These little banana honey mini muffins are soft, naturally sweet, and just the right size for little hands. Made with extra-ripe bananas, local honey, and lard, they’re a simple homemade treat that comes together quickly and makes the whole kitchen smell like cinnamon and warm banana bread.
I love recipes like this because they’re uncomplicated, use ingredients we often have on hand, and are easy to make ahead for breakfast, snacks, or a little something sweet with a cup of coffee.
Why You’ll Love These Mini Muffins
Honey-sweetened: Honey provides plenty of sweetness while adding a delicious depth of flavor.
Extra-ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
Made with lard: Lard gives these muffins a tender, moist crumb and makes good use of a traditional kitchen staple.
Mini-sized: Perfect for little hands, lunchboxes, breakfast trays, or an easy grab-and-go snack.
Ingredients
- 2 cups (245 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/3 cup (68 g) lard
- 3/4 cup (255 g) honey
- 2 large eggs
- 2 large extra-ripe bananas, mashed (about 2 cups)
- 1/4 cup (61 g) milk
- 1 teaspoon (4 g) vanilla extract
How to Make Banana Honey Mini Muffins
1. Prepare your oven and pan
Preheat your oven to 350°F. Grease a mini muffin pan well or line it with mini muffin liners. (I use these natural parchment paper liners)
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Mix the wet ingredients
In a large bowl, combine the melted lard, honey, eggs, mashed bananas, milk, and vanilla. Stir until everything is well combined.
4. Combine
Add the dry ingredients to the wet ingredients and gently stir until just combined. Be careful not to overmix—the batter should be mixed only until you no longer see streaks of flour.
5. Fill the muffin pan
Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
6. Bake
Bake at 350°F for approximately 13–15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Because mini muffins can go from perfectly baked to overdone quickly, start checking them around the 12-minute mark.
7. Cool and enjoy
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. They’re delicious warm, but they’re also wonderful once completely cooled.
Tips for the Best Banana Honey Mini Muffins
Use very ripe bananas. Those brown-speckled bananas that are too soft for snacking are perfect here. They add more sweetness and moisture to the muffins.
Don’t overmix the batter. A few small lumps are perfectly fine. Overmixing can make the muffins dense instead of soft and tender.
Watch the baking time. Mini muffins bake much faster than full-sized muffins, so keep an eye on them toward the end.
How to Store Them
Once completely cooled, store the mini muffins in an airtight container at room temperature for a few days.
You can also freeze them for longer storage. Place the cooled muffins in a freezer-safe container or bag and freeze. Pull out a few at a time whenever you need an easy breakfast or snack.
A Simple Homemade Treat
There’s something special about taking simple ingredients and turning them into something your family can enjoy together. These banana honey mini muffins are exactly that—simple, wholesome, and made from the kinds of ingredients that belong in a well-loved farmhouse kitchen.
And if you have a few overripe bananas sitting on the counter, this is a pretty delicious way to use them up.
Pin this recipe for the next time you have bananas that are a little too ripe for eating!