Description
Banana Bread Mini Muffins are soft, moist, bite-sized treats packed with classic banana bread flavor. Perfect for snacking, breakfast, or lunchboxes, they bake quickly and are freezer-friendly for grab-and-go convenience.
Ingredients
- 3 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup unsalted butter, melted (or vegetable oil)
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk or yogurt (optional, for added moisture)
- 1/2 cup mini chocolate chips or chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease or line a mini muffin pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, mix mashed bananas, melted butter or oil, brown sugar, egg, vanilla, and milk or yogurt (if using) until well combined.
- Add dry ingredients to wet ingredients and stir just until combined. Do not overmix.
- Fold in mini chocolate chips or chopped nuts, if using.
- Spoon batter into mini muffin cups, filling each about 3/4 full.
- Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Add chocolate chips for a sweet twist or chopped walnuts/pecans for crunch.Use whole wheat flour for added fiber.Stir in a spoonful of peanut butter or almond butter for richness.Top with oats or coarse sugar before baking for texture.Do not overmix to avoid dense muffins.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 80
- Sugar: 5g
- Sodium: 85mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
