Mini Banana Muffins
These easy Mini Banana Muffins are moist, fluffy, and packed with banana flavor, using ripe bananas and simple pantry staples for a quick breakfast or snack!
Servings: 20
Calories: 105kcal
Ingredients
- 4 medium ripe bananas mashed (about 2 cups)
- ⅓ cup unsalted butter melted
- 1 large egg
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
Instructions
- Preheat oven to 350°F and grease a mini muffin pan with non-stick cooking spray. Add the ripe bananas to a medium bowl and mash.
- Stir in the melted butter, egg, sugar, and vanilla extract, mixing well.
- Add the baking soda, salt, and all-purpose flour, stirring until just combined.
- Using a spoon or small cookie scoop, scoop the muffin batter into each mini muffin cup, about ⅔ full.
- Place the mini muffin pan in the oven and bake at 350°F for 12–14 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool for 1–2 minutes before removing them from the mini muffin pan.
Notes
- Bananas: For the best flavor and moisture, use very ripe or overripe bananas. Four medium bananas yield about 2 cups mashed.
- Don't overmix: Stir the flour into the batter just until combined to keep the mini banana muffins moist and fluffy.
- Add-ins: Fold in 1 cup mini chocolate chips or ½ cup chopped walnuts or pecans, if desired.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, in the fridge for 4-5 days, or freeze for up to 3 months.
Nutrition
Serving: 2mini muffins | Calories: 105kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 112mg | Potassium: 99mg | Fiber: 1g | Sugar: 8g | Vitamin A: 122IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
