Easy banana mini muffins


This mini muffin recipe is one I adapted from an old banana bread recipe I found online. The muffins are quick and easy to make, and are always a welcome sight in the school lunch box or warmed a little for an after-school snack.

Easy banana mini muffins

Recipe by Kelly Day, a parent of Wahroonga Public SchoolCourse: All Recipes, Baking, Breakfast/Brunch, Cakes, Lunch BoxDifficulty: Easy


Prep time


Cooking time



Great tips!

These mini muffins are quick and easy to make, and are always a welcome sight in the school lunch box.


  • 1 (medium) banana

  • 125g butter

  • 1/2 cup raw sugar

  • 2 tsp vanilla extract

  • 2 1/2 cups self-raising flour

  • 1 egg

  • 1/3 cup milk


  • Preheat oven to 200C / 180C fan forced. Use a fork to mash the banana in a small bowl until soft and lumpy. Place in the bowl of an electric mixer.
  • Place the butter in a small saucepan over low heat and cook, stirring, for 1 min or until melted. Allow to cool slightly, then add to the mashed banana. Add the sugar and vanilla. Mix until combined.
  • Sift the flour into the banana mixture. Add the egg and milk, then mix for about 7 mins, or until mixture is pale yellow and the consistency of a thick yoghurt.
  • Use a dessert spoon to evenly spread mixture among 24 mini muffin pan holes (see tips). Bake for 15 mins or until muffins spring back when lightly touched in the centre. The tops will look crunchy, which is nice. Leave in muffin pans for 5 mins before transferring to wire racks to cool. Serve warm or cool completely and store in an airtight container until serving.

Tips and notes

  • I use silicone muffin pans as they don’t require you to grease them with butter before adding the mixture. If you like, you can grease 2 x 12-hole non-stick mini muffin pans.
  • It does not matter too much about the exact sizing of the ingredients in this recipe. If you are over by 5-10g on the butter or if the banana is large or small, this recipe should still work out okay and the flavour should be there.
  • Feel free to use this batter to make a cake or larger muffins – you may just need to adjust the cooking time. The cake/muffins will be cooked when a skewer inserted into the centre(s) comes out clean.
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