Mini Banana Muffins
Soft, naturally sweet mini banana muffins made with pantry staples. Perfect for breakfast, lunchboxes, or snacks on-the-go!
Equipment
- - 2 mini muffin tins
- Mixing bowls
- - Whisk or hand mixer
- Measuring cups and spoons
- Cooling rack
Ingredients
- - 3 ripe bananas mashed
- - 1 ½ cups all-purpose flour
- - 1 teaspoon baking powder
- - 1 teaspoon baking soda
- - ¾ cup granulated sugar
- - ⅓ cup melted butter or vegetable oil
- - 1 large egg beaten
- - Non-stick spray or mini muffin liners
Instructions
- Preheat oven to 375°F (190°C). Lightly grease two mini muffin tins or use liners.
- In a bowl, whisk together flour, baking powder, and baking soda.
- In another bowl, mash bananas and mix in sugar, melted butter, and beaten egg until smooth.
- Gently stir dry ingredients into the banana mixture. Do not overmix.
- Fill muffin cups about ⅔ full.
- Bake for 12–15 minutes, or until tops spring back and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or store for later!
Notes
- Use overripe bananas for best flavor and texture.
- Add-ins like mini chocolate chips or chopped walnuts are delicious variations.
- These muffins freeze well for up to 3 months.
- Add-ins like mini chocolate chips or chopped walnuts are delicious variations.
- These muffins freeze well for up to 3 months.