Description
These Mini Banana Muffins are a delightful, bite-sized treat perfect for breakfast or a quick snack. Made with ripe bananas, warm cinnamon, and a hint of vanilla, they’re moist, flavorful, and easy to prepare. Great for kids and adults alike, these muffins can be customized with chocolate chips, nuts, or blueberries and freeze well for future enjoyment.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/3 cup vegetable oil (or melted butter)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the mashed ripe bananas, granulated sugar, brown sugar, vegetable oil (or melted butter), egg, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the banana mixture and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Spoon the batter into the prepared mini muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Remove: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can fold in 1/2 cup of chocolate chips, walnuts, or blueberries to add a flavorful twist.
- These muffins freeze well; store them in an airtight container in the freezer and reheat for a quick snack anytime.
