Description
These mini banana bread muffins are incredibly moist and bursting with flavor! Perfect for breakfast, snacks, or a treat anytime, they are super simple to make with just a few ingredients. With ripe bananas as the star ingredient, these mini muffins are a great way to use up overripe bananas while creating a delicious and satisfying bite-sized treat.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1/4 cup butter, melted
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with mini paper liners.
- In a medium bowl, mash the ripe bananas until smooth.
- Add the melted butter to the mashed bananas and mix well.
- Stir in the sugar, egg, and vanilla extract. Mix until everything is well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined; do not overmix.
- Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- You can add chocolate chips, walnuts, or other mix-ins if desired.
- For extra moist muffins, make sure your bananas are very ripe.
- These mini muffins are perfect for freezing. Store them in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American