🍌 Introduction
These Mini Banana Muffins are the perfect bite-sized treat! Moist, fluffy, and packed with the natural sweetness of ripe bananas, they’re ideal for breakfast, snacks, or even dessert. Plus, their mini size makes them great for kids or parties. Ready in under 30 minutes, this recipe is simple, delicious, and sure to become a family favorite!
🛒 Ingredients
▢ 1 ½ cups (190g) all-purpose flour
▢ 1 teaspoon baking powder
▢ ½ teaspoon baking soda
▢ ¼ teaspoon salt
▢ ½ teaspoon ground cinnamon (optional)
▢ 3 ripe bananas (mashed, about 1 ½ cups)
▢ ½ cup (100g) granulated sugar
▢ ¼ cup (50g) brown sugar
▢ 1 large egg
▢ ⅓ cup (80ml) melted butter or vegetable oil
▢ 1 teaspoon vanilla extract
▢ ½ cup (90g) chocolate chips or chopped nuts (optional)
📝 Instructions
Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with mini muffin liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
Prepare wet ingredients: In a large bowl, mash the bananas until smooth. Add the granulated sugar, brown sugar, egg, melted butter (or oil), and vanilla extract. Mix until well combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing. Fold in chocolate chips or nuts if desired.
Fill the muffin tin: Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
Bake: Place in the preheated oven and bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
📋 Notes
Ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freezing: These muffins freeze well! Place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or microwave for a few seconds before serving.
🔍 Tips
Don’t overmix: Overmixing the batter can lead to dense muffins. Mix until just combined.
Add-ins: Customize your muffins with add-ins like walnuts, pecans, or even a swirl of peanut butter.
Mini to regular: To make regular-sized muffins, bake for 18–20 minutes instead.
🥗 Nutrition Info (per mini muffin)
Calories: 70kcal
Carbohydrates: 12g
Protein: 1g
Fat: 2g
Saturated Fat: 1g
Cholesterol: 10mg
Sodium: 60mg
Potassium: 50mg
Fiber: 0.5g
Sugar: 6g
Vitamin A: 50IU
Vitamin C: 1mg
Calcium: 10mg
Iron: 0.3mg
These Mini Banana Muffins are a delightful way to use up ripe bananas and satisfy your sweet tooth. They’re quick, easy, and perfect for any occasion. Whether you’re enjoying them fresh out of the oven or saving them for later, these muffins are sure to bring a smile to your face. Happy baking! 🧁✨
