Mini Muffins (Banana, Zucchini, or Apple – nut-free versions) Recipe
Moist, tender mini muffins bursting with sweet banana, delicate zucchini, or cinnamon-spiced apple flavors—perfect bite-sized treats for lunchboxes, snacking, or breakfast on-the-go.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">150g all-purpose flour</li><li class="ingredients-single-item">100g whole wheat flour</li><li class="ingredients-single-item">1½ tsp baking powder</li><li class="ingredients-single-item">½ tsp baking soda</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">80g unsalted butter, melted and slightly cooled</li><li class="ingredients-single-item">120g plain yogurt (or Greek yogurt)</li><li class="ingredients-single-item">60ml milk</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For Banana Muffins: 2 very ripe bananas, mashed (about 200g)</li><li class="ingredients-single-item">For Zucchini Muffins: 1 medium zucchini, finely grated and excess moisture squeezed out (about 150g after squeezing)</li><li class="ingredients-single-item">For Apple Muffins: 1 large apple, peeled and finely diced (about 150g) plus ½ tsp ground cinnamon</li><li class="ingredients-single-item">Optional topping: 2 tbsp demerara sugar</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Mini muffin tins (24-cup capacity if possible)</li><li class="equipment-single-item">Mini muffin liners (paper or silicone)</li><li class="equipment-single-item">Fine mesh strainer (for draining zucchini)</li><li class="equipment-single-item">Box grater</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line your mini muffin tins with paper liners or lightly grease with butter. Proper preheating ensures even baking and helps create those beautiful domed tops.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. The combination of flours creates a perfect balance between tenderness and substance in these mini muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate medium bowl, whisk the sugar, melted butter, yogurt, milk, eggs, and vanilla until completely smooth. The yogurt adds moisture and a subtle tanginess that enhances the flavor of each muffin variety.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Stop when you no longer see dry flour streaks – overmixing activates gluten in the flour which can make your muffins tough instead of tender.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the batter equally into three separate bowls. This is your base for creating the three different muffin varieties – each portion will make about 12 mini muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For banana muffins: Fold the mashed bananas into one portion of the batter. The riper your bananas, the more natural sweetness and flavor they'll contribute. For zucchini muffins: Squeeze all excess moisture from your grated zucchini using a clean kitchen towel – this prevents soggy muffins – then fold into the second portion of batter. For apple muffins: Mix the diced apple with cinnamon, then fold into the third portion of batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spoon the batter into the prepared mini muffin cups, filling each about ¾ full. This gives the muffins room to rise without spilling over. If using the optional topping, sprinkle a pinch of demerara sugar on top of each muffin before baking for a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 10-12 minutes, or until the muffins are golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Mini muffins bake quickly, so start checking at 10 minutes to avoid over-baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the muffins to cool in the pan for 5 minutes – this brief rest helps them set up and makes removal easier – then transfer to a wire rack to cool completely. The muffins will continue cooking slightly from residual heat as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store your mini muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To freeze, place completely cooled muffins on a baking sheet, freeze until solid, then transfer to freezer bags. Thaw at room temperature or warm in the microwave for 15-20 seconds when ready to enjoy.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make these mini muffins gluten-free?
Yes! Substitute the all-purpose and whole wheat flours with a gluten-free flour blend that contains xanthan gum. You may need to add an extra 1-2 tablespoons of milk as gluten-free flours tend to absorb more liquid. The texture might be slightly different but still delicious.
How do I prevent my zucchini muffins from becoming soggy?
The key is removing excess moisture from your grated zucchini. After grating, place it in a clean kitchen towel and squeeze firmly to remove as much water as possible. This prevents soggy muffins while still maintaining the vegetable's nutrition and moisture-adding benefits.
What's the best way to store mini muffins to maintain freshness?
For maximum freshness, cool muffins completely then store at room temperature in an airtight container for up to 3 days. For longer storage, freeze completely cooled muffins in a single layer, then transfer to freezer bags where they'll keep for up to 3 months.
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