Moist, fluffy, and naturally sweet—ready in 20 minutes!
My husband and I have a running joke: when I have overripe bananas, I always say, “I’ll make banana bread!!” …and then I never do.
UNTIL this recipe. It’s so quick and made with only pantry staples that you can’t help but whip up a batch of these magic morsels. No hauling out multiple bowls, no long baking times—just mash, mix, bake, and enjoy.
So if you’ve got a few ripe bananas on your counter that you swear you’re “going to get to,” this is your sign. These 5-Ingredient Banana Bread Mini Muffins are naturally sweetened with bananas, packed with protein from peanut butter and eggs, and perfectly portioned for snack time.
They’re great for toddlers, lunchboxes, after-school snacks, or a quick grab-and-go breakfast. Best of all, they’re flourless, gluten-free, and made in just one bowl—so cleanup is minimal.
Why You’ll Love These Banana Bread Mini Muffins
- Simple Ingredients – Just 5 pantry staples (plus optional chocolate chips).
- Healthy & Satisfying – Balanced with protein, healthy fats, and natural sweetness.
- Kid-Friendly – Naturally sweet, soft, and perfect for little hands.
- Freezer-Friendly – Make a batch and store for easy snacks later.
Ingredients (makes 24 mini muffins)
- 3 bananas
- ½ cup natural peanut butter
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips (optional)
Instructions
- Preheat oven – Set to 350°F. Line or grease a mini muffin tin (silicone works great).
- Make the batter – In a bowl, mash bananas well. Add eggs, peanut butter, baking powder, and vanilla. Mix until smooth.
- Add mix-ins – Fold in chocolate chips if using.
- Bake – Spoon about 1 Tbsp of batter into each mini muffin cup. Bake for 20 minutes.
- Cool & store – Let cool for 10 minutes in the pan before transferring to a rack. Store in the fridge for up to 3 days or freeze for up to 3 months.
Ingredients
Method
- Preheat oven – Set to 350°F. Line or grease a mini muffin tin (silicone works great).
- Make the batter – In a bowl, mash bananas well. Add eggs, peanut butter, baking powder, and vanilla. Mix until smooth.
- Add mix-ins – Fold in chocolate chips if using.
- Bake – Spoon about 1 Tbsp of batter into each mini muffin cup. Bake for 20 minutes.
- Cool & store – Let cool for 10 minutes in the pan before transferring to a rack. Store in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition Info (per mini muffin)
~63 calories, 3.8 g fat (1.1 g saturated), 6.1 g carbs (1.0 g fiber, 3.5 g sugar), 2.2 g protein
Storage Tips
- Room Temperature: Best eaten within 1 day.
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze in a single layer, then transfer to a bag for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds.
Variations & Add-Ins
- Nut-Free – Use sunflower seed butter instead of peanut butter.
- Extra Flavor – Add cinnamon or pumpkin pie spice to the batter.
- Berry Burst – Swap chocolate chips for blueberries or raspberries.
FAQs
Can I make these as regular muffins?
Yes—use a standard muffin tin (I like this silicone one) and bake for 22–25 minutes instead of 20.
Do I have to use peanut butter?
No—almond butter, cashew butter, or sunflower seed butter all work well.
Can I use overripe bananas?
Yes! In fact, the riper the bananas, the sweeter and more flavorful your muffins will be.
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This post may contain affiliate links. If you click through and make a purchase, I may earn a small commission at no extra cost to you. I only share products I truly use and love. Thank you for supporting my work and helping me continue to share easy, plant-forward recipes!
