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Easy Mini Banana Muffins: Best Kids Lunchbox Snack

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Soft, sweet, and perfectly bite-sized, these easy mini banana muffins are the ultimate lunchbox snack. Made with simple ingredients and ready in about 25 minutes, they’re a kid-approved treat that parents can feel good about packing.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 cup mashed)
  • 1 ½ cups all-purpose flour (180g)
  • ⅓ cup granulated sugar (65g)
  • ⅓ cup unsalted butter, melted and cooled slightly (75g)
  • 1 large egg, room temperature
  • ¼ cup milk (60ml)
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup optional mix-ins (chocolate chips, chopped walnuts, dried cranberries, or shredded coconut)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 24-cup mini muffin tin with non-stick cooking spray or line with mini paper liners.
  2. In a large bowl, mash the ripe bananas with a fork until mostly smooth (a few lumps are fine). You should have about 1 cup of mashed banana.
  3. Add the melted butter, egg, milk, and vanilla extract to the mashed bananas. Whisk until well combined.
  4. In a separate small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined—do not overmix. A few lumps are okay.
  6. If using mix-ins, gently fold them in with about 5-6 folds.
  7. Use a 1-tablespoon cookie scoop or two spoons to divide the batter evenly among the 24 mini muffin cups, filling each about ¾ full.
  8. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be lightly golden and spring back when touched.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter—stir until flour just disappears. Use a cookie scoop for even muffins. Check baking soda freshness. Room temperature ingredients matter. Let muffins cool completely before storing to avoid sogginess. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of milk. For dairy-free, use melted coconut oil or vegetable oil and non-dairy milk. For lower sugar, reduce sugar to 2 tablespoons or use maple syrup/honey. Muffins taste even better the next day.

Nutrition

Keywords: mini banana muffins, lunchbox snack, easy banana muffins, kid-friendly muffins, banana muffins for kids

Find it online: https://spoonmira.com/easy-mini-banana-muffins-best-kids-lunchbox-snack/