Description
Delicious and moist banana bread mini muffins that are perfect for snacks or breakfast.
Ingredients
Scale
- 3 ripe bananas
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your mini muffin tin with liners or cooking spray.
- In a bowl, whisk together the dry ingredients: flour, sugar, baking soda, and salt.
- In a large mixing bowl, mash the ripe bananas and mix in melted butter, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 12-15 minutes until golden brown and a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For added flavor, consider mixing in nuts, chocolate chips, or dried fruits.
- Use ripe bananas for the best sweetness and flavor.
- Store muffins in an airtight container for up to 3 days at room temperature.
- Muffins can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 10g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: banana bread, mini muffins, baking, snacks, breakfast