Mini Banana Muffins
Mini Banana Muffins are the ultimate Healthy Snack, blending sweet bananas and simple ingredients into fluffy, kid-friendly bites. Perfect for busy mornings or lunchbox treats, they’re a family favorite.
Ingredients
- Non-stick cooking spray
- 1 ½ cups 180g all-purpose flour
- 1 tsp 4g baking powder
- 1 tsp 5g baking soda
- 3 medium overripe bananas about 1 cup/240g mashed
- ¾ cup 150g granulated sugar
- ⅓ cup 80g unsalted butter, melted
- 1 large egg 50g, beaten
Instructions
Preheat and Prep
- I preheat the oven to 375°F (190°C) and spray 2 mini muffin tins with non-stick cooking spray or line with paper liners to ensure easy removal.
Mix Dry Ingredients
- In a medium bowl, I whisk together 1 ½ cups flour, 1 tsp baking powder, and 1 tsp baking soda until evenly combined. This ensures the muffins rise perfectly.
Combine Wet Ingredients
- In a large bowl, I mash 3 overripe bananas (about 1 cup) and mix with ¾ cup sugar, ⅓ cup melted butter, and 1 beaten egg. I whisk until smooth to blend the flavors.
Make the Batter
- I add the wet ingredients to the dry ingredients and stir gently until just combined, being careful not to overmix—lumps are okay for fluffy muffins!
Fill and Bake
- I scoop the batter into the muffin tins, filling each cup about ⅔ full (about 1 tbsp per cup). I bake for 12–15 minutes until the tops spring back when pressed or a toothpick comes out clean.
Cool and Serve
- I let the muffins cool in the tins for 5 minutes, then transfer to a wire rack to cool completely. Serve fresh or store for later snacking!