Here’s a simple and easy recipe for moist blueberry banana muffins in mini form that kids (and adults) go crazy for. It all comes together in one bowl and they’re ready in 30 minutes. These dairy-free mini muffins make for a fun breakfast or brunch. I guarantee you that the whole family will love them!
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When I wake up in the morning I’m usually tired and I don’t want to make anything and I always wake up starving! That’s why I love these mini muffins because they’re so easy to make and they literally take less than 15 minutes to bake.
Hooray for quick breakfasts!
I have to admit that I’m kind of a muffin addict. I make them all the time. Can you blame me though? With easy recipes like this one I’m surprised I don’t bake every day!
Believe it or not, this was actually my first time making mini muffins. I purchased a mini muffin pan just so that I could make these little cuties. I never thought to make mini muffins before but I’m so glad I did. Now I see why people like them so much. They’re really fun to eat and you can eat more without actually feeling like you’re eating more. You get me? 😉
These mini muffins would be nice to have for brunch as well, especially if there’s kids around. Speaking of kids… My kids loved these little muffins! I’d never made them before so when I put them out on the table their eyes opened so wide with excitement. They were happy and confused at the same time. They wanted to know why the muffins were so small. It was hilarious.
This recipe uses 1 whole cup of blueberries so there’s blueberry in every single bite and I love that. Just remember that after you add the blueberries to the batter stir until everything is just combined. Don’t over mix and don’t crush the blueberries (unless you want purple batter). If you’re using frozen blueberries toss them in a tablespoon of flour. This will help to lessen the discoloration of the batter and also keep them evenly distributed throughout the muffins.
The overripe bananas makes these so delicious and moist. I always bake with bananas that are overripe. I will literally set them aside and wait for them to brown. Not just freckled but actually brown. Those are the best bananas to bake with.
This recipe couldn’t be easier to put together. It’s made in one bowl, so none of that separate, two-bowl business, and it doesn’t call for anything crazy. You can put this together in 10 minutes. The other 5 minutes is just for scooping the batter into the muffin pan.
I like that this is such a simple recipe too. One thing I’ve learned since I started baking is that the simplest recipes are always the best. It doesn’t call for cinnamon because I don’t think that it needs it but if you want to go ahead and add a teaspoon. You can never go wrong with pairing cinnamon and bananas.
The batter for this recipe smells phenomenal. I never ever eat raw batter but I just had to take a taste when I was making these mini muffins and that was a big mistake because now whenever I bake something I always give the batter a taste. It reminds me of cake mix batter.
It was a little tedious getting the batter into those tiny muffin cups but I guess it’s just because I’m not used to it. Usually when I’m making regular-sized muffins I can just use a big spoon and plop big spoonfuls of batter into the muffins cups without making a mess but with this I had to take my time. Make sure to fill them all the way up because that’s going to give these babies a nice rounded top that we all love on a muffin.
I used two small spoons to get the batter in but you could also use a cookie scoop. I was so happy when I filled up that last muffin cup but it was all worth it. The muffins turned out great! I really enjoyed them.
Oh, and if you’re not using liners remember to grease your muffin pan really well to prevent the batter from sticking and leaving a crust that’s hard to wash off. Nobody wants that.
One thing that’s usually hard when baking is the part where you have to wait. Well, I have some good news people because with this recipe you blink twice and these are done. They bake even faster when it’s a busy morning and you’re running around the house like a chicken with it’s head cut off. They bake really quickly so don’t stray too far from the kitchen!
When I pulled them out of the oven I couldn’t even wait 10 minutes for them to cool. I waited maybe 30 seconds and used a toothpick to get one out. It was steaming but I tore it in half, waited for maybe a minute, and inhaled the thing. Was it worth almost getting burned? Hell yeah! And I had another one right after.
These muffins have the most beautiful domes and those purple streaks add a nice touch of color. They taste just as good as they look.
They’re so tiny but bursting with big flavor. You’re going to love them. 🙂
Here's a simple and easy recipe for moist blueberry banana muffins in mini form that kids (and adults) go crazy for. It all comes together in one bowl and they're ready in 30 minutes. These dairy-free mini muffins make for a fun breakfast or brunch. I guarantee you that the whole family will love them!
- 2 overripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup blueberries
Preheat oven to 350°F. Line mini muffin pan with mini muffin liners or spray generously with non-stick cooking spray and set aside.
In a large bowl combine bananas, granulated sugar, brown sugar, and salt.
Add oil, eggs, vanilla extract and mix well.
Gently fold in the flour and baking soda until all is combined. DO NOT over mix.
Slowly stir in the blueberries.
Scoop the batter into the mini muffin pan filling the cups all the way to the top.
Bake for 12 - 14 minutes.
Cool in pan for 10 minutes. Serve warm.
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