Mini Banana Muffins

These mini banana muffins are simple to make and they taste better and are healthier and cheaper than the packaged mini muffins my kids are always wanting. We love these with chocolate chips, but you can swap them for walnuts or just leave them out, if you prefer.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings mini muffins

Calories 131kcal

Author Karly Campbell

Equipment

Mini Muffin Tin

Ingredients

3 medium over-ripe bananas mashed
1/2 cup brown sugar
1/4 cup sugar
1 large egg
1/3 cup butter melted
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup mini chocolate chips

Instructions

Preheat oven to 375 degrees. Spray or line a mini muffin tin.
Add the bananas, brown sugar, and sugar to a mixing bowl and beat on medium speed until well combined.
Beat in the egg, butter, and vanilla until just combined.
Add the flour, baking powder, baking soda, cinnamon, and salt to a small bowl and stir to combine.
Add the flour mixture to the wet mixture, stirring until just combined.
Stir in the chocolate chips.
Spoon the mixture into the muffin tin 2/3 of the way full.
Bake for 13 minutes or until a tester comes out clean.
Let cool in the muffin tin for 10 minutes before removing and serving.

Notes

The browner, more ripe your banana is, the sweeter your muffins will be.

We like mini chocolate chips in these, but chopped walnuts are also a great option. You can leave them out entirely if you prefer.

To freeze, place on a sheet pan in the freezer for 1 hour and then transfer to a freezer safe bag. Freeze for up to 3 months. Thaw in the fridge overnight or defrost in the microwave.

Nutrition