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Baking Basics – Banana Mini Muffin Recipe
With Angie Thayer


When you see the “helping hand” symbol on a project, it means you may need adult supervision to do the project. Always cover your work surface with a mat or some type of protective covering like wax paper or plastic. Always use care when using tools or a heat source. Be careful and safe!

Banana Mini Muffins are a perfect snack. First, turn the oven on to 375˚F. Your oven will be nice and warm when it is time to bake the muffins. You’ll also want to prepare the mini muffin pan by spraying it with some vegetable pan spray.  Or, you can use mini baking cups. Either of these techniques will prevent your muffins from sticking to the pan when you are ready to eat them.

Main Supplies:
Mini muffin pan
2 cups all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 egg
¾ cup firmly packed brown sugar
1/3 cup of milk
¼ cup vegetable oil
1 tsp. vanilla extract
1 ½ cups of mashed bananas – approx. 3 large ripe bananas
Optional: mini chocolate chips and/or canned icing

Basic Supplies:
Vegetable pan spray
Measuring cups
Measuring spoons
Mixing bowls
Wire cooling rack
Small ice cream scoop


In a large bowl you will want to combine the dry ingredients:

  1. 2 cups of all-purpose flour
  2. 1 ½ tsp baking powder
  3. ½ tsp baking soda
  4. ¼ tsp salt

In a separate bowl, combine your wet ingredients:

  • 1 egg (break over a measuring cup or small bowl – just in case some shell gets in)
  • ¾ cup firmly packed brown sugar
  • 1/3 cup milk
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract
  •  1 ½ cups mashed bananas – approx. 3 large bananas (mash a banana with the back of a fork or spoon in a separate bowl).

Mix these all together and stir into the flour mixture just until it is blended. Another treat you could add to these muffins at this time are mini chocolate chips. Don’t stir it for too long or your muffins will be tough/chewy after baking them.

Spoon mixture into your pan, filling each muffin cup ¾ full. You can use either a small ice cream scoop or 2 large Tablespoons. Do this until all of your batter is used up.

Bake these for 12 to 14 minutes. Cool muffins in the pan for 5 minutes. Then, transfer them to a wire rack where they can cool completely. When they are completely cool, you can eat them the way they are or add a little bit of pre-made icing (and then add more chocolate chips).

This recipe makes about 36 mini muffins so you will have plenty to share with friends and family.

Sponsored by Wilton Industries, Inc.


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