananas and add the other base ingredients to a bowl.

Stir the mixture until a consistent batter forms.

Transfer the batter to two mini-muffin baking trays lined with mini cups.

Bake the mini muffins in the center rack of the oven for 20-25 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips for perfect muffins.

• Paper Liners for Easy Removal – Line the mini muffin pans with lightly oiled paper liners to ensure the muffins are easy to unmold.
• Add Flavor Variations – Stir in 1/2 cup of small wild blueberries, mini chocolate chips, or finely chopped nuts like walnuts or almonds to create different banana muffin flavors.
• Baking Multiple Pans – If using three 12-hole mini muffin pans, bake two on the middle rack and one below. Remember to switch the pan levels about 10 minutes before the end of baking for even cooking.
• Bake One Batch at a Time – If you prefer, you can bake one pan at a time and keep the remaining batter at room temperature.
• Cool Pan Before Refilling – If reusing the same muffin pan, ensure it cools down completely before adding more batter for the next batch.

More Mini Muffin Recipes

Mini Blueberry Muffins

Mini Chocolate Chips Muffins

Vegan Spinach Muffins

Vegan Chocolate Banana Muffins