Description
These Banana Bread Mini Muffins are a delightful twist on classic banana bread, perfect for a quick snack or breakfast on the go. Made with ripe bananas, a touch of vanilla, and tender muffin crumb, they bake up moist and flavorful in just 15 minutes, providing a perfectly sized treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 3 ripe bananas
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking of the muffins.
- Prepare Muffin Tin: Line your mini muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, and salt, evenly distributing all leavening and seasoning components.
- Combine Wet Ingredients: In a large mixing bowl, mash the ripe bananas thoroughly, then add the melted butter, eggs, and vanilla extract. Mix well to create a smooth wet batter base.
- Combine Mixtures: Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Spoon the batter into each mini muffin cup, filling each about two-thirds full to allow room for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer the muffins onto a wire rack to cool completely before serving.
Notes
- Using very ripe bananas enhances the natural sweetness and moisture of the muffins.
- Do not over-mix the batter to avoid dense, tough muffins; stir just until ingredients are combined.
- You can substitute all-purpose flour with whole wheat flour for a healthier version, though the texture will be denser.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Mini muffin tins typically yield about 24 muffins as per this recipe; adjust baking times slightly if using different sized tins.
