Description
Deliciously soft and moist mini banana muffins that are perfect for breakfast or a snack. These bite-sized treats are packed with banana flavor and are easy to make.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir the melted butter into the mashed bananas.
- Add the baking soda and salt to the banana mixture and stir to combine.
- Mix in the sugar, egg, and vanilla extract until well blended.
- Gradually add the flour, stirring just until the flour disappears. Do not overmix.
- Pour the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, consider adding chocolate chips or nuts to the batter.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- These muffins freeze well; just thaw them before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 10g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg