Mini Banana Muffins

These banana mini muffins are super soft, moist and so easy to make. Plus, you can make them in 1 bowl and you don’t need a mixer!

Course Breakfast, Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings muffins

Calories 62

Author Gabby Kislanko

Equipment

Whisk
Mini Muffin Tins

Ingredients

¼ cup butter, melted (regular or dairy free)
1 egg
1 cup ripe mashed bananas (2 ripe bananas)
1 Tablespoon milk (regular or dairy free)
½ tsp vanilla extract
2 Tablespoons granulated sugar
¼ cup light brown sugar
½ tsp baking soda
1 cup all-purpose flour
⅛ tsp salt
¼ cup mini chocolate chips (optional, regular or dairy free)

US Customary - Metric

Instructions

Preheat oven to 350°F. Line a mini muffin tin with 32 mini muffin liners or lightly grease to prepare the muffin tin.
Measure the butter, then place in a medium sized microwave-safe bowl and heat until melted. Whisk in the eggs, vanilla, and milk. Whisk in both sugars.
Mash the bananas using a fork, then measure out 1 cup of mashed bananas and add to the bowl.
Pour in the flour, salt, and baking soda, then whisk. Stir in the mini chocolate chips if using.
Pour the batter into the muffin liners, filling 3/4 of the way full, and bake in preheated oven for 8-10 minutes, or until a toothpick inserted comes out clean.
Let muffins cool for 5-10 minutes then transfer to a cooling rack or enjoy warm!

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.

Chocolate Chips and Nuts: Feel free to use mini chocolate chips or chopped walnuts, pecans, other nuts, chia seeds or hemp seeds if desired.

Whole Wheat Mini Banana Muffins: If you want to make healthier whole wheat banana bread, you can swap the all purpose flour at a 1:1 ratio with whole wheat flour.

Storage and Freezing Instructions:

Store in an airtight container or wrapped in aluminium foil at room temperature for up to 4 days. Freeze for up to 3 months in a Ziploc bag. Thaw in the fridge or at room temperature.

Nutrition