Mini Banana Muffins
Light, fluffy, and packed with natural sweetness, these Mini Banana Muffins are the perfect bite-sized treat for breakfast, snacking, or sharing! Made with ripe bananas for a rich and moist base, these muffins are enhanced with hints of vanilla and a buttery crumble, with the option of adding mini chocolate chips for a touch of indulgence. Quick and easy to prepare, these muffins come together in just 30 minutes, making them perfect for busy mornings or last-minute gatherings. Whether served fresh out of the oven or stored for later enjoyment, their irresistible aroma and flavor are sure to delight. Perfect for meal prepping, parties, or simply enjoying a healthier sweet snack, these miniature muffins showcase classic banana goodness in a portable size.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 0.25 cup milk
- 0.5 cup mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease with nonstick spray.
In a medium bowl, mash the ripe bananas with a fork until smooth. Make sure there are no large chunks left.
In a large mixing bowl, cream together the granulated sugar and unsalted butter until light and fluffy using an electric mixer for about 2-3 minutes.
Add the large egg to the creamed mixture and mix until well combined. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
Gently fold in the mashed bananas until fully incorporated.
If using, fold in the mini chocolate chips until evenly distributed throughout the batter.
Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Serve the mini banana muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 2475 mg | 108% | |
| Total Carbohydrate | 378.7 g | 138% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 195.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 217 mg | 17% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1887 mg | 40% | |
*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.
