Description
Soft, naturally sweetened mini banana muffin bites that are perfect for grab-and-go back-to-school breakfasts. They are freezer-friendly, kid-approved, and take only 10 minutes of prep time.
Ingredients
Scale
- 3 medium ripe bananas (about 1.5 cups mashed)
- 1.5 cups whole wheat flour (or all-purpose flour)
- ½ cup old-fashioned rolled oats
- 2 large eggs (room temperature)
- ¼ cup neutral oil (vegetable, canola, or melted coconut oil)
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: ¼ cup chopped walnuts, ¼ cup dark chocolate chips, or 1 tablespoon chia seeds
Instructions
- Preheat oven to 350°F (175°C). Line a mini muffin tin (24 cups) with paper liners.
- Mash the ripe bananas in a large mixing bowl until mostly smooth with a few small lumps.
- Add eggs, brown sugar, oil, and vanilla extract to the bananas. Whisk until well combined and glossy.
- In a separate bowl, whisk together flour, oats, baking soda, cinnamon, and salt.
- Pour dry ingredients into wet ingredients. Stir gently with a spatula until just combined; do not overmix.
- Fold in optional add-ins like nuts or chocolate chips if using.
- Divide batter into mini muffin cups, filling each about ¾ full.
- Bake for 12-15 minutes until tops are golden brown and a toothpick inserted comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before storing.
Notes
Use very ripe, spotted bananas for maximum sweetness and moisture. Do not overmix the batter to avoid tough muffins. For freezing, flash freeze muffins on a baking sheet for 1 hour before transferring to airtight containers to prevent sticking. These can be made gluten-free by using a 1-to-1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 65
- Sugar: 6
- Sodium: 80
- Fat: 2
- Carbohydrates: 12
- Fiber: 1.5
- Protein: 1.5
Keywords: mini banana muffins, back-to-school breakfast, grab-and-go breakfast, healthy muffins, kid-friendly recipes, freezer-friendly breakfast, easy banana muffins