Mini Banana Muffins
These tiny little muffins are perfect for a snack and for little hands.
Equipment
- 1 mini muffin tins I have one that makes 24 and one that makes 12
Ingredients
Dry Ingredients
- 2 cups all-purpose flour *250 grams by weight if you have a scale
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients
- ½ cup butter, melted 112 grams by weight, before melting
- 1 cup mashed banana 2-3 over ripe bananas depending on size
- ⅔ cup light brown sugar, packed 132 grams by weight
- 2 large eggs
- 1 tsp vanilla extract
Optional Add-Ins (total of 1 cup)
- 1 cup chocolate chips
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375 ℉
- Spray the mini muffin tins with non stick cooking spray, set aside
- In a medium mixing bowl combine the 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, and ½ tsp salt. Set aside
- In a medium microwave safe bowl, melt the ½ cup butter, then add the 1 cup mashed banana, ⅔ cup light brown sugar, 2 large eggs and 1 tsp vanilla extract. Whisk until smooth
- Add the dry ingredients to the wet ingredients and stir to combine until an even batter forms. Do not over mix. If you are using any add-ins stir them in at this point. (A total of 1 cup maximum).
- Let the batter sit for 15 minutes to activate the baking powder and baking soda for tall muffins.
- Scoop the batter into the mini muffin trays about ¾ full. You should get 32-36 mini muffins. (if you want large muffins you should get 1 dozen)
- Bake for 8-10 minutes (check at 8 minutes). The mini muffins do not take very long to cook. They are done when a tester is inserted in the center and comes out clean.
- Let the muffins cool for 5 minutes in the trays then remove them to a cooling rack to cool completely. Enjoy.