Mini and Moist Banana Muffins

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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