Banana Muffin Tops or Muffins and Mini Muffins
Indulge in the irresistible charm of homemade banana muffins with this versatile recipe for Banana Muffin Tops, Muffins, and Mini Muffins. Bursting with the natural sweetness of ripe bananas and a warm hint of cinnamon, these treats offer fluffy, moist bites that are perfect for breakfast, snack time, or dessert. Whether you prefer classic muffin shapes, the golden crisp edges of muffin tops, or petite mini muffins, this recipe caters to all preferences. With simple pantry ingredients, minimal prep time, and an easy step-by-step process, you'll have delightful baked goods ready in under an hour. Serve these comforting banana creations fresh from the oven or enjoy them as an on-the-go snack—each bite is a heartwarming taste of home.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 3 medium Ripe bananas (mashed)
- 1 large Egg
- 0.3 cups Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.25 cups Milk
Instructions
Preheat your oven to 375°F (190°C) and prepare your baking tin based on your choice: line a muffin tin with paper liners for regular muffins, grease a muffin top pan, or grease a mini muffin tin.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a large mixing bowl, mash the ripe bananas until smooth. Add the egg, melted butter, vanilla extract, and milk, and whisk until well blended.
Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix; the batter will be thick.
For muffin tops: Drop around 2-3 tablespoons of batter onto the prepared muffin top pan, spreading slightly with the back of a spoon to form a dome shape.
For muffins: Divide the batter evenly among the muffin tin cavities, filling each about 3/4 full.
For mini muffins: Scoop the batter into the mini muffin tin using a teaspoon or small cookie scoop, filling each cavity about 3/4 full.
Bake in the preheated oven for 18-20 minutes for regular muffins or muffin tops, and 12-14 minutes for mini muffins. Check for doneness by inserting a toothpick into the center; it should come out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 1810 mg | 79% | |
| Total Carbohydrate | 238.2 g | 87% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 196.9 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 149 mg | 11% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1461 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
