hese MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you’ll ever taste! Since they’re mini, they’re great for a healthy breakfast on the go!

The Best Banana Muffin Recipe!
These Mini Moist Banana Muffins are one of the most popular recipes on my site—and for good reason. They’re soft, fluffy, and packed with just the right amount of banana flavor. Whether you’re baking for picky kids, brunch guests, or just trying to use up overripe bananas, these muffins win everyone over. They’ve even earned the approval of my husband, who always says, “I don’t like bananas… but these are really good.” High praise from a banana skeptic!
When bananas go too brown and mushy, don’t toss them—turn them into something delicious! This easy banana muffin recipe is perfect for rescuing overripe bananas. And if you want to keep your bananas fresher longer, check out these tips for how to store bananas.
These mini banana muffins are always gone by the next day in my house. They’re the perfect grab-and-go snack, lunchbox treat, or cozy weekend bake. If you love bite-sized bakes like this, you’ll also want to try my Mini Coffee Cake Muffins for a cinnamon streusel twist or these fruity and soft Mini Blueberry Muffins—both just as easy and irresistible.

How to Make Mini Banana Muffins
Let’s get baking and get started with this banana muffin recipe!
Here’s your bowl of flour, baking soda, baking powder and salt. Mix around.
Take your mushy bananas, you probably won’t even need to mash them if they’re super soft. Mine were.

Add your other ingredients to the bananas..

Mix bananas, sugar, butter, and egg until smooth.

Then add your flour mixture.

And keep stirring until it’s all combined.

Spray your mini muffin pan with some nonstick spray.

Spoon your banana mix into your muffin pan.
Now we want to start to build the crumble. This crumble isn’t your typical crumble as it “melts” onto your muffin for a full impact of taste! Combine flour, cinnamon and brown sugar.

Then add your butter and combine it all.

Sprinkle a little bit of the crumble mixture onto each mini muffin.

Bake for 10-13 minutes. Mine took 11, keep an eye on them. When their sides are brown (you can see on the edges of each muffin in the pan) they’re good to go.

And when they come out, holy moly. The smell of banana and cinnamon will take over. I can’t wait for you to taste them!
Let them cool for a few minutes, they will be easy to take out of the muffin pan when cool.

Admire then for a minute… and then eat them all! Or you can eat a couple and share the rest. It’s up to you! Enjoy these mini banana muffins!
Storing Banana Muffins
The best way to store banana muffins on the counter is to let them cool completely first, then place them in an airtight container lined with a paper towel. Add another paper towel on top before sealing the lid—this helps absorb excess moisture and keeps the muffins from getting soggy. Stored at room temperature, they’ll stay soft and fresh for up to 3 days.
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Mini and Moist Banana Muffins
PrintIngredients
For the muffins
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ripe bananas
- 1/4 cup + 2 tablespoons sugar
- 3 tablespoons melted butter
- 1 egg
For the crumble
- 1 tablespoon flour
- 1 1/2 teaspoon butter
- 1/4 teaspoon cinnamon
- 2 tablespoons + 2 teaspoons brown sugar
Instructions
For the muffins
- Preheat your oven to 350 F.
- Spray your muffin pan with nonstick spray and set aside.
- Mix flour, baking soda, baking powder and salt in bowl.
- Mix bananas, sugar, butter, and egg until smooth.
- Add in flour mixture, continuing to stir until everything is combined.
- Spoon this into muffin pan evenly.
For the crumble
- Combine flour, cinnamon and brown sugar.
- Cut in your butter until it’s crumbly.
- Add to the top of your muffins evenly.
Finally
- Bake for 10-13 minutes, until the sides of your muffins are slightly golden brown.
Video:
Notes
If you are making regular size muffins, bake for 25-27 minutes.
Lauren says
I just found this recipe and it is AMAZING. I did add a little vanilla. The first batch is staying with me but the second is being shipped off to some of our boys in Afghanistan. I am sure they will love them too!!
Pamela says
That makes me so happy to hear Lauren! I sure hope it will bring some smiles to those boys!
Melissa says
I just made these, doubled the recipe, onc batch of mini and one large. Between my 2 yr old, 6 yr old, husband and myself they were 1/2 gone in 1/2 hour lol
Pamela says
Hahaha, I know what you mean, they’re hard not to eat! Glad you guys enjoyed Melissa!
Elle says
I just made these and they were fantastic! I have been testing banana bread and muffin recipes for awhile and so far this is my fav! I loved that you use less flour and sugar than most, making these a healthier alternative. My husband LOVED them he said they were nice and fluffy. I doubled the recipie and made larger muffins so I could give some to my inlaws. I think they are going to love them. Thank you for sharing I’ll def be checking back here again!
Pamela says
So happy to hear you and your husband loved these muffins Elle! Love the idea of larger muffins too! Enjoy!
Linda says
We have been asked to bring a breakfast goodie for our bridge tournament. These mini muffins are in the oven now. I put them in liners as I think they will be less messy to eat. Just a few more minutes and then yummy.
Pamela says
Enjoy Linda! Hope they’re a hit!
Zoë says
Found these on your site by googling for moist banana muffins. My friend and I made them this afternoon for us and our kids (in Brooklyn as well). Oh. My. God. SO DELICIOUS! We both agree that these are the *best* muffins ever. So tasty, just the right proportions of everything. I’m planning to check out your other recipes!
Pamela says
So happy you made it here and found this recipe. Hello neighbor! Thanks for stopping by! 🙂
Sola says
Found this today and just made some OMG! they are delicious..thank you so much for sharing ur recipe..so so yummm
Pamela says
Thanks Sola! So glad you liked the recipe, enjoy those muffins! 🙂
Maire says
I cannot wait to bake these and share with my son for breakfast!!
Pamela says
I hope you both enjoy these Maire!
Tanya says
This recipe looks great. My son loves bananas so I think I might have to try this one. Thanks. Tanya
Pamela says
Enjoy these yummy muffins Tanya!
renee dwyer says
I want to make these, yum!
Pamela says
I hope you do Renee!
Sydney says
Made these today, will be posting the recipe on my blog sometime this week! I added about a teaspoon of vanilla for flavor and they were amazing. Definitely a recipe to keep 🙂
Pamela says
Glad to hear you enjoyed them! Love that added vanilla!
Kelly Senyei | Just a Taste says
These look so incredibly moist and flavorful! And love the mini size!
Pamela says
Thanks Kelly! Mini doesn’t make you feel as bad.. for eating 4. 🙂
Luv What You Do says
I vote for banana muffins and bread every time! Although I always freeze a few for a smoothie too : )
Pamela says
Delicious choices!
Monica says
I love bananas and I’m with you, I can’t eat the super ripe ones straight up. Thank goodness for good banana muffin recipes like this one. They look moist and wonderful.
Pamela says
THanks Monica, they’re super moist… even days after! But they never last that long. 🙂
Dan from Platter Talk says
How good do THESE look?! Magical photos and great post.
Pamela says
Thanks Dan!
JW_Umbrella Treasury says
Bananas are delicious! But yes, I have trouble eating brown bananas, as well (I like them when they are still a little green at the top).
This recipe looks great. I especially like that it uses such a small amount of butter. I’m sure the bananas go a long way in keeping the muffins moist without a lot of added fat.
Another great use for too-ripe bananas: sour cream banana bread with chocolate chips. My mom has a fantastic recipe. When I was young, I would purposely “forget” to eat the bananas so she would make banana bread instead. : )
Pamela says
I love that you forgot to eat the bananas for some bread.. a very good idea! 🙂
Nisha says
The bananas in your first picture have their identical twins sitting in my fruit basket =)
Tomorrow – muffins it is!
Pamela says
Awww, I think we’re related then! 🙂
Sydney says
Wow… we have so many bananas at home, this sounds like a great recipe to use some of them! I just loooove muffins in the morning with a glass of milk. Or at any time of the day, for that matter. 🙂
Pamela says
I agree with you, I can have a muffin any time of the day! 🙂
Averie @ Averie Cooks says
You have mega patience to fill up that whole muffin pan! I have a 24-count pan too and after that, I move onto my 12-cup pan if I have extra batter 🙂 They look sooo good & so worth the filling. I know those little holes are a real pain to deal with 🙂
Pamela says
Hahaha, I find filling muffins pans kinda therapeutic.. just me and those muffin holes… trying to calculate so they’re even… what a exciting afternoon! 🙂
Joy @ Baking-Joy says
These look so good! I love banana and cinnamon together 🙂 I’m exactly like you, we go through at least 2 bunches a week. My current favourite with overripe bananas is to freeze them and make a peanut butter banana smoothie for breakfast 🙂
Pamela says
Oh my! Jumping on that smoothie! I know my breakfast tomorrow, thank you!
Mr. & Mrs. P says
These are so cute!!!! Love them.. Saving this recipe for later!!!! This is perfect to bring into work and let the co-workers devour!!!
Pamela says
You will be the best co-worker ever! 🙂
jackie @ Marin mama cooks says
Hey Pamela! Your muffins looks so moist and yummy! You know the funny thing, we tend to go through bananas to quickly, so I never have brown bananas in the house. I have to go to the market and ask for older bananas when I want to bake up some banana bread.
I love your egg tip. I never knew what to do when a recipe calls for 1/2 an egg, but now I know, so thanks for the tip girl!
I also wanted to let you know that your photos look absolutely gorgeous. Great job! xoxo, Jackie
Pamela says
Hahaha, that’s funny about the bananas. I have a few going brown here again.. not sure if I did it on purpose so I could make these muffins again. 😛
Nora @ Buttercream Fanatic says
Oh man I can’t stop looking at these pictures. They are tiny – I love tiny versions of pastries – and look so moist. And that cinnamon butter melted on top….drool…
Pamela says
I know, mini pastries always get me…. just too cute!
Anne ~ Uni Homemaker says
Oh YUM! I love banana baked goods! I always bake with them whenever they turn brown. Sometimes to the point where they’re black and ugly. 😀 These look outstanding Pamela. 🙂
Pamela says
Thanks Anne! I’m a big baked banana goods fan too.. going to make some bread soon. 🙂
Kelly @ Life made Sweeter says
These look amazing! Love the crumble mixture in these mini muffins. Great way to use up brown bananas, thanks for sharing Pamela!
Pamela says
Thanks Kelly, the crumble mixture is delicious! 😀
Koko says
I looove bananas! These muffins look so tasty, and SO CUTE!!
Pamela says
Thanks Koko! 🙂 They are super yum!
Pam says
Perfect way to use up brown bananas. The muffins look terrific.
Pamela says
Thanks Pam! I love treats that can be made with using up bananas.
Kristi @ lifesprinkles says
I LOVE bananas! These look awesome! I also love anything mini 🙂
Pamela says
Hope you enjoy these Kristi!
lia says
All our baking ingredients are still on a truck driving across the USA. But when they get here we are making these muffins! They bring back good memories and are the best banana muffins ever <3
Pamela says
HUGS HUGS HUGS HUGS HUGS.
Jaclyn says
I actually hate raw bananas…they’re pretty much the only food I shy away from…it’s a little strange. But I do enjoy them in baked goods!
Pamela says
Then I hope you will still like these muffins. Any raw bananas can totally be sent to me. :D)
Heather @ Snookie's Cakes says
Those are darling! Yum! Would be great for breakfast.
Pamela says
I wish I hadn’t eaten them all.. so I could have one for breakfast today. haha. 🙂
Sarah says
Delicious!! Made them 4 times already for my family;)
Pamela says
So happy you like them so much Sarah! Thanks for commenting!