Description
These mini banana muffins are moist, flavorful, and perfect for a quick breakfast or snack. Packed with ripe bananas and warm cinnamon, they are a delightful treat for banana lovers of all ages.
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: Preheat oven to 350°F (175°C) and prepare mini muffin tin.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, mix mashed bananas, sugars, oil, egg, and vanilla until smooth.
- Combine Mixtures: Add dry ingredients to wet mixture, stirring until just combined.
- Fill Muffin Cups: Spoon batter into mini muffin cups, filling each about 3/4 full.
- Bake: Bake for 12–15 minutes until a toothpick inserted comes out clean.
- Cool and Serve: Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- You can fold in 1/2 cup chocolate chips, walnuts, or blueberries for variety.
- These muffins freeze well and can be reheated for a quick snack.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 70
- Sugar: 6g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
