Banana Bread Mini Muffins: 20-Minute Two-Bite Snack

Three ripe bananas, one bowl, twenty minutes in a 350°F oven. That is the whole deal here. These mini muffins are banana bread in two-bite form, and they hold up in a lunch bag without crumbling.

The batter is wet and loose, so it moves fast. You mash, whisk, fold, scoop, and you are done. No mixer, no creaming butter, no waiting for anything to come to room temperature.

One thing to know before you start: the toppings go on before baking, not after. That is what keeps the chocolate and berries anchored instead of falling off when you unmold.

Step-by-Step Instructions

1. Heat the oven

Set the oven to 350°F (180°C). Grease a mini muffin tin, including the rims of each cup.

2. Mash the bananas

Put the bananas in a large bowl and mash them with a fork until smooth. A few small lumps are fine, big ones are not.

3. Whisk in the eggs

Add the eggs and whisk until they are fully combined with the banana.

4. Add the wet ingredients

Stir in the Greek yogurt, honey and vanilla. Mix until the bowl looks uniform.

5. Add the dry ingredients

Pour the flour over the wet mixture and sprinkle the baking soda on top. Fold with a spatula until you cannot see any dry flour.

6. Scoop the batter

Use a medium ice cream scoop to fill each cup of the greased tin. Fill them most of the way up, since these do not rise much.

7. Add the toppings

Press chocolate chips, diced strawberry, blueberries or chopped walnuts into the top of each muffin. Pick one or mix them across the tray.

8. Bake

Bake for 20 minutes. They are done when the tops are set and spring back when you touch one gently.

9. Cool and unmold

Let them cool in the pan for a few minutes, then lift them out and serve.

How to Store Banana Bread Mini Muffins

Tips & Tricks

• Mash the bananas until no big lumps are left. Chunks steam and leave wet pockets inside the muffin.
• Fold, do not stir. Once the flour goes in, stop as soon as the dry streaks disappear. Overmixing makes the muffins tough.
• Grease the tin well, including the rim of each cup. Mini muffins have more surface touching metal than full-size ones.
• Use a medium scoop for even portions. It keeps the bake time predictable across the whole tray.
• Let the muffins sit in the pan for a few minutes before unmolding. They firm up as they cool and release cleanly.

Frequently Asked Questions

Banana Bread Mini Muffins: 20-Minute Two-Bite Snack

Three ripe bananas, Greek yogurt and honey make these mini muffins soft and moist, with chocolate chips, berries or walnuts on top.

15 minPrep time20 minCook time35 minTotal12Servings

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Ingredients

• 3 ripe bananas
• 2 eggs
• ½ cup full-fat greek yogurt
• ⅓ cup honey
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• strawberry (diced)
• 1 cup dark chocolate chip
• blueberry
• walnut (chopped)

Instructions

1. 1Heat the oven — Set the oven to 350°F (180°C). Grease a mini muffin tin, including the rims of each cup.
2. 2Mash the bananas — Put the bananas in a large bowl and mash them with a fork until smooth. A few small lumps are fine, big ones are not.
3. 3Whisk in the eggs — Add the eggs and whisk until they are fully combined with the banana.
4. 4Add the wet ingredients — Stir in the Greek yogurt, honey and vanilla. Mix until the bowl looks uniform.
5. 5Add the dry ingredients — Pour the flour over the wet mixture and sprinkle the baking soda on top. Fold with a spatula until you cannot see any dry flour.
6. 6Scoop the batter — Use a medium ice cream scoop to fill each cup of the greased tin. Fill them most of the way up, since these do not rise much.
7. 7Add the toppings — Press chocolate chips, diced strawberry, blueberries or chopped walnuts into the top of each muffin. Pick one or mix them across the tray.
8. 8Bake — Bake for 20 minutes. They are done when the tops are set and spring back when you touch one gently.
9. 9Cool and unmold — Let them cool in the pan for a few minutes, then lift them out and serve.

Cook's note: Full-fat Greek yogurt is the one ingredient worth not swapping. Low-fat versions thin the batter and the muffins lose their softness.

Servings: 12

Cuisine: American

Course: Snack

RecipesCooker15 minutes20 minutes35 minutes