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Mini Blueberry Banana Muffins - My kids love these muffins. They're so fun to eat! Super easy to make and dairy-free too so we have them for breakfast quite often. They never last long in my house.
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4.77 from 17 votes

Mini Blueberry Banana Muffins

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!
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Course: Breakfast
Cuisine: American
Servings: 36 mini muffins
Calories: 72kcal
Author: Crystal | Beat Bake Eat

Ingredients

  • 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

Instructions

  • 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 the bananas, both sugars, and salt.
  • Beat in the oil, eggs, and vanilla extract.
  • Add the flour and baking soda and stir until incorporated. DO NOT over mix. Gently fold 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. 

Notes

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Nutrition

Calories: 72kcal