Mini Banana Muffins – Kid Friendly

chefallieskitchen

When it comes to snacks for my kids, I love creating homemade options that are wholesome and delicious. These mini banana muffins are a spin on my classic banana bread recipe, turned into fun-sized bites perfect for little hands. Instead of buying the prepackaged mini muffins at the store, I decided to make my own—saving money and skipping the unnecessary processed ingredients.

What’s great about this recipe is how easy it is to make, especially when you have bananas that are overly ripe and starting to look a little worse for wear. Don’t throw them out! Those blackened bananas are perfect for this recipe. You can even freeze your bananas when they get too ripe and use them later. Just defrost them when you’re ready, and you’ll have the perfect base for these muffins!

Ingredients

• Very ripe bananas (mashed)
• Melted butter
• Vanilla extract
• Sugar
• Egg
• Baking soda
• Salt
• Flour

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with mini muffin liners.

2. Mash the Bananas
   In a mixing bowl, mash the ripe bananas until smooth. If you’re using frozen bananas, make sure they’re fully defrosted before mashing.

3. Mix the Wet Ingredients
   Add the melted butter, vanilla extract, sugar, and egg to the mashed bananas. Stir until well combined.

4. Add the Dry Ingredients
   Sprinkle the baking soda and salt over the banana mixture, then add the flour. Gently fold the ingredients together until just combined—don’t overmix!

5. Scoop into the Muffin Tin
   Using a spoon or small cookie scoop, fill each mini muffin cup about 3/4 full.

6. Bake
   Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Cool and Enjoy
   Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Why You’ll Love These Mini Banana Muffins

• Kid-Approved: These bite-sized muffins are the perfect snack for little ones.
• Wholesome Ingredients: No artificial preservatives or unnecessary additives—just real, simple ingredients.
• Easy to Make: With minimal prep time, you can whip these up in no time.
• Perfect for Overripe Bananas: Don’t waste those dark bananas—turn them into something amazing!
• Freezer-Friendly: Make a big batch and freeze the muffins for a quick grab-and-go snack anytime.

Tips for Success

• For extra sweetness or variety, you can mix in mini chocolate chips or chopped nuts to the batter.
• Store the muffins in an airtight container for up to 3 days at room temperature or freeze them for up to 3 months.
• Want a healthier version? Swap half the flour for whole wheat flour or use a natural sweetener like honey instead of sugar.

Get Baking Today!
Making these mini banana muffins is a fun and easy way to replace processed snacks with homemade goodness. They’re perfect for school lunches, after-school snacks, or even a quick breakfast on the go. Give them a try and let me know what you think—I’d love to see your creations!