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Mini Banana Muffins

Warm Mini Banana Muffins with a golden-brown crust and soft, moist center, perfect for snacking or breakfast.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces ripe bananas The riper, the better; brown spots are a sign of perfection.
  • 1/3 cup melted butter Ensure it is warm when mixing.
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 cup all-purpose flour Adjust if adding extra ingredients.
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, mash the two ripe bananas until smooth.
  3. Add 1/3 cup of melted butter to the mashed bananas.
  4. Stir in 3/4 cup sugar, then beat in 1 large egg and 1 teaspoon of vanilla extract until smooth.
  5. Sprinkle 1 teaspoon baking soda and a pinch of salt over the mixture, then add 1 cup of all-purpose flour. Stir gently until just combined.
  6. Grease a mini muffin tin or line it with mini muffin liners.
  7. Spoon the batter into each muffin cup, filling them about 2/3 full.
  8. Bake in the preheated oven for about 10-12 minutes, or until a toothpick inserted comes out clean.
  9. Let the muffins cool in the pan for a few minutes before transferring to a wire rack.

Notes

For best results, use ripe bananas for sweetness. Feel free to customize with nuts or chocolate chips. Store in an airtight container for 2-3 days or freeze for up to 2 months. Reheat in the microwave for a few seconds.