Description
Delight your taste buds with these moist and flavorful Mini Banana Muffins. Packed with ripe bananas and a hint of cinnamon, these bite-sized treats are perfect for breakfast or as a snack. Enjoy the goodness of homemade muffins with this easy-to-follow recipe.
Ingredients
Scale
Wet Ingredients:
- 3 ripe bananas, mashed (about 1¼ cups)
- ⅓ cup melted butter or coconut oil
- ¼ cup maple syrup or honey
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup all-purpose flour (or whole wheat flour)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- Optional: ¼ cup mini chocolate chips or chopped nuts
Instructions
- Preheat the oven: to 350°F and lightly grease or line a mini muffin tin.
- Mix wet ingredients: In a large bowl, whisk together mashed bananas, melted butter, maple syrup, egg, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
- Blend wet and dry mixtures: Add the dry ingredients to the wet mixture and stir until just combined. Fold in mini chocolate chips or nuts if using.
- Bake: Scoop the batter into the mini muffin cups, filling each about ¾ full. Bake for 12–14 minutes until a toothpick inserted into the center comes out clean.
- Cool and serve: Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- These muffins freeze well and are great for lunchboxes or quick snacks.
- For extra moisture, add 2 tablespoons of plain yogurt or applesauce to the batter.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 70
- Sugar: 5g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
