Who doesn’t love a good muffin? Whether you’re enjoying one with a cup of tea in the morning or as a mid-afternoon snack, muffins are always a crowd-pleaser. And when it comes to muffins, mini is always better. That’s why we’ve created the perfect mini banana muffin recipe that’s sure to satisfy your sweet tooth. So, grab your apron and get ready to bake!
Classic Mini Banana Muffins Recipe
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together the mashed bananas, sugar, oil, egg, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips, if using.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Nutritional Information:
Calories: 94 | Fat: 3g | Carbohydrates: 17g | Fiber: 1g | Protein: 1g
Cooking Time:
Preparation time: 15 minutes | Cooking time: 12-15 minutes | Total time: 30 minutes
Equipment:
- Mini muffin tin
- Cooking spray
- Medium mixing bowl
- Separate mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Spoon or cookie scoop
- Wire rack
Serving Suggestions:
These mini banana muffins are delicious on their own, but they can also be served with a dollop of whipped cream or a drizzle of chocolate sauce for an extra special treat. They’re perfect for breakfast, brunch, or as a snack anytime of the day.
Variations:
If you want to mix things up, try adding some chopped nuts, such as walnuts or pecans, to the batter. You can also swap the chocolate chips for raisins, dried cranberries, or chopped dates for a healthier option.
Substitutions:
If you don’t have all-purpose flour, you can use whole wheat flour instead. You can also substitute the vegetable oil with melted butter or coconut oil. If you’re looking for a vegan option, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg.
Storage:
These mini banana muffins can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They can also be frozen for up to 3 months. To thaw, simply let them sit at room temperature for a few hours or microwave them for 10-15 seconds.
Tips:
- Make sure your bananas are ripe and mashed well for the best flavor and texture.
- Don’t overmix the batter or your muffins will be tough and dense.
- Use a cookie scoop to easily fill the muffin cups with batter.
Notes:
This recipe makes about 24 mini muffins, but you can easily double or triple the recipe if you want to make more.
Frequently Asked Questions:
- Can I make these muffins ahead of time? Yes, you can make these muffins a day or two in advance and store them in an airtight container or in the fridge.
- Can I use regular-sized muffin tins instead of mini muffin tins? Yes, you can use regular-sized muffin tins, but you’ll need to adjust the baking time to 20-25 minutes.
- Can I freeze these muffins? Yes, these muffins freeze well for up to 3 months.
Healthy Mini Banana Muffins Recipe
Ingredients:
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together the mashed bananas, applesauce, honey, egg, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the walnuts, if using.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Nutritional Information:
Calories: 89 | Fat: 3g | Carbohydrates: 15g | Fiber: 2g | Protein: 2g
Cooking Time:
Preparation time: 15 minutes | Cooking time: 12-15 minutes | Total time: 30 minutes
Equipment:
- Mini muffin tin
- Cooking spray
- Medium mixing bowl
- Separate mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Spoon or cookie scoop
- Wire rack
Serving Suggestions:
These healthy mini banana muffins are perfect for breakfast or as a mid-morning or afternoon snack. They’re great on their own, but you can also spread some almond butter or peanut butter on top for some added protein and flavor.
Variations:
You can swap the walnuts for pecans or almonds, or omit them altogether if you prefer. You can also add some cinnamon or nutmeg to the batter for some added spice.
Substitutions:
If you don’t have whole wheat flour, you can use all-purpose flour instead. You can also use maple syrup or agave nectar instead of honey, or use a flax egg instead of the egg for a vegan option.
Storage:
These mini banana muffins can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They can also be frozen for up to 3 months. To thaw, simply let them sit at room temperature for a few hours or microwave them for 10-15 seconds.
Tips:
- Make sure your bananas are ripe and mashed well for the best flavor and texture.
- Don’t overmix the batter or your