👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a 24-cup mini muffin tin with paper liners or grease and flour each cavity.
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2
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
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3
In a separate medium bowl, mash the ripe bananas until mostly smooth. Whisk in the egg, melted butter, milk, and vanilla extract until well combined.
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4
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Be careful not to overmix; a few lumps are fine. If adding chocolate chips or nuts, fold them in now.
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5
Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
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6
Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
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7
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
💡 Notes
For extra flavor, use very ripe bananas with plenty of brown spots. These muffins freeze well for up to 3 months; thaw at room temperature or warm briefly in the microwave. Feel free to add other mix-ins like blueberries or shredded coconut!
🥗 Nutrition (per serving)
Calories
85 kcal
Protein
1g
Total Fat
3g
Saturated Fat
2g
Carbs
13g
Fiber
1g
Sugar
7g
Sodium
70mg
Cholesterol
15mg
