Mini Banana Muffins
These mini banana muffins are moist, easy to make, and a great way to use up ripe bananas. Perfect for quick breakfasts, lunchboxes, or freezer-friendly snacks.
Equipment
- Mixing bowls
- - Whisk or hand mixer
- - Mini muffin tin (24-count)
- Measuring cups & spoons
- Cooling rack
Ingredients
- - Non-stick spray or mini muffin liners
- - 1 ½ cups all-purpose flour
- - 1 tsp baking powder
- - 1 tsp baking soda
- - 3 ripe bananas mashed
- - ¾ cup granulated sugar or light brown sugar
- - ⅓ cup melted unsalted butter or neutral oil
- - 1 large egg beaten
- - * Optional*: ½ tsp cinnamon, ¼ cup mini chocolate chips, 1 tsp vanilla extract
Instructions
- **Preheat** oven to 375°F (190°C). Grease two mini muffin tins or line with paper liners.
- **Mix Dry Ingredients**: In a medium bowl, whisk together flour, baking powder, and baking soda. Add cinnamon if using.
- **Combine Wet Ingredients**: In another bowl, mash bananas, then mix in sugar, melted butter, egg, and vanilla if using.
- **Mix Together**: Gently fold the wet ingredients into the dry mixture. Do not overmix—batter should be slightly lumpy.
- **Fill Muffin Cups**: Spoon batter into muffin cups, filling each about ⅔ full.
- **Bake** for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
- **Cool** for 5 minutes in the pan, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Overripe bananas give the best flavor.
- Don’t overmix the batter.
- Fill muffin cups only ⅔ full for best rise.
- Optional add-ins like chocolate chips or walnuts are delicious.
- Don’t overmix the batter.
- Fill muffin cups only ⅔ full for best rise.
- Optional add-ins like chocolate chips or walnuts are delicious.