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Mini Banana Muffins

Sour Cream Banana Muffins are a delicious treat that are easy to make and even easier to enjoy! With only a handful of simple ingredients, you can whip up a batch of these flavorful muffins in no time. They're perfect for breakfast, snack time, or dessert! The moist banana and sour cream combo will delight your taste buds with every bite and keeps them from drying out.

Mini banana muffins on a cooling rack.

These made from scratch muffins are the perfect thing to make with bananas that would otherwise go bad sitting on your countertop and end up in the trash can.

Why Make Banana Muffins

  • They are super easy and help lower food waste 
  • You only need common pantry staples to make them, nothing fancy required
  • They give off all the banana bread vibes of your favorite banana bread recipe, without all the work
  • This is an insanely easy recipe to double or even triple to make sure you always have some on hand or have extras to share with friends 


Get more info on all of these ingredients at the bottom of the post.

Bananas, flour, sugar, brown sugar, eggs, vanilla, cinnamon, oil, nutmeg, sour cream, and salt.
  • bananas- I like to use very ripe, brown bananas that you have mashed or pureed 
  • brown sugar- I like to use light brown sugar, but you can use dark brown sugar if that's all you have
  • granulated sugar- white sugar is what you need
  • large eggs
  • vanilla extract
  • oil- I use vegetable oil but if you need to swap this out for another baking oil, you can
  • sour cream- I suggest using full fat sour cream. I haven't tested this with low fat sour cream or light sour cream 
  • cinnamon
  • nutmeg
  • salt
  • baking soda
  • baking powder
  • flour- I use all purpose flour. If you want to use self rising flour, you won't need to use the baking powder or salt as it already has them in it
  • walnuts chopped, optional

How to Make Sour Cream Banana Muffins

Start by preheating the oven to 350 degrees, and line a mini muffin tin with paper liners, reusable muffin liners, grease the wells in the pan or use a nonstick mini muffin pan.

Mash or puree overripe bananas until there are no lumps left.

To prepare the batter, mix the granulated and brown sugar, eggs, vanilla, oil, cinnamon, nutmeg, and sour cream with the pureed bananas in a large bowl.

A large mixing bowl filled with banana muffin batter.

Then, add the dry ingredients: flour, salt, baking soda, and baking powder to the wet ingredients in the mixing bowl. No need to use a separate bowl.

Using a wooden spoon, mix them in gently until the wet ingredients and the flour mixture are just combined.

Fill the muffin cups until they're about two-thirds of the way full with the sour cream banana bread batter.

Banana bread batter scooped into a muffin tin.

Sprinkle with chopped walnuts, before baking, if desired.

Mini muffins do not have to bake as long as standard-sized muffins, so be prepared to check your muffins earlier.

Bake the mini muffins for 12-14 minutes but check them quickly at 10 minutes in case your oven runs a little hot.

To tell if they're done, a toothpick inserted right into the center should pull out with a few, moist crumbs.


Cool the moist muffins before storing them in an air-tight container or on a plate covered with plastic wrap for up to five days.

Mini banana muffins on a wire cooling rack.

​Can I freeze muffins?

Yes, you can freeze muffins. It's best to cool the muffins completely before freezing them for optimal results. Place the cooled muffins in a large freezer bag and then press as much air as possible out of the bag before sealing it.

For convenience, you can place individual muffins into small freezer bags or wrap them in plastic wrap before putting them into a larger freezer bag. 

When ready to serve, thaw the muffins overnight in the fridge and then reheat in a preheated 350-degree oven for about 5 minutes or until warmed through.

Tips and Variations

Sour cream banana muffins are a great way to enjoy a delicious treat. Here are some tips and variations that you can try when making these tasty treats: 

  • Use more than one type of nut in the muffins for added crunch and flavor. Walnuts, almonds, and pecans all work well together, so feel free to try any of these for a crunchy kick to this easy muffin recipe. 
  • For a sweeter version, mix in chopped dates or dried cranberries to the batter before spooning it into the muffin tin. 
  • For a lighter texture, substitute half of the sour cream with Greek yogurt or buttermilk. 
  • If you love chocolate banana bread or those flavors together, you can add a cup chocolate chips to the classic banana muffin batter before baking them.
  • It may be helpful to use a cookie scoop or ice cream scoop to help divide batter to all of the muffin wells. This helps make sure that you are dividing up the batter evenly for equal and beautiful muffins.
  • Let your muffins cool on a wire rack before storing.

​Can I make regular size muffins with this recipe? 

Sure you totally can. Since we are increasing the size of the muffins, you'll be making less muffins total and you will need to increase the baking time. 

Additionally, if you are wanting to make bigger muffins, this is an easy recipe to scale and make more muffin batter!

See just how easy this Sour Cream Banana Muffin recipe is?! It's so simple and has the best flavors, making them the perfect breakfast or quick, go to grab and go snack option.

If you're needing any easy muffin recipe with sweet banana flavor, this surely is one for you to try out!

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📖 Recipe

Mini banana muffins on a baking rack.

Mini Banana Muffins

Quick, easy and adorable mini banana muffins with a touch of sour cream and walnuts sprinkled on top.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: banana bread mini muffins, banana mini muffins, banana muffins mini, mini banana muffins
Prep Time: 13 minutes
Cook Time: 1 hour 12 minutes
Total Time: 1 hour 25 minutes
Servings: 48 mini muffins
Calories: 73kcal
Author: Erin
Cost: $0.96


For the cake

  • 4-5 bananas very ripe, brown bananas (mashed or pureed )
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • cup vegetable oil
  • ½ cup sour cream
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups flour
  • ½ cup walnuts chopped, optional


  • Preheat oven to 350 degrees, and line a mini muffin tin with paper liners, or grease or use a nonstick mini muffin pan.
  • Mash or puree bananas until there are no lumps left.
  • In a large mixing bowl, combine bananas, sugars, eggs, vanilla, oil, cinnamon, nutmeg and sour cream until well blended.
  • Add baking powder, soda, salt and flour and stir until just combined.
  • Fill muffin tins two thirds of the way full.
  • Sprinkle batter filled tins with chopped walnuts.
  • Bake at 350 degrees for 12-14 minutes, until toothpick inserted in center comes out clean.
  • Cool on wire rack or counter top.


  • Thaw frozen bananas in a bowl of cold water or on the counter top at room temperature. 
  • Don't over-mix the batter.


Serving: 2mini muffins | Calories: 73kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 90mg | Potassium: 55mg | Fiber: 1g | Sugar: 6g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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