Banana Mini Muffins

Introducing… mini banana muffins! If you thought banana bread couldn’t get any better, prepare to be blown away by these moist, flavor-filled bite-sized treats.

I’ve taken my one bowl chocolate chip banana bread recipe, dropped the chocolate chips, and added in dark rum and a combination of spices found in cooking from the West Indies. Just like with my mini chocolate chip cookies, making banana bread muffins mini means fewer calories and less guilt!

a tray of mini banana muffins with coconut
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Recipe inspiration

This recipe for mini banana muffins was created for the reddit 52 weeks of baking challenge (Week 40: West Indies). This recipe is not a traditional recipe but is inspired by flavors of the West Indies.


To make these banana muffins with coconut, you’ll “flour” the mini muffin pan with dried, shredded, unsweetened coconut. Put a generous teaspoon in each muffin well. Then, standing over the sink, turn the pan around and around until the coconut covers the well.

a 12 cup mini muffin pan greased and lined with coconut.

Substitutions and variations

  • Add a half cup of nuts (think walnuts or pecans) or raisins, chopped small and added to the batter.
  • Make this recipe as regular sized muffins or as a quick bread in a loaf pan (see FAQs below).

Recipe tips and tricks

Making the banana muffin batter

The images below show, step by step, how to make the mini banana bread muffins.

Beat the butter and brown sugar (Panel #1); the bananas (Panel #2); and the eggs, orange juice, and rum (Panel #3). Follow it up by folding in the dry ingredients (Panel #4).

four panels showing the steps to making the mini banana muffins.

Baking the mini banana muffins

Fill the muffin cups with the banana muffin batter about three quarters of the way full. If you don’t have enough mini muffin trays, you can always use the extra to make regular sized muffins or mini banana loaves.

Mini muffin pans come in 12 cup and 24 cup sizes. They’re great for bite-sized baked eggs, mini pies, or party appetizers.

a tray filled with mini banana muffin batter.

Bake until a toothpick inserted in the center of a mini muffin comes out clean. Cool for about ten minutes in the mini muffin tin, then turn out onto a cooling rack. Store these mini banana bread muffins in an air-tight container at room temperature for up to one week or freeze in a freezer back for three to six months.

Recipe FAQs

Do I really have to weigh my ingredients?

No, you don’t have to use a scale. But you can get one for just about 10 dollars and you’ll get more consistent results if you weigh your ingredients, especially for baking.

Where can I get mini-muffin tins?

Wilton sells both 12 cup and 24 cup tins that you can buy online. Whichever you choose, I’d recommend you buy two so you can make mini pie crust shells for these mini blueberry pies!

Can I freeze these muffins?

Yes, you can store muffins in the freezer for 3 to 6 months. To freeze, I put them on a cookie sheet in the freezer overnight and then transfer them to a freezer bag. To eat, let them defrost at room temperature in an air-tight container.

Can I make these as regular-sized muffins or in a loaf pan?

Yes. This recipe will make 12 regular-sized muffins or one standard loaf. Bake at the same temperature (350 degrees) for longer. Standard muffins will take 20 to 25 minutes. A loaf will take one hour or more.

Where are the West Indies?

For those of you who don’t remember your geography, the West Indies refers to a group of islands in the Caribbean including Jamaica, Barbados, and Trinidad and Tobago. For websites from chefs who are from that part of the world, I’d suggest Caribbean Pot or these recipes from Ramin Ganeshram.

Check out other muffin recipes in the Ugly Duckling Bakery breakfast and brunch archives like:

Do you have too many bananas and don’t want to make banana bread? Make a strawberry banana smoothie bowl or add bananas to mashed sweet potatoes!

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.

Mini Banana Muffins

5 from 1 vote
Category: Breakfast
Cuisine: caribbean
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 36 mini muffins
Calories: 82kcal
This West Indies-inspired mini banana muffin recipe uses dark rum and a combination of spices found in cooking from the West Indies.
Print Recipe


  • 3 mini muffin pans (see note)


  • ¾ cup shredded unsweetened coconut for "flouring" the pan
  • cup (156 grams) bleached, all-purpose flour
  • ½ cup (62 grams) whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • teaspoon ground ginger
  • teaspoon ground cloves
  • 4 tablespoons unsalted butter, softened for greasing the muffin cups
  • ½ cup (100 grams) granulated sugar
  • ½ cup (96 grams) dark brown sugar
  • 3 cups very ripe bananas 3 to 4 medium bananas
  • 1 egg
  • 1 tablespoon orange juice
  • 1 tablespoon dark rum


  • Preheat the oven to 350°F. Butter the mini muffin tins and line each one with a teaspoon of coconut.
    ¾ cup shredded unsweetened coconut, 4 tablespoons unsalted butter, softened
  • Sift together the flours, baking soda, cinnamon
    1¼ cup (156 grams) bleached, all-purpose flour, ½ cup (62 grams) whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt, ¼ teaspoon nutmeg, ⅛ teaspoon ground ginger, ⅛ teaspoon ground cloves
  • In the bowl of a stand mixer or in a medium mixing bowl if using a hand mixer or by hand, cream the butter and sugar together for 3 to 5 minutes until blended well.
    4 tablespoons unsalted butter, softened, ½ cup (100 grams) granulated sugar, ½ cup (96 grams) dark brown sugar
  • Add the bananas and beat until mixed.
    3 cups very ripe bananas
  • Add the egg, orange juice, and rum and beat until mixed.
    1 egg, 1 tablespoon orange juice, 1 tablespoon dark rum
  • Add the dry ingredients and fold in or mix on low speed just to distribute.
  • Use a small (#60) cookie scoop or two spoons to scoop about 1 tablespoon of batter into each muffin cup.
  • Bake for 15 to 18 minutes on racks in the middle of the oven until a toothpick inserted into the middle of one muffin comes out clean.
  • Cool in the pan about 10 minutes and then turn onto a cooling rack.
  • Store in an airtight container at room temperature for one week or freeze once fully cooled.


You can use cooking spray to grease the muffin tins, but I find that the coconut sticks better to butter-lined tins.
If you don’t have enough mini muffin pans for these mini banana muffins, you can bake extra in standard muffin tins. Or bake this recipe entirely in standard muffin tins or in a loaf pan.You will just want to increase the cooking time to 20 to 25 minutes for standard muffins or over one hour for a loaf.


Calories: 82kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 66mg | Potassium: 74mg | Fiber: 1g | Sugar: 7g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Love this recipe?Mention @Uglyducklingbakery or tag #uglyducklingbakery!

These mini banana muffins were first posted on October 6, 2021. The recipe was last updated on May 14, 2023.

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Previous challenges:
Week 1: New Year new recipe – blueberry galette
Week 2: seasonal – Smitten Kitchen’s grapefruit pound cake
Week 3: Great British Bake Off – Kate’s sticky toffee apple caramel cake
Week 4: Australia – sausage rolls
Week 5: bite sized – bite-sized cookies
Week 6: Chinese New Year – mushroom bao
Week 7: new tool – baguette baker
Week 8: chocolate – chocolate peanut butter bonbons
Week 9: timed bake – under 1 hour! chocolate chip scones
Week 10: allergy/diet restriction – macarons
Week 11: quick breads – kale bread
Week 12: signature bake – purple cow bread
Week 13: enriched breads (kale and cheese babka fail)
Week 14: childhood favorite –fudgy triple layer chocolate cake with chocolate ganache frosting
Week 15: decorating challenge – purple velvet cake
Week 16: crispy crunchy – bacon cheddar popcorn
Week 17: p52 of a favorite cookbook, or your favorite blog – chocolate peanut butter drip cake
Week 18: pâte à choux – bacon cheese puffs
Week 19: veggies turned sweet – red velvet beet waffles
Week 20: plating – mini chocolate chip cookies
Week 21: Birthday Party! – chocolate orange cake
Weed 22: Scandinavian – Swedish apple cake v sourdough apple cake
Week 23: Layers – Pecan apple oat bars (post is pending)
Week 24: Tarts – rainbow fruit tart
Week 25: Bagels and donuts – maple donut cake
Week 26: Surprise inside – surprise heart yeast bread (pending)
Week 27: Local favorite – Rainier cherry crisp
Week 28: Seasonal ingredients – blackberry lemon bread
Week 29: French dessert – peanut butter banana clafoutis (a classic with non-classic flavors!)
Week 30: Savory baking – Ooni pizza dough recipe
Week 31: Unusual ingredient – juniper lime drizzle cake
Week 32: Gelatin (homemade marshmallows) and 33: Picnic – peanut butter Rice Krispie treats
Week 34: Brunch – spinach and feta muffins
Week 35: Laminated dough – puff pastry cinnamon twists
Week 36: Friendship challenge – chocolate chip marshmallow cookie bars
Week 37: Sweet and salty – salted caramel chip chocolate cookies
Week 38: Decoration challenge – royal icing

Next week: Pantry challenge

the mess in the sink after making mini banana muffins with coconut.

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